Crispy Chicken Caesar Sandwich
Iram Mansoor cooked this in an Instagram reel. SeeMeCook wrote it up from the reel as a full recipe and added ingredient weights and nutrition.
Watch the original reelImported by ilham najmi on SeeMeCook
A decadent sandwich featuring double-dredged crispy fried chicken, fresh Caesar salad, and buttery toasted mini loaves.
- Time
- 1 hour 30 minutes
- Equipment
- Stovetop
- Good for
- Lunch or dinner
- Cuisine
- American
- Contains
- Gluten, dairy, eggs, and fish
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
For the chicken
- 235 g
- 9 g
- 2 g
- 7 g
For the egg wash
- 50 g
- 235 g
For the dry batter
- 190 g
- 2 g
- 7 g
- 9 g
For the panko breadcrumbs
- 60 g
- 2 g
For the Caesar salad
- 110 g
- 15 g
- 17 g
- 6 g
- 10 g
- 110 g
- 25 g
- 25 g
- 2 g
To assemble
- 180 g
- 40 g
Weights are estimates. Together, the ingredients weigh about 1.36 kg before cooking, which is about 455 g per serving.
Steps
Season the pounded chicken breast halves with salt, pepper, garlic powder, and smoked paprika powder.
Place the seasoned chicken in the refrigerator to marinate for 1 hour.
Prepare the dry batter: In a wide bowl, combine the all-purpose flour, salt, pepper, garlic powder, and smoked paprika powder. Mix well.
Prepare the breadcrumb mixture: In a separate bowl, mix the panko breadcrumbs with the dried parsley.
Prepare the egg wash: In another bowl, crack the egg, add the water, and whisk until the mixture is smooth and well combined.
Dredge the chicken: Coat a chicken fillet in the dry batter first, then dip into the egg wash, then back into the dry batter, followed by the egg wash again.
Finish the coating by pressing the chicken into the panko breadcrumb mixture until fully covered. Repeat this double-dredging process with the remaining chicken fillets.
Heat oil in a pan until it reaches 350°F (180 °C) (175°C (350 °F)).
Carefully add the chicken to the hot oil and cook for 4-5 minutes, flipping halfway through, until the exterior is golden brown and the internal temperature reaches 165°F (74 °C) (74°C (165 °F)).
Make the Caesar dressing: In a bowl, whisk together the mayonnaise, Dijon mustard, Worcestershire sauce, salt, pepper, lemon juice, minced garlic, olive oil, and Parmesan cheese until smooth.
Reserve 1/2 of the prepared dressing for spreading on the bread later.
Add the chopped lettuce to the remaining dressing and toss well to coat.
Apply butter to the mini loaves and toast them in a pan until golden and crispy.
Spread some of the reserved Caesar dressing on one side of the toasted bread.
Place the breaded chicken on the bread, then top with a generous portion of the dressed Caesar salad.
Garnish with additional freshly grated Parmesan cheese, close the sandwich, and serve warm.
Notes
The chicken is double-dredged (flour, egg, flour, egg, panko) for maximum crunch. Ensure the oil is at the correct temperature to prevent the breading from becoming greasy.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 1148
- Protein
- 45 g
- Carbs
- 104 g
- Fat
- 60 g
- Fiber
- 7 g
Where the calories come from
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