Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup buttermilk
- 1 tablespoon hot sauce (such as Frank’s RedHot)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper (optional)
- Vegetable oil, for frying
- 1/2 cup mayonnaise
- 2 tablespoons grated Parmesan cheese
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 4 brioche buns, split
- 4 cups chopped romaine lettuce
- 1/2 cup shaved Parmesan cheese
- Optional: Tomato slices
Instructions
- In a medium bowl, whisk together the buttermilk, hot sauce, salt, and pepper. Add the chicken breasts to the bowl, ensuring they are fully submerged. Cover with plastic wrap and refrigerate for at least 30 minutes or up to 4 hours.
- While the chicken marinates, whisk together in a shallow dish all-purpose flour, cornstarch, garlic powder, onion powder, paprika, and cayenne pepper (if using).
- Remove chicken from the marinade letting excess drip off. Dredge each chicken breast in the flour mixture one at a time. Press the mixture onto the chicken to ensure it adheres well. Place dredged chicken on a wire rack.
- Pour about 1 inch of vegetable oil into your skillet or Dutch oven. Heat over medium-high until it reaches 350°F (175°C).
- Carefully place dredged chicken breasts into hot oil without overcrowding. Fry each side for about 6-8 minutes until golden brown and cooked through. Internal temperature should be 165°F (74°C).
- Once cooked, remove chicken from oil using a slotted spoon. Place on a wire rack lined with paper towels to drain excess oil.
- In another bowl, whisk together mayonnaise, Parmesan cheese, lemon juice, Dijon mustard, minced garlic, Worcestershire sauce, and black pepper.
- While whisking constantly, slowly drizzle in olive oil until smooth and emulsified.
- Taste your dressing to adjust seasonings if needed.
- If desired, lightly toast your brioche buns before assembling.
- Spread a generous amount of Caesar dressing on both halves of each brioche bun.
- Place chopped romaine lettuce on bottom half of each bun.
- Top lettuce with crispy fried chicken breast.
- Sprinkle shaved Parmesan cheese over each piece of chicken.
- If using tomato slices add them now atop Parmesan cheese.
- Place top half of brioche bun over assembled sandwich.
- Serve your Crispy Chicken Caesar Sandwich immediately while still hot and crispy.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 650
- Sugar: 3g
- Sodium: 950mg
- Fat: 34g
- Saturated Fat: 8g
- Unsaturated Fat: 24g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 120mg