Crispy Chicken Caesar Sandwich (Print View)
Crunchy fried chicken, crisp romaine and creamy Caesar on toasted brioche for a satisfying handheld.
# What You Need:
→ Crispy Chicken
01 - 2 large chicken breasts, halved horizontally (4 fillets)
02 - 1 cup buttermilk
03 - 1 teaspoon garlic powder
04 - 1 teaspoon onion powder
05 - 1 teaspoon salt
06 - 1/2 teaspoon black pepper
07 - 1 cup all-purpose flour
08 - 1 cup panko breadcrumbs
09 - 1/2 cup grated Parmesan cheese
10 - 2 large eggs
11 - Vegetable oil, for frying
→ Caesar Salad
12 - 2 cups shredded romaine lettuce
13 - 1/3 cup Caesar dressing
14 - 1/4 cup shaved Parmesan cheese
→ Assembly
15 - 4 brioche or sandwich buns, split and toasted
16 - 2 tablespoons unsalted butter, optional, for toasting buns
# How to Make It:
01 - In a large mixing bowl, whisk buttermilk with garlic powder, onion powder, salt, and black pepper. Submerge chicken fillets, cover, and refrigerate for at least 15 minutes or up to 4 hours.
02 - In a shallow dish, combine all-purpose flour, panko breadcrumbs, and grated Parmesan. In a separate bowl, beat the eggs until well blended.
03 - Remove the chicken fillets from marinade, allowing excess to drip off. Coat each piece in flour mixture, then dip in beaten eggs, and return to the flour mixture for a second coating to ensure maximum crispiness.
04 - Pour vegetable oil into a skillet to a depth of 1/2 inch and heat to 350°F. Fry chicken fillets for 3–4 minutes per side until golden and internal temperature reaches 165°F. Drain on paper towels.
05 - In a bowl, toss shredded romaine with Caesar dressing. Add shaved Parmesan and gently mix to combine.
06 - If desired, spread butter on cut sides of buns and toast in a skillet or under broiler until golden brown.
07 - Place one fried chicken fillet on the bottom half of each bun. Top with Caesar salad and cover with the toasted top bun.
08 - Serve immediately, with additional Caesar dressing or lemon wedges if desired.
# Expert Tips:
01 -
- The crunch factor rivals any restaurant chicken sandwich, but you control every layer.
- The creamy Caesar salad brings a fresh, tangy contrast that never overpowers the crispy chicken.
02 -
- Chicken cools fast after frying so have your buns and salad ready before you start cooking.
- I once skipped double-dipping in the coating & it came out disappointingly flat, so never rush that step.
03 -
- Dip your fingers in cold water between breading each chicken fillet to keep crumbs from clumping.
- Let cooked chicken rest on a wire rack for a minute or two so steam doesn’t make the crust soggy.