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Crispy Chicken Caesar Sandwich Recipe

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3.8 from 72 reviews

This Crispy Chicken Caesar Sandwich combines golden, crunchy breaded chicken with fresh romaine lettuce and tangy Caesar dressing, all nestled in a buttery toasted brioche bun. Perfect for a satisfying lunch or casual dinner, the sandwich offers a flavorful twist on a classic Caesar salad with the added crunch and heartiness of crispy chicken cutlets.

Ingredients

Chicken & Coating

  • 4 boneless chicken breasts, pounded to ½ inch thickness
  • 1 cup all purpose flour (for dredging station)
  • 2 large eggs, beaten (for coating)
  • 2 cups panko breadcrumbs (for crispy coating)
  • ½ cup vegetable oil (for frying)
  • 1 teaspoon salt (for seasoning chicken)
  • ½ teaspoon freshly cracked black pepper
  • ½ teaspoon garlic powder (for extra flavor)

Sandwich Assembly

  • 4 cups romaine lettuce, chopped fresh
  • ½ cup Caesar dressing (homemade or quality store bought)
  • ½ cup Parmesan cheese, freshly grated
  • 4 brioche buns, sliced and toasted
  • 1 lemon, cut into wedges for serving

Instructions

  1. Prepare Chicken: Pound the chicken breasts to a uniform ½ inch thickness between plastic wrap using a meat mallet. This ensures even cooking and tender texture.
  2. Season Chicken: Season both sides of the chicken breasts with salt, freshly cracked black pepper, and garlic powder. Let the chicken rest for 10 minutes to absorb the seasoning.
  3. Set up Breading Station: Arrange three shallow dishes: one with all-purpose flour, one with beaten eggs, and one with panko breadcrumbs. These will be used for dredging and coating the chicken.
  4. Heat Oil: Pour vegetable oil into a large skillet and heat it over medium-high heat until it reaches 350°F, ideal for frying.
  5. Bread the Chicken: Dredge each chicken breast first in the flour, shaking off any excess, then dip into the beaten eggs, and finally press into the panko breadcrumbs to create a crispy coating.
  6. Fry Chicken: Place the breaded chicken cutlets into the hot oil and cook for 3 to 4 minutes on each side until golden brown and the internal temperature reaches 165°F for safe consumption.
  7. Drain Excess Oil: Transfer the cooked chicken to a paper towel-lined plate to absorb any excess oil and keep them crispy.
  8. Toast Buns: Toast the brioche buns until they are golden brown and warm to enhance texture and flavor.
  9. Assemble Sandwich: Spread Caesar dressing generously on both halves of the toasted buns. Layer chopped romaine lettuce on the bottom bun, add the hot crispy chicken cutlet, then sprinkle with freshly grated Parmesan cheese. Add extra lettuce if preferred, and place the top bun to finish.
  10. Serve: Serve the sandwiches immediately with lemon wedges on the side for a fresh citrus brightness that complements the sandwich flavors.

Notes

  • For extra flavor, consider adding a dash of freshly ground black pepper to the Caesar dressing before spreading on the buns.
  • Use a meat thermometer to ensure chicken is cooked thoroughly to 165°F to avoid undercooking.
  • You can substitute vegetable oil with canola oil for frying if preferred.
  • Store leftover ingredients separately and assemble sandwich fresh to maintain crispiness.
  • Leftover cooked chicken can be refrigerated and used within 2 days.

Find it online: https://deliciousyum.com/crispy-chicken-caesar-sandwich-recipe/