Introduction

The Caesar Sandwich is a crispy, flavorful twist on the classic Caesar salad. It features tender, fried chicken breasts coated in a zesty homemade Caesar dressing, layered with fresh romaine and Parmesan on a soft brioche bun. This sandwich is perfect for a satisfying lunch or casual dinner.

This image shows a sandwich with three visible layers. The bottom layer is a golden, soft bun with a spread of white sauce that has green herbs mixed in. On top of the sauce is a crispy, golden-brown fried fish fillet with a crunchy texture. The next layer is a mix of green leafy lettuce with some light green and white parts, adding freshness and color. The sandwich is topped with a shiny golden-brown bun sprinkled with coarse salt. The sandwich sits on a wooden board, with a second sandwich slightly out of focus in the background on 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, mix the all-purpose flour, cornstarch, garlic powder, onion powder, paprika, and cayenne pepper if using.
Step 3: Remove chicken from marinade, letting excess drip off. Dredge each breast thoroughly in the flour mixture, pressing to adhere. Place on a wire rack.
Step 4: Heat about 1 inch of vegetable oil in a large skillet or Dutch oven over medium-high heat until it reaches 350°F (175°C).
Step 5: Fry the chicken breasts carefully in the hot oil without crowding. Cook 6-8 minutes per side until golden brown 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, grated Parmesan, lemon juice, Dijon mustard, minced garlic, Worcestershire sauce, and black pepper.
Step 8: Slowly drizzle in olive oil while whisking constantly until dressing is smooth and emulsified.
Step 9: Taste the dressing and adjust seasonings as desired.
Step 10: (Optional) Lightly toast brioche buns for added texture.
Step 11: Spread a generous amount of Caesar dressing on both halves of each bun.
Step 12: Place chopped romaine lettuce on the bottom bun.
Step 13: Add a crispy chicken breast on top of the lettuce.
Step 14: Sprinkle shaved Parmesan cheese over the chicken.
Step 15: (Optional) Add tomato slices.
Step 16: Top with the other half of the bun.
Step 17: Serve the sandwich immediately while the chicken is hot and crispy.

Tips & Variations

Marinate chicken longer for extra tenderness and flavor, up to 4 hours.
Use panko breadcrumbs in the dredging mixture for an even crispier coating.
Add bacon slices for a smoky twist.
Serve with a side of fries or a light salad for a complete meal.
For a lighter version, grill the chicken instead of frying.

Storage

Store leftover chicken and sandwich components separately in airtight containers in the refrigerator for up to 2 days. To reheat, warm the chicken in a skillet or oven to maintain crispiness. Assemble the sandwich fresh just before serving to keep the buns from becoming soggy.

How to Serve

A sandwich with three main layers is shown on a wooden board against a white marbled background. The bottom layer is light green shredded lettuce with a slightly wet texture, topped by a layer of breaded fried fish fillets in a golden brown crispy crust. On top of the fish is a thick layer of chunky white tartar sauce mixed with small green bits of herbs. The sandwich is closed with a shiny golden brown split sandwich roll speckled with small green herb flakes, giving a crispy outer texture. Some coarse salt and herbs are sprinkled around the sandwich on the wooden board. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs work well and may provide more moisture and flavor. Adjust frying time to ensure thorough cooking.

How do I know when the chicken is fully cooked?

The internal temperature should reach 165°F (74°C). Use a meat thermometer inserted into the thickest part of the chicken to check for doneness.