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Crispy Chicken Caesar Sandwich Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 50 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes (plus at least 30 minutes marinating time)
  • Yield: 4 sandwiches
  • Category: Main Course
  • Method: Frying
  • Cuisine: American
  • Diet: Dairy-Free (with dairy-free dressing and bun)

Description

This Crispy Chicken Caesar Sandwich combines juicy, tender chicken cutlets coated in a flavorful, crunchy panko breadcrumb crust with fresh romaine lettuce, grated Parmesan cheese, and creamy Caesar dressing, all nestled inside a soft brioche bun. Perfectly fried to golden perfection, this sandwich offers a satisfying blend of textures and classic American flavors, making it an ideal hearty main course for lunch or dinner.

Ingredients

Chicken and Coating

  • 2 boneless, skinless chicken breasts (halved horizontally to make 4 cutlets)
  • 1 cup buttermilk
  • 1 cup all-purpose flour
  • 1 cup panko breadcrumbs
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Vegetable oil for frying (about 1/2 inch in skillet)

Sandwich Assembly

  • 4 brioche or sandwich buns
  • 1 cup romaine lettuce, shredded
  • 1/4 cup grated Parmesan cheese
  • 1/2 cup Caesar dressing

Instructions

  1. Marinate the Chicken: Place the halved chicken cutlets in a shallow dish and pour the buttermilk over them. Cover and refrigerate for at least 30 minutes to tenderize and infuse flavor.
  2. Prepare the Coating: In a separate bowl, mix together the all-purpose flour, panko breadcrumbs, garlic powder, paprika, salt, and black pepper thoroughly to create the crispy coating mixture.
  3. Coat the Chicken: Remove each chicken cutlet from the buttermilk one at a time, letting the excess drip off. Dredge the chicken in the breadcrumb mixture, pressing gently to ensure the coating adheres well on all sides.
  4. Heat the Oil and Fry: Pour vegetable oil into a large skillet until about 1/2 inch deep and heat over medium heat. Once hot, carefully place the coated chicken cutlets into the oil and fry for about 3–4 minutes on each side, or until they turn golden brown and the internal temperature reaches 165°F (74°C).
  5. Drain Excess Oil: Remove the fried chicken and place on a paper towel-lined plate to absorb any excess oil and keep the crust crispy.
  6. Toast the Buns: If desired, toast the brioche buns lightly to enhance texture and flavor.
  7. Assemble the Sandwiches: Spread Caesar dressing on the bottom halves of the buns. Layer with shredded romaine lettuce, a crispy chicken cutlet, and a sprinkle of grated Parmesan cheese. Top with the other bun halves.
  8. Serve Immediately: Serve the sandwiches promptly while the chicken is still warm and crusty for the best taste and texture experience.

Notes

  • For a lighter alternative, you can bake or air fry the chicken instead of frying it.
  • Add crispy bacon or fresh tomato slices to the sandwich for an extra burst of flavor.
  • Use homemade Caesar dressing if possible for a fresher, more authentic taste.
  • Ensure the oil temperature is medium heat to avoid burning the crust while undercooking the chicken.
  • Letting the chicken marinate longer (up to 2 hours) will enhance tenderness and flavor.

Find it online: https://slsrecipes.com/crispy-chicken-caesar-sandwich-recipe-3/