Chicken Caesar Sandwich
Judging from the most recent recipes I’ve posted, I’m absolutely obsessed with Caesar dressing lately. This chicken Caesar sandwich is absolutely no exception! I love this recipe because it’s dowsed with my anchovy free Caesar dressing, tender and crispy. You can marinate your chicken in leftover pickle juice or buttermilk, whichever you prefer! Either way, both make very tender chicken cutlets. Don’t be afraid to fry your own chicken! It’s so worth it, and you should start with this recipe.
Why you’ll love these Caesar sandwich
- This sandwich is smothered in my favorite Caesar dressing recipe. You will want to eat that with a spoon!
- The crunch of the chicken with the cool dressing is the best combo.
- The breading and quick fry of these chicken cutlets make the juiciest chicken. You will want to make it on the daily!
Here’s what you’ll need to make it
Chicken Sandwich
- Dutch oven
- Shallow bowl for brining
- Pans for dredge and eggs
- Measuring Cups and Spoons
- Bread knife
- Knife
Anchovy Free Caesar Dressing
- Bowl
- Cheese grater or microplane
- Lemon squeezer
- Garlic Press
- Measuring Cups and Spoons
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Ingredients & substitutions
- Caesar Dressing
- Hoagies – Use your favorite roll. Hoagies are nice because they are long and soft. You can also use sourdough rolls. Whatever you prefer!
- Chicken breasts – I cut them the long way so they are thin. They cook nicely that way, and fit well on the roll.
- Flour – I used bread flour because that’s what I have, but AP flour works just fine.
- Garlic powder – I use powder over fresh, as it mixes nicely in the flour.
- Paprika
- Black pepper
- Salt
- Eggs
- Pickle brine or buttermilk – I like to save my pickle brine for this. It tenderizes the chicken nicely, but it does give the chicken a slight dill pickle flavor. If you don’t like the pickle flavor, use buttermilk.
- Head romaine chopped
- Parmesan – I prefer to buy a block and grate myself with a microplane.
- oil for frying I used vegetable oil
How to make this crunchy chicken Caesar sub
Step 1. Cut the chicken breasts in half down the middle as if you were butterflying them, so the two sides are thin. Add those to a shallow dish and pour buttermilk or pickle brine over them. Cover and put in the refrigerator for 4-12 hours.
Step 2. Breading your chicken breasts: To two pans, add flour and seasonings to 1, and beaten eggs to the other. Pat your chicken breasts dry with a paper towel. Dip them first in flour, making sure to cover the chicken breast, then into the eggs, then back into the flour. Set aside. Do these with each chicken breast until they are all breaded.
Step 3. Heat oil, enough to cover the chicken breasts, in the Dutch oven over medium heat. Once the oil is heated, fry the chicken breasts, flipping once. This should take 2-3 minutes per side. Remove and set on paper towel to soak up excess oil. Salt immediately so the salt sticks to the fried chicken. Repeat until all chicken is fried.
Step 4. Cut your rolls open. Lay your chicken on each roll.
Step 5. Chop your romaine and toss in Caesar dressing. Top the chicken with Caesar salad and grate more Parmesan on top. Enjoy!
FAQs about breading chicken
Meat is not properly dry
Most home cooks often struggle with getting the breading part right because they do not let their meat dry properly. If the meat is wet, it will make the flour soggy. In that case, breading will not stick properly and may fall off when deep frying.
While chilling breaded chicken before frying can help the breading adhere, you don’t want to cook chicken that is too cold, either. Let it sit at room temperature for another 15 to 30before you cook it.
More keyword recipes:
- Low carb chicken Caesar pizza
- Chipotle slaw with crispy chicken
- Italian chicken cutlets with simple salad
Chicken Caesar Sandwich
Equipment
- 1 Dutch oven
- 1 shallow bowl for brining
- 2 pans for dredge and eggs
- Measuring Cups and Spoons
- Bread knife
- Knife
Ingredients
- 2-4 hoagies depending on the size
- 2 large chicken breasts split
- 1 cup flour
- 1 tbsp garlic powder
- 1 tsp paprika
- 1/2 tsp black pepper
- 1/2 tsp salt
- 4 eggs
- pickle brine or buttermilk to marinate chicken breasts
- 1 head romaine chopped
- parmesan cheese grated
- Caesar dressing see recipe
- oil for frying I used vegetable oil
Instructions
- Cut the chicken breasts in half down the middle as if you were butterflying them, so the two sides are thin. Add those to a shallow dish and pour buttermilk or pickle brine over them. Cover and put in the refrigerator for 4-12 hours.
- Breading your chicken breasts:To two pans, add flour and seasonings to 1, and beaten eggs to the other. Pat your chicken breasts dry with a paper towel. Dip them first in flour, making sure to cover the chicken breast, then into the eggs, then back into the flour. Set aside. Do these with each chicken breast until they are all breaded.
- Heat oil, enough to cover the chicken breasts, in the Dutch oven over medium heat. Once the oil is heated, fry the chicken breasts, flipping once. This should take 2-3 minutes per side. Remove and set on paper towel to soak up excess oil. Salt immediately so the salt sticks to the fried chicken. Repeat until all chicken is fried.
- Cut your rolls open. Lay your chicken on each roll.
- Chop your romaine and toss in Caesar dressing. Top the chicken with Caesar salad and grate more Parmesan on top. Enjoy!
Anchovy Free Caesar Dressing
Equipment
- 1 Bowl
- 1 cheese grater or microplane
- 1 lemon squeezer
- 1 Garlic Press
- Measuring Cups and Spoons
Ingredients
- 3/4 cup mayonnaise
- 1/2 tbsp Dijon mustard
- 1 tbsp Worcestershire
- 2 cloves garlic
- 1/4 lemon, juiced
- 1/2 tsp lemon zest
- 1/2 cup grated Parmesan
- 1/8 tsp black pepper
- water for desired thinness
Instructions
- Grate Parmesan cheese. Press garlic. Zest lemon. Juice lemon.
- Add all ingredients to a bowl and mix well. Add water if you would like the dressing to be less thick.
