Crispy Chicken Caesar Sandwich
A delightful combination of crispy fried chicken and classic Caesar salad components, all nestled between toasted bread, making it a perfect meal for lunch or dinner.
Ingredients
Chicken Coating
- 1 cup all-purpose flour For dredging
- 4 breasts boneless, skinless chicken Pounded to even thickness
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 cup buttermilk For dipping
- 2 cups panko breadcrumbs For the crunchy coating
- 1/2 cup grated Parmesan cheese Mixed with panko for coating
- 1/4 cup olive oil For frying
Sandwich Components
- 4 large sandwich rolls Split
- 1 cup Romaine lettuce Shredded
- 1/2 cup Caesar dressing
- 1/4 cup shaved Parmesan cheese
- 2 tablespoons melted butter For toasting the rolls
- 1 clove garlic Minced for butter mixture
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Pound the chicken breasts to an even thickness.
Coating the Chicken
- In a shallow dish, combine flour, salt, black pepper, garlic powder, and onion powder.
- Pour buttermilk into another dish, and in a third dish, mix panko breadcrumbs with grated Parmesan.
- Dredge chicken in the flour mixture, dip in buttermilk, then coat with breadcrumb mixture.
Cooking the Chicken
- Heat olive oil in a skillet over medium heat.
- Fry chicken for about 4 minutes on each side until golden and crispy.
- Transfer chicken to a baking sheet and bake for 15 minutes until cooked through.
Toasting the Rolls
- Mix melted butter with minced garlic, and brush over cut sides of sandwich rolls.
- Toast in the oven for about 5 minutes until golden brown.
Assembly
- Place each piece of crispy chicken on the bottom half of a toasted roll.
- Top with shredded Romaine lettuce, drizzle with Caesar dressing, and sprinkle with shaved Parmesan.
- Close the sandwich with the top half of the roll and serve.
Notes
Serve with crispy fries, a garden salad, or baked potato wedges. Customize with different types of rolls or additional toppings.