Name: Crispy Chicken Caesar Sandwich
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 1/2 cup full-fat mayonnaise; 3 tablespoons Greek yogurt; 1 teaspoon Dijon mustard; 1 teaspoon Worcestershire sauce; 2 tablespoons lemon juice; 1/4 cup freshly grated Parmesan; 1–2 garlic cloves, minced; 1/4 teaspoon black pepper; Pinch of sea salt; 5 chicken cutlets (or thinly sliced chicken breasts/thighs); Sea salt and ground black pepper, to taste; Neutral oil, for frying; 1/3 cup all-purpose flour; 1/2 teaspoon salt; 3/4 teaspoon smoked paprika; 2 eggs; 1/4 teaspoon salt; 3/4 cup panko crumbs; 1/4 cup breadcrumbs; 1 teaspoon dried parsley; 1/2 teaspoon ground black pepper; 1/2 teaspoon sea salt; 1/2 teaspoon dried oregano; 1 teaspoon garlic powder; 1/4 cup freshly grated Parmesan; 2 romaine hearts, chopped; 1–2 French baguettes (or ciabatta/sourdough); Extra Parmesan, freshly grated, for topping

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I turn classic Caesar salad into a hand-held feast by layering ultra-crispy chicken cutlets, chilled romaine tossed in creamy Caesar dressing, and a shower of Parmesan inside a crusty baguette. I get crunch, creaminess, and big flavor in every single bite.

Crispy Chicken Caesar Sandwich

Why You’ll Love This Recipe

I love that I can fry the chicken while the dressing chills, then build hearty sandwiches that feel restaurant-level without fuss. I also appreciate how customizable this is—I switch up the bread, tweak the spices in the breading, or air-fry the cutlets when I want less oil, and it still tastes like a treat.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Caesar dressing:

1/2 cup full-fat mayonnaise
3 tablespoons Greek yogurt
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
2 tablespoons lemon juice
1/4 cup freshly grated Parmesan
1–2 garlic cloves, minced
1/4 teaspoon black pepper
Pinch of sea salt

Chicken:

5 chicken cutlets (or chicken breasts/thighs sliced thin)
Sea salt, to taste
Ground black pepper, to taste
Neutral oil, for frying

Flour mixture:

1/3 cup all-purpose flour
1/2 teaspoon salt
3/4 teaspoon smoked paprika

Egg mixture:

2 eggs
1/4 teaspoon salt

Breadcrumbs mixture:

3/4 cup panko crumbs
1/4 cup breadcrumbs
1 teaspoon dried parsley
1/2 teaspoon ground black pepper
1/2 teaspoon sea salt
1/2 teaspoon dried oregano
1 teaspoon garlic powder
1/4 cup freshly grated Parmesan

Assembly:

2 romaine hearts, chopped
1–2 French baguettes (or ciabatta/sourdough)
Extra Parmesan, freshly grated, for topping
Directions

I whisk the dressing ingredients until smooth, then I toss 4–5 tablespoons with the chopped romaine. I chill both the salad and the remaining dressing.
I lay out the chicken cutlets and pound any thicker spots so they cook evenly. I season both sides with salt and pepper.
I set up three shallow bowls: one with the flour, salt, and smoked paprika; one with beaten eggs and salt; and one with panko, breadcrumbs, parsley, pepper, salt, oregano, garlic powder, and Parmesan.
I heat 1/2–3/4 inch of oil in a large skillet over medium heat. I dredge each cutlet in flour (shake off excess), dip in egg, then press firmly into the crumb mixture.
I fry the cutlets until golden and cooked through, about 4–5 minutes per side depending on thickness. I transfer them to a wire rack to stay crisp while I finish the batch.
I slice the baguettes into 12 cm (about 5-inch) sections and split them. I spread some of the reserved dressing inside, add a hot, crispy cutlet, pile on the dressed romaine, and finish with extra Parmesan. I close and serve immediately.

Servings and timing

I plan on 5 sandwiches. I budget about 15 minutes of prep and 20 minutes of cooking for a total of roughly 35 minutes.

Variations

I bake or air-fry the breaded chicken when I want a lighter take: I brush or spray with oil and bake at 200°C/400°F for 20–25 minutes (flip halfway), or I air-fry at 190°C/375°F for 12–15 minutes until crisp.
I switch breads—ciabatta rolls for a sturdy chew, sourdough for tang, or brioche when I crave a soft, buttery bite.
I spice the crumbs with cayenne or chili flakes for heat, or I swap smoked paprika for regular if I want a milder profile.
I trade some panko for crushed cornflakes when I’m out of breadcrumbs and still want mega crunch.
I shortcut the dressing with a good store-bought Caesar and a squeeze of lemon when I’m in a rush.

storage/reheating

I keep components separate if I’m making ahead: dressing and romaine in the fridge, chicken cutlets in an airtight container, and bread at room temperature. I don’t assemble until I’m ready to eat so nothing goes soggy. I re-crisp cooked cutlets in a 200°C/400°F oven or 190°C/375°F air fryer for a few minutes. I avoid freezing assembled sandwiches, but I freeze cooked (or uncooked, breaded) cutlets and reheat/fry from frozen as needed.

FAQs

What’s the best bread for this sandwich?

I reach for a rustic French baguette because it’s sturdy and crunchy, but I also use ciabatta or crusty sourdough when I want a different texture.

How do I keep the sandwich from getting soggy?

I toast the bread lightly, spread the dressing just before serving, and add the dressed romaine at the last minute. I also rest fried chicken on a wire rack so steam doesn’t soften the crust.

Can I bake or air-fry instead of deep-frying?

I often do. I bake at 200°C/400°F for 20–25 minutes (flipping halfway) or air-fry at 190°C/375°F for 12–15 minutes until the chicken is crisp and reaches 75°C/165°F internally.

Can I use store-bought Caesar dressing?

I can. I still stir in a little extra lemon juice and fresh Parmesan to brighten the flavor and keep that classic Caesar punch.

How far in advance can I prep this?

I make the dressing and chop the romaine a few hours ahead, and I fry the cutlets up to a day in advance. I store everything separately and assemble right before serving.

Conclusion

I lean on this crispy Chicken Caesar Sandwich when I want a fast, crowd-pleasing meal with serious crunch. I keep the dressing cold, the chicken hot, and the bread toasty, then I build and serve immediately for the best contrast in every bite.