Crispy Chicken Caesar Sandwich
If you’re a fan of crispy, flavourful chicken sandwiches and the rich, tangy taste of Caesar salad, then this Crispy Chicken Caesar Sandwich recipe is for you! Perfect for a quick lunch or a delicious dinner, this sandwich brings together the best of both worlds. Let’s dive into how to make this mouthwatering sandwich that’s sure to become a family favourite.
Why You’ll Love this Crispy Chicken Caesar Sandwich:
- Perfect Texture: The satisfying crunch of crispy chicken paired with the fresh crispness of Romaine lettuce.
- Flavourful Combination: The rich, tangy Caesar dressing complements the juicy chicken perfectly.
- Quick and Easy: This sandwich can be prepared in under 30 minutes, making it ideal for busy weeknights or a quick lunch.
- Family-Friendly: A hit with both kids and adults, this sandwich is sure to please everyone at the table!
- Versatile: Great for casual dinners, lunchboxes, or even as a picnic staple.
- Customizable: Easy to adapt with different buns/breads, dressings, or toppings to suit your taste preferences.
How to make Crispy Chicken Caesar Sandwich:
Let’s break down how to make this recipe!
Make the Caesar Dressing:
Combine all the dressing ingredients in a bowl and store in the refrigerator until ready to use.
Prepare the Chicken:
- Slice the chicken breasts horizontally to create thin cutlets. Pat them dry with paper towels.
- Set up a breading station with three bowls: one with flour and a pinch of salt, one with beaten eggs and a splash of milk, and one with breadcrumbs mixed with Parmesan cheese.
- Dredge each chicken cutlet first in flour, then in the egg mixture, and finally in the breadcrumb mixture. Place the breaded chicken on a baking cooling rack until ready to fry.
Fry the Chicken:
- Heat a pan over medium heat and add enough oil to cover the bottom.
- Once the oil reaches 350°F (or if a few breadcrumbs sizzle immediately when dropped in), add the chicken cutlets. Fry each cutlet for about 2 minutes per side, or until golden brown and crispy. If there are uneven spots you can baste with some of the hot oil until it becomes even.
- Remove the chicken from the oil and place it on a wire rack. Season immediately with salt.
Assemble the Sandwich:
- Toss the Romaine lettuce with the Caesar dressing.
- Optional: Toast the buns for added texture.
- Place a crispy chicken cutlet on each bun, top with the dressed lettuce, and add any additional Caesar dressing to your liking.
Substitutions & Variations:
- Chicken: Swap out chicken breasts for chicken thighs for a juicier alternative.
- Dressing: Use store-bought Caesar dressing if you’re short on time.
- Buns: Try ciabatta, whole wheat, sesame or gluten-free buns to suit your preference.
- Cheese: Parmesan can be substituted with Pecorino Romano for a sharper flavour.
Tips and Tricks:
- Breaded Chicken Perfection: Ensure your chicken cutlets are dry before breading to help the coating stick better.
- Oil Temperature: Maintaining the right oil temperature is key. Too hot, and the breading will burn – too cool, and the chicken will be greasy.
- Seasoning: Season the chicken immediately after frying to enhance the flavour.
- Toasting Buns: Toasting the buns adds a nice crunch and prevents them from becoming soggy from the dressing.
If you end up trying this recipe out, please tag me @britacooks on social media so I can see your lovely creations!
Crispy Chicken Caesar Sandwich
Crispy chicken + Caesar salad is my love language...
Ingredients
- 2 chicken breasts sliced in half, horizontally
- 1 cup Flour
- 1 cup Breadcrumbs
- ¼ cup Parmesan
- 2 Eggs
- 1 tbsp milk
- Oil
- 4 Buns
- ½ head Romaine lettuce
Caesar Dressing:
- ¼ cup mayonnaise or greek yogurt
- 1 tsp dijon mustard
- 1 tsp Worcestershire sauce
- 1 garlic clove grated
- 1 tbsp lemon juice or apple cider vinegar
- 2 tbsp parmesan grated
- Salt & pepper to taste
Instructions
- Assemble the caesar dressing: combine all of the ingredients and store in the refrigerator until ready to use.
- Slice the chicken breasts horizontally in half so you have thin cutlets. Pat dry.
- Assemble your breading station: flour and salt, beaten eggs and a splash of milk, and breadcrumbs mixed with parmesan. Dredge your chicken cutlets first in flour, then the egg mixture, and finally the breadcrumbs. Lay on a baking cooling rack until you’re ready to start frying.
- In a pan over medium heat, add neutral oil (like canola, sunflower, peanut, vegetable or grapeseed oil). Wait until it reaches about 350 degrees (or if you drop in a few breadcrumbs and it starts to sizzle immediately then it’s ready). Sear on each for about 2 minutes. When you flip the crispy chicken, if you have any pieces that aren’t evenly browned, you can always spoon some of the hot oil overtop (like you’re basting it!) until the colour is even throughout.
- Set on a wire rack to rest and immediately season with salt while still hot.
- Combine romaine lettuce with the caesar dressing and then assemble the sandwiches! Option to toast the bun and then assemble with the crispy chicken and caesar salad on top. You can add as much of that caesar dressing on top and in between slices as you like!
Hi I’m Brita!
The recipes you’ll find here are designed to be approachable, yet elevated, and a whole lot of fun to make.
Learn more about me here!
