Crispy Chicken Caesar Sandwich (Print View)
Crunchy fried chicken, creamy Caesar-dressed romaine, and Parmesan stacked on toasted brioche bun.
# What You'll Need:
→ Crispy Chicken
01 - 2 large chicken breasts, halved horizontally to create 4 fillets
02 - 1 cup buttermilk
03 - 1 teaspoon garlic powder
04 - 1 teaspoon onion powder
05 - 1 teaspoon salt
06 - 1/2 teaspoon black pepper
07 - 1 cup all-purpose flour
08 - 1 cup panko breadcrumbs
09 - 1/2 cup grated Parmesan cheese
10 - 2 large eggs
11 - Vegetable oil, for frying
→ Caesar Salad
12 - 2 cups shredded romaine lettuce
13 - 1/3 cup Caesar dressing
14 - 1/4 cup shaved Parmesan cheese
→ Assembly
15 - 4 brioche or sandwich buns, split and toasted
16 - 2 tablespoons unsalted butter, optional, for toasting buns
# How to Make:
01 - Combine buttermilk, garlic powder, onion powder, salt, and black pepper in a bowl. Submerge chicken fillets, cover, and refrigerate for at least 15 minutes or up to 4 hours.
02 - Mix flour, panko breadcrumbs, and grated Parmesan in a shallow dish. In a separate bowl, beat eggs until smooth.
03 - Remove chicken from marinade. Dredge each fillet in flour mixture, dip into beaten egg, then coat again in flour mixture for a double-crisp crust.
04 - Pour vegetable oil to a depth of 1/2 inch in a large skillet and heat to 350°F. Fry chicken fillets for 3-4 minutes per side until golden and fully cooked. Drain on paper towels.
05 - In a mixing bowl, coat romaine lettuce with Caesar dressing. Add shaved Parmesan, gently tossing to combine.
06 - If desired, spread butter on split buns and toast in a skillet until golden and crisp.
07 - Place a fried chicken fillet on the bottom half of each bun. Top with Caesar salad. Cap with the remaining bun halves and serve immediately.
# Expert Suggestions:
01 -
- The double-dredged chicken stays outrageously crispy, even under creamy dressing and fresh lettuce.
- Tossing together weeknight staples, this sandwich feels restaurant-special but is totally doable at home.
02 -
- Once, I stacked salad too early and ended up with limp lettuce—always add the greens just as you’re ready to eat.
- Discovering that double-dredging with both flour and panko means a crust that never slides off under the Caesar dressing.
03 -
- Letting fried chicken rest on a rack, not paper towels, keeps it truly crispy on all sides.
- A squeeze of lemon just before eating brightens up every component—don’t forget this last flourish.