Description
This Crispy Chicken Caesar Sandwich features juicy, buttermilk-marinated chicken breasts coated in a crunchy panko and Parmesan crust, baked or air fried to golden perfection. Served on toasted brioche buns with creamy Caesar dressing, shredded romaine, and shaved Parmesan, it’s a deliciously satisfying handheld twist on the classic Caesar salad.
Ingredients
Scale
Chicken and Coating
- 2 boneless, skinless chicken breasts (pounded to even thickness)
- 1/2 cup buttermilk
- 1 cup panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup all-purpose flour
- 1 large egg (beaten)
Sandwich Assembly
- 4 sandwich rolls or brioche buns
- 1/2 cup Caesar dressing
- 1 cup shredded romaine lettuce
- 1/4 cup shaved Parmesan
- Optional: lemon wedges for serving
Instructions
- Marinate the Chicken: Place the chicken breasts in a bowl and cover with buttermilk. Let them marinate for at least 30 minutes or up to 4 hours in the refrigerator to tenderize and add flavor.
- Prepare Coating Station: In a shallow dish, combine panko breadcrumbs, grated Parmesan, garlic powder, salt, and black pepper. Set up three bowls for dredging: one with flour, one with beaten egg, and one with the breadcrumb mixture.
- Coat the Chicken: Remove the chicken breasts from the buttermilk, letting any excess drip off. Dredge each piece first in flour, then dip in egg, and finally coat thoroughly with the breadcrumb mixture, pressing gently to ensure the crust sticks well.
- Cook the Chicken: Preheat your oven to 425°F, or your air fryer to 400°F. For baking, place the coated chicken on a greased baking rack set over a sheet pan. Bake for 20–25 minutes, flipping halfway through, until crispy, golden, and the internal temperature reaches 165°F. If using an air fryer, place chicken in the basket and cook for 12–15 minutes, flipping halfway, until crispy and cooked through.
- Assemble the Sandwiches: Lightly toast the sandwich rolls or brioche buns. Spread Caesar dressing on the inside of both top and bottom buns. Add the crispy chicken breast, then top with shredded romaine lettuce and shaved Parmesan cheese. Serve warm, optionally with lemon wedges on the side for a bright finish.
Notes
- For a quicker version, swap fresh chicken breasts with frozen crispy chicken patties.
- You can grill the chicken instead to reduce fat and add a smoky flavor.
- Add tomato slices or crispy bacon for extra flavor and texture in your sandwich.
