Crispy Chicken Caesar Sandwich

This Crispy Chicken Caesar Sandwich combines everything I love about a classic Caesar salad with the crunch and satisfaction of a hearty sandwich. I love how the golden, crispy chicken cutlets are tucked into a soft baguette with crisp romaine and creamy Caesar dressing. Every bite delivers a perfect balance of crunch, creaminess, and bold flavor that’s simply irresistible.

Why You’ll Love This Recipe

I love this recipe because it turns a beloved salad into a crave-worthy sandwich that’s both comforting and fresh. The homemade Caesar dressing is rich and tangy, the chicken is beautifully crisp, and the romaine adds the perfect crunch. It’s ideal for lunch, dinner, or even a casual get-together. I also enjoy that it’s customizable—I can make the chicken spicier, the dressing tangier, or even swap in different breads to suit my taste.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

Caesar Dressing
½ cup full-fat mayonnaise
3 tablespoon Greek yogurt
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
2 tablespoon lemon juice
¼ cup Parmesan cheese freshly grated
1-2 garlic cloves minced
¼ teaspoon black pepper
Pinch sea salt

Chicken
5 chicken cutlets see note 1
sea salt to taste
ground black pepper to taste
Oil for frying

Flour Mixture
⅓ cup all-purpose flour
½ teaspoon salt
¾ teaspoon smoked paprika

Egg Mixture
2 eggs
¼ teaspoon salt

Breadcrumbs Mixture
¾ cup panko crumbs
¼ cup breadcrumbs
1 teaspoon dried parsley
½ teaspoon ground black pepper
½ teaspoon sea salt
½ teaspoon dried oregano
1 teaspoon garlic powder
¼ cup Parmesan cheese freshly grated

Assembly
2 romaine hearts chopped
1-2 French baguettes
Parmesan cheese freshly grated

Directions

1. I begin by making the Caesar dressing. In a small bowl, I whisk together mayonnaise, Greek yogurt, Dijon mustard, Worcestershire sauce, lemon juice, Parmesan, minced garlic, black pepper, and a pinch of salt. I set it aside to let the flavors meld.
2. For the chicken, I season the cutlets with salt and pepper on both sides.
3. I prepare three shallow bowls: one for the flour mixture, one for the beaten eggs, and one for the breadcrumb mixture.
4. In the first bowl, I combine flour, salt, and smoked paprika.
5. In the second bowl, I beat the eggs with salt.
6. In the third bowl, I mix together panko crumbs, breadcrumbs, parsley, black pepper, sea salt, oregano, garlic powder, and Parmesan cheese.
7. I dredge each chicken cutlet in the flour mixture, dip it in the egg mixture, and coat it thoroughly with the breadcrumb mixture, pressing lightly to help it stick.
8. I heat oil in a large skillet over medium heat and fry the chicken cutlets until golden and crispy, about 3–4 minutes per side, depending on thickness. I transfer them to a wire rack or paper towel to drain excess oil.
9. For assembly, I chop the romaine and toss it lightly with some of the Caesar dressing.
10. I slice the baguette lengthwise, spread more Caesar dressing on both sides, and layer with the crispy chicken, dressed romaine, and extra Parmesan cheese.
11. I close the sandwich, slice it, and serve immediately while the chicken is still warm and crispy.

Servings and Timing

This recipe serves about 4 people. The total time is around 35 minutes — 15 minutes for prep and 20 minutes for cooking.

Variations

Sometimes I like to add  sliced avocado for extra flavor. For a spicier version, I mix a bit of cayenne or chili powder into the breadcrumb coating. If I want something lighter, I serve the chicken and romaine on toasted sourdough or even in a wrap. I also enjoy making mini versions on slider rolls for parties.

Storage/Reheating

I store any leftover chicken cutlets separately from the bread and dressing to keep them crispy. They last up to 3 days in an airtight container in the refrigerator. When reheating, I warm them in the oven at 350°F (175°C) for about 10 minutes to regain their crunch. I don’t recommend microwaving, as it can make the breading soggy. The dressing can be stored in a jar for up to 5 days in the fridge.

FAQs

Can I bake the chicken instead of frying it?

Yes, I can bake the breaded chicken at 400°F (200°C) for 20–25 minutes, flipping halfway through, until golden and crispy.

What kind of bread works best for this sandwich?

I like using a French baguette, but ciabatta, hoagie rolls, or brioche buns also work beautifully.

Can I make the Caesar dressing ahead of time?

Absolutely, I usually make it a day in advance to let the flavors deepen.

How do I keep the chicken crispy?

I let it rest on a wire rack after frying instead of on paper towels to keep the coating crisp.

Can I use store-bought Caesar dressing?

Yes, but I prefer homemade since it has a fresher, creamier flavor.

Can I air fry the chicken?

Yes, I cook it at 375°F (190°C) for about 10–12 minutes, flipping halfway through, until golden and cooked through.

What can I add for extra crunch?

I sometimes add croutons inside the sandwich or top it with extra shredded romaine.

Can I use chicken thighs instead of cutlets?

Yes, I can use boneless, skinless thighs—they’re juicier and add great flavor.

What sides go well with this sandwich?

I like serving it with sweet potato fries, coleslaw, or a small Caesar salad on the side.

How long can the assembled sandwich sit before serving?

I recommend serving it right away so the chicken stays crispy and the lettuce fresh.

Conclusion

This Crispy Chicken Caesar Sandwich is my go-to when I crave something crunchy, creamy, and utterly satisfying. The combination of crispy chicken, tangy Caesar dressing, and fresh romaine all tucked inside a crusty baguette makes it an instant favorite. I love how simple it is to prepare yet impressive enough to serve for guests—it’s a true comfort food classic with a gourmet twist.

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