Description
This Crispy Chicken Caesar Sandwich combines crunchy chicken, fresh romaine, and a tangy dressing for a satisfying meal that’s easy to make at home.
Ingredients
For the Chicken
- 2 pieces small chicken breasts or cutlets (or thighs for juicier meat)
- 1 cup buttermilk (or milk with a squeeze of lemon) (for tender soaking)
- 1 cup flour (for coating)
- 1 cup panko breadcrumbs (for extra crunch)
- 1 large egg (beaten)
- 1 teaspoon garlic powder (for seasoning)
- 1 teaspoon salt (for seasoning)
- 1 teaspoon pepper (for seasoning)
- 1 teaspoon paprika (for seasoning)
For Assembly
- 4 pieces brioche buns, ciabatta, or sturdy sandwich bread (your choice of bread)
- 2 cups romaine lettuce (washed and chopped)
- 1/2 cup Parmesan cheese (shaved or grated)
- 1/2 cup Caesar dressing (homemade or store-bought)
- optional lemon wedges, crispy bacon, croutons (for extra crunch)
Instructions
Preparation
- Soak chicken in buttermilk for at least 15 minutes.
- Prepare 3 bowls: 1 with flour seasoned with garlic powder, salt, pepper, and paprika, 1 with beaten egg, and 1 with panko breadcrumbs.
Cooking
- Heat oil in a skillet about 1/4 inch up the side over medium to medium-high heat.
- Dredge chicken in flour, dip in egg, then coat in panko. Press panko in gently.
- Cook chicken 3 to 5 minutes on each side until golden and cooked through.
- Transfer cooked chicken to a wire rack to keep it crispy.
Assembly
- Toast your chosen bread.
- In a bowl, toss romaine lettuce with Caesar dressing and Parmesan.
- Assemble the sandwich: spread a thin layer of dressing on the bottom bun, add the dressed romaine, crispy chicken, more Parmesan, and top with another thin layer of dressing before closing with the top bun.
- Serve immediately while the chicken is still hot.
Notes
For extra crispiness, use a rack after frying and ensure the oil is hot enough before frying chicken. Store components separately to keep leftovers fresh.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Lunch, Sandwich
- Cuisine: American