Chicken Caesar Sandwich

Ingredients

• 2 chicken breasts (The source gives 1–2 chicken breasts; two breasts are used here to make four pieces. Beat or pound flat, then cut each breast in half.)
• 1 cup all-purpose flour (For dredging)
• 0.5 cup cornstarch (For the crispy coating)
• 1 tsp salt (For the chicken coating)
• 1 tsp black pepper (For the chicken coating)
• 1 tsp garlic powder (For the chicken coating)
• 1 tsp paprika (For the chicken coating)
• 1 tsp ground ginger (For the chicken coating)
• 2 eggs (Beaten for the egg wash)
• 1 cup mayonnaise (For the Caesar sauce)
• 0.25 cup olive oil (For the Caesar sauce)
• lemon juice (Juice of 1/2 lemon)
• 1 clove garlic (Grated)
• 4 oz Parmesan cheese (Freshly grated)
• 1 tsp Worcestershire sauce (For the Caesar sauce)
• 1 tsp Dijon mustard (For the Caesar sauce)
• salt (1 pinch, for the Caesar sauce)
• black pepper (1 pinch, for the Caesar sauce)

Steps

1. 1

   Place the chicken breasts on a cutting board. Pound or beat them until they are evenly flattened, which helps them cook uniformly and makes them suitable for a sandwich.

2. 2

   Cut each flattened chicken breast in half to create four roughly even pieces.

3. 3

   In a bowl, combine the flour, cornstarch, salt, pepper, garlic powder, paprika, and ground ginger. Stir until the seasonings are distributed evenly through the dry coating.

4. 4

   Beat the eggs in a separate shallow bowl until smooth and uniform.

5. 5

   Coat each chicken piece in the seasoned flour mixture, shaking off excess. Dip it into the beaten egg, allowing excess egg to drip back into the bowl, then return it to the flour mixture and coat thoroughly. Set the breaded chicken aside while the oil heats.

6. 6

   Heat frying oil to 340°F / 170°C in a deep skillet or fryer. Use enough oil to cook the chicken safely and evenly; maintain the temperature as the chicken is added.

7. 7

   Carefully add the breaded chicken pieces to the hot oil without crowding the pan. Fry until the coating is deeply golden and crisp and the chicken reaches 165°F / 74°C internally, turning as needed for even browning.

8. 8

   Transfer the fried chicken to a wire rack or paper towels to drain briefly. The coating should remain crisp rather than becoming soggy.

9. 9

   To make the Caesar sauce, add the mayonnaise, olive oil, Worcestershire sauce, grated garlic, lemon juice, Parmesan, Dijon mustard, salt, and pepper to a bowl.

10. 10

    Whisk the Caesar sauce until smooth and well combined. Taste and adjust the seasoning if desired.

11. 11

    Serve the crispy chicken with the Caesar sauce on sandwich bread or a roll. Add any preferred sandwich fillings or greens if desired.

Notes

The creator says the chicken can also be air-fried, but no air-fryer temperature or timing is provided. Sandwich bread or rolls are implied by the title but are not included in the source ingredient list. Use a thermometer to verify that the chicken reaches 165°F / 74°C.

Nutrition per serving

• main
• sandwich
• fried
• crispy chicken
• American
• Caesar sauce
• high-protein