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Crispy Chicken Caesar Sandwich Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 42 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 2 sandwiches
  • Category: Lunch
  • Method: Frying
  • Cuisine: American

Description

This Crispy Chicken Caesar Sandwich recipe offers a delicious and satisfying lunch option featuring golden, breaded chicken breasts layered with crisp romaine lettuce, crunchy croutons, and a tangy homemade Caesar dressing, all served on toasted sourdough bread. Perfect for a flavorful midday meal ready in just 35 minutes.

Ingredients

Chicken and Coating

  • 2 large boneless, skinless chicken breasts
  • 1 cup all-purpose flour
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup buttermilk
  • 1 cup panko bread crumbs
  • 1/2 cup vegetable oil

Caesar Dressing

  • 1/2 cup mayonnaise
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons lemon juice
  • 1 tablespoon Dijon mustard
  • 1 clove garlic, minced
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Assembly

  • 4 slices of your favorite bread (crust sourdough recommended)
  • 1 head romaine lettuce, chopped
  • 1/2 cup croutons

Instructions

  1. Pound the chicken: Place the chicken breasts between plastic wrap and gently pound them to a uniform 1/2-inch thickness to ensure even cooking.
  2. Prepare the coating stations: In a shallow dish, mix together the flour, paprika, garlic powder, onion powder, salt, and black pepper. Pour buttermilk into a second shallow dish. Place panko bread crumbs in a third shallow dish.
  3. Coat the chicken: Dredge each chicken breast first in the flour mixture, then dip into the buttermilk, and finally coat with panko breadcrumbs, pressing gently to adhere. Repeat this dredging sequence for an extra crispy crust.
  4. Heat the oil: Pour the vegetable oil into a large skillet and heat over medium-high heat until a pinch of bread crumbs sizzles immediately upon contact, indicating the right temperature.
  5. Cook the chicken: Fry the chicken breasts in batches for 4-5 minutes per side, or until they turn golden brown and reach an internal temperature of 165°F to ensure doneness.
  6. Drain the chicken: Remove the cooked chicken breasts from the skillet and place them on a wire rack to drain excess oil, keeping them crisp.
  7. Make the dressing: While the chicken cooks, whisk together mayonnaise, grated Parmesan cheese, lemon juice, Dijon mustard, minced garlic, Worcestershire sauce, salt, and pepper in a bowl. Taste and adjust seasoning as needed.
  8. Slice the chicken: Once cooled slightly, slice each chicken breast horizontally in half for sandwich layering.
  9. Assemble the sandwiches: Spread the Caesar dressing evenly on each slice of bread. On two slices, layer chopped romaine lettuce, halved chicken breasts, and croutons. Top with the remaining bread slices.
  10. Optional additions and serving: Add bacon or shaved Parmesan if desired for extra flavor. Cut the sandwiches in half and serve immediately while the chicken is crispy.

Notes

  • For extra crispiness, double dredge the chicken before frying.
  • Make sure oil is hot enough before frying to avoid soggy chicken.
  • Use a meat thermometer to ensure chicken reaches safe internal temperature of 165°F.
  • You can substitute mayonnaise with Greek yogurt to reduce fat content.
  • Toast the bread slices lightly if you prefer a crunchier sandwich base.
  • Leftover dressing can be stored refrigerated for up to 3 days.

Find it online: https://slsrecipes.com/crispy-chicken-caesar-sandwich-recipe-4/