Description
This Fried Chicken Caesar Sandwich combines crispy, golden-fried chicken cutlets with fresh romaine lettuce tossed in creamy Caesar dressing, fresh tomato and red onion slices, all nestled inside toasted brioche buns. The chicken is seasoned with a flavorful blend of spices and fried to perfection, creating a satisfying and delicious sandwich perfect for lunch or dinner.
Ingredients
Units
Scale
Fried Chicken
- 1 cup (120 g) all-purpose flour
- 1/2 tsp freshly ground black pepper, plus more to taste
- 1/2 tsp garlic powder
- 1/2 tsp ground cumin
- 1/2 tsp kosher salt, plus more to taste
- 1/2 tsp smoked paprika
- 1 large egg
- 2 (6- to 8-oz.) skinless, boneless chicken breasts
- 1 1/2 cups vegetable oil
Sandwiches
- 10 to 12 large romaine lettuce leaves, sliced into ribbons
- 7 Tbsp store-bought or homemade Caesar salad dressing, divided
- 4 brioche buns, halved and toasted
- 1 red onion, thinly sliced
- 1 medium tomato, thinly sliced
- 2 Tbsp finely grated Parmesan cheese
Instructions
- Prepare the flour mixture. In a shallow dish, whisk together the flour, black pepper, garlic powder, cumin, kosher salt, and smoked paprika until thoroughly combined to create a seasoned dredging mixture.
- Butterfly the chicken breasts. On a cutting board, take each chicken breast and carefully slice into the thickest side of the breast, cutting about three-quarters of the way through. Open it like a book to create two thinner cutlets per breast, making a total of four cutlets.
- Season and dredge chicken. Season each chicken cutlet all over with salt and pepper. Beat the egg in a separate shallow bowl. Dip each cutlet into the egg, letting excess drip off, then coat thoroughly in the seasoned flour mixture. Place the coated cutlets on a wire rack set over a baking sheet to rest before frying.
- Fry the chicken. In a large, heavy, high-sided skillet, heat the vegetable oil over medium-high heat until hot but not smoking. Carefully add the chicken cutlets and fry them, turning halfway through, until the crust is golden brown and the chicken is cooked through, about 4 to 5 minutes per side. Transfer the fried cutlets to paper towels to drain excess oil.
- Prepare the salad. In a medium bowl, toss the romaine lettuce ribbons with 3 tablespoons of Caesar dressing until they are evenly coated and flavorful.
- Assemble the sandwiches. Spread the remaining 4 tablespoons of Caesar dressing on the cut sides of the bottom brioche buns. Layer each with one fried chicken cutlet, then top with slices of red onion, tomato, the dressed romaine lettuce, and a sprinkle of grated Parmesan cheese. Finally, close with the top halves of the brioche buns.
Notes
- For a crispier chicken coating, let the flour-coated chicken rest on the wire rack for 10 minutes before frying.
- Ensure the oil is hot enough before frying to avoid greasy chicken; test by dropping a small bit of flour in the oil – it should sizzle immediately.
- Check chicken internal temperature reaches 165°F (74°C) to ensure it is fully cooked.
- Use homemade Caesar dressing for a fresher taste or substitute with store-bought for convenience.
- To keep the buns crispy, toast them just before assembly.
- This sandwich is best served immediately to enjoy the contrast of crispy chicken and fresh veggies.
