Description
A delightful sandwich featuring crispy fried chicken, fresh Romaine lettuce, and creamy Caesar dressing.
Ingredients
Scale
- 4 skinless chicken breast fillets (approx. 170 g each)
- 1 cup buttermilk
- 1 tablespoon hot sauce (e.g., Frank’s RedHot)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper (optional)
- Vegetable oil for frying
- 1/2 cup mayonnaise
- 2 tablespoons grated Parmesan cheese
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1 garlic clove, minced
- 1/2 teaspoon Worcestershire sauce
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 4 brioche buns, split
- 4 cups chopped Romaine lettuce
- 1/2 cup shaved Parmesan
- Optional: tomato slices
Instructions
- Marinate the chicken: In a medium bowl, combine buttermilk, hot sauce, salt, and pepper. Add chicken, ensuring it’s fully coated, and refrigerate for at least 30 minutes or up to 4 hours.
- Prepare the breading station: In a shallow dish, mix together flour, cornstarch, garlic powder, onion powder, paprika, and cayenne pepper, if desired.
- Bread the chicken: Remove chicken from buttermilk, letting excess drip off. Dredge in the flour mixture, pressing to adhere, and place on a wire rack.
- Heat oil: Fill a large heavy skillet or Dutch oven with about 2.5 cm of vegetable oil and heat to 175°C.
- Fry the chicken: Carefully add breaded chicken to the hot oil without overcrowding. Fry for about 6-8 minutes per side, until golden brown and cooked through (internal temperature should reach 74°C).
- Drain the chicken: Remove fried chicken with a slotted spoon and let drain on a wire rack lined with paper towels.
- Prepare the dressing: In a medium bowl, whisk together mayonnaise, grated Parmesan, lemon juice, Dijon mustard, minced garlic, Worcestershire sauce, and black pepper.
- Emulsify the dressing: Slowly drizzle in olive oil while whisking continuously until creamy and emulsified. Taste and adjust seasoning as needed.
- Toast the buns (optional): If desired, lightly toast the brioche buns for added crunch.
- Assemble the sandwich: Spread Caesar dressing on both halves of the brioche. Layer with chopped Romaine, crispy chicken, shaved Parmesan, and optional tomato slices. Top with the other half of the bun and serve immediately.
Notes
For a healthier option, consider using an air fryer or baking the chicken at 200°C for an even golden finish.
Nutrition
- Serving Size: 1 sandwich
- Calories: 650
- Sugar: 3g
- Sodium: 900mg
- Fat: 32g
- Saturated Fat: 6g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 95mg