Ingredients
Equipment
Method
- In a shallow dish, combine the flour with garlic powder, onion powder, paprika, salt, and pepper. In a second shallow dish, whisk the eggs. In a third shallow dish, combine the panko breadcrumbs with a pinch of salt and pepper.1 cup all-purpose flour, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon paprika, salt and black pepper to taste, 2 cups panko breadcrumbs
- Dredge each chicken strip first in the seasoned flour, ensuring it's fully coated. Shake off any excess flour. Then, dip the floured chicken into the beaten eggs, allowing any excess to drip off. Finally, coat the chicken generously with the panko breadcrumbs, pressing gently to help the crumbs adhere. Place the breaded chicken on a plate or baking sheet.1.5 lbs boneless, skinless chicken breasts, cut into 1-inch strips
- Heat about 1 inch of vegetable oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat until it reaches 350°F (175°C). Carefully add the breaded chicken strips to the hot oil in batches, being careful not to overcrowd the pan.Vegetable oil, for frying
- Fry the chicken for 3-4 minutes per side, or until it's golden brown, crispy, and cooked through. Use a slotted spoon or tongs to remove the cooked chicken from the oil and place it on a wire rack set over a baking sheet or paper towels to drain any excess grease.
- While the chicken is frying or draining, lightly toast the insides of your hoagie rolls or brioche buns. You can do this in a toaster, under the broiler for a minute or two, or in a dry skillet.4 hoagie rolls or brioche buns, split hoagie rolls or brioche buns, split
- Spread a generous amount of Caesar dressing on the bottom half of each toasted roll. Top the dressing with a layer of shredded romaine lettuce.1/2 cup Caesar dressing, 1 cup shredded romaine lettuce
- Arrange the crispy fried chicken strips over the lettuce.1.5 lbs boneless, skinless chicken breasts, cut into 1-inch strips
- Sprinkle grated Parmesan cheese over the chicken. Add any optional toppings like chopped red onion or cherry tomatoes. Place the top half of the roll on each sandwich. Serve immediately and enjoy your amazing Crispy Chicken Caesar Sandwich!1/4 cup grated Parmesan cheese, plus more for serving, Optional toppings: chopped red onion, cherry tomatoes, extra croutons
Notes
To store leftover Crispy Chicken Caesar Sandwiches, it's best to keep the components separate for optimal crispiness. Store the fried chicken in an airtight container in the refrigerator for up to 2 days. Store the shredded lettuce and any other cold toppings separately. The Caesar dressing and any unused Parmesan cheese can also be refrigerated. When you’re ready to reheat, the best method for the chicken is to place it on a baking sheet in a preheated oven at 375°F (190°C) for about 8-10 minutes, or until heated through and crispy again. You can also reheat it in an air fryer. Avoid microwaving the chicken, as this will make it soggy. Assemble your sandwich with fresh lettuce and dressing just before serving. For meals in the future, you can freeze the cooked and cooled crispy chicken strips in a single layer on a baking sheet until frozen, then transfer them to a freezer-safe bag or container for up to 2 months. Thaw overnight in the refrigerator before reheating as directed.
