Easy Crispy Chicken Caesar Sandwich Recipe for Quick Lunch

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The Chicken Caesar Sandwich

The Chicken Caesar Sandwich is very good! It has crunchy chicken, crisp romaine lettuce, and a creamy Caesar dressing all between two slices of crusty bread. Great for a quick and filling lunch or dinner!

This sandwich has all the flavors you enjoy in a chicken Caesar salad, but it’s more filling and easy to eat.

A crusty French baguette filled with crispy, golden-fried chicken with a parmesan-rich crust and crunchy romaine lettuce swirled in a creamy homemade Caesar dressing. It’s rich, crispy, and much too tasty!

You won’t be sorry you made this Caesar Chicken Sandwich. There are layers of taste in every bite. So simple, but so rewarding!

Ingredients

For this Chicken Caesar Sandwich recipe, you will need the following:

Check the recipe card for amounts.

You could use your favorite store-bought Caesar dressing, but my homemade dressing is quick to make and tastes great!
This recipe calls for mayonnaise, Greek yogurt, Dijon mustard, lemon juice, Worcestershire sauce, fresh garlic, sea salt, black pepper, and freshly grated Parmesan. If you don’t have Worcestershire sauce, which is also called “wooster sauce,” use soy sauce or a little bit of fish sauce instead.
You can use iceberg lettuce instead of romaine if you don’t have any, but there is no “Caesar salad” without romaine.

Chicken Cutlets: If you want to save time, buy pre-sliced chicken cutlets from the shop. If you’re cooking them at home, just cut whole boneless, skinless chicken breasts or thighs in half down the middle. This keeps them thin so they cook evenly and stay juicy.

French Baguette: The best way to have a crunchy crust and a strong base! Ciabatta rolls, sourdough bread, or whole-grain buns are all great choices. A buttered brioche bun would also go great with the sandwich.

Dredging Station Setup

Setting up your dredging station requires three bowls:

One with salt, smoked paprika, and all-purpose flour.
Another has panko crumbs, bread crumbs, dried parsley, powdered black pepper, salt, oregano, garlic powder, and freshly grated Parmesan cheese.
In a third bowl, beat together the eggs and salt.

You don’t have to use panko crumbs, but the food will be less crispy. You can also use Grana Padano instead of Parmesan for a milder taste.

Caesar Dressing

1/2 cup full-fat mayonnaise
3 tablespoons Greek yogurt
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
2 tablespoons lemon juice
1/4 cup freshly grated Parmesan cheese
1-2 chopped garlic cloves
1/4 teaspoon black pepper
A pinch of sea salt

Poultry

5 chicken cutlets (see note 1)
sea salt and powdered black pepper to taste
oil for frying

Mix of flour

1/3 cup of all-purpose flour
1/2 teaspoon of salt
3/4 teaspoon of smoky paprika

Mixture of eggs

2 eggs
¼ teaspoon salt

Mix of breadcrumbs

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

Putting it together

2 chopped romaine hearts
1 to 2 French baguettes
Freshly grated Parmesan cheese

Let’s put together these amazing crispy chicken Caesar sandwiches. The crisp, the crunch, and the creamy all hit you!

Preparation Steps

Mix all of the ingredients for the Caesar dressing in a bowl. Mix until the mixture is smooth and creamy. In a medium dish, mix 4 to 5 tablespoons of this dressing with the chopped romaine lettuce. Put the salad and the rest of the dressing in separate containers and put them in the fridge for later.
Put the chicken cutlets on a cutting board. If they are not the same thickness, use a meat mallet or rolling pin to gently pound them until they are. Add salt and ground black pepper to both sides.
Put three small dishes on the breading station. Mix the flour, salt, and smoked paprika in the first bowl. In the second step, mix the eggs and salt together well with a whisk. The third step is to mix together panko, breadcrumbs, dried parsley, black pepper, salt, dried oregano, garlic powder, and grated Parmesan cheese.
Put oil in a frying pan and heat it over medium heat. Put one chicken cutlet in the flour mixture and shake off any extra. Then, put it in the egg mixture. Lastly, push it firmly into the breadcrumb mixture. Do this for all of the cutlets.
Carefully put the chicken in the pan once the oil is heated. To check, drop in few breadcrumbs; if they sizzle, the oil is ready. Fry one side until it is golden brown, then flip it over and cook the other side until it is crispy and done. Depending on how thick it is, this should take about 4 to 5 minutes on each side. Take off and put on a wire rack to let the extra oil drain. Fry in small groups so that you don’t crowd them.
Cut the baguettes into 12 cm (5″) pieces and then cut each piece open along the length. Spread some of the remaining Caesar dressing on top, then add a crispy chicken cutlet and a lot of Caesar salad. Add more grated Parmesan on top. Put the sandwiches together and serve them right away with fries.

Tips & Tricks

Thin chicken cutlets cook faster and more evenly, which keeps them moist on the inside while giving them a nice, crispy crust. If you are using whole chicken breasts, cut them in half across the middle. Pound the chicken breasts until they are all the same thickness.
Before breading the chicken cutlets, pat them dry. Then, press the breadcrumb mixture firmly onto the fillets. This makes the coating stick better.
Add the dressed romaine and chicken to the bread just before serving to keep the chicken caesar sub from getting soggy. You can also toast the baguette a little bit.
Instead of paper towels, let the chicken cool on a wire rack after frying. This keeps the coating from heating and makes it crispy.
Watch the temperature of the oil. The breading will burn before the chicken cooks through if the temperature is too high. If it’s too low, the chicken won’t get crispy.
Toast the French baguettes lightly and then rub some fresh garlic onto the warm, toasted bread. This garlic butter gives the bread a wonderful taste.
If you’re starting with entire chicken thighs or breasts instead of pre-made chicken cutlets, cut them in half horizontally and pound them until they’re all the same thickness.
Put the sandwich together right before you serve it so it doesn’t get soggy. At the last minute, add the dressed romaine and chicken. You can alternatively toast the baguette very lightly.
While frying, make sure the oil is at the appropriate temperature. If the temperature is too high, the breading will burn before the chicken is done cooking. If it’s too low, the coating won’t get crispy. To fry the food evenly without burning the coating, heat the oil to around 175–180°C (350–360°F). When the chicken’s internal temperature reaches 75°C (165°F), it is thoroughly cooked.

Serving Suggestions

These are some fantastic things to go with my fried Chicken Caesar Sandwich:

Some classic sides that go with it include french fries, potato wedges, and jalapeño cucumber salad. Or have this sub with drinks that will cool you up, such mojitos, lemonades, or iced teas.

These sandwiches taste best when they are fresh. But…

Store the parts separately if you want to make them ahead of time. Put the dressing and romaine lettuce in the fridge, the chicken in a container that won’t let air in, and the baguettes at room temperature. Put everything together right before you eat, and add the dressing at the last minute so nothing gets soggy.

You shouldn’t freeze chicken Caesar salad sandwiches all at once. You can freeze the cooked crispy chicken cutlets or uncooked breaded chicken, though, and then put the sandwich together later while it’s fresh. If the chicken is cooked, just reheat it. If it’s not cooked, deep fry it without thawing it first.

Nutrition Facts