Crispy Chicken Caesar Sandwich (Print)
Golden fried chicken with crisp romaine, Caesar dressing, and Parmesan on toasted brioche buns.
# What You Need:
→ For the Crispy Chicken
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→ For the Sandwich
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# How To Make It:
01 - Slice each chicken breast in half horizontally to create 4 thin fillets.
02 - In a bowl, whisk buttermilk, garlic powder, onion powder, salt, and pepper. Add chicken and marinate for at least 15 minutes (up to 4 hours in the refrigerator for best flavor).
03 - Prepare three bowls: one with flour, one with beaten eggs, and one with panko mixed with grated Parmesan.
04 - Remove chicken from marinade. Dredge each piece in flour, dip in egg, then coat thoroughly in the panko-Parmesan mixture.
05 - Heat 1/2 inch of vegetable oil in a large skillet over medium-high heat. Fry chicken pieces for 3-4 minutes per side until golden brown and cooked through (internal temperature 165°F/74°C). Drain on paper towels.
06 - Toast buns lightly.
07 - Spread Caesar dressing inside each bun. Layer with lettuce, a crispy chicken fillet, more Caesar dressing, and shaved Parmesan. Top with black pepper.
08 - Close sandwiches and serve immediately.
# Expert Tips:
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- The buttermilk marinade makes the chicken impossibly tender, almost fork-cutting soft
- Pan fried chicken is faster and less intimidating than deep frying
- The Caesar sauce ties everything together with that tangy, creamy punch that somehow feels fancy even though it comes together in minutes
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- Pat the chicken dry before starting the coating process or the breading will slide right off
- Let the fried chicken rest on a wire rack instead of paper towels to keep the bottom crust from getting soggy
- Toast the buns just before assembling so they provide structure without falling apart
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- Double the panko mixture and keep the extra in the freezer for next time
- Warm the Caesar dressing slightly for 10 seconds in the microwave to help it spread better