Description
A quick and easy crispy chicken sandwich featuring golden, shattering crust, fresh homemade Caesar dressing, and crunchy romaine lettuce on a toasted sub roll.
Ingredients
Scale
- 2 boneless, skinless chicken breasts, pounded thin
- 1 cup buttermilk
- 2 large eggs, beaten
- 1.5 cups panko breadcrumbs
- 1/2 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon dried oregano
- Salt and black pepper to taste
- 1/2 cup mayonnaise
- 1/4 cup finely grated Parmesan cheese
- 1 tablespoon fresh lemon juice
- 1 teaspoon Worcestershire sauce
- 1 clove garlic, minced
- 1 teaspoon anchovy paste (optional)
- 1 teaspoon Dijon mustard
- 2 cups romaine lettuce, chopped
- 1/2 cup croutons
- 2 sub rolls or ciabatta
- Vegetable oil for frying
Instructions
- Place chicken breasts between plastic wrap and pound to an even 1/2-inch thickness.
- Set up three shallow bowls: Bowl 1 with flour mixed with salt, pepper, garlic powder, and oregano; Bowl 2 with beaten eggs and a splash of buttermilk; Bowl 3 with panko mixed with salt and pepper.
- Dredge chicken in flour, shaking off excess. Dip in egg mixture, letting excess drip off. Press firmly into panko to ensure full coverage. Place on a wire rack.
- Heat 1/4 inch of oil in a skillet over medium-high heat until shimmering (approx. 350°F).
- Fry chicken for 3-4 minutes per side until golden brown and cooked through (165°F internal temp). Drain on a wire rack.
- While chicken fries, whisk mayonnaise, Parmesan, lemon juice, Worcestershire sauce, minced garlic, anchovy paste, and Dijon in a small bowl. Season with pepper.
- Slice rolls in half and toast cut sides in the same skillet for 1 minute.
- Spread dressing on the bottom roll, add chopped romaine, place hot chicken on top, add croutons, drizzle more dressing, and close the sandwich.
Notes
Pounding the chicken ensures even cooking. Do not crowd the pan to maintain oil temperature. Let chicken rest for 2 minutes after frying to redistribute juices. Toasting the bread prevents sogginess. For a gluten-free option, use GF panko and flour. For a vegetarian version, substitute with firm tofu or portobello mushrooms.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 650
- Sugar: 4
- Sodium: 800
- Fat: 35
- Saturated Fat: 7
- Carbohydrates: 45
- Fiber: 3
- Protein: 30
Keywords: crispy chicken sandwich, caesar salad sandwich, quick dinner, weeknight meals, fried chicken, homemade caesar dressing, easy lunch