Crispy Chicken Caesar Sandwich

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This utterly delicious Chicken Caesar Sandwich features crunchy chicken, crisp romaine lettuce, and a creamy Caesar dressing, all nestled between two slices of crusty bread. Perfect for a quick and satisfying lunch or dinner!

Chicken Caesar Sandwich on a white wooden board with butter paper and a sandwich at the back.

This sandwich is everything you love about a chicken Caesar salad, just in a way more satisfying, handheld form.

Crispy, golden-fried chicken with a parmesan-packed crust, and crunchy romaine tossed in a creamy homemade Caesar dressing, all inside a crusty French baguette. It’s rich, crunchy, and ridiculously good!

A sliced crispy chicken sandwich with its dressing oozing.

You will not regret making this Caesar Chicken Sandwich. Each bite is packed with layers of flavor. So easy yet so rewarding!

Ingredients & Substitutions

You will need the following ingredients for this Chicken Caesar Sandwich recipe:

Labeled ingredients for Caesar dressing.

See recipe card for quantities.

Caesar Dressing – Although you could use your favorite store-bought Caesar dressing, my homemade dressing comes together in no time and is super flavorful!
This uses mayonnaise, Greek yogurt, Dijon mustard, lemon juice, Worcestershire sauce, fresh garlic, sea salt, black pepper, and freshly grated Parmesan. Go for a full-fat mayonnaise and if you’re out of worcestershire, also called wooster sauce, use soy sauce or a dash of fish sauce as an alternative.
Romaine Lettuce – You can also use iceberg lettuce if you’re out of romaine but there is not ‘Caesar salad’ without romaine.

Labeled ingredients of chicken cutlets and french baguette.

Chicken Cutlets – For a time-saving shortcut, grab pre-sliced chicken cutlets from the store. If you are making them at home, simply slice whole boneless skinless chicken breasts or thighs in half horizontally. This keeps them thin for even cooking and extra juicy results.

French Baguette – For the perfect crunch and sturdy base! Ciabatta rolls, sourdough bread, or whole-grain buns are excellent alternatives. A buttered brioche bun would complement the sandwich really well too.

Breading station with three bowls of seasoned breadcrumbs, flour and eggs.

Dredging – Set up your dredging station with three bowls:
- One with all-purpose flour, smoked paprika, and salt.
- Another with panko crumbs, bread crumbs, dried parsley, ground black pepper, salt, oregano, garlic powder and freshly grated Parmesan cheese.
- Whisk eggs and salt in a third dish.

You can skip panko crumbs but the texture will be less crispy. Also, Parmesan can be swapped with Grana Padano for a milder flavor.

How To Make Chicken Caesar Sandwich

Let’s make these magnificent crispy chicken Caesar sandwiches. Every layer hits you: the crisp, the crunch, the creamy!

Chopped romaine lettuce in a salad bowl topped with caesar dressing.

Make the Dressing & Salad: Mix the Caesar dressing, toss 4-5 tablespoon with romaine, and chill both in the refrigerator.

Chicken fillet coated with seasoned panko breading.

Prep & Bread the Chicken: Pound chicken fillets, season with salt and pepper, then dredge in flour, egg, and breadcrumbs.

Crispy fried chicken cutlet on a white baking paper.

Fry Until Crispy: Fry chicken until golden and crispy, then drain on a wire rack.

Open face chicken caesar sandwich with shredded parmesan cheese.

Assemble & Serve: Slice baguettes, spread Caesar sauce, add fried chicken, romaine salad, shredded Parmesan and enjoy!

Helpful Tips

Thin chicken cutlets cook faster and more evenly, keeping them juicy inside while getting that perfect crispy crust. If using whole chicken breasts, slice them in half horizontally. Pound the chicken fillets so that they are even.
Pat the chicken cutlets dry before breading and then press the breadcrumb mixture firmly onto the fillets. This helps the coating stick better.
To keep the chicken caesar sub from getting soggy, wait until serving to add the dressed romaine and chicken to the bread. You can also lightly toast the baguette.
After frying, let the chicken rest on a wire rack instead of paper towels. This keeps the coating crispy and prevents it from steaming.
Keep an eye on the oil temperature. If it’s too hot, the breading will burn before the chicken cooks through; if it’s too low, the chicken won’t crisp through.
Lightly toast the French baguettes and rub some fresh garlic onto the warm, toasted bread. This garlic butter infuses the bread with a beautiful flavour.

