Crispy Chicken Caesar Sandwich (Printer-friendly)
Golden fried chicken topped with Caesar dressing and Parmesan on toasted brioche.
# What You’ll 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 (store-bought or homemade)
15 - ¼ cup shaved Parmesan cheese
16 - Freshly ground black pepper, to taste
# How-To Guide:
01 - Slice each chicken breast horizontally to create 4 thin, even fillets for uniform cooking.
02 - Whisk buttermilk, garlic powder, onion powder, salt, and pepper in a bowl. Submerge chicken pieces and marinate for 15 minutes, or refrigerate up to 4 hours for enhanced flavor.
03 - Arrange three shallow bowls: first with flour, second with beaten eggs, third with panko breadcrumbs mixed with grated Parmesan.
04 - Remove chicken from marinade, allowing excess to drip off. Dredge each piece in flour, dip into egg wash, then press firmly into panko-Parmesan mixture to coat completely.
05 - Heat ½ inch vegetable oil in large skillet over medium-high heat. Fry chicken 3–4 minutes per side until golden brown and internal temperature reaches 165°F. Transfer to paper towels to drain.
06 - Lightly toast buns until golden for texture and to prevent sogginess.
07 - Spread Caesar dressing on bottom buns. Layer with shredded romaine, crispy chicken fillet, additional dressing, shaved Parmesan, and fresh black pepper. Close with top buns and serve immediately.
# Expert Advice:
01 -
- The buttermilk marinade makes the chicken incredibly tender while the panko creates that shattering crunch everyone fights over
- Everything can be prepped ahead so you are just frying and assembling when hunger hits
02 -
- Letting the chicken rest on paper towels for a minute before assembling keeps the bottom bun from getting soggy
- The oil needs to be properly hot or the breading will slide right off instead of forming that gorgeous crust
03 -
- Pat the chicken completely dry before marinating so the buttermilk can penetrate the meat instead of just beading up
- Use tongs when handling the raw chicken and keep one hand dry to avoid cross-contamination while breading