Crispy Chicken Caesar Sandwich (Print View)

Golden buttermilk-breaded chicken with cool romaine, tangy Caesar, and Parmesan on toasted brioche.

# Ingredient List:

→ For the Crispy Chicken

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→ For the Sandwich

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# 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 and marinate for at least 15 minutes, up to 4 hours refrigerated for optimal flavor.

03 - Arrange three shallow bowls: one with flour, one with beaten eggs, and one with panko mixed with grated Parmesan.

04 - Remove chicken from marinade. Dredge each piece in flour, shaking off excess. Dip into egg wash, then press firmly into panko-Parmesan mixture to coat thoroughly.

05 - Heat ½ inch of vegetable oil in a large skillet over medium-high heat. Fry chicken pieces for 3–4 minutes per side until golden brown and internal temperature reaches 165°F. Drain on paper towels.

06 - Lightly toast the brioche or sandwich buns until golden.

07 - Spread Caesar dressing on both sides of each bun. Layer bottom bun with shredded romaine, place crispy chicken fillet on top, add additional dressing and shaved Parmesan. Finish with fresh black pepper.

08 - Close sandwiches and serve immediately while chicken remains crispy.

# Expert Advice:

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The contrast between hot, crunchy chicken and cool, crisp lettuce hits every satisfaction button in your brain
These come together faster than delivery would arrive, and you control exactly how much Parmesan goes on

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Let the chicken rest for a couple minutes after frying so the juices redistribute
Oil temperature matters: too low and the breading gets greasy, too high and it burns before the meat cooks through

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Pat the chicken dry before marinating so the buttermilk penetrates better
Toast the buns in the same skillet after frying for extra flavor

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