Crispy Chicken Caesar Salad Sandwich
Crispy Chicken Caesar Salad Sandwich
Ingredients
For the Crispy Chicken
- 4 chicken breast, thinly cut
- 1 teaspoon Adobo seasoning, or as needed
- 1/2 teaspoon black pepper, freshly ground, or as needed
- 1/2 teaspoon salt, or as needed
- 1/2 teaspoon smoked paprika, or as needed
- 1/2 teaspoon garlic powder, or as needed
- 1/2 teaspoon onion powder, or as needed
- 1/4 teaspoon chili powder, or as needed
- 1/4 teaspoon dried oregano, or as needed
- 1/4 teaspoon red pepper flakes, or as needed
- 1 tablespoon olive oil, for drizzling
- 1 cup all-purpose flour, as needed for dredging
- 3 eggs, large, whisked
- 2 cups garlic and herb breadcrumbs, as needed for coating
- 3 cups frying oil, such as vegetable or canola oil, for deep frying
For the Caesar Salad Mixture
- 1 head green leaf lettuce, chopped
- 1/2 cup Caesar dressing, or as needed
- 1/4 cup Parmesan cheese, freshly grated, plus more for garnish
For the Sandwich Assembly
- 4 small submarine rolls, or bread of choice
- 1/2 cup unsalted butter, 1 stick, softened
- 2 cloves fresh garlic, minced
- 2 tablespoons fresh parsley, chopped, plus more for garnish
- 2 tablespoons unsalted butter, melted, for basting
For Serving
- 1 serving fries, of choice, such as Checkers brand
Instructions
- 1
Place the thinly cut chicken breasts on a clean surface. Generously season both sides of the chicken breasts with Adobo, black pepper, salt, smoked paprika, garlic powder, onion powder, chili powder, dried oregano, and red pepper flakes. Drizzle olive oil over the seasoned chicken breasts and rub the seasonings and olive oil into both sides by hand to ensure they are fully coated.
âąď¸ 5 min
- 2
Prepare a dredging station: Pour flour onto a plate. In a separate bowl, whisk the eggs until well combined. Pour garlic and herb breadcrumbs onto a third plate.
âąď¸ 3 min
- 3
Dredge each seasoned chicken breast: first coat thoroughly in flour, then dip into the whisked eggs, and finally coat completely with breadcrumbs. Set aside on a clean plate.
âąď¸ 7 min
- 4
Prepare the Caesar salad mixture: Chop the green leaf lettuce into bite-sized pieces. Place the chopped lettuce in a large metal bowl. Pour a generous amount of Caesar dressing over the lettuce and sprinkle with freshly grated Parmesan cheese. Using tongs, mix the lettuce, dressing, and Parmesan until well combined.
âąď¸ 5 min
- 5
Prepare the garlic-parsley butter for toasting the bread: In a small bowl, combine the softened unsalted butter, minced fresh garlic, and chopped fresh parsley. Mix with a fork until well combined.
âąď¸ 3 min
- 6
Heat the frying oil in a large pan or Dutch oven over medium-high heat to 350-375°F (175-190°C). Carefully place the breaded chicken cutlets into the hot frying oil. Fry for 3-5 minutes per side, or until golden brown and cooked through (internal temperature reaches 165°F/74°C). Once cooked, remove the crispy chicken cutlets from the oil and place them on a paper towel-lined plate to drain excess oil.
âąď¸ 10 minâ˘đĄď¸ 350
- 7
Prepare the submarine rolls: Cut each small submarine roll lengthwise, but not all the way through, to create a hinge. Generously spread the prepared garlic-parsley butter mixture on the inside of both halves of each roll. Place the buttered side of the roll down in a hot, dry pan and toast until golden brown and slightly crispy.
âąď¸ 5 min
- 8
Assemble the sandwich: Place a toasted submarine roll on a cutting board. Place a crispy chicken cutlet on the bottom half of the toasted roll. Spoon a generous amount of the prepared Caesar salad mixture on top of the chicken cutlet. Sprinkle additional freshly grated Parmesan cheese over the Caesar salad.
âąď¸ 5 min
- 9
For the topping, brush the top of the bread with the melted butter mixed with a pinch of fresh parsley and fresh Parmesan. An additional sprinkle of fresh Parmesan can be added on top. Lightly press the sandwich, then cut it in half.
âąď¸ 2 min
- 10
Serve the Crispy Chicken Caesar Salad Sandwich immediately, accompanied by fries of choice.
