Description
This Crispy Chicken Caesar Sandwich combines tender, juicy chicken breasts marinated in flavorful buttermilk and spices, coated in a crispy flour and breadcrumb crust, then fried to golden perfection. Served on toasted sandwich rolls with fresh romaine lettuce, creamy Caesar dressing, and a sprinkle of parmesan cheese, this sandwich offers a delightful twist on classic Caesar salad with satisfying crunch and savory flavors.
Ingredients
Scale
For the Chicken
- 2 boneless, skinless chicken breasts
- 1 cup buttermilk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 cup all-purpose flour
- 1/2 cup breadcrumbs (preferably panko for extra crispiness)
- Vegetable oil for frying
For the Sandwich Assembly
- 4 sandwich rolls or brioche buns
- 1 cup romaine lettuce, shredded
- 1/2 cup Caesar dressing (store-bought or homemade)
- 1/4 cup grated parmesan cheese
- Optional: extra Caesar dressing for drizzling
Instructions
- Prepare the Chicken Marinade: In a bowl, combine the buttermilk with garlic powder, onion powder, paprika, salt, and pepper. Stir well to create a flavorful marinade.
- Marinate the Chicken: Submerge the chicken breasts in the seasoned buttermilk mixture. Cover and refrigerate for at least 30 minutes, or up to 4 hours for enhanced flavor and tenderness.
- Prepare the Coating: In a shallow dish, mix together the all-purpose flour and panko breadcrumbs to form the crispy coat.
- Coat the Chicken: Remove the chicken breasts from the marinade, letting excess drip off. Dredge each breast thoroughly in the flour and breadcrumb mixture, pressing gently to ensure an even, full coating.
- Heat the Oil: In a large skillet, pour enough vegetable oil to cover the chicken halfway and heat over medium-high heat until shimmering and hot.
- Fry the Chicken: Carefully add the coated chicken breasts to the hot oil. Fry each side for 5-7 minutes, or until the crust is golden brown and the internal temperature reaches 165°F (74°C), ensuring the chicken is thoroughly cooked.
- Drain Excess Oil: Transfer the fried chicken to a paper towel-lined plate to absorb any excess oil and keep the crust crispy.
- Toast the Buns: While the chicken cooks, lightly toast the sandwich rolls or brioche buns in the oven or in a dry skillet until they are golden brown and slightly crisp.
- Assemble the Sandwich – Step 1: Spread Caesar dressing generously on the bottom half of each toasted bun to add creamy flavor.
- Assemble the Sandwich – Step 2: Place a crispy fried chicken breast onto each dressed bottom bun.
- Assemble the Sandwich – Step 3: Top the chicken with shredded romaine lettuce and sprinkle with grated parmesan cheese for fresh crunch and savory notes.
- Finish the Sandwich: Drizzle extra Caesar dressing over the lettuce if desired for extra moisture and flavor, then cover with the top half of the bun to complete the sandwich.
Notes
- For best results, do not skip the marinating step; it tenderizes the chicken and infuses it with flavor.
- Use panko breadcrumbs for a lighter, crispier crust compared to regular breadcrumbs.
- Maintain proper oil temperature (around 350°F) to ensure even frying without greasy chicken.
- Check the internal temperature of the chicken with a meat thermometer to ensure it reaches 165°F for safe consumption.
- To make this sandwich lighter, consider using grilled chicken instead of fried.
- Leftover sandwiches can be wrapped and refrigerated for up to 2 days but are best eaten fresh for crispiness.
