Description
A delicious Crispy Chicken Caesar Sandwich featuring tender buttermilk-marinated chicken breasts breaded with a flavorful panko coating and fried to golden perfection. Layered with crisp romaine lettuce, creamy Caesar dressing, and grated Parmesan cheese inside toasted brioche buns, this sandwich offers a satisfying combination of textures and flavors perfect for lunch or dinner.
Ingredients
Scale
Chicken and Breading
- 2 boneless, skinless chicken breasts, pounded to even thickness
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1 cup panko breadcrumbs
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- Salt and black pepper to taste
- Vegetable oil for frying
Sandwich Assembly
- 4 sandwich rolls or brioche buns
- 1 cup chopped romaine lettuce
- 1/2 cup Caesar dressing
- 1/4 cup grated Parmesan cheese
- Optional: sliced tomatoes
- Optional: cooked bacon
Instructions
- Marinate the Chicken: Place the chicken breasts in a bowl with the buttermilk and marinate for at least 30 minutes or up to overnight to tenderize and infuse moisture.
- Prepare the Breading Mix: In a shallow bowl, combine the all-purpose flour, panko breadcrumbs, garlic powder, onion powder, paprika, salt, and black pepper, mixing well to distribute the spices evenly.
- Coat the Chicken: Remove the chicken breasts from the marinade, letting excess buttermilk drip off. Dredge each breast thoroughly in the flour mixture, pressing firmly to ensure the coating adheres well.
- Fry the Chicken: Heat vegetable oil in a skillet over medium-high heat. Once hot, fry the breaded chicken breasts for about 4–5 minutes per side until they turn golden brown and reach an internal temperature of 165°F (75°C). Transfer the cooked chicken to a paper towel-lined plate to drain excess oil.
- Toast the Buns: Lightly toast the sandwich rolls or brioche buns until warm and slightly crisp.
- Assemble Sandwiches: Spread Caesar dressing on the bottom halves of the toasted buns, then layer with chopped romaine lettuce, a crispy chicken breast, grated Parmesan cheese, and if desired, sliced tomatoes or cooked bacon.
- Serve: Top with the bun halves and serve the sandwiches warm for best flavor and texture.
Notes
- For a healthier alternative, bake the breaded chicken at 425°F (220°C) for 20–25 minutes, flipping halfway through cooking.
- You can substitute grilled chicken breasts if preferred for a different flavor and texture.
- Swap out brioche buns for whole wheat or gluten-free rolls to suit dietary preferences or restrictions.
