This Fried Chicken Caesar Sandwich Is The Best Way To Enjoy Everyone's Favorite Salad
Yields: 4 servings
Prep Time: 15 mins
Total Time: 45 mins
Ingredients
Fried Chicken
1 c.
(120 g.) all-purpose flour
1/2 tsp.
freshly ground black pepper, plus more
1/2 tsp.
garlic powder
1/2 tsp.
ground cumin
1/2 tsp.
kosher salt, plus more
1/2 tsp.
smoked paprika
1
large egg
2
(6- to 8-oz.) skinless, boneless chicken breast
1 1/2 c.
vegetable oil
Sandwiches
10
to 12 large romaine lettuce leaves, sliced into ribbons finely sliced
7 tbsp.
store-bought or homemade Caesar salad dressing, divided
4
brioche buns, halved, toasted
1
red onion, thinly sliced
1
medium tomato, thinly sliced
2 tbsp.
finely grated Parmesan
Directions
Chicken
In a shallow dish, whisk flour, pepper, garlic powder, cumin, salt, and paprika until combined. In another shallow bowl, beat egg to blend.
Place chicken breasts on a cutting board. Using a sharp chef’s knife held parallel to cutting board, slice into thickest side of breast, cutting three-quarters of the way through. Fold top piece back (as if you were opening a book) and continue to cut until breast is divided into 2 thinner cutlets. Repeat with remaining breast for a total of 4.
Season chicken all over with salt and pepper. Dip each chicken cutlet into egg, letting excess drip off. Dip and coat each piece of chicken into flour mixture. Place on a wire rack set in a baking sheet.
In a large, heavy, high-sided skillet over medium-high heat, heat oil until hot. Fry chicken, turning halfway through, until crust is golden brown, 4 to 5 minutes per side. Transfer to paper towels and let drain.
Sandwiches
In a medium bowl, toss romaine and 3 tablespoons dressing until coated.
Spread remaining 4 tablespoons dressing on cut sides of bottom buns. Top with one piece of fried chicken, then pile on onion, tomato, Caesar-dressed romaine, and Parmesan. Close with top buns.
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