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Yields:
4 serving(s)
Prep Time:
15 mins
Total Time:
45 mins
Cal/Serv:
1281
If you find yourself ordering a chicken Caesar wrap every lunch break, then let me introduce you to your next Caesar-inspired obsession: my fried chicken Caesar sandwich. Yes—you heard correctly. My love of the classic Caesar dressing has inspired this handsome beast of a sandwich recipe, as I don’t see why Mr. Romaine can’t share the love when it comes to this heavenly dressing. Trust me—biting through the buttery, sweet brioche to meet the salty Caesar dressing dripping over crispy chicken is nothing less than a masterpiece of a mouthful.
Now I hear you saying: I’d love to make this, but I’m scared of deep frying! Never fear, I understand. The key to deep frying is getting the temperature of the oil right, and the best way to do that is with a digital temperature thermometer. As long as you stay with the oil and keep an eye on the temperature, you'll be absolutely fine. Alternatively, a deep fryer does the work for you. Just don’t leave that hot guy unaccompanied.
Since you’ll be making the effort of frying your chicken, you can use your favorite store-bought dressing if you prefer, but I highly recommend making our homemade Caesar dressing if you have the time. I promise it will give your sandwich that extra wow-factor.
Made this recipe? Let us know how it went in the comments below!
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Ingredients
Fried Chicken
- 1 cup
(120 g.) all-purpose flour
- 1/2 tsp.
freshly ground black pepper, plus more
- 1/2 tsp.
garlic powder
- 1/2 tsp.
ground cumin
- 1/2 tsp.
kosher salt, plus more
- 1/2 tsp.
smoked paprika
- 1
large egg
- 2
(6- to 8-oz.) skinless, boneless chicken breast
- 1 1/2 cups
vegetable oil
Sandwiches
- 10
to 12 large romaine lettuce leaves, sliced into ribbons finely sliced
- 7 Tbsp.
store-bought or homemade Caesar salad dressing, divided
- 4
brioche buns, halved, toasted
- 1
red onion, thinly sliced
- 1
medium tomato, thinly sliced
- 2 Tbsp.
finely grated Parmesan
Directions
Chicken
- Step 1In a shallow dish, whisk flour, pepper, garlic powder, cumin, salt, and paprika until combined. In another shallow bowl, beat egg to blend.
- Step 2Place chicken breasts on a cutting board. Using a sharp chef’s knife held parallel to cutting board, slice into thickest side of breast, cutting three-quarters of the way through. Fold top piece back (as if you were opening a book) and continue to cut until breast is divided into 2 thinner cutlets. Repeat with remaining breast for a total of 4.
- Step 3Season chicken all over with salt and pepper. Dip each chicken cutlet into egg, letting excess drip off. Dip and coat each piece of chicken into flour mixture. Place on a wire rack set in a baking sheet.
- Step 4In a large, heavy, high-sided skillet over medium-high heat, heat oil until hot. Fry chicken, turning halfway through, until crust is golden brown, 4 to 5 minutes per side. Transfer to paper towels and let drain.
Sandwiches
- Step 1In a medium bowl, toss romaine and 3 tablespoons dressing until coated.
- Step 2Spread remaining 4 tablespoons dressing on cut sides of bottom buns. Top with one piece of fried chicken, then pile on onion, tomato, Caesar-dressed romaine, and Parmesan. Close with top buns.
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