Crispy Chicken Caesar Sandwich (Printable version)
Golden crispy chicken with romaine, Caesar dressing, and Parmesan on toasted buns.
# 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
15 - ¼ cup shaved Parmesan cheese
16 - Freshly ground black pepper, to taste
# How to Make It:
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 - Arrange 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 wash, then press firmly into panko-Parmesan mixture to coat completely and evenly.
05 - Heat ½ inch vegetable oil in a large skillet over medium-high heat. Fry chicken pieces for 3–4 minutes per side until golden brown and cooked through, reaching internal temperature of 165°F. Drain on paper towels.
06 - Lightly toast the cut sides of buns until golden and warm.
07 - Spread Caesar dressing inside each bun. Layer with shredded romaine lettuce, a crispy chicken fillet, additional Caesar dressing, and shaved Parmesan. Finish with freshly ground black pepper.
08 - Close sandwiches and serve immediately while chicken remains crispy.
# Expert tips:
01 -
- The panko-Parmesan crust creates this incredible shatteringly crispy exterior that stays crunchy even after the dressing hits it
- Everything can be prepped ahead and the chicken cooks quickly so you are not stuck in the kitchen while everyone waits
02 -
- Letting the chicken rest for a few minutes after frying helps the coating stay crispy instead of getting soggy from steam
- Do not crowd the pan when frying or the oil temperature will drop and you will end up with greasy chicken
03 -
- Pat the chicken completely dry before starting the breading process or the coating will not stick properly
- Season every single layer of the breading station with a pinch of salt for maximum flavor