Crispy Chicken Caesar Sandwich (Printable)

Golden fried chicken with crisp lettuce and creamy Caesar dressing on toasted brioche buns for ultimate crunch

# 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 (store-bought or homemade)
15 - ¼ cup shaved Parmesan cheese
16 - Freshly ground black pepper, to taste

# How to Prepare:

01 - Slice each chicken breast in half horizontally to create 4 thin fillets.
02 - In a bowl, whisk buttermilk, garlic powder, onion powder, salt, and pepper. Add chicken and marinate for at least 15 minutes (up to 4 hours in the refrigerator for best flavor).
03 - Prepare three bowls: one with flour, one with beaten eggs, and one with panko mixed with grated Parmesan.
04 - Remove chicken from marinade. Dredge each piece in flour, dip in egg, then coat thoroughly in the panko-Parmesan mixture.
05 - Heat ½ inch of 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 (internal temperature 165°F). Drain on paper towels.
06 - Toast buns lightly.
07 - Spread Caesar dressing inside each bun. Layer with lettuce, a crispy chicken fillet, more Caesar dressing, and shaved Parmesan. Top with black pepper.
08 - Close sandwiches and serve immediately.

# Expert Advice:

01 -
  • The panko-Parmesan crust stays impossibly crispy even after the dressing hits it
  • Everything comes together in under 45 minutes with ingredients you probably already have
  • That first bite when the warm chicken meets the cool lettuce is absolute magic
02 -
  • Let the chicken rest on paper towels for at least two minutes before assembling or the bun will get soggy
  • Do not overcrowd the pan or the oil temperature drops and you get soggy, greasy chicken
  • The pano-parmesan mixture needs to be pressed onto the chicken firmly or it falls off during frying
03 -
  • Use a thermometer to check oil temperature, it should be around 350 degrees
  • Sprinkle a little extra Parmesan on the chicken right after frying while it is still hot

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