Crispy Chicken Caesar Sandwich Recipe
This Crispy Chicken Caesar Sandwich features golden-fried buttermilk chicken with a Parmesan crust, homemade Caesar dressing, fresh romaine lettuce, and shaved Parmesan on a toasted baguette. Perfect for lunch or dinner, it delivers restaurant-quality flavor at home.
Equipment
- Large skillet or frying pan
- Wire rack
- Shallow dishes for breading
- Meat thermometer
Ingredients
For the Crispy Chicken
- 2 large chicken breasts butterflied and halved into 4 thin cutlets
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- Vegetable oil for frying
For the Caesar Dressing
- 1/2 cup mayonnaise
- 2 tablespoons fresh lemon juice
- 2 cloves garlic minced
- 2 tablespoons grated Parmesan cheese
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1/4 teaspoon black pepper
For Assembly
- 4 crusty baguette rolls or 1 large baguette cut into 4 sections
- 2 cups fresh romaine lettuce chopped
- 1/3 cup shaved Parmesan cheese
Instructions
- Place butterflied chicken cutlets in a shallow dish and cover with buttermilk. Refrigerate for at least 30 minutes, up to 2 hours for best results.
- Whisk together mayonnaise, lemon juice, minced garlic, 2 tablespoons Parmesan, Dijon mustard, Worcestershire sauce, and 1/4 teaspoon black pepper in a small bowl. Set aside to let flavors meld.
- In a shallow dish, combine flour, 1/2 cup Parmesan cheese, garlic powder, paprika, 1/2 teaspoon black pepper, and salt. Mix thoroughly.
- Remove chicken from buttermilk, letting excess drip off. Press each cutlet firmly into flour mixture, coating both sides completely. Set aside on a clean plate.
- Heat 1/2 inch of vegetable oil in a large skillet over medium-high heat to 350°F. Working in batches, fry chicken cutlets for 4-5 minutes per side until golden brown and internal temperature reaches 165°F. Transfer to a wire rack.
- Slice baguette sections in half lengthwise and lightly toast for 3 minutes at 375°F or in a dry skillet until slightly crisp.
- Spread Caesar dressing on both cut sides of the toasted baguette. Layer bottom half with chopped romaine, add hot crispy chicken, drizzle with more dressing, and sprinkle shaved Parmesan on top. Close sandwich and serve immediately.
Notes
Storage: Store cooked chicken and dressing separately in airtight containers for up to 4 days. Reheat chicken in a 375°F oven for 8-10 minutes to restore crispiness.
Make-Ahead: Prepare dressing up to 5 days in advance. Bread chicken up to 4 hours before frying and refrigerate.
Baked Option: For a lighter version, bake breaded chicken on a wire rack at 425°F for 20-25 minutes, flipping halfway and spraying lightly with oil.