Close up of chicken Caesar sandwich with crispy chicken and creamy romaine, inside a baguette.

What To Serve With Chicken Caesar Sandwich

Here are some great options to pair with my fried Chicken Caesar Sandwich:

Savory sides like french fries, potato wedges, and jalapeno cucumber salad are some classic pairings. Or enjoy this sub with refreshing drinks like mojitos, lemonades, or iced teas.

Storage & Freezing

These sandwiches are best served fresh. However,..

If making ahead, store the components separately. Keep the dressing and romaine lettuce in the fridge, the chicken in an airtight container, and the baguettes at room temperature. Assemble just before eating and add the dressing at the last moment to keep everything from getting soggy.

It’s not recommended to freeze chicken Caesar salad sandwiches as a whole. However, you can freeze the cooked crispy chicken cutlets or uncooked breaded chicken and then assemble the sandwich fresh later. Simply reheat the fried chicken if cooked or deep fry without thawing if uncooked.

Crispy chicken baguette with grated Parmesan on a baking paper.

Ingredients

Caesar Dressing

½ cup full-fat mayonnaise
3 tablespoon Greek yogurt
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
2 tablespoon lemon juice
¼ cup Parmesan cheese freshly grated
1-2 garlic cloves minced
¼ teaspoon black pepper
Pinch sea salt

Chicken

5 chicken cutlets see note 1
sea salt to taste
ground black pepper to taste
Oil for frying

Flour Mixture

⅓ cup all-purpose flour
½ teaspoon salt
¾ teaspoon smoked paprika

Egg Mixture

2 eggs
¼ teaspoon salt

Breadcrumbs Mixture

¾ cup panko crumbs
¼ cup breadcrumbs
1 teaspoon dried parsley
½ teaspoon ground black pepper
½ teaspoon sea salt
½ dried oregano
1 teaspoon garlic powder
¼ cup Parmesan cheese freshly grated

Assembly

2 romaine hearts chopped
1-2 French baguettes
Parmesan cheese freshly grated

Instructions

In a bowl, prepare the Caesar dressing by mixing all ingredients. Stir until smooth and creamy. Take 4-5 tablespoons of this dressing and mix it with the chopped romaine lettuce in a medium bowl. Cover both the salad and the remaining dressing and refrigerate both components separately for later.
Lay the chicken cutlets on a cutting board. If they are uneven in thickness, gently pound them with a meat mallet or rolling pin to make them even. Sprinkle both sides with salt and ground black pepper.
Set up the breading station with three shallow plates. In the first, mix the flour, salt, and smoked paprika. In the second, whisk the eggs with salt until well combined. In the third, panko, breadcrumbs, dried parsley, black pepper, salt, dried oregano, garlic powder, and grated Parmesan cheese.
Heat oil in a frying pan over medium heat. Take one chicken cutlet and dredge it in the flour mixture, shake off any excess. Next, dip it into the eggs mixture. Finally, firmly press it into the breadcrumb mix. Repeat for all cutlets.
Once the oil is hot (test by dropping in a few breadcrumbs-if they sizzle, it’s ready), carefully place the chicken into the pan. Fry until golden brown on one side, then flip and cook the other side until crispy and fully cooked. This should take about 4-5 minutes per side, depending on thickness. Remove and place on a wire rack to drain excess oil. Fry in batches so not to overcrowd.
Slice the baguettes into 12 cm (5″) portions and cut each one open lengthwise. Spread a layer of the reserved Caesar dressing , place a crispy chicken cutlet on top, followed by a generous amount of the Caesar salad. Sprinkle with extra grated Parmesan. Close the sandwiches and serve immediately with fries.

Notes

If starting with whole chicken thighs or breasts than pre-cut chicken cutlets, slice them in half horizontally and pound them to an even thickness.
To prevent the sandwich from becoming soggy, assemble it just before serving. Add the dressed romaine and chicken at the last minute. You can also lightly toast the baguette.
Maintain the right oil temperature while frying. Too hot, and the breading will burn before the chicken is fully cooked; too low, and the coating won’t crisp up properly. Heat the oil to around 175-180°C (350-360°F) to ensure even frying without burning the coating. The chicken is fully cooked when it reaches an internal temperature of 75°C (165°F).

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