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Crispy Chicken Caesar Sandwich

Crispy Chicken Caesar Sandwich with golden panko crust on toasted roll with lettuce
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Golden panko-crusted chicken with crisp Romaine lettuce and tangy Caesar dressing on toasted rolls. Perfect lunch recipe ready in under an hour.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts
  • 1 cup all-purpose flour
  • Salt (to taste)
  • Black pepper (to taste)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 cup buttermilk
  • 2 cups panko breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup olive oil (for frying, plus more as needed)
  • 4 large sandwich rolls (split)
  • 1 cup Romaine lettuce (shredded)
  • 1/2 cup Caesar dressing
  • 1/4 cup shaved Parmesan cheese
  • 2 tablespoons melted butter
  • 1 garlic clove (minced)

Instructions

  1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Pound chicken breasts to an even 1/4 to 3/8-inch thickness using a meat mallet between plastic wrap.
  3. Set up three shallow dishes: combine flour, salt, pepper, garlic powder, and onion powder in first dish; pour buttermilk in second; mix panko and Parmesan in third.
  4. Dredge each chicken breast in flour mixture, dip in buttermilk, then press firmly into panko-Parmesan mixture to coat completely on all sides.
  5. Add oil to large skillet to 1/2-inch depth. Heat over medium-high heat to 325-340°F. Fry breaded chicken for 4 minutes per side until deep golden brown and crispy. Transfer to prepared baking sheet.
  6. Bake chicken for 15 minutes until internal temperature reaches 165°F (74°C) and chicken is no longer pink inside.
  7. Mix melted butter with minced garlic. Brush mixture on cut sides of sandwich rolls and place on separate baking sheet.
  8. Toast buttered rolls in oven for 5 minutes until golden brown and fragrant.
  9. Place crispy chicken on bottom half of each toasted roll. Top with freshly shredded Romaine lettuce.
  10. Drizzle Caesar dressing over lettuce, sprinkle with shaved Parmesan, and close with top half of roll. Serve immediately.

Notes

  • Pounding chicken to 1/4 to 3/8-inch thickness ensures even cooking and maximum crispiness. Use a meat mallet and work gently.
  • Press panko coating firmly onto chicken so it adheres well during frying. Wet hands slightly if mixture sticks to fingers.
  • Maintain oil temperature at 325-340°F. If coating slides off, oil may be too hot.
  • Freeze breaded uncooked chicken for up to 3 months. Fry from frozen, adding 2-3 extra minutes per side.
  • For extra kick, add 1/4 teaspoon cayenne pepper to flour mixture.
  • Ciabatta or brioche rolls work beautifully for this sandwich.

Nutrition

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