Crispy Chicken Caesar Sandwich Recipe
This Crispy Chicken Caesar Sandwich recipe features tender, pounded chicken breasts coated in a crunchy panko breadcrumb crust, fried to golden perfection, and layered with fresh romaine lettuce, creamy Caesar dressing, and Parmesan cheese on toasted brioche buns. A delightful twist on classic Caesar salad flavors, served hot and perfect for a satisfying meal.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 sandwiches 1x
- Category: Sandwich
- Method: Frying
- Cuisine: American
Ingredients
Scale
Chicken and Coating
- 4 pieces Boneless chicken breasts (pounded to 1/2 inch thickness)
- 1 cup All purpose flour
- 2 large Eggs (beaten)
- 2 cups Panko breadcrumbs
- 1/2 cup Vegetable oil (for frying)
- 1 tsp Salt
- 1/2 tsp Black pepper (freshly cracked)
- 1/2 tsp Garlic powder
Sandwich Assembly
- 4 cups Romaine lettuce (chopped fresh)
- 1/2 cup Caesar dressing (homemade or store-bought)
- 1/2 cup Parmesan cheese (freshly grated)
- 4 Brioche buns (sliced and toasted)
- 1 Lemon (cut into wedges for serving)
Instructions
- Pound Chicken: Place the chicken breasts between two sheets of plastic wrap and gently pound them to an even thickness of 1/2 inch. This ensures uniform cooking and tender texture.
- Season Chicken: Season both sides of the chicken breasts evenly with salt, freshly cracked black pepper, and garlic powder. Let them rest for 10 minutes to allow the flavors to penetrate.
- Set Up Breading Station: Arrange the all-purpose flour, beaten eggs, and panko breadcrumbs each in separate shallow dishes. This setup allows for an efficient breading process.
- Heat Oil: In a large skillet, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). Proper oil temperature is crucial for achieving a crispy crust without sogginess.
- Bread the Chicken: Dredge each piece of chicken first in flour, coating fully; then dip into beaten eggs; finally, press into panko breadcrumbs ensuring an even, thorough coating.
- Fry Chicken: Carefully place the breaded chicken into the hot oil. Fry each side for 3 to 4 minutes until golden brown and the internal temperature reaches 165°F (74°C) for safe consumption.
- Drain: Remove the chicken from the skillet and transfer it to a plate lined with paper towels to absorb any excess oil, keeping the coating crisp and not greasy.
- Toast Buns: While the chicken drains, toast the brioche buns until they are golden brown and warmed through, enhancing texture and flavor.
- Apply Dressing: Generously spread Caesar dressing on both the top and bottom halves of each toasted bun to impart creamy, tangy flavor.
- Assemble Sandwich: Layer chopped romaine lettuce on the bottom bun, place the hot crispy chicken atop, then sprinkle with freshly grated Parmesan cheese for a savory finish.
- Top Sandwich: Add any additional lettuce if desired, then crown with the top half of the bun to complete the sandwich.
- Serve: Serve the sandwiches immediately with lemon wedges on the side to add a bright, fresh zing when squeezed over the chicken.
Notes
- If you prefer a healthier option, you can bake the breaded chicken at 425°F for 15-20 minutes instead of frying, though it will be less crispy.
- Use homemade Caesar dressing for a fresher taste, or a good quality store-bought version saves time.
- Make sure the oil temperature stays consistent to avoid greasy chicken.
- To add more flavor, marinate the chicken in buttermilk before seasoning for 30 minutes.
- For gluten-free option, substitute all-purpose flour and panko with gluten-free alternatives.
Keywords: crispy chicken sandwich, chicken caesar sandwich, fried chicken sandwich, panko chicken sandwich, brioche chicken sandwich
