Crispy Chicken Caesar Sandwich (Print-Friendly Version)
Juicy fried chicken, tangy Caesar dressing, and crisp lettuce layered on a toasted brioche bun.
# Ingredients List:
→ Chicken and Marinade
01 -
4 boneless, skinless chicken breasts (approximately 170 g each)
02 -
240 ml buttermilk
03 -
15 ml hot sauce (e.g., Frank's RedHot)
04 -
5 g salt
05 -
1.5 g ground black pepper
→ Breading
06 -
120 g all-purpose flour
07 -
60 g cornstarch
08 -
10 g garlic powder
09 -
10 g onion powder
10 -
5 g paprika
11 -
1 g cayenne pepper (optional)
→ Frying
12 -
Vegetable oil for deep frying (enough to reach 2.5 cm depth in pan)
→ Caesar Dressing
13 -
120 g mayonnaise
14 -
20 g grated Parmesan cheese
15 -
15 ml lemon juice
16 -
5 ml Dijon mustard
17 -
1 clove garlic, minced
18 -
2.5 ml Worcestershire sauce
19 -
1.25 g ground black pepper
20 -
30 ml olive oil
→ Assembly
21 -
4 brioche buns, split
22 -
160 g chopped romaine lettuce
23 -
50 g shaved Parmesan cheese
24 -
Optional: tomato slices
# Detailed Cooking Steps:
01 -
Combine buttermilk, hot sauce, salt, and black pepper in a medium bowl. Submerge chicken breasts in the mixture, cover, and refrigerate for 30 minutes to 4 hours.
02 -
In a shallow dish, whisk together flour, cornstarch, garlic powder, onion powder, paprika, and cayenne pepper if using.
03 -
Remove chicken from marinade allowing excess to drip off. Dredge each piece thoroughly in the flour mixture, pressing to adhere, then place on a wire rack.
04 -
Pour vegetable oil to a depth of approximately 2.5 cm in a heavy skillet or Dutch oven. Heat to 175°C (350°F) over medium-high heat.
05 -
Carefully add chicken breasts, avoiding overcrowding. Fry for 6 to 8 minutes per side, until golden brown and internal temperature reaches 74°C.
06 -
Remove cooked chicken with a slotted spoon and place on a wire rack lined with paper towels to drain oil.
07 -
Whisk together mayonnaise, grated Parmesan, lemon juice, Dijon mustard, minced garlic, Worcestershire sauce, and black pepper in a bowl.
08 -
Slowly drizzle olive oil while whisking constantly until dressing is smooth and emulsified.
09 -
Taste and modify seasoning as required.
10 -
Lightly toast brioche buns if desired.
11 -
Spread Caesar dressing generously on both bun halves. Layer chopped romaine lettuce on bottom bun, add fried chicken breast, then sprinkle shaved Parmesan cheese. Add tomato slices if using, then top with bun lid.
12 -
Serve immediately while chicken remains hot and crispy.
# Helpful Hints:
01 -
Use a meat thermometer to ensure chicken reaches safe internal temperature of 74°C.
02 -
Adjust hot sauce and cayenne pepper to achieve preferred spice level.
03 -
Store-bought Caesar dressing can serve as a time-saving alternative.