Crispy Chicken Caesar Sandwich (Printable)

Golden fried chicken with cool lettuce, tangy dressing, and Parmesan on toasted brioche

# Ingredient List:

→ 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
15 - ¼ cup shaved Parmesan cheese
16 - Freshly ground black pepper, to taste

# How to Make:

01 - Slice each chicken breast in half horizontally to create 4 thin fillets of even thickness.
02 - Whisk together buttermilk, garlic powder, onion powder, salt, and pepper in a bowl. Submerge chicken pieces and marinate for at least 15 minutes, or refrigerate up to 4 hours for maximum flavor penetration.
03 - Prepare three separate bowls: one with flour, one with beaten eggs, and one combining panko breadcrumbs with grated Parmesan cheese.
04 - Remove chicken from marinade. Dredge each piece in flour, shaking off excess. Dip into egg wash, then press firmly into panko-Parmesan mixture to coat completely and evenly.
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 internal temperature reaches 165°F. Transfer to paper towels to drain.
06 - Lightly toast brioche buns until golden and warm throughout.
07 - Spread Caesar dressing on the bottom half of each bun. Layer with shredded romaine lettuce, a crispy chicken fillet, additional Caesar dressing, and shaved Parmesan. Finish with freshly ground black pepper.
08 - Place top bun on each sandwich and serve immediately while chicken remains crispy.

# Expert Tips:

01 -
  • The buttermilk marinade makes the chicken incredibly tender while creating this shatteringly crispy coating that actually stays put
  • Everything can be prepped ahead, so you are just frying and assembling when hunger hits
02 -
  • Do not skip the paper towel drain step, otherwise your bun will get soggy within seconds
  • Let the chicken rest for about 2 minutes after frying so the juices redistribute
03 -
  • Heat your oil properly by dropping a pinch of panko in, it should sizzle immediately but not burn
  • Do not overcrowd the pan, fry in two batches if needed to maintain oil temperature

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