Crispiest Chicken Caesar Sandwich
Crispiest Chicken Caesar Sandwich
Ingredients
For the Crispy Chicken
- 2 chicken breasts
- 1 cup all-purpose flour, for dredging
- 2 eggs, beaten, for dredging
- 2 cups panko breadcrumbs, for dredging
- 1/2 teaspoon salt, plus more to taste
- 1/4 teaspoon black pepper, plus more to taste
- 1/2 cup olive oil, for frying
For the Simplified Caesar Dressing
- 1/2 cup Caesar dressing, store-bought
- 1/4 cup Parmesan cheese, grated
For Assembly
- 4 leaves romaine lettuce
- 4 brioche buns
Instructions
- 1
Prepare the chicken breasts: Place each chicken breast between two sheets of parchment paper. Using a meat mallet, pound them until they are about 1/2 inch thick and of even thickness.
⏱️ 5 min
- 2
Prepare the Caesar dressing: In a medium bowl, combine the store-bought Caesar dressing and grated Parmesan cheese. Mix until well combined. Set aside.
⏱️ 2 min - 3
Set up the dredging station: Prepare three separate shallow dishes or plates. In the first dish, add the all-purpose flour and season it with 1/4 teaspoon of salt and 1/8 teaspoon of black pepper. In the second dish, add the beaten eggs and season them with a pinch of salt and pepper. In the third dish, add the panko breadcrumbs and season them with 1/4 teaspoon of salt and 1/8 teaspoon of black pepper.
⏱️ 5 min
- 4
Coat the chicken: Take each pounded chicken breast and dredge it thoroughly, first in the seasoned flour, ensuring it's fully coated and shaking off any excess. Next, dip it into the seasoned beaten egg, allowing any excess to drip off. Finally, coat it generously in the seasoned panko breadcrumbs, pressing gently to ensure full coverage.
⏱️ 10 min
- 5
Fry the chicken: Heat the olive oil in a large skillet or frying pan over medium-high heat. The oil should be hot enough that a drop of water sizzles immediately. Carefully place the coated chicken breasts in the hot oil, ensuring not to overcrowd the pan (you may need to fry in batches). Fry for 4-6 minutes per side, or until golden brown, crispy, and cooked through to an internal temperature of 165°F. Remove the chicken from the pan and place it on a wire rack set over paper towels to drain any excess oil.
⏱️ 10 min•🌡️ 350
- 6
Toast the buns: While the chicken is frying or immediately after, lightly toast the brioche buns in a toaster, under a broiler, or in a dry skillet until golden brown.
⏱️ 3 min
- 7
Assemble the sandwiches: Spread a generous amount of the prepared Caesar dressing on both the top and bottom halves of each toasted brioche bun. Place a layer of romaine lettuce on the bottom bun. Add a crispy fried chicken breast, followed by another layer of romaine lettuce. Place the top bun half to complete the sandwich.
⏱️ 2 min
- 8
Serve immediately and enjoy your crispy chicken Caesar sandwich!
Kitchen Tools
Nutrition Facts (per serving)
Crispiest Chicken Caesar Sandwich
For the Crispy Chicken
- 2 chicken breasts
- 1 cup all-purpose flour, for dredging
- 2 eggs, beaten, for dredging
- 2 cups panko breadcrumbs, for dredging
- 1/2 teaspoon salt, plus more to taste
- 1/4 teaspoon black pepper, plus more to taste
- 1/2 cup olive oil, for frying
For the Simplified Caesar Dressing
- 1/2 cup Caesar dressing, store-bought
- 1/4 cup Parmesan cheese, grated
For Assembly
- 4 leaves romaine lettuce
- 4 brioche buns
Instructions
- 1
Prepare the chicken breasts: Place each chicken breast between two sheets of parchment paper. Using a meat mallet, pound them until they are about 1/2 inch thick and of even thickness.
⏱️ 5 min - 2
Prepare the Caesar dressing: In a medium bowl, combine the store-bought Caesar dressing and grated Parmesan cheese. Mix until well combined. Set aside.
⏱️ 2 min - 3
Set up the dredging station: Prepare three separate shallow dishes or plates. In the first dish, add the all-purpose flour and season it with 1/4 teaspoon of salt and 1/8 teaspoon of black pepper. In the second dish, add the beaten eggs and season them with a pinch of salt and pepper. In the third dish, add the panko breadcrumbs and season them with 1/4 teaspoon of salt and 1/8 teaspoon of black pepper.
⏱️ 5 min - 4
Coat the chicken: Take each pounded chicken breast and dredge it thoroughly, first in the seasoned flour, ensuring it's fully coated and shaking off any excess. Next, dip it into the seasoned beaten egg, allowing any excess to drip off. Finally, coat it generously in the seasoned panko breadcrumbs, pressing gently to ensure full coverage.
⏱️ 10 min - 5
Fry the chicken: Heat the olive oil in a large skillet or frying pan over medium-high heat. The oil should be hot enough that a drop of water sizzles immediately. Carefully place the coated chicken breasts in the hot oil, ensuring not to overcrowd the pan (you may need to fry in batches). Fry for 4-6 minutes per side, or until golden brown, crispy, and cooked through to an internal temperature of 165°F. Remove the chicken from the pan and place it on a wire rack set over paper towels to drain any excess oil.
⏱️ 10 min•🌡️ 350 - 6
Toast the buns: While the chicken is frying or immediately after, lightly toast the brioche buns in a toaster, under a broiler, or in a dry skillet until golden brown.
⏱️ 3 min - 7
Assemble the sandwiches: Spread a generous amount of the prepared Caesar dressing on both the top and bottom halves of each toasted brioche bun. Place a layer of romaine lettuce on the bottom bun. Add a crispy fried chicken breast, followed by another layer of romaine lettuce. Place the top bun half to complete the sandwich.
⏱️ 2 min - 8
Serve immediately and enjoy your crispy chicken Caesar sandwich!