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Crispy Chicken Caesar Sandwich

A gourmet sandwich featuring ultra-crispy double-dredged chicken breast, homemade garlic-anchovy Caesar dressing, crisp romaine, and shaved Parmesan on a toasted brioche bun.
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Prep Time 45 minutes
Cook Time 15 minutes
Total Time 1 hour
Servings: 4 sandwiches
Course: Dinner, Lunch
Cuisine: American
Calories: 780

Ingredients
  

For the Crispy Chicken
  • 2 boneless, skinless chicken breasts about 6 oz each
  • 1 cup buttermilk
  • 1 tbsp hot sauce optional
  • 1 cup all-purpose flour
  • 0.5 cup finely grated Parmesan cheese
  • 1.5 tsp garlic powder
  • 1.5 tsp onion powder
  • 1 tsp paprika
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • Neutral oil for frying (canola, vegetable)
For the Caesar Dressing
  • 2 cloves garlic minced
  • 3 anchovy fillets finely minced
  • 1 large egg yolk room temperature
  • 2 tsp Dijon mustard
  • 2 tbsp fresh lemon juice
  • 0.5 cup extra-virgin olive oil
  • 0.25 cup finely grated Parmesan cheese
  • Salt and pepper to taste
For Assembly
  • 4 brioche buns or ciabatta rolls split
  • 2 tbsp softened butter or olive oil for toasting
  • 1 large head romaine lettuce chopped
  • 0.5 cup shaved Parmesan cheese
  • Lemon wedges for serving

Equipment

  • Meat Mallet
  • Shallow bowls
  • Large heavy skillet (cast iron)
  • Wire racks
  • Whisk

Method
 

  1. Pound chicken breasts to 1/2-inch thickness. Brine in buttermilk (and hot sauce) for at least 30 minutes.
  2. Make dressing: Whisk garlic, anchovies, egg yolk, Dijon, and lemon juice. Slowly drizzle in oil while whisking to emulsify. Stir in 1/4 cup Parmesan. Season, cover, and chill.
  3. Mix flour, 1/2 cup Parmesan, and spices in a dish. Dredge brined chicken in flour, dip back in buttermilk, then dredge in flour again (double-dredge). Place on a wire rack to rest for 10 mins.
  4. Heat 1/2 inch of oil in a large skillet to 350°F (175°C). Fry chicken for 4-5 mins per side until golden and internal temp reaches 165°F. Drain on a wire rack.
  5. Toast buns: Brush cut sides with butter/oil and toast in a skillet or broiler until golden.
  6. Toss chopped romaine with just enough Caesar dressing to coat lightly. Add shaved Parmesan and gently toss.
  7. Spread dressing on bun halves. Place dressed lettuce on bottom bun. Top with sliced crispy chicken, an extra drizzle of dressing, and the top bun. Serve immediately with lemon wedges.

Notes

For food safety, use a pasteurized egg yolk if concerned. The dressing can be made 3 days ahead. Do not place fried chicken on paper towels; a wire rack keeps it crisp.