Crispy Chicken Caesar Sandwich That's Actually Better Than the Restaurant Version — in 35 Minutes
Shatteringly crispy chicken, anchovy-laced Caesar dressing, and toasted sourdough in 35 minutes. This sandwich beats takeout and stays crunchy.
Equipment
- Large Skillet
- Tongs
- Box grater
- Medium Bowl
- Sheet Pan
Ingredients
- 1.5 lbs boneless, skinless chicken thighs (or breasts, pounded thin)
- 1 cup buttermilk
- 2 cups panko breadcrumbs
- 0.5 cup grated Parmesan cheese, plus more for shaving
- 0.5 cup neutral oil (avocado or canola)
- 4 rolls ciabatta rolls or thick sourdough slices
- 3 fillets anchovy fillets (or 1 tbsp anchovy paste)
- 1 clove garlic, grated
- 1 large egg yolk
- 2 tablespoons fresh lemon juice
- 0.5 cup extra-virgin olive oil
- 1 head romaine lettuce, thinly sliced
- salt
- black pepper
- flaky salt for finishing
Instructions
- Prep the chicken: Season the chicken thighs all over with salt and let them sit on a plate at room temp for 15 minutes.
- Make the Caesar dressing: In a medium bowl, mash the anchovy fillets into a paste. Add the grated garlic, egg yolk, lemon juice, and a pinch of salt. Whisk until smooth. Slowly drizzle in the olive oil while whisking constantly until thick and emulsified. Stir in 1/4 cup of the grated Parmesan.
- Set up the breading station: Pour the buttermilk into a shallow bowl. In another shallow bowl, combine the panko, remaining 1/4 cup grated Parmesan, a pinch of salt, and black pepper.
- Bread the chicken: Working one piece at a time, dip the chicken into the buttermilk, letting excess drip off. Press into the panko mixture, coating fully on both sides. Transfer to a plate.
- Fry the chicken: Heat the neutral oil in your skillet over medium-high heat until shimmering. Carefully place the breaded chicken in the pan, working in batches if needed. Cook for 3-4 minutes per side, until golden brown and cooked through. Transfer to a paper-towel-lined sheet pan and sprinkle immediately with flaky salt.
- Toast the bread: Pour off excess oil, leaving about a tablespoon in the pan. Place the ciabatta rolls cut-side down in the hot pan. Toast for about 1 minute, until golden and crispy.
- Assemble: Spread a generous layer of Caesar dressing on the bottom half of each roll. Add a layer of shaved Parmesan (moisture barrier). Top with sliced romaine, then the crispy chicken. Drizzle more dressing over the chicken, add another sprinkle of Parmesan and a squeeze of fresh lemon. Close the sandwich and press gently.
Notes
Dry brine: Don't skip the 15-minute salt rest – it makes a difference.
Moisture barrier: Shaved Parmesan on the bottom bread prevents sogginess.
Storage: Cooked chicken cutlets keep in fridge for 4 days; dressing for 5 days. Freeze chicken cutlets flat for up to 3 months.
Air fryer option: Cook breaded chicken at 400°F for 10-12 mins, flipping halfway, until crispy.
Kid-friendly: Serve chicken cutlets plain with ketchup and bread on the side – they love it.