Marry Me Crispy Chicken Caesar (Printable)
Golden crispy chicken with creamy Caesar dressing, fresh romaine, and Parmesan on toasted brioche.
# What You'll Need:
→ Crispy Chicken
01 - 2 large boneless skinless chicken breasts
02 - 1 cup buttermilk
03 - 1 teaspoon garlic powder
04 - 1 teaspoon smoked paprika
05 - 1 teaspoon salt
06 - 1/2 teaspoon ground black pepper
07 - 1 1/2 cups all-purpose flour
08 - 1 cup panko breadcrumbs
09 - Vegetable oil for frying
→ Caesar Dressing
10 - 1/2 cup mayonnaise
11 - 2 tablespoons grated Parmesan cheese
12 - 1 tablespoon fresh lemon juice
13 - 2 teaspoons Dijon mustard
14 - 1 teaspoon Worcestershire sauce
15 - 1 small garlic clove finely minced
16 - Salt and pepper to taste
→ Assembly
17 - 4 brioche or sandwich buns split and toasted
18 - 2 cups romaine lettuce chopped
19 - 1/4 cup shaved Parmesan cheese
20 - 1 medium tomato sliced
# Directions:
01 - Slice each chicken breast horizontally to create 4 fillets. Place between plastic wrap and pound to even thickness.
02 - Mix buttermilk with garlic powder, smoked paprika, salt, and pepper. Coat chicken fillets and marinate 15 minutes or overnight.
03 - Combine flour and panko breadcrumbs. Remove chicken from marinade, dredge in flour mixture pressing gently to adhere.
04 - Heat 1 inch vegetable oil in deep skillet to 350°F. Fry chicken fillets 3-4 minutes per side until golden brown and cooked through. Drain on paper towels.
05 - Whisk mayonnaise, Parmesan, lemon juice, Dijon mustard, Worcestershire sauce, and minced garlic. Season with salt and pepper.
06 - Spread Caesar dressing on both toasted bun halves. Layer crispy chicken, romaine lettuce, shaved Parmesan, and tomato slices. Close with top bun.
07 - Serve immediately while chicken is hot and crispy.
# Expert Tips:
01 -
- The buttermilk marinade makes the chicken impossibly tender while creating that crave worthy crunch
- Homemade Caesar dressing transforms an ordinary sandwich into something restaurant worthy
02 -
- Letting excess marinade drip off prevents the coating from getting soggy during frying
- Oil temperature matters too cool and the chicken absorbs grease too hot and it burns before cooking through
03 -
- Use a kitchen thermometer to maintain oil temperature between batches
- Season the flour mixture with extra salt and pepper for deeper flavor