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Chicken Caesar Sandwich Recipe

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★★★★★

4.7 from 104 reviews

This Crispy Chicken Caesar Sandwich combines juicy, marinated and fried chicken breasts with a creamy, homemade Caesar dressing, fresh romaine lettuce, and shaved Parmesan cheese all nestled inside soft brioche buns. The chicken is soaked in a buttermilk-hot sauce marinade for tenderness and then coated with a flavorful spiced flour mixture before frying to a golden crisp. Perfect for a satisfying lunch or dinner, this sandwich is a delicious twist on classic Caesar salad flavors.

Ingredients

Scale

Chicken and Marinade

  • 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

Dredging Mixture

  • 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)

Frying

  • Vegetable oil, for frying (enough to fill a skillet about 1 inch deep)

Caesar Dressing

  • 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

Assembly

  • 4 brioche buns, split
  • 4 cups chopped romaine lettuce
  • 1/2 cup shaved Parmesan cheese
  • Optional: Tomato slices

Instructions

  1. Marinate the Chicken: In a medium bowl, whisk together buttermilk, hot sauce, salt, and pepper. Submerge the chicken breasts fully in the marinade. Cover and refrigerate for at least 30 minutes or up to 4 hours to tenderize and flavor the chicken.
  2. Prepare the Dredging Station: In a shallow dish, combine all-purpose flour, cornstarch, garlic powder, onion powder, paprika, and optional cayenne pepper, mixing thoroughly.
  3. Dredge the Chicken: Remove each chicken breast from marinade, allowing excess to drip off. Coat evenly and press the flour mixture onto the chicken on all sides, then place on a wire rack to set.
  4. Heat the Oil: Add about 1 inch of vegetable oil to a large heavy-bottomed skillet or Dutch oven. Heat over medium-high until the oil reaches 350°F (175°C), ideal for frying.
  5. Fry the Chicken: Carefully place coated chicken breasts into hot oil without overcrowding. Fry for 6-8 minutes per side until golden brown and cooked through, reaching an internal temperature of 165°F (74°C).
  6. Drain the Chicken: Remove chicken with a slotted spoon and set on a wire rack lined with paper towels to absorb excess oil and maintain crispness.
  7. Combine Dressing Ingredients: Whisk together mayonnaise, grated Parmesan, lemon juice, Dijon mustard, minced garlic, Worcestershire sauce, and black pepper in a medium bowl.
  8. Emulsify the Dressing: Gradually drizzle olive oil into the mixture, whisking constantly until the dressing is smooth and emulsified.
  9. Taste and Adjust Dressing: Sample the dressing and adjust seasoning if necessary to suit your preference.
  10. Toast the Buns (Optional): Lightly toast the brioche buns for added texture and flavor if desired.
  11. Spread the Dressing: Generously coat both halves of each bun with the Caesar dressing.
  12. Add the Lettuce: Place a generous bed of chopped romaine lettuce on the bottom bun to add crunch and freshness.
  13. Add the Chicken: Place one hot, crispy fried chicken breast atop the lettuce.
  14. Add Parmesan Cheese: Sprinkle shaved Parmesan cheese over the chicken for an extra burst of flavor.
  15. Add Tomato (Optional): Layer tomato slices if you choose to include them for added juiciness and color.
  16. Top with the Bun: Place the top half of the brioche bun over the assembled ingredients to complete the sandwich.
  17. Serve Immediately: Serve the sandwich immediately while chicken is hot and crispy for the best experience.

Notes

  • Marinate the chicken for at least 30 minutes but no longer than 4 hours to ensure optimal tenderness without compromising texture.
  • Using a wire rack for dredged chicken allows excess coating to set for a crispier fry.
  • Maintain oil temperature between 350°F to 360°F while frying to prevent greasiness and ensure even cooking.
  • Adjust cayenne pepper to add or reduce spiciness as preferred.
  • Lightly toasting the brioche buns is optional but enhances texture and prevents sogginess from the dressing.
  • Serve sandwiches immediately after assembling for the crispiest bite.

Keywords: crispy chicken sandwich, Caesar dressing sandwich, fried chicken sandwich, chicken Caesar sandwich recipe, homemade chicken sandwich

Find it online: https://deliciousdishspot.com/chicken-caesar-sandwich-recipe/