Description
This Fried Chicken Caesar Sandwich recipe combines crispy, golden-brown fried chicken cutlets with fresh Caesar-dressed romaine lettuce, juicy tomato slices, sharp Parmesan cheese, and a creamy Caesar dressing spread on toasted buns. Perfect for a hearty lunch or dinner, this sandwich brings together classic flavors in a satisfying handheld meal.
Ingredients
Units
Scale
Chicken
- 1 cup all-purpose flour
- 1 teaspoon ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1 teaspoon paprika
- 2 large eggs
- 2 boneless, skinless chicken breasts
- Vegetable oil, for frying (about 1 cup)
Sandwiches
- 4 hamburger buns, split
- 6 cups romaine lettuce, chopped
- 7 tablespoons Caesar dressing (divided: 3 tablespoons for tossing lettuce, 4 tablespoons for buns)
- 1 small red onion, thinly sliced
- 1 medium tomato, sliced
- 1/3 cup grated Parmesan cheese
Instructions
- Prepare the flour coating: In a shallow dish, whisk together flour, pepper, garlic powder, cumin, salt, and paprika until well combined, creating a flavorful flour mixture. In another shallow bowl, beat the eggs until blended.
- Butterfly the chicken: Place chicken breasts on a cutting board. Using a sharp chef’s knife held parallel to the board, slice into the thickest side of each breast, cutting three-quarters of the way through. Open each breast like a book and continue slicing until each is divided into two thinner cutlets, yielding four cutlets total.
- Season and coat chicken: Season both sides of each chicken cutlet with salt and pepper. Dip each cutlet into the beaten eggs, letting excess drip off, then dredge thoroughly in the flour mixture. Place coated cutlets on a wire rack set in a baking sheet to hold before frying.
- Fry the chicken: Heat vegetable oil in a large, heavy, high-sided skillet over medium-high heat until hot. Carefully place chicken cutlets in the skillet and fry until the crust is golden brown and crispy, about 4 to 5 minutes per side. Transfer fried chicken to paper towels to drain excess oil.
- Toss the romaine: In a medium bowl, toss chopped romaine lettuce with 3 tablespoons of Caesar dressing until evenly coated for fresh and flavorful greens.
- Assemble the sandwiches: Spread the remaining 4 tablespoons of Caesar dressing evenly on the cut sides of the bottom buns. Place one fried chicken cutlet on each bottom bun, then layer with sliced onion, tomato, Caesar-dressed romaine lettuce, and sprinkle with grated Parmesan cheese. Close sandwiches with the top buns and serve immediately.
Notes
- For extra crispiness, double dredge the chicken by dipping in egg and flour twice before frying.
- Use a thermometer to keep oil temperature around 350°F (175°C) for even frying without burning.
- To make the sandwiches ahead, keep the fried chicken and dressed lettuce separate and assemble just before serving to prevent sogginess.
- Substitute gluten-free flour and buns to accommodate gluten-free diets.
- Use homemade or store-bought Caesar dressing depending on preference.
Nutrition
- Serving Size: 1 sandwich
- Calories: 650
- Sugar: 4g
- Sodium: 900mg
- Fat: 35g
- Saturated Fat: 7g
- Unsaturated Fat: 25g
- Trans Fat: 0.3g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 130mg
