Crispy Fried Chicken Caesar Sandwich with Smoked Paprika Tips, FAQ & printable recipe

Tips for success

For the crispiest chicken, make sure the oil is hot enough before adding the chicken. A pinch of flour dropped into the oil should sizzle immediately. If the oil isn't hot enough, the coating will absorb oil and become soggy.

Use a deep-fry thermometer to maintain the oil temperature around 350°F (175°C) while frying. Also, let the chicken rest on a wire rack after frying, not on paper towels, which can trap steam and soften the crust. The rack keeps the bottom crisp.

When assembling, spread the dressing on both cut sides of the bun to create a barrier that keeps the bread from getting soggy. Pile the romaine on top of the chicken rather than under it, so the heat of the chicken slightly wilts the greens but they stay crunchy.

Add the shaved parmesan at the very end so it stays in large, visible shards. If you're making this for a crowd, keep the fried chicken warm in a low oven while you fry the remaining pieces.

Variations

• Spicy Hot Honey: Add a teaspoon of cayenne to the seasoned flour and drizzle the finished sandwich with hot honey before capping the bun. The heat from the cayenne and the sweetness of the honey create a delicious contrast with the creamy Caesar dressing.
• Grilled Chicken: Skip the frying and grill the pounded chicken over medium-high heat for 3 to 4 minutes per side, until cooked through. The smoky char pairs well with the Caesar dressing and keeps the sandwich lighter.
• Bacon Caesar: Cook 4 slices of bacon until crisp and crumble them into the romaine mixture before tossing. The smoky, salty bacon adds another layer of flavor that complements the parmesan and paprika.
• Anchovy Kick: Mash 2 anchovy fillets into the Caesar dressing for a deeper, more savory umami flavor. This is a classic Caesar addition that boosts the dressing without making it fishy.

Storage and make-ahead

Fridge

Store leftover chicken, dressing, and slaw separately in airtight containers in the refrigerator for up to 3 days.

Freezer

Freeze cooked, cooled chicken cutlets in a single layer on a baking sheet, then transfer to a zip-top bag for up to 2 months.

Reheat

To reheat, place the chicken on a wire rack over a baking sheet and warm in a 375°F (190°C) oven for 5 to 8 minutes, until hot and crisp.

Leftover fried chicken can be stored in an airtight container in the refrigerator for up to 3 days. The dressed romaine and assembled sandwiches should be stored separately to prevent sogginess.

Reheat the chicken in a 375°F (190°C) oven for 5 to 8 minutes to restore crispness, or in an air fryer at 350°F (175°C) for 3 to 4 minutes. The dressing can be refrigerated for up to 5 days. Let leftovers cool for no more than 2 hours before refrigerating.

The Caesar dressing can be made up to 3 days ahead and stored in the refrigerator in an airtight container. The seasoned flour can be mixed and stored in a zip-top bag for up to 2 weeks. The chicken can be pounded and coated up to 4 hours ahead, then kept in the refrigerator on a plate covered with plastic wrap.

Bring the coated chicken to room temperature for 15 minutes before frying, but do not leave it out longer than 30 minutes. The romaine can be chopped and washed a day ahead, but toss with the dressing just before serving.

Serving ideas

Serve the sandwiches immediately after assembling, while the chicken is still hot and crisp and the buns are toasted. The contrast of the warm, crunchy chicken with the cool, creamy slaw is the highlight. For a complete meal, serve with a simple side of potato chips, a pickle spear, or a small green salad with a light vinaigrette. The sandwich is substantial enough to stand alone, but it also pairs well with a cold beer or a glass of lemonade.

To make the sandwiches more substantial, add extra shaved parmesan or a few slices of tomato, though the video doesn't include those. Keep the slaw bright by adding a squeeze of lemon just before serving. If you have leftover dressing, it's excellent as a dip for raw vegetables or as a spread for other sandwiches. The recipe makes two generous sandwiches, perfect for a dinner for two or a single meal with leftovers.

Frequently asked questions

Recipe card

Crispy Fried Chicken Caesar Sandwich with Smoked Paprika

Prep 25 minCook 12 minRest 5 minTotal 42 minServes 2

Ingredients

• 1 large chicken breast (about 1 lb), halved lengthwise and pounded thin
• 1 tbsp garlic powder
• 1 tbsp smoked paprika
• 1 tsp black pepper
• 1 tsp salt
• 1 1/2 cups all-purpose flour
• 1 large egg
• 1 cup water
• 1/2 cup mayonnaise
• 1 tbsp Dijon mustard
• 2 cloves garlic, minced
• 2 tbsp grated parmesan cheese
• 1 tbsp lemon juice
• 2 cups chopped romaine lettuce
• 2 brioche buns, split and toasted
• 1/4 cup shaved parmesan cheese
• 1 cup vegetable oil, for frying

Instructions

1. Place the chicken breast halves between two sheets of plastic wrap and pound to an even 1/4-inch thickness. In a shallow dish, whisk together the flour, garlic powder, smoked paprika, black pepper, and salt. In a second shallow dish, whisk the egg with the water until combined.
2. In a small bowl, whisk together the mayonnaise, Dijon mustard, minced garlic, grated parmesan, and lemon juice until smooth and creamy. Set aside. This dressing will be used both to toss the romaine and to spread on the buns.
3. Working with one piece at a time, dredge the chicken in the seasoned flour, shaking off any excess. Dip it into the egg wash, letting any excess drip off, then return it to the flour and press firmly so the coating clings and forms craggy layers. Place the coated chicken on a plate.
4. Heat the vegetable oil in a large skillet over medium-high heat until it shimmers and a pinch of flour sizzles immediately. Carefully lay the chicken in the hot oil, making sure not to overcrowd. Fry for 3 to 4 minutes per side, until deeply golden brown and the internal temperature reaches 165°F (74°C). Transfer to a wire rack and let rest for 5 minutes.
5. While the chicken rests, toast the brioche buns in the same skillet, cut side down, until golden and lightly crisped. In a medium bowl, toss the chopped romaine with a few tablespoons of the Caesar dressing until evenly coated.
6. Spread a generous layer of Caesar dressing on the cut side of each bun. Place the fried chicken cutlet on the bottom half, then pile the dressed romaine on top. Finish with shaved parmesan and cap with the top bun. Press gently and slice in half before serving.

Contains: gluten, eggs, milk, mustard

Estimated nutrition per serving

Calories

780

Protein

45 g

Carbohydrates

55 g

Fat

42 g

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