Introduction

The Ultimate Chicken Caesar Sandwich takes the classic Caesar salad to a whole new level with crispy, golden fried chicken, creamy Caesar dressing, and fresh romaine all layered on a toasted bun. It’s a satisfying and flavorful sandwich perfect for lunch or a casual dinner.

A close-up view of a sandwich with four main layers: the top layer is a soft, shiny, golden brown bun with a smooth texture; below it is a thick layer of fresh, green leafy lettuce mixed with creamy white dressing visible in small patches; next is a crispy, golden brown fried chicken patty with a crunchy texture; the bottom layer has a spread of creamy white sauce sitting on a soft, light brown bottom bun. The sandwich is placed on a wooden board with a white marbled surface background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 boneless, skinless chicken breasts, pounded to 1/2-inch thickness
1 cup all-purpose flour
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon garlic powder
¼ teaspoon paprika
2 large eggs, beaten
1 cup panko breadcrumbs
½ cup grated Parmesan cheese
Vegetable oil, for frying
½ cup mayonnaise
2 tablespoons grated Parmesan cheese
1 tablespoon lemon juice
1 teaspoon Dijon mustard
1 clove garlic, minced
¼ teaspoon Worcestershire sauce
Salt and pepper to taste
4 sandwich buns (brioche or your favorite)
4 cups chopped romaine lettuce
¼ cup grated Parmesan cheese, for garnish

Instructions

Step 1: Pound the chicken breasts to 1/2-inch thickness between two sheets of plastic wrap for even cooking.
Step 2: Set up three shallow dishes: one with the seasoned flour (flour, salt, pepper, garlic powder, paprika), one with beaten eggs, and one with a mixture of panko breadcrumbs and Parmesan cheese.
Step 3: Dredge each chicken cutlet in the flour, coating completely, then dip into the eggs, letting excess drip off.
Step 4: Coat the cutlet thoroughly in the panko-Parmesan mixture, pressing gently to adhere.
Step 5: Heat about ½ inch of vegetable oil in a large skillet over medium-high heat until shimmering.
Step 6: Carefully fry the chicken cutlets in batches, avoiding overcrowding, for 3-4 minutes per side until golden brown and cooked through (internal temperature 165°F / 74°C).
Step 7: Transfer fried chicken to a wire rack lined with paper towels to drain excess oil.
Step 8: In a medium bowl, whisk together mayonnaise, Parmesan cheese, lemon juice, Dijon mustard, minced garlic, and Worcestershire sauce. Season with salt and pepper to taste.
Step 9: Lightly toast the sandwich buns until golden and slightly crispy.
Step 10: Spread a generous amount of Caesar dressing on both halves of each bun.
Step 11: Layer chopped romaine lettuce on the bottom half, then place a crispy chicken cutlet on top.
Step 12: Sprinkle with grated Parmesan cheese, place the top bun half over the sandwich, and press gently.
Step 13: Serve immediately, optionally with fries, coleslaw, or a simple green salad.

Tips & Variations

Don’t overcrowd the pan while frying to keep the chicken crispy; keep cooked chicken warm in a 200°F oven until assembling.
Add croutons or crispy bacon inside the sandwich for extra crunch and flavor.
Spice up the recipe by adding red pepper flakes in the dressing or using a spicy breading mix.
For a lighter option, use a tortilla instead of a bun to make a Chicken Caesar Wrap.
Grill the chicken instead of frying for a healthier version.
Toss the fried chicken in buffalo sauce for a spicy kick.

Storage

Store any leftover chicken and sandwich components separately in airtight containers in the refrigerator for up to 3 days. Reheat the fried chicken in a skillet or oven to maintain crispiness. Assemble sandwiches fresh to prevent sogginess.

How to Serve

The image shows a close-up of a sandwich with four visible layers. The bottom layer is a soft, lightly toasted golden bun with some white creamy sauce spread on it. On top of that is a thick, crispy, golden-brown fried chicken fillet with a crunchy texture. Above the chicken is a mix of fresh, dark green kale and light green lettuce, coated lightly in a white dressing. The sandwich is topped with a soft, shiny, golden bun that looks fresh and slightly cracked on the top. The sandwich sits on a wooden board over a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless, skinless chicken thighs can be used. They may cook a bit faster and offer a juicier result but should still be pounded to an even thickness for best results.

How can I make this sandwich ahead of time?

Prepare the fried chicken and Caesar dressing in advance, storing separately. Toast the buns just before serving and assemble the sandwiches freshly to keep everything crisp and flavorful.