Description
A crispy and flavorful Fried Chicken Caesar Sandwich featuring golden fried chicken cutlets, fresh romaine tossed in Caesar dressing, ripe tomatoes, red onions, and Parmesan cheese all layered between toasted buns for a satisfying meal.
Ingredients
Units
Scale
For the Chicken
- 1 cup all-purpose flour
- 1 teaspoon ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1 teaspoon salt, plus extra for seasoning
- 1 teaspoon paprika
- 2 large eggs, beaten
- 2 boneless, skinless chicken breasts
- Oil for frying (such as vegetable or canola oil), about 1/2 inch deep in skillet
For the Sandwiches
- 4 hamburger buns, split
- 6 cups romaine lettuce, chopped
- 7 tablespoons Caesar dressing (divided)
- 1 small red onion, thinly sliced
- 1 medium tomato, sliced
- 1/4 cup grated Parmesan cheese
Instructions
- Prepare the flour mixture: In a shallow dish, whisk together the flour, black pepper, garlic powder, cumin, salt, and paprika until thoroughly combined.
- Butterfly the chicken breasts: Place each chicken breast on a cutting board and carefully slice horizontally three-quarters of the way through the thickest part. Open the chicken like a book to create two thinner cutlets per breast, yielding four cutlets total.
- Season and dredge the chicken: Season all sides of each chicken cutlet with salt and pepper. Dip each piece into the beaten eggs, allowing excess to drip off, then coat evenly with the flour mixture. Place the coated cutlets on a wire rack set over a baking sheet to rest.
- Fry the chicken: Heat oil in a large, heavy, high-sided skillet over medium-high heat until hot. Fry the chicken cutlets in the oil, turning once halfway through, until they develop a golden brown crust and are cooked through, about 4 to 5 minutes per side. Remove cooked chicken and drain on paper towels.
- Prepare the romaine lettuce: In a medium bowl, toss the chopped romaine with 3 tablespoons of Caesar dressing until evenly coated.
- Assemble the sandwiches: Spread the remaining 4 tablespoons of Caesar dressing on the cut sides of the bottom buns. Layer each with one fried chicken cutlet, followed by slices of red onion and tomato, a generous handful of the Caesar-dressed romaine, and a sprinkle of Parmesan cheese. Top with the bun tops and serve immediately.
Notes
- For extra crispiness, double dredge the chicken by dipping again in egg and flour mixture before frying.
- Use a thermometer to ensure chicken reaches an internal temperature of 165°F (74°C).
- Substitute gluten-free flour if needed to make recipe gluten-free.
- Customize the sandwich by adding bacon or avocado slices if desired.
- Toast the buns lightly in the skillet before assembling for added texture and flavor.
Nutrition
- Serving Size: 1 sandwich
- Calories: 620
- Sugar: 4g
- Sodium: 950mg
- Fat: 28g
- Saturated Fat: 6g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 4g
- Protein: 38g
- Cholesterol: 130mg
