Crispy Chicken Caesar Sandwich (Recipe for Printing)
Buttermilk-fried chicken, creamy Caesar, crisp lettuce, and Parmesan on brioche for a satisfying meal.
# What You Need:
→ For the Chicken
01 -
4 boneless, skinless chicken breasts (approximately 6 ounces each)
02 -
1 cup buttermilk
03 -
1 tablespoon hot sauce
04 -
1 teaspoon salt
05 -
1/2 teaspoon black pepper
→ For the Breading
06 -
1 cup all-purpose flour
07 -
1/2 cup cornstarch
08 -
1 tablespoon garlic powder
09 -
1 tablespoon onion powder
10 -
1 teaspoon paprika
11 -
1/2 teaspoon cayenne pepper
→ For Frying
12 -
Vegetable oil, for frying
→ For the Caesar Dressing
13 -
1/2 cup mayonnaise
14 -
2 tablespoons grated Parmesan cheese
15 -
1 tablespoon lemon juice
16 -
1 teaspoon Dijon mustard
17 -
1 clove garlic, minced
18 -
1/2 teaspoon Worcestershire sauce
19 -
1/4 teaspoon black pepper
20 -
2 tablespoons olive oil
→ For Assembly
21 -
4 brioche buns, split
22 -
4 cups chopped romaine lettuce
23 -
1/2 cup shaved Parmesan cheese
# How to Make It:
01 -
Combine buttermilk, hot sauce, salt, and black pepper in a medium bowl. Submerge chicken breasts in the mixture. Cover and refrigerate for a minimum of 30 minutes, up to 4 hours to tenderize and flavor.
02 -
While chicken marinates, whisk together all-purpose flour, cornstarch, garlic powder, onion powder, paprika, and cayenne pepper in a wide shallow dish.
03 -
Remove chicken breasts from marinade, allowing excess liquid to drip off. Coat each piece thoroughly in the flour mixture, pressing firmly so the breading adheres, and transfer to a wire rack.
04 -
Pour approximately 1 inch of vegetable oil into a heavy-bottomed skillet or Dutch oven. Heat over medium-high until oil reaches 350°F.
05 -
Carefully lower breaded chicken breasts into oil, avoiding overcrowding. Fry for 6 to 8 minutes per side until golden brown and cooked through, verifying an internal temperature of 165°F.
06 -
Transfer fried chicken to a paper towel–lined wire rack to drain any excess oil.
07 -
Whisk mayonnaise, grated Parmesan, lemon juice, Dijon mustard, minced garlic, Worcestershire sauce, and black pepper together. Slowly drizzle in olive oil while whisking until smooth and emulsified.
08 -
Spread Caesar dressing on each brioche bun base, layer with chopped romaine, fried chicken, and shaved Parmesan. Place bun tops and serve immediately.
# Extra Tips:
01 -
Maintain oil temperature during frying for consistent crispiness. Rest chicken on a wire rack rather than paper directly to preserve the crust's texture.