Introduction

The Crispy Chicken Caesar Sandwich is a delicious twist on a classic favorite. Featuring tender, marinated chicken with a crunchy Parmesan-panko coating and creamy Caesar flavors, it’s perfect for a satisfying lunch or dinner. This must-try recipe combines easy steps with bold taste for a homemade sandwich you’ll crave again and again.

The image shows a sandwich with three main layers inside a soft, golden brown sub roll that has a slightly crusty texture. The bottom layer is a white creamy sauce with small green herb bits, spread generously and nodding slightly over the side. The middle layer is a thick, crispy fried chicken piece with a crunchy, crumbly golden coating. On top, there is a fresh, shredded green cabbage mix with a light dressing and specks of green herbs. The sandwich rests on a wooden board with some scattered fresh chopped green herbs around. The background features a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 large boneless skinless chicken breasts
1 cup buttermilk
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1 teaspoon salt
1/2 teaspoon black pepper
1 cup all-purpose flour
1 cup panko breadcrumbs
1/2 cup grated Parmesan cheese
1/4 cup mayonnaise
1 tablespoon lemon juice
1 teaspoon Worcestershire sauce
4 sandwich rolls (ciabatta or brioche)
2 cups romaine lettuce, chopped
1/2 cup Caesar dressing
Extra Parmesan cheese for garnish (optional)

Instructions

Step 1: In a large bowl, combine buttermilk, garlic powder, onion powder, paprika, salt, and black pepper. Add the chicken breasts, coat well, cover, and marinate in the fridge for at least one hour or overnight for best results.
Step 2: In a shallow dish, mix together flour, panko breadcrumbs, and grated Parmesan cheese to prepare the breading mixture.
Step 3: Remove chicken from marinade, letting excess drip off. Dredge each piece in the breading mixture, pressing lightly to ensure an even coating.
Step 4: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper and arrange the breaded chicken pieces with space between them. Bake for 20–25 minutes until golden and cooked through to an internal temperature of 165°F (74°C).
Step 5: While the chicken bakes, whisk mayonnaise, lemon juice, and Worcestershire sauce in a small bowl to make the Caesar sauce.
Step 6: Once the chicken is done, let it rest a few minutes. Split the rolls and toast them lightly if desired.
Step 7: Spread Caesar sauce on both sides of each roll. Layer with chopped romaine lettuce, place the crispy chicken breasts on top, drizzle with Caesar dressing, and add extra Parmesan if you like. Close the sandwiches and serve.

Tips & Variations

For extra crispiness, double-dip the chicken in the buttermilk and breading before baking.
Swap out the sandwich rolls for wraps or ciabatta sliders to change up the presentation.
Add sliced tomatoes or avocado for extra freshness and creaminess.
Use homemade Caesar dressing for a more authentic flavor boost.

Storage

Store any leftover crispy chicken separately in an airtight container in the refrigerator for up to 3 days. Sandwiches are best assembled fresh to maintain the crunch of the chicken and the texture of the bread. Reheat chicken gently in the oven at 350°F (175°C) for 5–7 minutes to restore crispness before assembling your sandwich.

How to Serve

A sandwich with three clear layers inside a toasted golden brown baguette loaf: the bottom layer is a white creamy sauce with green specks, spread thickly on the bread; the middle layer is a crispy fried chicken piece with a rich brown and golden crust; the top layer is finely shredded pale green lettuce mixed with bits of fresh green parsley, giving a fresh texture and color contrast. The sandwich rests on a wooden board sprinkled with chopped parsley, against a white marbled surface background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken breasts for this recipe?

Yes, but make sure to fully thaw the chicken breasts and pat them dry before marinating to ensure even cooking and a good coating.

Is it possible to fry the chicken instead of baking?

Absolutely! For an extra crispy exterior, you can shallow fry the breaded chicken in oil over medium heat until golden and cooked through, about 4–5 minutes per side.