Crispy Chicken Caesar Sandwich (Printable)
A golden crispy chicken sandwich dressed with creamy Caesar and fresh greens on toasted buns.
# What You'll Need:
→ Crispy Chicken
01 - 2 large boneless, skinless chicken breasts
02 - 1 cup buttermilk
03 - 1 teaspoon garlic powder
04 - 1 teaspoon smoked paprika
05 - 1 teaspoon salt
06 - 1/2 teaspoon ground black pepper
07 - 1 1/2 cups all-purpose flour
08 - 1 cup panko breadcrumbs
09 - Vegetable oil, for frying
→ Caesar Dressing
10 - 1/2 cup mayonnaise
11 - 2 tablespoons grated Parmesan cheese
12 - 1 tablespoon fresh lemon juice
13 - 2 teaspoons Dijon mustard
14 - 1 teaspoon Worcestershire sauce
15 - 1 small garlic clove, finely minced
16 - Salt and pepper, to taste
→ Assembly
17 - 4 brioche or sandwich buns, split and toasted
18 - 2 cups romaine lettuce, chopped
19 - 1/4 cup shaved Parmesan cheese
20 - 1 medium tomato, sliced (optional)
# How-To Steps:
01 - Slice each chicken breast horizontally to create 4 fillets. Place between plastic wrap and pound to even thickness.
02 - Whisk buttermilk, garlic powder, smoked paprika, salt, and pepper in a bowl. Add chicken, coating thoroughly. Marinate 15 minutes or overnight refrigerated.
03 - Combine flour and panko breadcrumbs in a shallow dish. Remove chicken from marinade, allowing excess to drip off. Dredge each fillet, pressing gently to adhere coating.
04 - Heat 1 inch vegetable oil in deep skillet to 350°F. Fry fillets in batches 3–4 minutes per side until golden and cooked through. Drain on paper towels.
05 - Whisk mayonnaise, Parmesan, lemon juice, Dijon mustard, Worcestershire sauce, and minced garlic. Season with salt and pepper to taste.
06 - Split brioche or sandwich buns and toast until golden brown.
07 - Spread Caesar dressing on both bun halves. Layer crispy chicken, romaine lettuce, shaved Parmesan, and tomato slices. Close with top bun and serve immediately.
# Expert Advice:
01 -
- The buttermilk marinade makes the chicken impossibly tender while creating that shatteringly crisp exterior we all crave
- Homemade Caesar dressing puts anything store-bought to shame and comes together in two minutes flat
02 -
- Let the fried chicken rest on a wire rack instead of paper towels to maintain that crunch instead of getting soggy underneath
- Hot oil splatters violently when wet chicken hits the pan so pat your fillets dry before dredging
03 -
- Use a kitchen thermometer to maintain your oil temperature between batches for consistent results
- Sprinkle a little extra flaky salt on the chicken right after frying for restaurant-quality finish