Introduction

This Crispy Chicken Caesar Sandwich combines tender, flavorful fried chicken with a tangy homemade Caesar dressing and fresh romaine lettuce. It’s a satisfying twist on a classic Caesar salad, perfect for a hearty lunch or dinner.

A sandwich showing one layer of golden-brown crispy fried fish placed on a white bun with a shiny, lightly salted top layer; beneath the fish is a thick, white creamy sauce with green herb bits spread on the bottom bun, while the top bun holds a generous layer of fresh, bright green chopped lettuce. The sandwich sits on a wooden board, with coarse salt sprinkles around it, and a blurred second sandwich and a white bowl with lime wedges in the background, all set on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 boneless, skinless chicken breasts (about 6 oz each)
1 cup buttermilk
1 tablespoon hot sauce (such as Frank’s RedHot)
1 teaspoon salt
1/2 teaspoon black pepper
1 cup all-purpose flour
1/2 cup cornstarch
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon paprika
1/2 teaspoon cayenne pepper (optional, for extra heat)
Vegetable oil, for frying
1/2 cup mayonnaise
2 tablespoons grated Parmesan cheese
1 tablespoon lemon juice
1 teaspoon Dijon mustard
1 clove garlic, minced
1/2 teaspoon Worcestershire sauce
1/4 teaspoon black pepper
2 tablespoons olive oil
4 brioche buns, split
4 cups chopped romaine lettuce
1/2 cup shaved Parmesan cheese
Optional: Tomato slices

Instructions

Step 1: In a medium bowl, whisk together the buttermilk, hot sauce, salt, and pepper. Add the chicken breasts, ensuring they are fully submerged. Cover and refrigerate for at least 30 minutes, or up to 4 hours.
Step 2: In a shallow dish, combine the flour, cornstarch, garlic powder, onion powder, paprika, and cayenne pepper if using. Mix well.
Step 3: Remove the chicken breasts from the marinade, letting excess drip off. Dredge each chicken breast in the flour mixture, pressing to coat thoroughly. Place dredged chicken on a wire rack.
Step 4: Pour about 1 inch of vegetable oil into a large skillet or Dutch oven. Heat over medium-high until the oil reaches 350°F (175°C).
Step 5: Carefully add the chicken breasts to the hot oil without overcrowding. Fry for 6-8 minutes per side until golden brown and cooked through (internal temperature 165°F/74°C).
Step 6: Remove chicken with a slotted spoon and place on a wire rack lined with paper towels to drain excess oil.
Step 7: In a bowl, whisk together mayonnaise, grated Parmesan, lemon juice, Dijon mustard, minced garlic, Worcestershire sauce, and black pepper.
Step 8: Slowly drizzle in olive oil while whisking constantly to emulsify the dressing until smooth.
Step 9: Taste the dressing and adjust seasoning if necessary.
Step 10: Optionally, lightly toast the brioche buns for added texture and flavor.
Step 11: Spread a generous amount of Caesar dressing on both halves of each bun.
Step 12: Layer chopped romaine lettuce on the bottom bun.
Step 13: Place a crispy chicken breast on top of the lettuce.
Step 14: Sprinkle shaved Parmesan over the chicken.
Step 15: Add tomato slices if using.
Step 16: Top with the bun’s upper half.
Step 17: Serve immediately to enjoy the chicken while hot and crispy.

Tips & Variations

For extra crispy chicken, let the coated chicken rest for 10 minutes before frying to help the coating set.
Try substituting romaine with kale for a different texture and added nutrition.
Use turkey or chicken thighs instead of breasts for juicier meat.
Add a few drops of anchovy paste to the dressing for a more authentic Caesar flavor.
Swap brioche buns for ciabatta or sourdough for a heartier sandwich experience.

Storage

Store leftover chicken and dressing separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken in an oven or air fryer to retain crispiness, avoiding the microwave if possible. Assemble sandwiches just before serving to keep buns from becoming soggy.

How to Serve

The image shows a sandwich with three clear layers on a white bread roll, placed on a wooden board. The bottom layer consists of fresh, green shredded lettuce. Above the lettuce is a thick, crispy fried fish fillet with a golden-brown crunchy texture. The top layer contains a creamy white sauce mixed with small green herbs, spread over the fish. The sandwich top is slightly glossy with a light sprinkle of chopped herbs and coarse salt, giving it a fresh and flavorful look. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dressing ahead of time?

Yes, the Caesar dressing can be prepared up to 2 days in advance and stored in the refrigerator. Whisk it again before using to recombine any separated ingredients.

What can I use instead of buttermilk for marinating?

You can substitute buttermilk with plain yogurt or milk mixed with 1 tablespoon of lemon juice or vinegar per cup. Let it sit for 5 minutes before using as a marinade base.