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Crispy Chicken Caesar Sandwich

Golden breaded chicken, cool romaine, and creamy homemade Caesar dressing stacked on soft brioche buns. Crunchy, juicy, and full of classic flavor in every bite.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course lunch, Main Course
Cuisine American
Servings 2
Calories 650 kcal

Equipment

  • 1 Mixing bowls
  • 1 | Cast iron skillet | or frying pan
  • 1 Tongs
  • 1 | Measuring spoons |
  • 1 | Knife and cutting board |

Ingredients
  

  • 2 | | boneless chicken breasts |
  • 1 | teaspoon | paprika |
  • 1 | teaspoon | garlic powder |
  • 0.5 | teaspoon | salt |
  • 0.5 | teaspoon | black pepper |
  • 1 | cup | panko breadcrumbs |
  • 2 | tablespoons | chopped parsley |
  • 0.5 | cup | mayonnaise |
  • 1 | tablespoon | Worcestershire sauce |
  • 1 | teaspoon | Dijon mustard |
  • 1 | | garlic clove | minced
  • 2 | cups | romaine lettuce |
  • 2 | | brioche buns |
  • 0.25 | cup | grated Parmesan |
  • | | oil | for frying

Instructions
 

  • Season chicken breasts with paprika, garlic powder, salt, and pepper.
  • Mix mayonnaise, Worcestershire, Dijon, and minced garlic for the dressing.
  • Coat chicken thoroughly in panko mixed with parsley.
  • Heat oil in a skillet and fry chicken 3–4 minutes per side until golden.
  • Toss romaine with a little dressing until lightly coated.
  • Toast the brioche buns lightly.
  • Spread dressing on bottom bun, add chicken, lettuce, and more sauce.
  • Top with bun and grated Parmesan. Serve immediately.

Notes

Store leftover chicken and dressing separately in the fridge up to 2 days.
Reheat chicken in a 350°F oven to keep the coating crisp.
Assemble sandwiches just before serving to avoid sogginess.
Panko can be swapped for regular breadcrumbs if needed.