Hot Honey Garlic Chicken Caesar Sandwich Tips, FAQ & printable recipe

Tips for success

For the crispiest crust, use panko breadcrumbs rather than fine breadcrumbs—their larger, jagged flakes create more surface area and crunch. Press the breading firmly onto the chicken so it adheres well, and let the breaded cutlets sit for 5 minutes before frying; this helps the coating set.

When frying, maintain the oil temperature around 350°F (175°C) by adjusting the heat between batches. Use a thermometer to check, or drop a breadcrumb into the oil—it should sizzle immediately.

The glaze is best applied right before serving. If you brush it on too early, the crust may soften. You can also serve the glaze on the side for dipping. For the slaw, use hearts of romaine for extra crunch, and tear the leaves rather than chopping them to avoid bruising. If you have time, chill the dressing-covered slaw for 10 minutes before assembling—this lets the flavors meld without wilting the lettuce.

Variations

• Spicy Buffalo Style: Swap the hot honey glaze for a mixture of melted butter and buffalo sauce. Omit the honey, and add a drizzle of ranch or blue cheese dressing to the slaw. The result is a tangy, spicy sandwich with the same crunchy chicken.
• Parmesan Crusted Chicken: Increase the grated parmesan in the breading to 3/4 cup and reduce the panko to 1 1/2 cups. The crust will be extra cheesy and golden. Serve with a simple arugula salad instead of Caesar slaw for a peppery contrast.
• Grilled Chicken Version: Skip the breading and frying. Season the pounded chicken with salt, pepper, and garlic powder, then grill or pan-sear until cooked through. Brush with the hot honey garlic glaze and serve on toasted buns with the Caesar slaw.
• Bacon Lover's Sandwich: Add 2 slices of crispy cooked bacon to each sandwich. The smoky saltiness complements the sweet-hot glaze and creamy slaw. Cook the bacon in the same skillet after the chicken, or bake it in the oven while you fry the chicken.

Storage and make-ahead

Fridge

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

Freezer

Freeze 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 fried chicken in a 350°F (175°C) oven for 5 to 7 minutes, or in an air fryer at 375°F (190°C) for 3 to 4 minutes, until hot and crispy.

Leftover fried chicken cutlets can be stored in an airtight container in the refrigerator for up to 3 days. Keep the slaw and buns separate to avoid sogginess. The glaze can be refrigerated in a small jar for up to 1 week.

To reheat the chicken, place it on a baking sheet in a 350°F (175°C) oven for 5 to 7 minutes, until hot and crisp. The slaw is best eaten fresh, but it will keep for a day if stored separately.

You can pound and bread the chicken up to a day in advance. Store the breaded cutlets on a plate, covered, in the refrigerator. The glaze can be made ahead and reheated gently. The garlic butter for the buns can be prepared and refrigerated for up to 3 days.

The Caesar slaw can be washed and chopped a day ahead, but toss it with the dressing just before serving. The buns can be toasted in advance and kept in a warm oven for a few minutes.

Serving ideas

Serve these sandwiches while the chicken is still hot and the crust is at its crispiest. Place each sandwich on a plate with a side of extra hot honey glaze for dipping.

A handful of kettle chips or a simple green salad with lemon vinaigrette makes a great accompaniment. For a more indulgent meal, add a side of crispy french fries or sweet potato wedges. The sandwich is substantial enough to be a meal on its own.

For a lighter version, you can skip the bun and serve the glazed chicken over a bed of Caesar slaw. Or, cut the sandwiches in half and serve as a party appetizer—just use smaller buns or slider rolls. If you love extra heat, add a few slices of pickled jalapeños to the sandwich. The sweetness of the hot honey pairs beautifully with the tang of pickles and the creaminess of the dressing.

Frequently asked questions

Recipe card

Hot Honey Garlic Chicken Caesar Sandwich

Prep 20 minCook 15 minTotal 35 minServes 4

Ingredients

• 4 boneless, skinless chicken breasts (about 6 oz each)
• 2 large eggs, beaten
• 2 cups panko breadcrumbs
• 1 tsp garlic powder
• 1/2 cup grated parmesan cheese
• Kosher salt and freshly ground black pepper, to taste
• 1/2 cup avocado oil, for shallow frying
• 4 brioche buns, split
• 3 tbsp unsalted butter, softened
• 1 clove garlic, minced
• 4 cups chopped romaine lettuce (about 1 head)
• 1/2 cup creamy Caesar dressing
• 1/2 cup shaved parmesan cheese
• 1/3 cup hot honey
• 2 tbsp unsalted butter
• 2 cloves garlic, minced

Instructions

1. Place one chicken breast between two sheets of plastic wrap and pound with the flat side of a meat mallet or a rolling pin until about 1/2 inch thick. Repeat with the remaining breasts. Set up a breading station: beaten eggs in one dish, and in another dish combine panko, garlic powder, grated parmesan, 1 tsp salt, and 1/2 tsp black pepper.
2. Heat avocado oil in a large skillet over medium-high heat until shimmering, about 350°F (175°C). Carefully lay the breaded chicken in the hot oil, working in batches if needed to avoid crowding. Fry for 3 to 4 minutes per side, until deeply golden brown and the thickest part of the chicken registers 165°F (74°C) on an instant-read thermometer. Transfer to a wire rack set over a baking sheet.
3. In a small saucepan over low heat, combine hot honey, 2 tbsp butter, and 2 minced garlic cloves. Cook, stirring occasionally, until the butter melts and the mixture is smooth and fragrant, about 2 minutes. Remove from heat and brush the glaze generously over both sides of the fried chicken cutlets while they are still warm.
4. In a small bowl, mix the softened butter and 1 minced garlic clove until well combined. Spread the garlic butter on the cut sides of the brioche buns. Heat a large skillet or griddle over medium heat and toast the buns, cut side down, for 1 to 2 minutes, until golden brown and fragrant. Remove and set aside.
5. In a large bowl, combine the chopped romaine, creamy Caesar dressing, and shaved parmesan. Toss gently until every leaf is lightly coated. Season with a pinch of salt and pepper if desired.
6. Place a glazed chicken cutlet on the bottom half of each toasted brioche bun. Pile the Caesar slaw generously on top, then close with the top bun. Press down gently so the sandwich holds together.
7. Serve the sandwiches right away while the chicken is still crispy and the buns are warm. Drizzle any remaining hot honey garlic glaze over the top of each sandwich just before serving, if you like.

Contains: gluten, eggs, milk

Estimated nutrition per serving

Calories

780

Protein

45 g

Carbohydrates

55 g

Fat

42 g

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