Crispy Chicken Caesar Sandwich
Crispy Chicken Caesar Sandwich
Ingredients
For the Chicken
- 1 chicken breast, halved lengthwise and pounded
- 1/2 teaspoon salt, or to taste
- 1 tablespoon garlic powder
- 1 teaspoon black pepper
- 1 tablespoon smoked paprika powder
For the Egg Wash
- 1 egg
- 1 cup water
For the Dry Batter
- 1 1/2 cups all purpose flour
- 1/2 teaspoon salt, or to taste
- 1 teaspoon black pepper
- 1 tablespoon smoked paprika powder
- 1 tablespoon garlic powder
For the Panko Breadcrumbs
- 1 cup panko breadcrumbs
- 1 tablespoon dried parsley
For the Caesar Salad and Dressing
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 2 cloves garlic, minced
- 2 teaspoons lemon juice
- 2 cups lettuce, washed and chopped
- 2 tablespoons extra virgin olive oil
- 1/3 cup Parmesan cheese, freshly grated
- 1 teaspoon black pepper, freshly ground
- 1/2 teaspoon salt, or to taste
To Assemble
- 3 mini loaf of bread
- 3 tablespoons Caesar dressing
- 3 tablespoons butter, for toasting the bread
- 1/4 cup Parmesan cheese, freshly grated, for garnish
- 3 cups vegetable oil, for frying, or as needed
Instructions
- 1
Season the pounded chicken breast halves with salt, garlic powder, and black pepper. Place in a shallow dish, cover, and refrigerate to marinate for 1 hour.
⏱️ 5 min
- 2
While the chicken marinates, prepare the dry batter. In a wide bowl, combine the all purpose flour, salt, black pepper, smoked paprika powder, and garlic powder. Mix well to combine.
⏱️ 5 min
- 3
In a separate bowl, mix the panko breadcrumbs with the dried parsley.
⏱️ 2 min
- 4
In another bowl, crack the egg and add 1 cup of water. Whisk until smooth and well combined to create the egg wash.
⏱️ 2 min
- 5
Dredge each marinated chicken fillet first in the dry batter, ensuring it's fully coated. Then dip it into the egg wash, followed by another coating in the dry batter. Dip it once more into the egg wash, and finally coat it thoroughly with the panko breadcrumb mixture. Repeat for all chicken fillets.
⏱️ 10 min
- 6
Heat about 3 cups of vegetable oil in a large, deep pan or Dutch oven over medium-high heat until it reaches 350°F (175°C). Use a thermometer to ensure accuracy.
⏱️ 5 min•🌡️ 350
- 7
Carefully add the breaded chicken fillets to the hot oil, ensuring not to overcrowd the pan. Cook for 4-5 minutes per side, flipping once, or until the chicken is golden brown and reaches an internal temperature of 165°F (74°C). Remove the chicken from the oil and place on a wire rack set over paper towels to drain excess oil.
⏱️ 10 min•🌡️ 350
- 8
Prepare the Caesar dressing: In a medium bowl, combine the mayonnaise, Dijon mustard, Worcestershire sauce, minced garlic, lemon juice, extra virgin olive oil, 1/3 cup of grated Parmesan cheese, black pepper, and salt. Whisk until smooth and well combined. Reserve half of the dressing for later use.
⏱️ 5 min
- 9
Add the chopped lettuce to the remaining half of the Caesar dressing and toss gently until the lettuce is evenly coated.
⏱️ 2 min
- 10
Slice the mini loaves of bread horizontally. Melt the butter in a pan over medium heat. Place the bread halves cut-side down in the melted butter and toast until golden brown and crispy.
