Crispy Chicken Caesar Sandwich

Ingredients

• 1 chicken breast (Halved lengthwise and pounded)
• salt (To taste, for seasoning chicken)
• 1 tbsp garlic powder (For seasoning chicken)
• 1 tsp black pepper (For seasoning chicken)
• 1 tbsp smoked paprika powder (For seasoning chicken)
• 1 egg (For egg wash)
• 1 cup water (For egg wash)
• 1.5 cup all-purpose flour (For dry batter)
• salt (To taste, for dry batter)
• 1 tsp black pepper (For dry batter)
• 1 tbsp smoked paprika powder (For dry batter)
• 1 tbsp garlic powder (For dry batter)
• 1 cup panko breadcrumbs (For breadcrumb mixture)
• 1 tbsp dried parsley (For breadcrumb mixture)
• 0.5 cup mayonnaise (For Caesar dressing)
• 1 tbsp Dijon mustard (For Caesar dressing)
• 1 tbsp Worcestershire sauce (For Caesar dressing)
• 2 cloves garlic (Minced)
• 2 tsp lemon juice (For Caesar dressing)
• 2 cups lettuce (Washed and chopped)
• 2 tbsp extra-virgin olive oil (For Caesar dressing)
• 0.333 cup Parmesan cheese (Freshly grated; the source text appears to contain the phrase “1/3 cups lettuce freshly grated Parmesan cheese”)
• 1 tsp black pepper (Freshly ground, for Caesar dressing)
• salt (To taste, for Caesar dressing)
• 3 mini loaf bread (For assembly)
• 3 tbsp Caesar dressing (For spreading on the bread; reserved dressing from the prepared Caesar mixture)
• 3 tbsp butter (For toasting the bread)
• Parmesan cheese (Freshly grated, for garnish)
• frying oil (For frying; heat to 350°F)

Steps

1. 1

   Halve the chicken breast lengthwise and pound the pieces. Season with salt, garlic powder, black pepper, and smoked paprika powder. Cover and marinate in the refrigerator for 1 hour.

2. 2

   Prepare the dry batter by mixing the all-purpose flour, salt, black pepper, smoked paprika powder, and garlic powder in a bowl until combined.

3. 3

   Prepare the breadcrumb mixture by mixing the panko breadcrumbs and dried parsley in a separate bowl.

4. 4

   Prepare the egg wash by cracking the egg into a bowl, adding the water, and whisking until smooth and well combined.

5. 5

   Coat each chicken piece first in the dry batter, then in the egg wash, then again in the dry batter, followed by another coating of egg wash. Finish by coating the chicken in the breadcrumb mixture. Repeat with the remaining chicken pieces.

6. 6

   Heat frying oil in a pan to 350°F.

7. 7

   Carefully add the coated chicken to the hot oil. Fry for 4–5 minutes, flipping during cooking, until the chicken reaches an internal temperature of 165°F.

8. 8

   Make the Caesar dressing by combining the mayonnaise, Dijon mustard, Worcestershire sauce, salt, black pepper, lemon juice, minced garlic, olive oil, and grated Parmesan cheese in a bowl. Mix until well combined.

9. 9

   Reserve half of the Caesar dressing for spreading on the bread later. Add the chopped lettuce to the remaining dressing and mix until the lettuce is evenly coated.

10. 10

    Apply the butter to the mini loaves and toast the buns until golden and crispy.

11. 11

    Spread some of the reserved Caesar dressing on one side of each toasted loaf.

12. 12

    Add the breaded chicken to the dressed bread, then top with the Caesar salad.

13. 13

    Garnish with freshly grated Parmesan cheese, close the loaves, and serve warm.

Notes

The source specifies frying oil but does not provide a quantity. The source also states “1/3 cups lettuce freshly grated Parmesan cheese”; this was interpreted as 1/3 cup freshly grated Parmesan cheese. Frying time and doneness temperature are provided by the source. Marination requires 1 hour of refrigeration.

Nutrition per serving

• main
• sandwich
• chicken
• fried
• comfort food
• American
• lunch