Crispy Chicken Caesar Sandwich (Printable Version)

Golden buttermilk fried chicken breast with crisp romaine, Caesar dressing, and Parmesan on toasted brioche buns.

# What You'll Need:

→ For the Crispy Chicken

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→ For the Sandwich

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# How To Make It:

01 - Slice each chicken breast in half horizontally to create 4 thin fillets.

02 - In a bowl, whisk buttermilk, garlic powder, onion powder, salt, and pepper. Add chicken and marinate for at least 15 minutes (up to 4 hours in the refrigerator for best flavor).

03 - Prepare three bowls: one with flour, one with beaten eggs, and one with panko mixed with grated Parmesan.

04 - Remove chicken from marinade. Dredge each piece in flour, dip in egg, then coat thoroughly in the panko-Parmesan mixture.

05 - Heat ½ inch of vegetable oil in a large skillet over medium-high heat. Fry chicken pieces for 3–4 minutes per side until golden brown and cooked through (internal temperature 165°F). Drain on paper towels.

06 - Toast buns lightly.

07 - Spread Caesar dressing inside each bun. Layer with lettuce, a crispy chicken fillet, more Caesar dressing, and shaved Parmesan. Top with black pepper.

08 - Close sandwiches and serve immediately.

# Expert Advice:

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The buttermilk marinade makes the chicken incredibly juicy while the panko coating stays perfectly crispy
Everything comes together in about 40 minutes but tastes like it came from a restaurant

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Let the fried chicken rest on paper towels for at least 2 minutes before assembling so the coating stays crisp
The oil temperature matters too cool and the breading gets soggy, too hot and it burns before the chicken cooks through

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Pat the chicken dry before marinating so the buttermilk sticks better
Use one hand for dry coating and one for wet to keep your fingers from getting completely breaded

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