⏱️ 3 min
- 11
To assemble the sandwiches: Spread some of the reserved Caesar dressing on the bottom half of each toasted bread loaf. Place a crispy chicken fillet on top of the dressing. Pile a generous amount of the Caesar salad (lettuce tossed in dressing) over the chicken. Garnish with additional freshly grated Parmesan cheese. Place the top half of the bread loaf on top and serve warm.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Chicken Caesar Sandwich
For the Chicken
- 1 chicken breast, halved lengthwise and pounded
- 1/2 teaspoon salt, or to taste
- 1 tablespoon garlic powder
- 1 teaspoon black pepper
- 1 tablespoon smoked paprika powder
For the Egg Wash
- 1 egg
- 1 cup water
For the Dry Batter
- 1 1/2 cups all purpose flour
- 1/2 teaspoon salt, or to taste
- 1 teaspoon black pepper
- 1 tablespoon smoked paprika powder
- 1 tablespoon garlic powder
For the Panko Breadcrumbs
- 1 cup panko breadcrumbs
- 1 tablespoon dried parsley
For the Caesar Salad and Dressing
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 2 cloves garlic, minced
- 2 teaspoons lemon juice
- 2 cups lettuce, washed and chopped
- 2 tablespoons extra virgin olive oil
- 1/3 cup Parmesan cheese, freshly grated
- 1 teaspoon black pepper, freshly ground
- 1/2 teaspoon salt, or to taste
To Assemble
- 3 mini loaf of bread
- 3 tablespoons Caesar dressing
- 3 tablespoons butter, for toasting the bread
- 1/4 cup Parmesan cheese, freshly grated, for garnish
- 3 cups vegetable oil, for frying, or as needed
Instructions
- 1
Season the pounded chicken breast halves with salt, garlic powder, and black pepper. Place in a shallow dish, cover, and refrigerate to marinate for 1 hour.
⏱️ 5 min - 2
While the chicken marinates, prepare the dry batter. In a wide bowl, combine the all purpose flour, salt, black pepper, smoked paprika powder, and garlic powder. Mix well to combine.
⏱️ 5 min - 3
In a separate bowl, mix the panko breadcrumbs with the dried parsley.
⏱️ 2 min - 4
In another bowl, crack the egg and add 1 cup of water. Whisk until smooth and well combined to create the egg wash.
⏱️ 2 min - 5
Dredge each marinated chicken fillet first in the dry batter, ensuring it's fully coated. Then dip it into the egg wash, followed by another coating in the dry batter. Dip it once more into the egg wash, and finally coat it thoroughly with the panko breadcrumb mixture. Repeat for all chicken fillets.
⏱️ 10 min - 6
Heat about 3 cups of vegetable oil in a large, deep pan or Dutch oven over medium-high heat until it reaches 350°F (175°C). Use a thermometer to ensure accuracy.
⏱️ 5 min•🌡️ 350 - 7
Carefully add the breaded chicken fillets to the hot oil, ensuring not to overcrowd the pan. Cook for 4-5 minutes per side, flipping once, or until the chicken is golden brown and reaches an internal temperature of 165°F (74°C). Remove the chicken from the oil and place on a wire rack set over paper towels to drain excess oil.
⏱️ 10 min•🌡️ 350 - 8
Prepare the Caesar dressing: In a medium bowl, combine the mayonnaise, Dijon mustard, Worcestershire sauce, minced garlic, lemon juice, extra virgin olive oil, 1/3 cup of grated Parmesan cheese, black pepper, and salt. Whisk until smooth and well combined. Reserve half of the dressing for later use.
⏱️ 5 min - 9
Add the chopped lettuce to the remaining half of the Caesar dressing and toss gently until the lettuce is evenly coated.
⏱️ 2 min - 10
Slice the mini loaves of bread horizontally. Melt the butter in a pan over medium heat. Place the bread halves cut-side down in the melted butter and toast until golden brown and crispy.
⏱️ 3 min - 11
To assemble the sandwiches: Spread some of the reserved Caesar dressing on the bottom half of each toasted bread loaf. Place a crispy chicken fillet on top of the dressing. Pile a generous amount of the Caesar salad (lettuce tossed in dressing) over the chicken. Garnish with additional freshly grated Parmesan cheese. Place the top half of the bread loaf on top and serve warm.
⏱️ 5 min