Description
A delicious Crispy Chicken Caesar Sandwich featuring golden fried chicken breasts coated in a flavorful parmesan and panko crust, topped with fresh Romaine lettuce, Caesar dressing, and shaved Parmesan cheese, all layered inside toasted buttery sandwich rolls. Perfect for a hearty lunch or dinner with a satisfying crunch and classic Caesar flavors.
Ingredients
Scale
Chicken and Coating
- 4 boneless, skinless chicken breasts
- 1 cup all-purpose flour
- Salt, to taste
- Black pepper, to taste
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 cup buttermilk
- 2 cups panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1/4 cup olive oil, for frying
Sandwich
- 4 large sandwich rolls, split
- 1 cup Romaine lettuce, shredded
- 1/2 cup Caesar dressing
- 1/4 cup shaved Parmesan cheese
Butter Garlic Spread
- 2 tablespoons melted butter
- 1 clove garlic, minced
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for the finishing bake and toasting the rolls.
- Prepare Chicken Thickness: Use a meat mallet to pound each chicken breast to an even thickness. This ensures they cook evenly and remain juicy.
- Mix Dry Flour Coating: In a shallow dish, combine the all-purpose flour with salt, black pepper, garlic powder, and onion powder. This mixture will season the chicken and help the breadcrumb coating adhere.
- Prepare Buttermilk Dip: Pour buttermilk into another shallow dish to use for dipping the chicken, which tenderizes and moistens it.
- Mix Breadcrumb Coating: Combine the panko breadcrumbs with the grated Parmesan cheese in a third dish, creating the crispy outer crust.
- Coat the Chicken: Dredge each chicken breast first in the seasoned flour mixture, shaking off any excess. Then dip into the buttermilk, letting excess drip off. Finally, thoroughly coat in the breadcrumb and Parmesan mixture.
- Fry Chicken: Heat olive oil in a large skillet over medium heat. Fry each coated chicken breast for about 4 minutes per side until golden and crispy. Transfer the chicken to a baking sheet afterward.
- Bake Chicken: Place the fried chicken breasts in the preheated oven and bake for approximately 15 minutes, or until fully cooked through and no longer pink inside.
- Prepare Garlic Butter Spread: In a small bowl, mix the melted butter with minced garlic to create a flavorful brush for the sandwich rolls.
- Toast Rolls: Brush the cut sides of the sandwich rolls with the garlic butter mixture. Place them on a baking sheet and toast in the oven for about 5 minutes until golden brown.
- Build Sandwich – Chicken Base: Place each crispy chicken breast on the bottom half of the toasted sandwich rolls.
- Add Lettuce: Top the chicken with a generous amount of shredded Romaine lettuce to add freshness and crunch.
- Add Dressing and Cheese: Drizzle Caesar dressing liberally over the lettuce, then sprinkle with shaved Parmesan cheese for added flavor and texture.
- Close Sandwich: Finish by placing the top half of the roll on the assembled ingredients, creating a hearty crispy chicken Caesar sandwich ready to enjoy.
Notes
- Ensure chicken breasts are evenly pounded for consistent cooking and juiciness.
- Keep an eye on frying time to avoid burning the panko crust while ensuring the chicken cooks through.
- Use freshly grated Parmesan cheese in the breadcrumb mix for best flavor.
- Buttermilk soak tenderizes the chicken and helps the coating adhere well.
- To make it healthier, consider baking the breaded chicken instead of frying, but frying yields the crispiest crust.
- Store leftover sandwiches wrapped in foil and reheat in an oven for best texture retention.
