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Crispy Chicken Caesar Sandwich: 5 Easy Steps to Delight

Crispy Chicken Caesar Sandwich
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Transform a beloved classic into a handheld masterpiece. This recipe upgrades the iconic Caesar salad with a golden-brown crispy chicken cutlet, nestled between toasted buns, offering a symphony of tangy, savory, and crunchy flavors for the ultimate lunch or dinner experience.

Ingredients

Scale
  • 2 boneless, skinless chicken thighs, pounded to ½-inch thickness
  • 1 cup buttermilk
  • 1 tablespoon hot sauce
  • 1 ½ cups all-purpose flour
  • ½ cup cornstarch
  • 2 teaspoons smoked paprika
  • 1 ½ teaspoons garlic powder
  • 1 ½ teaspoons onion powder
  • 1 teaspoon cayenne pepper
  • 1 teaspoon dried oregano
  • ½ teaspoon dried thyme
  • 1 tablespoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 4–6 cups peanut, canola, or vegetable oil (for deep frying)
  • 1 large egg yolk, at room temperature
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 2 small garlic cloves, minced
  • 2 anchovy fillets, packed in oil, drained and minced (optional)
  • ½ teaspoon Worcestershire sauce
  • ¼ teaspoon red wine vinegar
  • ½ cup light olive oil or neutral oil
  • ¼ cup extra virgin olive oil
  • ¼ cup freshly grated Parmesan cheese
  • Freshly ground black pepper, to taste
  • Pinch of salt, to taste
  • 2 fresh ciabatta rolls or brioche buns, split
  • 4–6 large leaves of crisp romaine lettuce, washed and dried
  • Extra grated or shaved Parmesan cheese, for serving

Instructions

  1. In a medium bowl, whisk together 1 cup buttermilk, 1 tablespoon hot sauce, 1 teaspoon kosher salt, and ½ teaspoon black pepper. Place pounded chicken thighs into the mixture, ensuring they are fully submerged. Cover and refrigerate for at least 30 minutes, ideally 2-4 hours, or overnight for maximum tenderness.
  2. In a large, shallow dish, whisk together 1 ½ cups all-purpose flour, ½ cup cornstarch, 2 teaspoons smoked paprika, 1 ½ teaspoons garlic powder, 1 ½ teaspoons onion powder, 1 teaspoon cayenne pepper, 1 teaspoon dried oregano, ½ teaspoon dried thyme, the remaining 2 teaspoons kosher salt, and the remaining ½ teaspoon black pepper. Mix well.
  3. Remove chicken from the buttermilk, allowing excess to drip off (do not pat dry). Immediately transfer each chicken thigh into the seasoned flour mixture, pressing to ensure it’s completely coated. Gently shake off excess flour. Place dredged chicken on a wire rack set over a baking sheet and let rest for 10-15 minutes at room temperature.
  4. In a large, heavy-bottomed pot, heat 4-6 cups peanut, canola, or vegetable oil to a depth of 2-3 inches over medium-high heat until it reaches 350-375°F (175-190°C). Carefully lower one chicken thigh into the hot oil. Fry for 6-8 minutes per side, until deep golden brown and cooked through (internal temperature 165°F/74°C). Remove to a clean wire rack to drain and immediately sprinkle with extra salt. Repeat with the second thigh.
  5. In a medium bowl, combine 1 large egg yolk (room temperature), 1 tablespoon fresh lemon juice, 1 teaspoon Dijon mustard, 2 finely minced garlic cloves, 2 minced anchovy fillets (if using), ½ teaspoon Worcestershire sauce, and ¼ teaspoon red wine vinegar. Whisk vigorously until well combined and slightly pale.
  6. While continuously whisking vigorously, slowly drizzle in ½ cup light olive oil in a very thin, steady stream until the mixture thickens and becomes opaque. Once fully emulsified, repeat the slow drizzling and whisking process with ¼ cup extra virgin olive oil until a thick, velvety smooth dressing forms. Patience is key.
  7. Stir in ¼ cup freshly grated Parmesan cheese and a generous amount of freshly ground black pepper. Taste and adjust seasoning with a pinch of salt if needed. Refrigerate until ready to use.
  8. Slice ciabatta rolls or brioche buns in half horizontally. Toast them cut-side down in a dry skillet over medium heat for 2-3 minutes until golden, or use a toaster oven. Wash romaine lettuce thoroughly and dry completely with a salad spinner or paper towels. Leave whole or chop into bite-sized pieces.
  9. Lay toasted bun halves flat. Generously spread homemade Caesar dressing onto the cut side of both the bottom and top bun. On the bottom half of each bun, arrange a generous pile of prepared romaine lettuce. Place one freshly fried crispy chicken thigh on top of the romaine.
  10. Generously sprinkle or shave extra Parmesan cheese over the crispy chicken. Carefully place the top bun half over the chicken, gently pressing down. Slice the sandwich diagonally in half for easier eating and serve immediately while the chicken is hot and crispy. Enjoy!

Notes

  • For extra flavor, marinate the chicken longer.
  • Use fresh ingredients for the best taste.
  • Adjust seasoning in the dressing to your preference.

Nutrition

Find it online: https://keepityummy.com/crispy-chicken-caesar-sandwich/

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