Ingredients:
For the Crispy Chicken:
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2 large boneless, skinless chicken breasts, halved horizontally (for 4 thinner cutlets)
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1 cup buttermilk (or milk + 1 tsp lemon juice)
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1 cup all-purpose flour
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1 cup panko breadcrumbs (extra crunch!)
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½ tsp garlic powder
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½ tsp paprika
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½ tsp black pepper
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½ tsp salt
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Oil for frying (vegetable or canola)
For the Sandwich:
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4 toasted sandwich buns or brioche buns
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1 cup romaine lettuce, shredded or whole leaves
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¼ cup Parmesan cheese, shaved or grated
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½ cup Caesar dressing (store-bought or homemade)
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Optional: sliced tomatoes or crispy bacon
👨🍳 Instructions:
1. Marinate the chicken:
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Pound chicken cutlets to even thickness.
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Place in a bowl or zip bag with buttermilk. Marinate for at least 30 minutes, or up to overnight in the fridge.
2. Prepare breading stations:
In separate shallow bowls:
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Bowl 1: Flour + seasonings (garlic powder, paprika, salt, pepper)
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Bowl 2: Beaten egg
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Bowl 3: Panko breadcrumbs
Remove chicken from marinade. Dredge in flour, dip in egg, then coat in panko.
3. Fry the chicken:
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Heat about ½ inch of oil in a skillet over medium-high heat.
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Fry chicken for 3–4 minutes per side, or until golden brown and cooked through (165°F internal temp).
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Drain on paper towels and season lightly with salt while hot.
4. Assemble the sandwiches:
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Toast buns until golden.
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Spread Caesar dressing on both bun halves.
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Add lettuce, crispy chicken, shaved Parmesan, and more dressing or extra toppings like tomatoes or bacon.
🍽 Tips:
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Want extra Caesar flavor? Toss the lettuce in dressing before adding.
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For a lighter version, air-fry or oven-bake the chicken.
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Add a dash of lemon juice or black pepper before serving for zing.
🔁 Variations:
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Spicy Caesar Chicken: Add cayenne or hot sauce to the marinade.
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Chicken Caesar Wrap: Use a tortilla instead of a bun for a handheld lunch version.
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Grilled Version: Skip the breading and grill seasoned chicken breasts for a lighter sandwich.