Description
How to make crispy chicken Caesar sandwich with garlic aioli and parmesan that delivers restaurant-quality flavor in your own kitchen every time.
Ingredients
Scale
Crispy Chicken
- 4 boneless skinless chicken breasts, pounded to 1/2 inch thickness
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 2 cups panko breadcrumbs
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup vegetable oil for frying
Caesar Aioli
- 1/2 cup mayonnaise
- 2 tbsp fresh lemon juice
- 2 cloves garlic, minced
- 1/4 cup grated parmesan cheese
- 1 tsp Worcestershire sauce
- 1/2 tsp anchovy paste
Assembly
- 8 slices sourdough bread, toasted
- 4 cups romaine lettuce, chopped
- 1/4 cup shaved parmesan cheese
- Freshly cracked black pepper
Instructions
- Prep Chicken: Pound chicken breasts to 1/2 inch thickness between plastic wrap. Season both sides with salt and pepper, then let rest for 10 minutes to absorb flavors.
- Setup Breading: Create three stations: flour mixed with garlic powder, onion powder, and paprika; beaten eggs; and panko breadcrumbs in separate shallow dishes.
- Bread Chicken: Dredge each chicken piece in seasoned flour, then egg wash, then panko, pressing gently to adhere. Let coated chicken rest 5 minutes.
- Make Aioli: Whisk together mayonnaise, lemon juice, minced garlic, parmesan, Worcestershire, and anchovy paste until smooth. Taste and adjust seasoning as needed.
- Fry Chicken: Heat oil to 350°F in large skillet. Fry chicken 4-5 minutes per side until golden brown and internal temperature reaches 165°F.
- Toast Bread: Toast sourdough slices until golden and crispy. Spread Caesar aioli generously on one side of each slice while chicken rests briefly.
- Assemble Sandwiches: Layer romaine lettuce, crispy chicken, shaved parmesan, and black pepper between aioli-spread bread. Serve immediately while chicken is still warm and crispy.
Notes
- Oil temperature is critical – use a thermometer to maintain 350°F for perfect results.
- Store Caesar aioli in refrigerator for up to 3 days in airtight container.
- Pound chicken evenly to prevent dry, overcooked spots.
- Assemble sandwiches immediately after frying to maintain crispiness.
- Double-bread chicken for extra crispy coating that lasts longer.
- Let breaded chicken rest before frying to help coating adhere properly.
Allergy Information: Dairy, Eggs, Gluten, Fish
Nutrition
- Calories: 485 calories
- Fat: 24g
- Carbohydrates: 38g
- Protein: 32g