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Delicious Crispy Chicken Caesar Sandwich Recipe

Crispy Chicken Caesar Sandwich
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A satisfying handheld meal featuring golden-fried chicken, crisp romaine, tangy Caesar dressing, and savory Parmesan on a toasted bun.

Ingredients

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  • 4 boneless, skinless chicken breasts
  • 1 cup all-purpose flour
  • Salt, to taste
  • Black pepper, to taste
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 cup buttermilk
  • 2 cups panko breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup olive oil, for frying
  • 4 large sandwich rolls, split
  • 1 cup Romaine lettuce, shredded
  • 1/2 cup Caesar dressing
  • 1/4 cup shaved Parmesan cheese
  • 2 tablespoons melted butter

Instructions

  1. Butterfly chicken breasts to about 1/2 to 3/4 inch thick; pat very dry. In a medium bowl, combine buttermilk, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1 teaspoon garlic powder. Add chicken, ensuring it’s submerged. Cover and refrigerate for at least 30 minutes, or up to 4 hours.
  2. Prepare two shallow dishes. In the first, whisk together 1 cup all-purpose flour, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1 teaspoon onion powder. In the second, combine 2 cups Panko breadcrumbs with 1/2 cup grated Parmesan cheese.
  3. Remove chicken from buttermilk, letting excess drip. First, dredge chicken thoroughly in the seasoned flour mix, shaking off excess. Next, dip chicken back into the buttermilk. Finally, transfer to the Panko-Parmesan mix, pressing firmly to fully coat all sides. Place breaded chicken on a wire rack and refrigerate for 15-20 minutes to help the coating adhere.
  4. In a large, heavy-bottomed pot, heat 1/4 cup olive oil to 350°F (175°C). Carefully lower 1-2 pieces of breaded chicken into the hot oil (do not overcrowd). Fry for 4-6 minutes per side, or until deep golden brown and cooked through (internal temperature 165°F/74°C). Remove chicken and place on a clean wire rack to drain; season immediately with a pinch of salt. Repeat with remaining chicken.
  5. Lightly toast the insides of your sandwich rolls. Brush the toasted insides with 2 tablespoons melted butter.
  6. Generously spread 1/2 cup Caesar dressing on both halves of each toasted bun. On the bottom half, layer shredded Romaine lettuce, then one or two pieces of hot, crispy chicken. Top with 1/4 cup shaved Parmesan cheese. Place the top bun half over to complete the sandwich. Serve immediately.

Notes

    Nutrition

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