Crispy Chicken Caesar Sandwich: One Simple Trick for an Amazing Crunch
A crispy chicken Caesar sandwich layered with crunchy romaine, shaved Parmesan, and creamy Caesar dressing on toasted ciabatta or brioche buns. Perfect for lunch or dinner.
Ingredients
2 boneless, skinless chicken breasts
1 cup buttermilk
1 cup all-purpose flour
1/2 cup cornstarch
1 tsp paprika
1 tsp garlic powder
1/2 tsp onion powder
Salt and black pepper to taste
Vegetable oil for frying
1/2 cup Caesar dressing
1 cup romaine lettuce, chopped or whole leaves
1/4 cup shaved Parmesan cheese
2 ciabatta or brioche buns
1 tbsp olive oil or butter (for toasting)
Instructions
Slice chicken breasts in half lengthwise to create 4 thin cutlets.
In a bowl, mix buttermilk with a pinch of salt, pepper, and garlic powder. Add chicken and marinate for 30–60 minutes in the fridge.
In a shallow bowl, mix flour, cornstarch, paprika, onion powder, garlic powder, salt, and pepper.
Dredge each piece of marinated chicken in the flour mixture, pressing to adhere.
Heat oil in a skillet to 350°F. Fry chicken 3–4 minutes per side until golden and cooked through. Drain on paper towels.
Slice buns and brush with olive oil or butter. Toast in a skillet until golden.
Spread Caesar dressing on bottom buns. Layer romaine, fried chicken, and Parmesan. Top with more dressing and bun top.
Serve immediately.
Notes
For extra crunch, double-dip the chicken by returning it to the marinade and flour mixture again. For a lighter option, bake or grill the chicken instead of frying.