Description
A delightful twist on the classic Caesar salad, featuring crispy fried chicken breasts, crunchy romaine lettuce, and creamy Caesar dressing all nestled in a soft brioche bun.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 6 oz each)
- 1 cup buttermilk
- 1 tablespoon hot sauce
- Seasonings: Salt, black pepper, garlic powder, onion powder, paprika, and optionally cayenne pepper
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- Vegetable oil for frying
- Dressing ingredients: Mayonnaise, grated Parmesan, lemon juice, Dijon mustard, fresh garlic, Worcestershire sauce, and pepper
- 4 brioche buns
- 4 cups chopped romaine lettuce
- 1/2 cup shaved Parmesan cheese
- Optional tomato slices
Instructions
- Marinate the chicken by whisking together buttermilk, hot sauce, salt, and pepper. Submerge chicken breasts and refrigerate for at least 30 minutes.
- Prepare the dredging station by mixing flour, cornstarch, garlic powder, onion powder, paprika, and cayenne in a shallow dish.
- Dredge the chicken, pressing flour onto each piece, and place on a wire rack.
- Heat vegetable oil in a skillet over medium-high until 350°F (175°C).
- Fry the chicken for 6-8 minutes per side until golden brown and cooked through.
- Drain the chicken on a wire rack lined with paper towels.
- Combine dressing ingredients in a bowl and whisk until smooth.
- Toast the brioche buns in a skillet or oven until golden, if desired.
- Assemble the sandwiches with Caesar dressing, romaine, crispy chicken, shaved Parmesan, and optional tomato slices.
- Serve immediately while hot and crispy.
Notes
For the best flavor, consider marinating the chicken overnight. Can be made lighter using an air fryer or adding crispy eggplant for a vegetarian option.
Nutrition
- Serving Size: 1 sandwich
- Calories: 600
- Sugar: 3g
- Sodium: 1100mg
- Fat: 32g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 130mg