Go Back
A delectable Crispy Chicken Caesar Sandwich is displayed as the featured image for a recipe article.

BEST Crispy Chicken Caesar Sandwich

This recipe delivers the ultimate Crispy Chicken Caesar Sandwich, engineered for maximum flavor and crunch, and minimum sogginess. It features juicy, buttermilk-marinated, double-dredged fried chicken, creamy homemade Caesar dressing, and crisp romaine lettuce, all nestled in a toasted brioche bun.
Print Recipe Pin Recipe
Prep Time 45 minutes
Cook Time 15 minutes
Total Time 1 hour
Servings: 2
Course: Main Course
Cuisine: American
Calories: 750
Ingredients Equipment Method Notes

Ingredients
  

  • 2 boneless, skinless chicken breasts about 6 oz each
  • 1 cup buttermilk
  • 1 tablespoon hot sauce optional
  • 1 cup all-purpose flour
  • 1/2 cup cornstarch
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • 1/2 teaspoon cayenne pepper optional
  • Salt and 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
  • 1/2 teaspoon Worcestershire sauce
  • Salt and pepper to taste
  • 2 brioche buns, split
  • 1 cup shredded romaine lettuce

Equipment

  • large skillet
  • shallow dish
  • wire rack
  • paper towels
  • small bowl
  • whisk
  • Thermometer
  • knife
  • cutting board
  • Measuring cups
  • Measuring spoons

Method
 

  1. Prepare the Chicken: Butterfly the chicken breasts by slicing them horizontally and opening them like a book. Place the chicken in a bowl and cover with buttermilk and hot sauce (if using). Marinate in the refrigerator for at least 30 minutes, or up to 4 hours.
  2. Make the Dredge: In a shallow dish, whisk together the flour, cornstarch, garlic powder, onion powder, paprika, cayenne pepper (if using), salt, and pepper.
  3. Dredge the Chicken: Remove the chicken from the buttermilk, letting any excess drip off. Dredge each piece in the flour mixture, pressing to ensure it adheres well. Then place the chicken on a wire rack to rest for 10 minutes. Dredge again, pressing into the flour mixture for a double coating. Letting the chicken rest allows the coating to stick better.
  4. Fry the Chicken: Heat about 1 inch of vegetable oil in a large skillet over medium-high heat until it reaches 350°F (175°C). Carefully place the chicken in the hot oil and fry for 5-7 minutes per side, or until golden brown and cooked through. Use a thermometer to ensure the internal temperature reaches 165°F (74°C).
  5. Drain the Chicken: Remove the chicken from the oil and place it on a wire rack lined with paper towels to drain excess oil.
  6. Make the Caesar Dressing: In a small bowl, whisk together the mayonnaise, Parmesan cheese, lemon juice, Dijon mustard, garlic, Worcestershire sauce, salt, and pepper.
  7. Assemble the Sandwich: Spread Caesar dressing on both halves of the brioche buns. Place shredded romaine lettuce on the bottom bun. Top with the fried chicken breast and the top bun. Serve immediately.

Notes

For best results, use fresh, high-quality ingredients. Ensure the chicken is cooked to an internal temperature of 165°F (74°C) to prevent foodborne illness. Toasting the buns helps prevent sogginess. Serve immediately to enjoy the crispiest chicken and freshest flavor. If you don't have brioche buns, you can substitute with another sturdy bun. Leftover Caesar dressing can be stored in an airtight container in the refrigerator for up to 3 days.