A delicious and crispy chicken Caesar sandwich that combines tender chicken with fresh romaine and creamy Caesar dressing, perfect for a satisfying meal.
In a medium bowl, combine buttermilk, garlic powder, onion powder, paprika, salt, and black pepper. Add the chicken breasts, ensuring they are fully submerged. Cover and refrigerate for at least 1 hour, or overnight for best results.
Preheat your oven to 200°F to keep the chicken warm after frying.
In a shallow dish, mix together flour, panko breadcrumbs, and grated Parmesan cheese. Remove the chicken from the buttermilk marinade, allowing excess to drip off, then dredge each piece in the breadcrumb mixture, pressing gently to adhere.
In a large skillet, heat vegetable oil over medium-high heat. Once hot, carefully add the breaded chicken breasts. Fry for about 5-7 minutes on each side, or until golden brown and cooked through (internal temperature should reach 165°F). Transfer the cooked chicken to a paper towel-lined plate to drain excess oil, then place in the oven to keep warm.
To assemble the sandwiches, slice the ciabatta rolls in half. Spread a generous amount of Caesar dressing on the bottom half of each roll. Layer with chopped romaine lettuce, followed by the crispy chicken. Top with extra Parmesan cheese if desired, then place the top half of the roll on each sandwich.
Serve immediately while the chicken is still warm and crispy.
Notes
For a spicier kick, add cayenne pepper to the breadcrumb mixture.
Try using grilled chicken instead of fried for a lighter version of the sandwich.