Crispy Chicken Caesar Sandwich
Crispy Chicken Caesar Sandwich
Ingredients
For the Crispy Chicken
- 4 chicken breasts, halved lengthwise and pounded to 1/2-inch thickness
- 1 teaspoon salt
- 1 tablespoon garlic powder
- 1 teaspoon black pepper
- 1 tablespoon paprika
- 1 cup all-purpose flour
- 2 large eggs, whisked
- 2 tablespoons water
- 2 cups panko breadcrumbs
- 1/4 cup fresh parsley, finely chopped
- 3 cups cooking oil, such as vegetable or canola, for frying
For the Caesar Salad
- 2 heads romaine lettuce, chopped into bite-sized pieces
- 1 cup Caesar dressing, store-bought or homemade
For Assembly and Garnish
- 4 sub-style buns, split lengthwise, not entirely through
- 1/4 cup Parmesan cheese, freshly grated
- 1/2 teaspoon flaky sea salt, for garnish
Instructions
- 1
Prepare the chicken: Place each chicken breast half between two sheets of plastic wrap. Using a meat mallet, pound each piece until it is about 1/2-inch thick. Season both sides of the pounded chicken with salt, garlic powder, black pepper, and paprika.
⏱️ 8 min
- 2
Set up the breading station: Prepare three shallow dishes. In the first, place the all-purpose flour. In the second, whisk together the large eggs and water. In the third, combine the panko breadcrumbs and chopped fresh parsley.
⏱️ 5 min
- 3
Bread the chicken: Dredge each seasoned chicken piece first in the flour, shaking off any excess. Then dip it into the egg wash, ensuring it's fully coated. Finally, press the chicken firmly into the panko-parsley mixture, making sure the breadcrumbs adhere well to all sides.
⏱️ 7 min
- 4
Fry the chicken: In a large skillet or Dutch oven, heat the cooking oil over medium-high heat until it reaches 350°F. Carefully place 1-2 breaded chicken cutlets into the hot oil, ensuring not to overcrowd the pan.
⏱️ 2 min•🌡️ 350
- 5
Cook until golden: Fry the chicken for 3 to 5 minutes per side, or until deeply golden brown and cooked through (internal temperature reaches 165°F). Remove the cooked chicken to a wire rack set over a baking sheet to drain excess oil. Repeat with remaining chicken.
⏱️ 8 min•🌡️ 350
- 6
Prepare the Caesar salad: In a large bowl, combine the chopped romaine lettuce with the Caesar dressing. Toss until the lettuce is evenly coated.
⏱️ 5 min
- 7
Toast the buns: While the chicken is frying or resting, lightly toast the split sub-style buns. You can do this in a dry skillet over medium heat for 1 to 2 minutes per side, or under a broiler for 1 minute until lightly golden. Be careful not to burn them.
⏱️ 3 min
- 8
Assemble the sandwiches: Spread a generous layer of Caesar dressing on the bottom half of each toasted bun. Place a crispy chicken cutlet on top of the dressing. Pile a portion of the dressed romaine lettuce onto the chicken. Close the sandwich with the top bun. Garnish with freshly grated Parmesan cheese and a sprinkle of flaky sea salt on top of the bun.
⏱️ 7 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Chicken Caesar Sandwich
Ingredients
For the Crispy Chicken
- 4 chicken breasts, halved lengthwise and pounded to 1/2-inch thickness
- 1 teaspoon salt
- 1 tablespoon garlic powder
- 1 teaspoon black pepper
- 1 tablespoon paprika
- 1 cup all-purpose flour
- 2 large eggs, whisked
- 2 tablespoons water
- 2 cups panko breadcrumbs
- 1/4 cup fresh parsley, finely chopped
- 3 cups cooking oil, such as vegetable or canola, for frying
For the Caesar Salad
- 2 heads romaine lettuce, chopped into bite-sized pieces
- 1 cup Caesar dressing, store-bought or homemade
For Assembly and Garnish
- 4 sub-style buns, split lengthwise, not entirely through
- 1/4 cup Parmesan cheese, freshly grated
- 1/2 teaspoon flaky sea salt, for garnish
Instructions
- 1
Prepare the chicken: Place each chicken breast half between two sheets of plastic wrap. Using a meat mallet, pound each piece until it is about 1/2-inch thick. Season both sides of the pounded chicken with salt, garlic powder, black pepper, and paprika.
⏱️ 8 min - 2
Set up the breading station: Prepare three shallow dishes. In the first, place the all-purpose flour. In the second, whisk together the large eggs and water. In the third, combine the panko breadcrumbs and chopped fresh parsley.
⏱️ 5 min - 3
Bread the chicken: Dredge each seasoned chicken piece first in the flour, shaking off any excess. Then dip it into the egg wash, ensuring it's fully coated. Finally, press the chicken firmly into the panko-parsley mixture, making sure the breadcrumbs adhere well to all sides.
⏱️ 7 min - 4
Fry the chicken: In a large skillet or Dutch oven, heat the cooking oil over medium-high heat until it reaches 350°F. Carefully place 1-2 breaded chicken cutlets into the hot oil, ensuring not to overcrowd the pan.
⏱️ 2 min•🌡️ 350 - 5
Cook until golden: Fry the chicken for 3 to 5 minutes per side, or until deeply golden brown and cooked through (internal temperature reaches 165°F). Remove the cooked chicken to a wire rack set over a baking sheet to drain excess oil. Repeat with remaining chicken.
⏱️ 8 min•🌡️ 350 - 6
Prepare the Caesar salad: In a large bowl, combine the chopped romaine lettuce with the Caesar dressing. Toss until the lettuce is evenly coated.
⏱️ 5 min - 7
Toast the buns: While the chicken is frying or resting, lightly toast the split sub-style buns. You can do this in a dry skillet over medium heat for 1 to 2 minutes per side, or under a broiler for 1 minute until lightly golden. Be careful not to burn them.
⏱️ 3 min - 8
Assemble the sandwiches: Spread a generous layer of Caesar dressing on the bottom half of each toasted bun. Place a crispy chicken cutlet on top of the dressing. Pile a portion of the dressed romaine lettuce onto the chicken. Close the sandwich with the top bun. Garnish with freshly grated Parmesan cheese and a sprinkle of flaky sea salt on top of the bun.
⏱️ 7 min