Hot Honey Caesar Chicken Sandwich: Crispy, Buttermilk, Quick Step-by-step instructions

Before you start

Before starting, gather all ingredients and equipment. Pound the chicken breast to an even thickness, about 1/2 inch, using a meat mallet or rolling pin. Prepare the buttermilk marinade and dredge mixture.

Make sure the oil is hot before frying. Have the bread ready to toast and the salad ingredients prepped. This will make the cooking process smooth and efficient.

Instructions

Marinate and Dredge

1. 1Marinate the chicken
   In a glass dish, whisk together the buttermilk, hot sauce, pickle juice, garlic powder, onion powder, smoked paprika, and salt. Add the chicken cutlets, turning to coat. Cover and refrigerate for at least 30 minutes, or up to 24 hours.
   Look for The chicken is fully submerged in the marinade.
   Tip Pounding the chicken to even thickness ensures quick, even cooking.
2. 2Prepare the dredge
   In a shallow dish, combine the flour, cornstarch, baking powder, garlic powder, and paprika. Set aside.
   Look for The dredge is well blended and seasoned.
   Tip The cornstarch and baking powder help create a crisp, airy crust.

The chicken should be fully coated in the buttermilk marinade, and the dredge mixture should be well combined. The chicken cutlets should be evenly coated with the flour mixture after the double dredge, with no bare spots. The coating should adhere well and feel dry to the touch.

Fry the Chicken

3. 3Double dredge the chicken
   Remove the chicken from the marinade, letting excess drip off. Dredge each cutlet in the flour mixture, shaking off excess. Dip back into the buttermilk marinade, then dredge again in the flour mixture, pressing to adhere. Place on a wire rack.
   Look for The chicken is evenly coated with a thick, craggy crust.
   Tip The double dredge creates a shatteringly crisp crust that clings to the chicken.
4. 4Fry the chicken
   Heat about 1 inch of avocado oil in a large skillet over medium-high heat until it reaches 350°F (175°C). Carefully add the chicken cutlets in a single layer, without crowding. Fry for 4-5 minutes per side, until golden brown and the internal temperature reaches 165°F (74°C). Transfer to a wire rack to drain.
   Look for The crust is deep golden brown and crisp.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Maintain the oil temperature to ensure even cooking and a crisp crust.

The oil should be shimmering and at 350°F (175°C). The chicken should sizzle gently when added. The crust should turn golden brown and crisp within 4-5 minutes per side. The internal temperature should reach 165°F (74°C). The kitchen will smell of fried chicken and spices.

Assemble the Sandwiches

5. 5Make the Caesar salad
   In a large bowl, whisk together the mayonnaise, Dijon mustard, Worcestershire sauce, minced garlic, lemon juice, olive oil, and grated Parmesan. Add the chopped romaine and toss to coat evenly.
   Look for The salad is evenly coated with creamy dressing.
   Tip Toss the salad just before assembling to keep the lettuce crisp.
6. 6Assemble the sandwiches
   Toast the mini bread loaves and spread with butter. Layer the bottom halves with a generous portion of Caesar salad, then the fried chicken cutlet. Drizzle with hot honey and top with more grated Parmesan. Press the top halves on and slice in half to serve.
   Look for The sandwich is stacked with crunchy salad and glistening chicken.
   Tip Slice with a sharp knife for a clean cut that shows off the layers.

The Caesar salad should be creamy and well dressed, with crisp romaine. The bread should be toasted and buttered. The chicken cutlets should be crispy and juicy.

The sandwich should be tall and loaded, with layers of salad, chicken, and hot honey. Slicing in half should reveal a beautiful cross-section.

Common mistakes

One common mistake is overcrowding the skillet, which lowers the oil temperature and results in soggy, greasy chicken. Fry in batches if necessary.

Another mistake is not letting the excess marinade drip off before dredging, which can cause the coating to slide off. Also, avoid flipping the chicken too often; let it fry undisturbed for a few minutes to develop a crisp crust.

How to tell it’s done

The chicken is done when it reaches an internal temperature of 165°F (74°C) in the thickest part, and the crust is deep golden brown and crisp. Use an instant-read thermometer to check.

The chicken should feel firm to the touch and the juices should run clear. Let the chicken rest for a few minutes before assembling the sandwiches to allow the juices to redistribute.

• Poultry: 165°F (74°C) in the thickest part