Description
This Crispy Chicken Caesar Sandwich is a delicious and satisfying meal featuring tender chicken breasts marinated in a flavorful buttermilk blend, coated in a crispy flour and breadcrumb crust, and 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 perfect balance of crunchy texture and savory flavors, ideal for a quick lunch or casual dinner.
Ingredients
Scale
Chicken and Marinade
- 2 boneless, skinless chicken breasts
- 1 cup buttermilk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- Salt and pepper to taste
Coating
- 1 cup all-purpose flour
- 1/2 cup breadcrumbs (preferably panko for extra crispiness)
Frying
- Vegetable oil for frying
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 Marinate: In a bowl, combine the buttermilk with garlic powder, onion powder, paprika, salt, and pepper to create a flavorful marinade.
- Marinate Chicken: Submerge the chicken breasts in the buttermilk mixture and refrigerate for at least 30 minutes to infuse flavor and tenderize; for best results, marinate up to 4 hours.
- Combine Coating Ingredients: In a shallow dish, mix together all-purpose flour and breadcrumbs thoroughly to prepare for coating the chicken.
- Coat Chicken: Remove the chicken breasts from the buttermilk marinade, allowing excess to drip off. Dredge each breast in the flour and breadcrumb mixture, pressing gently to ensure a full, even coating.
- Heat Oil: Pour vegetable oil into a large skillet to a depth sufficient to cover half the thickness of the chicken breasts. Heat over medium-high until shimmering and hot enough for frying (about 350°F).
- Fry Chicken: Carefully place coated chicken breasts in the hot oil. Fry for 5-7 minutes per side, turning once, until the coating is golden brown and the internal temperature of the chicken reaches 165°F for safe consumption.
- Drain Excess Oil: Transfer cooked chicken to a paper towel-lined plate to absorb and drain any extra oil, maintaining crispiness.
- Toast Buns: While the chicken cooks, lightly toast the sandwich rolls or brioche buns either in the oven or on a skillet until golden brown and slightly crisp.
- Assemble Sandwich – Base: Spread a generous layer of Caesar dressing on the bottom half of each toasted bun to add moisture and flavor.
- Add Chicken: Place one crispy fried chicken breast on top of the dressed bottom bun.
- Add Lettuce and Cheese: Top the chicken with shredded romaine lettuce and sprinkle evenly with grated parmesan cheese for a fresh and cheesy contrast.
- Final Dressing: Optionally, drizzle additional Caesar dressing over the lettuce to enhance creaminess.
- Close Sandwich: Cover with the top half of the bun to complete the sandwich, ready to serve immediately while warm and crispy.
Notes
- Marinating the chicken for longer (up to 4 hours) enhances flavor and tenderness.
- Use panko breadcrumbs for extra crispiness in the chicken coating.
- Ensure the oil temperature is properly maintained to avoid greasy or undercooked chicken.
- You can substitute sandwich rolls with brioche buns for a richer flavor and softer texture.
- Store leftover chicken separately and reheat in an oven or air fryer for best texture retention.
