Hot Honey Caesar Chicken Sandwich: Crispy, Buttermilk, Quick

This hot honey Caesar chicken sandwich brings together the best of crispy fried chicken and cool, tangy Caesar salad, all stacked on toasted buttered bread. The buttermilk marinade tenderizes the chicken and adds a subtle tang, while the double dredge creates an extra-crispy crust that stays crunchy even under the dressing.

A drizzle of hot honey adds a sweet and spicy finish that ties everything together. Perfect for a quick weeknight dinner or a fun weekend lunch, this sandwich is sure to become a favorite.

Crispy buttermilk fried chicken meets cool, crunchy Caesar salad in this indulgent sandwich. The chicken is marinated in a spiced buttermilk mixture, then double dredged in seasoned flour and fried until golden brown.

The Caesar salad is made with a simple homemade dressing and crisp romaine, then piled onto toasted buttered bread. A final drizzle of hot honey adds a sweet and spicy kick that balances the richness of the fried chicken and the tangy dressing. This sandwich is a satisfying meal that comes together in under an hour.

Ingredients

Why this recipe works

The buttermilk marinade does double duty: it tenderizes the chicken and adds a tangy flavor that permeates every bite. The acidity in the buttermilk helps break down the proteins, ensuring the chicken stays juicy and moist. The hot sauce and pickle juice add a subtle heat and brininess that complements the rich fried crust.

The double dredge technique is the key to an extra-crispy crust. Coating the chicken in seasoned flour, dipping it back into the buttermilk, and dredging again creates a thick, craggy coating that fries up shatteringly crisp.

The cornstarch and baking powder in the flour mixture help absorb moisture and create air pockets, resulting in a light, crunchy texture that holds up to the creamy Caesar dressing.

Notes and substitutions

For the best flavor, marinate the chicken for at least 30 minutes, but up to 24 hours in the refrigerator. The longer the marination, the more tender and flavorful the chicken will be. If you're short on time, even 15 minutes will add flavor.

Use a neutral oil with a high smoke point, such as avocado oil, for frying. This ensures the oil can reach the right temperature without burning.

If you don't have avocado oil, vegetable or canola oil work well. The oil should be about 1 inch deep in the skillet, and the temperature should be maintained at 350°F (175°C) for even cooking.

• avocado oil: vegetable oil or canola oil (with a high smoke point)
• buttermilk: 1 cup milk mixed with 1 tablespoon lemon juice, let sit 5 minutes
• hot honey: honey mixed with a pinch of cayenne or a few drops of hot sauce
• mini bread loaves: hoagie rolls or ciabatta rolls, toasted and buttered

Equipment

• Large skillet or Dutch oven
• Meat mallet or rolling pin
• Instant-read thermometer
• Mixing bowls
• Whisk
• Tongs
• Cutting board
• Chef's knife