Description
Enjoy a crispy chicken sandwich featuring homemade Caesar dressing, fresh romaine lettuce, and crusty bread. This satisfying meal is perfect for lunch or dinner, combining tender chicken with a creamy dressing for a delightful bite.
Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Vegetable oil, for frying
- 1/2 cup mayonnaise
- 2 tablespoons lemon juice
- 1 tablespoon Dijon mustard
- 1 clove garlic, minced
- 1/4 cup grated Parmesan cheese
- Salt and pepper, to taste
- 4 slices of crusty bread (like ciabatta or sourdough)
- 2 cups romaine lettuce, chopped
- 1/4 cup additional grated Parmesan cheese
- Optional: sliced tomatoes
- Optional: crispy bacon
Instructions
- Start by marinating the chicken. In a medium bowl, pour the buttermilk over the chicken breasts. Make sure they are fully submerged. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or up to overnight.
- Once the chicken has marinated, remove it from the refrigerator. In a shallow dish, combine the flour, garlic powder, onion powder, paprika, salt, and black pepper. Mix well.
- Take each chicken breast out of the buttermilk, allowing the excess to drip off. Dredge the chicken in the seasoned flour mixture, pressing down to ensure an even coating. Shake off any excess flour and set aside.
- In a large skillet, heat about 1/2 inch of vegetable oil over medium-high heat. To test if the oil is hot enough, drop a small piece of bread into the oil; if it sizzles, you’re ready to fry.
- Carefully place the coated chicken breasts into the hot oil. Fry for about 5-7 minutes on each side, or until golden brown and cooked through (internal temperature should reach 165°F or 75°C). Avoid overcrowding the pan; fry in batches if necessary.
- Once cooked, transfer the chicken to a plate lined with paper towels to drain excess oil. Let it rest for a few minutes before slicing.
- While the chicken is frying, prepare the Caesar dressing. In a medium bowl, combine the mayonnaise, lemon juice, Dijon mustard, minced garlic, and grated Parmesan cheese.
- Whisk until smooth and creamy. Taste and season with salt and pepper as needed. For a thinner consistency, add a little water or more lemon juice.
- Toast the slices of bread until golden brown and crispy, either in a toaster or on a skillet with a little butter.
- Spread a generous amount of Caesar dressing on one side of each slice of toasted bread.
- Layer chopped romaine lettuce on top of the dressing on two of the slices.
- Slice the fried chicken breasts into strips and layer them on top of the lettuce. Optionally, add crispy bacon and sliced tomatoes for extra flavor and texture.
Notes
- For extra crunch, consider adding pickles or crispy onions to the sandwich.
- The chicken can be marinated overnight for enhanced flavor and tenderness.
- Leftover Caesar dressing can be stored in the refrigerator for up to a week.
- Prep Time: 60 minutes
- Cook Time: 15 minutes