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A delicious Crispy Chicken Caesar Sandwich is shown as the featured image for this recipe.

BEST Crispy Chicken Caesar Sandwich

Indulge in the ultimate Crispy Chicken Caesar Sandwich, where juicy, crispy chicken cutlets meet the creamy, tangy perfection of Caesar dressing, all nestled in a warm, toasted bun. This recipe delivers layers of flavor and satisfying textures that will quickly become your new lunchtime favorite.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4
Course: Dinner, Lunch
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken breasts, cut into cutlets
  • 1 cup all-purpose flour
  • 2 large eggs, beaten
  • 1 cup panko breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon paprika
  • Salt to taste
  • Black pepper to taste
  • Vegetable oil, for frying
  • 1/2 cup mayonnaise
  • 2 tablespoons grated Parmesan cheese
  • 1 tablespoon lemon juice
  • 1 teaspoon Dijon mustard
  • 1 clove garlic, minced
  • 1/4 teaspoon Worcestershire sauce
  • 4 burger buns, brioche or your favorite
  • 4 cups chopped romaine lettuce
  • Extra Parmesan cheese, for garnish optional

Equipment

  • Cutting board
  • Knife
  • Meat mallet
  • Shallow dishes (3)
  • Large Skillet
  • Wire rack
  • Paper towels
  • Small bowl
  • Whisk
  • Tongs
  • Spatula
  • Toaster or oven

Method
 

  1. Pound the chicken breasts to an even thickness (about 1/2 inch).
  2. In a shallow dish, combine the flour, salt, and pepper.
  3. In another shallow dish, beat the eggs.
  4. In a third shallow dish, combine the panko breadcrumbs, Parmesan cheese, garlic powder, onion powder, and paprika.
  5. Dredge each chicken cutlet in the flour mixture, making sure it's fully coated.
  6. Dip the floured chicken into the beaten eggs, allowing any excess to drip off.
  7. Press the chicken into the panko breadcrumb mixture, ensuring it's completely covered. Press firmly so the breadcrumbs adhere well.
  8. Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat. The oil is ready when a breadcrumb sizzles immediately upon contact.
  9. Carefully place the breaded chicken cutlets into the hot oil, being careful not to overcrowd the pan. Work in batches if necessary.
  10. Fry for about 3-4 minutes per side, or until golden brown and cooked through. The internal temperature of the chicken should reach 165°F (74°C).
  11. Remove the fried chicken from the skillet and place it on a wire rack lined with paper towels to drain excess oil.
  12. In a small bowl, whisk together the mayonnaise, Parmesan cheese, lemon juice, Dijon mustard, minced garlic, and Worcestershire sauce.
  13. Season with salt and pepper to taste. Adjust ingredients to preference.
  14. Lightly toast the burger buns.
  15. Spread a generous amount of Caesar dressing on both the top and bottom buns.
  16. Place a bed of chopped romaine lettuce on the bottom bun.
  17. Top with a crispy chicken cutlet.
  18. Sprinkle with extra Parmesan cheese, if desired.
  19. Place the top bun on the sandwich and serve immediately.

Notes

Don't overcrowd the pan when frying to maintain oil temperature. Use a meat thermometer to ensure the chicken is cooked through. Let the chicken rest on a wire rack after frying to drain excess oil. Toasting the buns prevents sogginess. The Caesar dressing can be made a day or two in advance. Spice it up by adding a pinch of cayenne pepper to the breadcrumb mixture. Add croutons for extra crunch. For a healthier option, grill the chicken. Use a large tortilla instead of a bun for a wrap. Experiment with different cheeses. Store leftover chicken in an airtight container in the refrigerator for up to 3 days. Store the Caesar dressing separately. To reheat the chicken, bake at 350°F (175°C) for about 10-15 minutes or reheat in a skillet over medium heat. Avoid microwaving to maintain crispiness. Assemble a fresh sandwich for the best results.