Crispy Chicken Caesar Sandwich (Print View)
Golden crispy chicken and creamy Caesar dressing in a toasted bun with fresh greens and Parmesan.
# Ingredient List:
→ For the Crispy Chicken
01 - 2 large boneless, skinless chicken breasts
02 - 1 cup buttermilk
03 - 1 teaspoon garlic powder
04 - 1 teaspoon smoked paprika
05 - 1 teaspoon salt
06 - 1/2 teaspoon ground black pepper
07 - 1 1/2 cups all-purpose flour
08 - 1 cup panko breadcrumbs
09 - Vegetable oil, for frying
→ For the Caesar Dressing
10 - 1/2 cup mayonnaise
11 - 2 tablespoons grated Parmesan cheese
12 - 1 tablespoon fresh lemon juice
13 - 2 teaspoons Dijon mustard
14 - 1 teaspoon Worcestershire sauce
15 - 1 small garlic clove, finely minced
16 - Salt and pepper, to taste
→ For Assembly
17 - 4 brioche or sandwich buns, split and toasted
18 - 2 cups romaine lettuce, chopped
19 - 1/4 cup shaved Parmesan cheese
20 - 1 medium tomato, sliced
# How to Make:
01 - Slice each chicken breast horizontally to create 4 fillets. Place between plastic wrap and gently pound to even thickness.
02 - Mix buttermilk, garlic powder, smoked paprika, salt, and pepper in a bowl. Add chicken fillets, turning to coat. Marinate for at least 15 minutes, or refrigerate overnight for maximum flavor.
03 - Combine flour and panko breadcrumbs in a shallow dish. Remove chicken from marinade, letting excess drip off, then dredge each fillet in flour mixture, pressing gently to adhere.
04 - Heat 1 inch of vegetable oil in a deep skillet over medium-high heat to 350°F. Fry chicken fillets in batches for 3-4 minutes per side until golden brown and cooked through. Drain on paper towels.
05 - Whisk together mayonnaise, Parmesan, lemon juice, Dijon mustard, Worcestershire sauce, and minced garlic. Season with salt and pepper to taste.
06 - Spread Caesar dressing generously on both halves of each toasted bun. Place a crispy chicken fillet on the bottom half, top with chopped romaine, shaved Parmesan, and tomato slices. Close with the top bun.
07 - Serve immediately while chicken is hot and crispy.
# Expert Advice:
01 -
- The buttermilk marinade makes the chicken impossibly tender while creating that shatteringly crispy exterior we all chase
- Homemade Caesar dressing comes together in minutes and tastes infinitely better than anything from a bottle
- Brioche buns soak up just enough dressing without falling apart, creating the perfect textural balance
02 -
- Letting the chicken rest in the buttermilk for even 30 minutes makes a noticeable difference in tenderness and flavor penetration
- overcrowding the pan drops the oil temperature dramatically, leading to soggy chicken so fry in batches
- The dressing tastes better after sitting for 10 minutes, so make it while the chicken fries
03 -
- Patting the chicken dry with paper towels before marinating helps the buttermilk penetrate better
- A splatter screen saves your stovetop from oil droplets flying everywhere during frying