Description
A crispy and flavorful Fried Chicken Caesar Sandwich featuring seasoned fried chicken cutlets, fresh romaine lettuce tossed in Caesar dressing, and classic toppings like tomato, red onion, and Parmesan cheese, all stacked on toasted brioche buns for a satisfying meal.
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, finely sliced
- 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 coating mixture: In a shallow dish, whisk together the all-purpose flour, freshly ground black pepper, garlic powder, ground cumin, kosher salt, and smoked paprika until evenly combined. In a separate shallow bowl, beat the egg until blended.
- Cut the chicken breasts: Place the chicken breasts on a cutting board. Using a sharp chef’s knife held parallel to the board, slice into the thickest side of the breast about three-quarters of the way through. Fold the top piece back like opening a book and continue slicing until the breast is divided into two thinner cutlets. Repeat for the second breast, yielding a total of 4 chicken cutlets.
- Season and coat the chicken: Season each chicken cutlet generously with salt and pepper. Dip each cutlet into the beaten egg, allowing excess to 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 briefly.
- Fry the chicken: Heat the vegetable oil in a large, heavy, high-sided skillet over medium-high heat until hot. Fry the chicken cutlets, 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 chicken to paper towels to drain excess oil.
- Prepare the dressed lettuce: In a medium bowl, toss the sliced romaine lettuce ribbons with 3 tablespoons of Caesar dressing until well coated.
- Assemble the sandwiches: Spread the remaining 4 tablespoons of Caesar dressing evenly on the cut sides of the bottom brioche buns. Layer each bun bottom with one piece of fried chicken, followed by sliced red onion, sliced tomato, the Caesar-dressed romaine lettuce, and a sprinkle of finely grated Parmesan. Top with the brioche bun halves to close the sandwiches.
Notes
- Make sure the oil is hot enough before frying to ensure a crispy crust; it should sizzle when chicken is added.
- Use a wire rack to drain excess oil from fried chicken to keep it crispy.
- Feel free to make your own Caesar dressing for fresher, healthier sandwiches.
- Toast the brioche buns to add texture and prevent sogginess from the dressing.
- Chicken cutlets can be pounded to an even thickness for more consistent cooking if desired.
