Description
A satisfying sandwich with crunchy fried chicken, tangy Caesar dressing, Parmesan, and fresh tomato on toasted brioche or ciabatta.
Ingredients
- 2 boneless skinless chicken breasts (about 6–8 oz each), pounded evenly
- 1 cup all-purpose flour (for coating)
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- 1/2 tsp paprika (optional)
- 1/2 tsp salt (adjust to taste)
- 1/2 tsp freshly ground black pepper
- 2 eggs, whisked
- 1/4 cup milk (to thin the egg wash)
- About 1/4 inch vegetable oil in the pan for frying
- 2 brioche buns or ciabatta rolls, toasted
- 1/2 cup romaine lettuce, chopped
- 2–3 slices fresh tomato
- 1/4 cup shredded Parmesan cheese
- 1/3 cup Caesar dressing (store-bought or homemade)
- 2 tbsp garlic mayo (optional)
- Handful of croutons (optional)
Instructions
- Place each chicken breast between plastic wrap and pound to an even thickness (about 1/2 inch). Pat dry with paper towels.
- In a shallow bowl, mix flour, garlic powder, Italian seasoning, paprika, salt, and pepper.
- In a second shallow bowl, whisk eggs with milk.
- Dip each breast into the egg wash, then dredge in the seasoned flour, shaking off excess. For a thicker crust, repeat egg wash and flour.
- Heat 1/4 inch oil in a skillet over medium-high heat. Fry chicken for 6–7 minutes on each side until deeply golden. Ensure internal temperature reaches 165°F (74°C). Drain on a wire rack.
- Alternatively, preheat air fryer to 380°F and lightly spray hens with oil. Air-fry for 12–15 minutes, flipping halfway, until golden and 165°F internal.
- Lightly toast the buns.
- Spread garlic mayo (if using) and Caesar dressing on the buns. Add romaine, tomato, hot crispy chicken, and sprinkle with Parmesan. Serve immediately.
Notes
For extra-crispy crust, mix panko with the flour. Substitute gluten-free flour and dairy-free milk for allergy-friendly options. Greek yogurt thinned with lemon can replace garlic mayo.