Crispy Chicken Caesar Sandwich on Buttered Brioche Tips, FAQ & printable recipe

Tips for success

For the crispiest chicken, make sure the oil is at the right temperature before adding the cutlets. If the oil is not hot enough, the coating will absorb oil and become greasy.

Use an instant-read thermometer to check the oil temperature, and adjust the heat as needed to maintain 360°F. After frying, place the chicken on a wire rack instead of paper towels to keep the bottom crisp.

When toasting the brioche, use a skillet over medium heat or a broiler. Watch closely so it doesn't burn. If you like extra crunch, you can toast the inside of the buns only.

For a more intense Caesar flavor, add a few anchovies to the dressing or sprinkle with extra parmesan before serving.

Variations

• Spicy Chipotle: Add 1-2 teaspoons of chipotle hot sauce to the Caesar dressing and a pinch of cayenne to the panko. Top with sliced jalapeños for extra heat.
• Bacon Caesar: Cook 4 slices of bacon until crisp, then crumble and add to the romaine along with the dressing. The smoky flavor pairs beautifully with the chicken.
• Grilled Chicken Version: Instead of frying, grill the pounded chicken breasts over medium-high heat for 4-5 minutes per side until cooked through. Brush with olive oil before grilling.
• Avocado Caesar: Add sliced avocado to the sandwich along with the romaine. The creamy avocado complements the Caesar dressing and adds a fresh, buttery texture.

Storage and make-ahead

Fridge

Store leftover chicken and romaine separately in airtight containers in the refrigerator for up to 2 days.

Freezer

Freeze the breaded, uncooked chicken cutlets in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months.

Reheat

Reheat leftover chicken in a 350°F oven or air fryer for 5-7 minutes until hot and crispy. Toast the buns again if desired.

Store leftover chicken and romaine separately in airtight containers in the refrigerator for up to 2 days. The buns are best eaten fresh, but you can toast them again.

The chicken can be reheated in a toaster oven or air fryer to restore crispness. The dressed romaine may wilt, so it's better to toss fresh lettuce with dressing when serving leftovers.

You can bread the chicken cutlets up to a day ahead and keep them in the refrigerator, covered, until ready to fry. The Caesar dressing can be made ahead and stored in the fridge for up to a week.

Shred the romaine and shave the parmesan a few hours in advance, but don't dress the lettuce until just before assembling.

Serving ideas

Serve this sandwich immediately after assembling so the chicken stays crispy and the buns are warm. It's a complete meal on its own, but you can add a side of crispy fries, a simple green salad, or some pickles for extra crunch. A cold drink like lemonade or iced tea pairs well.

For a more indulgent version, add a few slices of crispy bacon or a drizzle of extra Caesar dressing on top. If you prefer a little heat, add some hot sauce or red pepper flakes to the dressing. This sandwich is best enjoyed with your hands, so have plenty of napkins ready.

Frequently asked questions

Recipe card

Crispy Chicken Caesar Sandwich on Buttered Brioche

Prep 20 minCook 12 minRest 5 minTotal 37 minServes 2

Ingredients

• 2 lb boneless, skinless chicken breasts
• 1 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper
• 2 large eggs
• 2 cups panko breadcrumbs
• 1/2 cup avocado oil, for frying
• 3 cups shredded romaine lettuce
• 1/2 cup Caesar dressing
• 1/2 cup shaved parmesan cheese
• 2 brioche buns, split
• 2 tbsp unsalted butter, softened

Instructions

1. Place the chicken breasts between two sheets of plastic wrap and pound to an even 1/2-inch thickness. Season both sides with garlic powder, salt, and pepper. Set up a dredging station: beaten eggs in one shallow bowl, panko in another.
2. Dip each chicken piece into the beaten eggs, letting any excess drip off, then press firmly into the panko to coat completely. Shake off any loose crumbs and set on a plate.
3. Heat the avocado oil in a large skillet over medium-high heat to 360°F. Carefully lay the breaded chicken in the hot oil and fry for 3 minutes per side, until deep golden amber and cooked through. Transfer to a wire rack to drain.
4. Spread the cut sides of the brioche buns with softened butter. Toast in a skillet or under the broiler until golden and lightly crisp.
5. In a bowl, combine the shredded romaine, Caesar dressing, and shaved parmesan. Toss until the leaves are evenly coated.
6. Place the fried chicken cutlets on the bottom halves of the toasted brioche buns. Pile the Caesar-dressed romaine on top, then cap with the top buns. Press down gently and serve immediately.

Contains: gluten, eggs, milk

Estimated nutrition per serving

Calories

980

Protein

48 g

Carbohydrates

62 g

Fat

58 g

Automatic estimate from the ingredient list, not laboratory-verified.