Marry Me Crispy Chicken Sandwich (Printable)

Crispy chicken with Caesar dressing and fresh greens, served on a toasted bun for lunch or dinner.

# What You'll Need:

→ For the Crispy Chicken

01 - 2 large boneless, skinless chicken breasts
02 - 1 cup buttermilk
03 - 1 teaspoon garlic powder
04 - 1 teaspoon smoked paprika
05 - 1 teaspoon salt
06 - 1/2 teaspoon ground black pepper
07 - 1 1/2 cups all-purpose flour
08 - 1 cup panko breadcrumbs
09 - Vegetable oil, for frying

→ For the Caesar Dressing

10 - 1/2 cup mayonnaise
11 - 2 tablespoons grated Parmesan cheese
12 - 1 tablespoon fresh lemon juice
13 - 2 teaspoons Dijon mustard
14 - 1 teaspoon Worcestershire sauce
15 - 1 small garlic clove, finely minced
16 - Salt and pepper, to taste

→ For Assembly

17 - 4 brioche or sandwich buns, split and toasted
18 - 2 cups romaine lettuce, chopped
19 - 1/4 cup shaved Parmesan cheese
20 - 1 medium tomato, sliced (optional)

# Directions:

01 - Slice each chicken breast in half horizontally to create 4 fillets. Place them between sheets of plastic wrap and gently pound to an even thickness.
02 - In a bowl, mix buttermilk, garlic powder, smoked paprika, salt, and pepper. Add chicken fillets, turning to coat. Marinate for at least 15 minutes (up to overnight in the refrigerator for best flavor).
03 - In a shallow dish, combine flour and panko breadcrumbs. Remove chicken from the marinade, letting excess drip off, then dredge each fillet in the flour mixture, pressing gently to adhere.
04 - Heat about 1 inch of vegetable oil in a deep skillet over medium-high heat to 350°F. Fry chicken fillets in batches for 3-4 minutes per side or until golden brown and cooked through. Drain on paper towels.
05 - In a small bowl, whisk together mayonnaise, Parmesan, lemon juice, Dijon mustard, Worcestershire sauce, and minced garlic. Season with salt and pepper to taste.
06 - Spread Caesar dressing generously on both halves of each toasted bun. Place a crispy chicken fillet on the bottom half, top with chopped romaine, shaved Parmesan, and tomato slices (if using). Close with the top bun.
07 - Serve immediately while hot and crispy.

# Expert Tips:

01 -
  • The buttermilk marinade makes the chicken impossibly tender while that panko crust stays shatteringly crispy
  • Homespun Caesar dressing beats anything from a bottle, and you can adjust the garlic to your taste
  • Everything comes together in under an hour but tastes like something from a proper sandwich shop
02 -
  • Letting the chicken rest on paper towels for a minute after frying prevents the bottom bun from becoming soggy immediately
  • Room-temperature chicken cooks more evenly than cold-from-the-fridge pieces
  • The oil temperature will drop when you add chicken, so adjust your heat to maintain 350°F throughout
03 -
  • Put a wire cooling rack over your baking sheet instead of using paper towels—air circulates underneath and the crust stays crispy longer
  • Sprinkle a little extra Parmesan on the chicken during the last 30 seconds of frying for an extra-crispy, cheesy crust

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