Description
This Crispy Chicken Caesar Sandwich features tender, breaded chicken breasts fried to golden perfection and finished in the oven for extra crispiness. Layered with fresh shredded Romaine lettuce, creamy Caesar dressing, and shaved Parmesan cheese, all encased in toasted sandwich rolls brushed with garlic butter, this sandwich makes a flavorful and satisfying meal perfect for lunch or dinner.
Ingredients
Scale
Chicken and Coating
- 4 boneless, skinless chicken breasts
- 1 cup all-purpose flour
- Salt, to taste
- Black pepper, to taste
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 cup buttermilk
- 2 cups panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1/4 cup olive oil, for frying
Sandwich and Garnish
- 4 large sandwich rolls, split
- 1 cup Romaine lettuce, shredded
- 1/2 cup Caesar dressing
- 1/4 cup shaved Parmesan cheese
- 2 tablespoons melted butter
- 1 clove garlic, minced
Instructions
- Preheat Oven. Set your oven to 400°F (200°C) to prepare for baking the chicken and toasting the rolls.
- Pound Chicken. Use a meat mallet to gently pound the chicken breasts to an even thickness, ensuring they cook uniformly.
- Prepare Flour Mixture. In a shallow dish, combine the all-purpose flour with salt, black pepper, garlic powder, and onion powder.
- Pour Buttermilk. Pour the buttermilk into a second shallow dish for dipping the chicken.
- Mix Breadcrumbs. In a third dish, mix together the panko breadcrumbs and grated Parmesan cheese to form the crispy coating.
- Coat Chicken. Dredge each chicken breast in the seasoned flour, shaking off excess. Dip into the buttermilk, then thoroughly coat with the breadcrumb and Parmesan mixture.
- Fry Chicken. Heat olive oil in a large skillet over medium heat. Fry each chicken breast approximately 4 minutes per side until golden and crispy. Transfer to a baking sheet.
- Bake Chicken. Bake the fried chicken breasts in the preheated oven for about 15 minutes or until fully cooked through and juicy.
- Prepare Garlic Butter. In a small bowl, combine the melted butter and minced garlic for brushing.
- Toast Rolls. Brush the cut sides of the sandwich rolls with the garlic butter mixture. Place on a baking sheet and toast in the oven for about 5 minutes until golden brown.
- Assemble Sandwiches. Place a crispy chicken breast on the bottom half of each toasted roll.
- Add Lettuce. Top the chicken with a generous helping of shredded Romaine lettuce for crunch and freshness.
- Dress and Cheese. Drizzle Caesar dressing over the lettuce and sprinkle the sandwich with shaved Parmesan cheese for flavor.
- Close Sandwich. Place the top half of the toasted roll over the filling to complete your sandwich.
Notes
- For extra crispiness, ensure the oil is hot before frying the chicken.
- You can substitute sandwich rolls with ciabatta or brioche buns for different flavors.
- To reduce calories, consider baking the chicken without frying first and brushing with oil instead.
- Use gluten-free flour and breadcrumbs to make this sandwich gluten-free.
- Feel free to add sliced tomatoes or bacon for added flavor variations.
