Fried Chicken Caesar Sandwich (Print Version)
Crispy chicken, Caesar-dressed romaine, and Parmesan on toasted brioche deliver classic sandwich flavor.
# Ingredients:
→ Fried Chicken
01 -
1 cup (120 g) all-purpose flour
02 -
1/2 tsp freshly ground black pepper, plus more
03 -
1/2 tsp garlic powder
04 -
1/2 tsp ground cumin
05 -
1/2 tsp kosher salt, plus more
06 -
1/2 tsp smoked paprika
07 -
1 large egg
08 -
2 (6- to 8-oz) skinless, boneless chicken breasts
09 -
1 1/2 cups vegetable oil
→ Sandwiches
10 -
10 to 12 large romaine lettuce leaves, finely sliced into ribbons
11 -
7 tbsp store-bought or homemade Caesar salad dressing, divided
12 -
4 brioche buns, halved, toasted
13 -
1 red onion, thinly sliced
14 -
1 medium tomato, thinly sliced
15 -
2 tbsp finely grated Parmesan cheese
# Steps:
01 -
In a shallow dish, whisk together flour, black pepper, garlic powder, cumin, salt, and paprika until combined. In a separate shallow bowl, beat the egg to blend.
02 -
Place chicken breasts on a cutting board. Using a sharp chef’s knife held parallel to the board, slice into the thickest side of the breast, cutting three-quarters of the way through. Fold the top piece back (as if opening a book) and continue to cut until the breast is divided into 2 thinner cutlets. Repeat with the remaining breast to yield 4 cutlets.
03 -
Season the chicken cutlets on both sides with salt and black pepper. Dip each cutlet into the beaten egg, letting any excess drip off, then coat both sides in the flour mixture. Place the coated chicken on a wire rack set over a baking sheet.
04 -
Heat oil in a large, heavy, high-sided skillet over medium-high heat until hot. Fry chicken cutlets, turning halfway through cooking, until the crust is golden brown and the chicken is cooked through, about 4 to 5 minutes per side. Transfer the fried chicken to paper towels to drain.
05 -
In a medium bowl, toss romaine lettuce ribbons with 3 tablespoons of Caesar dressing until evenly coated.
06 -
Spread the remaining 4 tablespoons of Caesar dressing on the cut sides of the bottom brioche buns. Top each with one piece of fried chicken, followed by red onion slices, tomato slices, Caesar-dressed romaine lettuce, and grated Parmesan. Close with the top buns.