This Fried Chicken Caesar Sandwich Is The Best Way To Enjoy Everyone's Favorite Salad

Did someone say fried chicken AND Caesar in the same sentence? Yes—you heard correctly. We’ve decided to combine two much-loved recipes to make this lip-smackingly delicious burger. Biting through the buttery, sweet brioche to meet the salty Caesar dressing dripping over crispy chicken is nothing more than a masterpiece of a mouthful. My love of the Caesar dressing has inspired this handsome beast of a sandwich recipe, as I don’t see why Mr. Romaine can’t share the love when it comes to this heavenly dressing.

Now I hear you saying: I’d love to make this, but I’m scared of deep frying! Never fear, I understand. The key to deep frying is getting the temperature of the oil right, and the best way to do that is with a digital temperature thermometer. As long as you stay with the oil and keep an eye on the temperature, you'll be absolutely fine. Alternatively, a deep fryer does the work for you. Just don’t leave that hot guy unaccompanied.

If you want to go all out, why not make homemade Caesar dressing? I promise it will give your burger that extra wow-factor.

Made this recipe? Let us know how it went in the comments below!

Yields: 4 servings

Prep Time: 15 mins

Total Time: 45 mins

Ingredients

Fried Chicken

• 1 c.

  (120 g.) all-purpose flour

• 1/2 tsp.

  freshly ground black pepper, plus more

• 1/2 tsp.

  garlic powder

• 1/2 tsp.

  ground cumin

• 1/2 tsp.

  kosher salt, plus more

• 1/2 tsp.

  smoked paprika

• 2

  (6- to 8-oz.) skinless, boneless chicken breast

• 1

  large egg

• 1 1/2 c.

  vegetable oil

Sandwiches

• 10

  to 12 large romaine lettuce leaves, sliced into ribbons finely sliced

• 7 tbsp.

  store-bought or homemade Caesar salad dressing, divided

• 4

  brioche buns, halved, toasted

• 1

  red onion, thinly sliced

• 1

  medium tomato, thinly sliced

• 2 tbsp.

  finely grated Parmesan

Directions

Chicken

1. In a shallow dish, whisk flour, pepper, garlic powder, cumin, salt, and paprika until combined. In another shallow bowl, beat egg to blend.

2. Place chicken breasts on a cutting board. Using a sharp chef’s knife held parallel to cutting board, slice into thickest side of breast, cutting three-quarters of the way through. Fold top piece back (as if you were opening a book) and continue to cut until breast is divided into 2 thinner cutlets. Repeat with remaining breast for a total of 4.

3. Season chicken all over with salt and pepper. Dip each chicken cutlet into egg, letting excess drip off. Dip and coat each piece of chicken into flour mixture. Place on a wire rack set in a baking sheet.
   

4. In a large, heavy, high-sided skillet over medium-high heat, heat oil until hot. Fry chicken, turning halfway through, until crust is golden brown, 4 to 5 minutes per side. Transfer to paper towels and let drain.

Sandwiches

1. In a medium bowl, toss romaine and 3 tablespoons dressing until coated.

2. Spread remaining 4 tablespoons dressing on cut sides of bottom buns. Top with one piece of fried chicken, then pile on onion, tomato, Caesar-dressed romaine, and Parmesan. Close with top buns.

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