Description
A delicious and crunchy Crispy Chicken Caesar Sandwich with juicy chicken, creamy dressing, and crisp romaine lettuce, all in a soft brioche bun.
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)
- 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
- Marinate the Chicken: Whisk together buttermilk, hot sauce, salt, and black pepper in a medium bowl. Add chicken breasts, cover, and refrigerate for at least 30 minutes or up to 4 hours.
- Prepare the Dredging Station: In a shallow dish, whisk together flour, cornstarch, garlic powder, onion powder, paprika, and optional cayenne pepper.
- Dredge the Chicken: Remove the chicken from the marinade, allow excess to drip off, dredge in flour mixture, and place on a wire rack.
- Heat the Oil: In a heavy-bottomed skillet or Dutch oven, heat vegetable oil over medium-high heat until it reaches 350°F.
- Fry the Chicken: Carefully place chicken in hot oil, frying for 6-8 minutes per side until golden brown and cooked through (internal temperature 165°F).
- Drain the Chicken: Remove from oil and transfer to a wire rack lined with paper towels to drain excess oil.
- Combine Dressing Ingredients: Mix mayonnaise, grated Parmesan cheese, lemon juice, Dijon mustard, minced garlic, Worcestershire sauce, and black pepper in a medium bowl.
- Emulsify the Dressing: Slowly drizzle in olive oil while whisking until dressing is smooth and emulsified. Adjust seasoning as necessary.
- Toast the Buns (Optional): Lightly toast brioche buns on a skillet or grill if desired.
- Assemble the Sandwiches: Spread Caesar dressing on the bottom half of each bun, add romaine lettuce, crispy chicken, shaved Parmesan, and tomato slices if desired. Top with the other half of the bun.
- Serve Immediately: Enjoy the sandwich while it’s still hot and crunchy.
Notes
For the best results, avoid overcrowding the pan while frying, and allow the chicken to rest briefly after frying to keep it moist.
