Introduction

The Crispy Chicken Caesar Sandwich is a delightful twist on the classic Caesar salad, featuring juicy, crunchy fried chicken nestled in soft brioche buns. This sandwich is perfect for a satisfying lunch or casual dinner that combines bold flavors and textures in every bite.

The image shows a sandwich with three main layers inside a golden brown, slightly shiny bun sprinkled with coarse salt; at the bottom, there is a thick spread of white creamy sauce with green herbs mixed in, topped by a large, crispy, golden-brown breaded fried fish fillet that extends beyond the bun edges, followed by a generous layer of fresh, bright green chopped lettuce on top, all held between the top and bottom halves of the bun. The sandwich rests on a wooden board with some salt scattered around, and another similar sandwich is blurred in the background, all set against 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, up to 4 hours.
Step 2: In a shallow dish, combine the all-purpose flour, cornstarch, garlic powder, onion powder, paprika, and cayenne pepper (if using). Mix well.
Step 3: Remove the chicken from the marinade letting excess drip off. Dredge each breast in the flour mixture, pressing firmly to coat completely. Place coated chicken on a wire rack.
Step 4: Pour about 1 inch of vegetable oil into a large skillet or Dutch oven and heat over medium-high until it reaches 350°F (175°C).
Step 5: Carefully fry the chicken breasts without overcrowding the pan. Cook 6-8 minutes per side until golden and internal temperature reaches 165°F (74°C).
Step 6: Remove chicken with a slotted spoon and drain on a wire rack lined with paper towels.
Step 7: In a medium bowl, whisk together mayonnaise, Parmesan cheese, lemon juice, Dijon mustard, minced garlic, Worcestershire sauce, and black pepper.
Step 8: Slowly drizzle in olive oil while whisking constantly until the dressing is smooth and emulsified.
Step 9: Taste the dressing and adjust seasonings as needed.
Step 10: Optionally, toast the brioche buns lightly for extra texture.
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 cheese over the chicken.
Step 15: Add tomato slices if using.
Step 16: Cover with the top bun.
Step 17: Serve immediately while the chicken is hot and crispy.

Tips & Variations

For extra crunch, double dredge the chicken by dipping it back in the buttermilk and flour mixture before frying.
Use homemade mayonnaise or swap for Greek yogurt for a lighter dressing.
Add crispy bacon or avocado slices for more layers of flavor.
Substitute chicken thighs for juicier meat if preferred.
Serve the sandwich with a side of sweet potato fries or a simple salad.

Storage

Store leftover chicken separately in an airtight container in the refrigerator for up to 3 days. Keep the buns and dressing apart to avoid sogginess. Reheat chicken in a skillet or oven to maintain crispiness before assembling the sandwich again.

How to Serve

A crispy sandwich with three main layers sits on a wooden board; the bottom layer is shredded green lettuce with some beet leaves underneath, adding freshness and texture. Above that is a golden-brown, crispy fried fish fillet that looks crunchy and juicy inside. The top layer is a thick spread of white tartar sauce with visible small green herbs, spread evenly on a toasted, shiny, and slightly cracked sandwich bun with a golden-brown color, sprinkled lightly with chopped green herbs. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the chicken ahead of time?

Yes, you can fry the chicken up to a day in advance and keep it refrigerated. Reheat it in the oven or a skillet to keep the coating crisp before serving.

What can I use instead of buttermilk?

If you don’t have buttermilk, mix 1 cup milk with 1 tablespoon lemon juice or vinegar and let it sit for 5 minutes to thicken. This will mimic the acidity and tenderizing effect of buttermilk.