Description
A crispy, golden breaded chicken sandwich with tangy Caesar dressing and salty Parmesan, all tucked into a toasted brioche or ciabatta roll.
Ingredients
- 2 boneless skinless chicken breasts (6–8 oz each)
- 1 cup all-purpose flour (for coating)
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- 1/2 tsp paprika (optional, for a spicy kick)
- 1/2 tsp salt (adjust to taste)
- 1/2 tsp freshly ground black pepper
- 2 eggs, whisked
- 1/4 cup milk (to thin the egg wash)
- About 1/4 inch vegetable oil (for shallow frying)
- 2 brioche buns or ciabatta rolls, toasted
- 1/2 cup romaine lettuce, chopped
- 2–3 slices fresh tomato
- 1/4 cup shredded Parmesan cheese
- 1/3 cup Caesar dressing (store-bought or homemade)
- 2 tbsp garlic mayo (optional for added richness)
- Handful of croutons (optional for extra crunch)
Instructions
- Prep the chicken: Place each breast between two sheets of plastic wrap and pound to an even 1/2-inch thickness. Pat dry with paper towels.
- Make the seasoned flour: In a shallow bowl, combine flour, garlic powder, Italian seasoning, paprika, salt, and pepper.
- Whisk the egg wash: In another bowl, whisk eggs with the milk until smooth.
- Bread the chicken: Dip each breast into the egg wash, then dredge in the seasoned flour, pressing to adhere. For a thicker crust, repeat the egg and flour dip once more.
- Heat the oil: Pour about 1/4 inch of vegetable oil into a large skillet. Heat over medium-high until shimmering but not smoking (about 350°F if you have a thermometer).
- Fry the chicken: Carefully add breasts to the skillet and fry 6–7 minutes per side, adjusting heat as needed so they brown evenly. Cook until internal temperature reaches 165°F.
- Rest: Transfer cooked chicken to a wire rack or paper-towel-lined plate and let rest 3–5 minutes.
- Toast the buns: Lightly toast brioche or ciabatta to prevent sogginess and add flavor.
- Assemble: Spread garlic mayo on the bottom bun and Caesar dressing on the top. Layer lettuce, tomato, the crispy chicken, a sprinkle of Parmesan, and croutons if using. Close and serve immediately.
Notes
Best served hot with sides like fries or a simple salad. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Sandwiches
- Method: Pan-frying
- Cuisine: American