Hot Honey Caesar Chicken Sandwich: Crispy, Buttermilk, Quick Tips, FAQ & printable recipe

Tips for success

For an extra-crispy crust, let the dredged chicken rest on a wire rack for 10-15 minutes before frying. This allows the coating to set and adhere better.

Also, make sure the oil is at the right temperature; if it's too hot, the outside will brown before the inside cooks, and if it's too cool, the crust will absorb oil and become greasy.

To keep the salad crunchy, toss it with the dressing just before assembling the sandwiches.

If you're making this ahead, store the dressing and lettuce separately and combine them at the last minute. You can also add a squeeze of lemon juice to the salad to brighten the flavors.

Variations

• Spicy Buffalo Version: Swap the hot honey for buffalo sauce. Toss the fried chicken in buffalo sauce before assembling. Add blue cheese crumbles to the salad for extra tang.
• Grilled Chicken Option: Skip the frying and grill the marinated chicken on a grill pan or outdoor grill. Brush with a little oil and cook until charred and cooked through. The rest of the sandwich stays the same.
• Wrap It Up: Instead of bread, serve the chicken and Caesar salad in large flour tortillas or lettuce wraps. Drizzle with hot honey and roll up tightly.
• Veggie Version: For a meatless version, use thick slices of portobello mushroom or firm tofu in place of the chicken. Marinate and dredge the same way, then fry until crispy.

Storage and make-ahead

Fridge

Store leftovers in the refrigerator for up to 3 days. Reheat the chicken separately from the salad to maintain texture.

Freezer

Freeze the fried chicken (without salad) in an airtight container for up to 2 months. Reheat in a 375°F (190°C) oven for 15-20 minutes.

Reheat

Reheat the chicken in a toaster oven or air fryer at 375°F (190°C) for 5-7 minutes until hot and crisp. Avoid microwaving, as it will make the crust soggy.

Store leftover fried chicken and Caesar salad separately in airtight containers in the refrigerator for up to 3 days.

The chicken will lose its crispness when stored, so reheat in a toaster oven or air fryer to revive the crunch. The salad may wilt slightly, so you can refresh it with a little extra dressing.

The buttermilk marinade can be prepared up to 24 hours in advance, and the chicken can be marinated overnight for maximum flavor.

The Caesar dressing can also be made ahead and stored in the refrigerator for up to 3 days. The fried chicken can be cooked ahead and reheated in a 375°F (190°C) oven for 10-15 minutes until crisp.

Serving ideas

Serve this sandwich immediately after assembling to enjoy the contrast of hot, crispy chicken and cool, crunchy salad. The hot honey should be drizzled generously over the chicken for a sweet and spicy kick. Pair with extra hot honey on the side for those who want more heat.

This sandwich is a meal in itself, but it also pairs well with crispy fries, coleslaw, or a simple green salad. For a lighter side, serve with pickles or a bowl of tomato soup. The sandwich is best enjoyed with a cold drink, like iced tea or a citrusy soda.

Frequently asked questions

Recipe card

Hot Honey Caesar Chicken Sandwich: Crispy, Buttermilk, Quick

Prep 20 minCook 20 minRest 10 minTotal 50 minServes 2

Ingredients

• 1 large chicken breast, halved lengthwise and pounded thin
• 2 cups buttermilk
• 2 tbsp hot sauce
• 2 tbsp pickle juice
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tbsp smoked paprika
• salt to taste
• 1 1/2 cups all-purpose flour
• 2 tbsp cornstarch
• 1 tsp baking powder
• garlic powder to taste
• paprika to taste
• avocado oil, for frying, to taste
• 2 cups chopped romaine lettuce
• 1/2 cup mayonnaise
• Dijon mustard to taste
• Worcestershire sauce to taste
• minced garlic to taste
• lemon juice to taste
• olive oil to taste
• 1/3 cup freshly grated Parmesan cheese
• mini bread loaves, toasted and buttered, to taste
• hot honey, for drizzling, to taste

Instructions

1. 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.
2. In a shallow dish, combine the flour, cornstarch, baking powder, garlic powder, and paprika. Set aside.
3. 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.
4. 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.
5. 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.
6. 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.

Contains: gluten, eggs, fish, milk, mustard

Estimated nutrition per serving

Calories

780

Protein

45 g

Carbohydrates

60 g

Fat

40 g

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