Go Back

Crispy Chicken Caesar Sandwich

Experience the ultimate fusion of comfort food classics with this Crispy Chicken Caesar Sandwich. Featuring perfectly seasoned, golden crispy chicken breast topped with fresh romaine, homemade Caesar dressing, and Parmesan cheese on a toasted brioche bun – it's restaurant-quality dining in sandwich form.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Total Time Including Marination 2 hours 50 minutes
Total Time 50 minutes
Servings: 4 sandwiches
Course: Dinner, Lunch, Main Dish
Cuisine: American, Italian
Calories: 785
Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless, skinless chicken breasts pounded to 1/2-inch thickness
  • 2 cups buttermilk
  • 2 teaspoons salt for marinade
  • 1 teaspoon black pepper for marinade
  • 1 teaspoon garlic powder for marinade
  • 1 teaspoon paprika for marinade
  • 2 cups all-purpose flour
  • 1/2 cup cornstarch
  • 1 tablespoon garlic powder for coating
  • 1 tablespoon onion powder
  • 2 teaspoons paprika for coating
  • 1 teaspoon salt for coating
  • 1/2 teaspoon black pepper for coating
  • 1/2 teaspoon cayenne pepper
  • vegetable oil for frying
  • 1/2 cup mayonnaise
  • 2 tablespoons freshly grated Parmesan cheese for dressing
  • 2 cloves garlic minced
  • 2 anchovy fillets minced, or 1 tsp anchovy paste
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 1/4 teaspoon black pepper for dressing
  • salt to taste
  • 4 brioche hamburger buns split and toasted
  • 4 cups romaine lettuce chopped
  • 1/2 cup freshly grated Parmesan cheese for assembly
  • 1/4 cup croutons crushed
  • 2 tablespoons fresh chives chopped, optional

Equipment

  • Large heavy-bottomed skillet or Dutch oven
  • Cooking thermometer
  • Wire cooling rack
  • Large mixing bowl
  • Medium mixing bowl
  • Shallow dish for breading
  • Tongs
  • Paper towels

Method
 

  1. Prepare chicken marinade by whisking together buttermilk, salt, pepper, garlic powder, and paprika in a large bowl.
  2. Place pounded chicken breasts in buttermilk mixture, ensuring complete submersion. Cover and refrigerate for at least 2 hours, ideally overnight.
  3. Make Caesar dressing by whisking together mayonnaise, Parmesan, minced garlic, anchovies, lemon juice, Dijon mustard, Worcestershire sauce, and pepper until smooth. Refrigerate until ready to use.
  4. Set up breading station by combining flour, cornstarch, garlic powder, onion powder, paprika, salt, pepper, and cayenne in a shallow dish. Whisk thoroughly.
  5. Heat vegetable oil in large, heavy-bottomed skillet to 350°F (175°C), using enough oil to come halfway up chicken pieces.
  6. Remove chicken from marinade, allowing excess to drip off. Dredge thoroughly in seasoned flour mixture, pressing gently to ensure coating adheres.
  7. Fry chicken in batches for 6-8 minutes per side until golden brown and internal temperature reaches 165°F (74°C).
  8. Remove chicken to wire rack over paper towels and rest for 3-4 minutes. Toast brioche buns until lightly golden.
  9. Toss chopped romaine with enough Caesar dressing to coat lightly. Add half the Parmesan and toss again.
  10. Spread Caesar dressing on both bun halves. Place dressed lettuce on bottom bun, top with crispy chicken.
  11. Sprinkle with additional Parmesan, crushed croutons, and chives if using. Cap with top bun and serve immediately.

Notes

Marinate chicken overnight for best flavor and tenderness. Maintain oil temperature at 350°F for optimal crispiness. Caesar dressing can be made up to 1 week ahead. Serve immediately for best texture contrast.