Crispy Chicken Caesar Sandwich (Print)
Golden buttermilk-fried chicken with crisp romaine, creamy Caesar dressing, and Parmesan on toasted brioche buns for ultimate crunch and flavor.
# What You Need:
→ For the Crispy Chicken
01 - 2 large boneless, skinless chicken breasts
02 - 1 cup buttermilk
03 - 1 teaspoon garlic powder
04 - 1 teaspoon onion powder
05 - 1 teaspoon salt
06 - ½ teaspoon black pepper
07 - 1 ½ cups panko breadcrumbs
08 - ½ cup grated Parmesan cheese
09 - 1 cup all-purpose flour
10 - 2 large eggs
11 - Vegetable oil, for frying
→ For the Sandwich
12 - 4 brioche or sandwich buns
13 - 2 cups romaine lettuce, shredded
14 - ½ cup Caesar dressing
15 - ¼ cup shaved Parmesan cheese
16 - Freshly ground black pepper, to taste
# How to Make:
01 - Slice each chicken breast in half horizontally to create 4 thin fillets of even thickness.
02 - Whisk buttermilk, garlic powder, onion powder, salt, and pepper in a bowl. Add chicken pieces and marinate for at least 15 minutes, up to 4 hours refrigerated for optimal flavor penetration.
03 - Prepare three shallow bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs mixed with grated Parmesan cheese.
04 - Remove chicken from marinade. Dredge each piece in flour, shaking off excess. Dip into egg mixture, then coat thoroughly with panko-Parmesan mixture, pressing gently to adhere.
05 - Heat ½ inch of vegetable oil in a large skillet over medium-high heat. Fry chicken pieces for 3 to 4 minutes per side until golden brown and cooked through to internal temperature of 165°F. Transfer to paper towels to drain.
06 - Lightly toast brioche or sandwich buns until golden and crisp.
07 - Spread Caesar dressing on the bottom half of each bun. Layer with shredded romaine lettuce, a crispy chicken fillet, additional Caesar dressing, and shaved Parmesan. Finish with freshly ground black pepper.
08 - Place top bun on each sandwich and serve immediately while chicken remains crispy.
# Expert Advice:
01 -
- The buttermilk marinade makes the chicken impossibly tender while the panko creates that perfect shatteringly crispy coating
- Everything comes together in under an hour, but tastes like something from a fancy sandwich shop
02 -
- Letting chicken sit for 5 minutes after frying keeps it juicy and prevents the breading from sliding off when you bite into the sandwich
- Do not crowd the skillet or the oil temperature drops and you end up with soggy, greasy coating instead of crispy
03 -
- Pat the chicken dry before marinating so the buttermilk penetrates better instead of just sliding off
- Use a splatter screen when frying unless you enjoy cleaning oil off your stovetop for days