Kitchen Tools
Nutrition Facts (per serving)
Crispy Chicken Caesar Salad Sandwich
For the Crispy Chicken
- 4 chicken breast, thinly cut
- 1 teaspoon Adobo seasoning, or as needed
- 1/2 teaspoon black pepper, freshly ground, or as needed
- 1/2 teaspoon salt, or as needed
- 1/2 teaspoon smoked paprika, or as needed
- 1/2 teaspoon garlic powder, or as needed
- 1/2 teaspoon onion powder, or as needed
- 1/4 teaspoon chili powder, or as needed
- 1/4 teaspoon dried oregano, or as needed
- 1/4 teaspoon red pepper flakes, or as needed
- 1 tablespoon olive oil, for drizzling
- 1 cup all-purpose flour, as needed for dredging
- 3 eggs, large, whisked
- 2 cups garlic and herb breadcrumbs, as needed for coating
- 3 cups frying oil, such as vegetable or canola oil, for deep frying
For the Caesar Salad Mixture
- 1 head green leaf lettuce, chopped
- 1/2 cup Caesar dressing, or as needed
- 1/4 cup Parmesan cheese, freshly grated, plus more for garnish
For the Sandwich Assembly
- 4 small submarine rolls, or bread of choice
- 1/2 cup unsalted butter, 1 stick, softened
- 2 cloves fresh garlic, minced
- 2 tablespoons fresh parsley, chopped, plus more for garnish
- 2 tablespoons unsalted butter, melted, for basting
For Serving
- 1 serving fries, of choice, such as Checkers brand
Instructions
- 1
Place the thinly cut chicken breasts on a clean surface. Generously season both sides of the chicken breasts with Adobo, black pepper, salt, smoked paprika, garlic powder, onion powder, chili powder, dried oregano, and red pepper flakes. Drizzle olive oil over the seasoned chicken breasts and rub the seasonings and olive oil into both sides by hand to ensure they are fully coated.
âąď¸ 5 min - 2
Prepare a dredging station: Pour flour onto a plate. In a separate bowl, whisk the eggs until well combined. Pour garlic and herb breadcrumbs onto a third plate.
âąď¸ 3 min - 3
Dredge each seasoned chicken breast: first coat thoroughly in flour, then dip into the whisked eggs, and finally coat completely with breadcrumbs. Set aside on a clean plate.
âąď¸ 7 min - 4
Prepare the Caesar salad mixture: Chop the green leaf lettuce into bite-sized pieces. Place the chopped lettuce in a large metal bowl. Pour a generous amount of Caesar dressing over the lettuce and sprinkle with freshly grated Parmesan cheese. Using tongs, mix the lettuce, dressing, and Parmesan until well combined.
âąď¸ 5 min - 5
Prepare the garlic-parsley butter for toasting the bread: In a small bowl, combine the softened unsalted butter, minced fresh garlic, and chopped fresh parsley. Mix with a fork until well combined.
âąď¸ 3 min - 6
Heat the frying oil in a large pan or Dutch oven over medium-high heat to 350-375°F (175-190°C). Carefully place the breaded chicken cutlets into the hot frying oil. Fry for 3-5 minutes per side, or until golden brown and cooked through (internal temperature reaches 165°F/74°C). Once cooked, remove the crispy chicken cutlets from the oil and place them on a paper towel-lined plate to drain excess oil.
âąď¸ 10 minâ˘đĄď¸ 350 - 7
Prepare the submarine rolls: Cut each small submarine roll lengthwise, but not all the way through, to create a hinge. Generously spread the prepared garlic-parsley butter mixture on the inside of both halves of each roll. Place the buttered side of the roll down in a hot, dry pan and toast until golden brown and slightly crispy.
âąď¸ 5 min - 8
Assemble the sandwich: Place a toasted submarine roll on a cutting board. Place a crispy chicken cutlet on the bottom half of the toasted roll. Spoon a generous amount of the prepared Caesar salad mixture on top of the chicken cutlet. Sprinkle additional freshly grated Parmesan cheese over the Caesar salad.
âąď¸ 5 min - 9
For the topping, brush the top of the bread with the melted butter mixed with a pinch of fresh parsley and fresh Parmesan. An additional sprinkle of fresh Parmesan can be added on top. Lightly press the sandwich, then cut it in half.
âąď¸ 2 min - 10
Serve the Crispy Chicken Caesar Salad Sandwich immediately, accompanied by fries of choice.