Description
This Crispy Chicken Caesar Sandwich features juicy, buttermilk-marinated chicken cutlets coated in a flavorful seasoned breadcrumb crust, fried to golden perfection. Served on toasted brioche buns with crisp romaine lettuce, shaved Parmesan, and creamy Caesar dressing, this sandwich offers the perfect balance of crunchy, savory, and tangy flavors for a satisfying American classic.
Ingredients
Scale
Chicken and Coating
- 2 boneless, skinless chicken breasts (halved horizontally to make 4 cutlets)
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1 cup panko breadcrumbs
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- Salt and pepper to taste
- Vegetable oil for frying (about 1/2 inch depth)
Sandwich Assembly
- 4 sandwich rolls or brioche buns
- 1/2 cup Caesar dressing
- 1 cup shredded romaine lettuce
- 1/4 cup shaved Parmesan cheese
Instructions
- Marinate the Chicken: Place the halved chicken cutlets in a bowl with the buttermilk, ensuring they are fully submerged. Cover and refrigerate for at least 30 minutes, or up to overnight to tenderize and infuse flavor.
- Prepare the Coating Mixture: In a shallow dish, combine the all-purpose flour, panko breadcrumbs, garlic powder, paprika, salt, and pepper. Mix thoroughly to distribute the seasonings evenly.
- Coat the Chicken: Remove each chicken cutlet from the buttermilk, letting excess drip off. Dredge the cutlet in the flour and breadcrumb mixture, pressing firmly to ensure a good coating adheres to all sides.
- Heat Oil and Fry Chicken: Pour about 1/2 inch of vegetable oil into a skillet and heat over medium-high. Once hot, carefully place the coated chicken cutlets in the oil. Fry for 3 to 4 minutes per side, turning once, until the crust is golden brown and the chicken is cooked through to an internal temperature of 165°F (74°C). Drain on paper towels to absorb excess oil.
- Toast the Buns: Lightly toast the sandwich rolls or brioche buns until slightly crisp and golden, enhancing texture and flavor.
- Assemble the Sandwiches: Spread Caesar dressing generously on both the top and bottom halves of the toasted buns. Place a crispy chicken cutlet on the bottom bun, top with shredded romaine lettuce and shaved Parmesan cheese, then sandwich with the top bun.
- Serve Immediately: Serve the sandwiches right away while the chicken remains crispy for the best taste and texture experience.
Notes
- Add crispy bacon or fresh tomato slices inside the sandwich for extra layers of flavor and texture.
- For a lighter option, bake the chicken in the oven or use an air fryer instead of frying in oil.
- Make sure not to overcrowd the skillet when frying, to maintain oil temperature and ensure crispiness.
- Marinating the chicken overnight enhances tenderness and flavor absorption.
