Crispy Chicken Sandwich
Crispy chicken sandwich is one of those comfort foods that never disappoints. Juicy chicken wrapped in a golden, crunchy crust, layered with fresh lettuce, sharp Parmesan, and a creamy Caesar-style sauce, all tucked into a soft bun. It’s simple, satisfying, and feels like something you’d order at your favorite burger spot, but even better made at home.
Servings: 4 sandwiches
Calories: 859kcal
Equipment
- Large (11-inch/28cm) non-stick skillet or a large pot for deep-frying
- Knife
- Blender or an immersion blender
- Plastic wrap
- 3 shallow bowls
Ingredients
- 2 large chicken breasts cut in half lengthwise, or use 4 small chicken breasts
- Salt to taste
- Black pepper to taste
- Garlic powder to taste
- Vegetable oil for frying
For the breading
- ½ cup (65g) all-purpose flour
- 2 teaspoon garlic powder
- 2 teaspoon salt
- 1 teaspoon black pepper
- 1 egg
- ⅓ cup (80g) whole milk
- ½ cup (50g) panko breadcrumbs
For the sauce, or use any store-bought Caesar dressing
- ⅔ cup (150g) mayonnaise
- ¼ cup (30g) grated Parmesan cheese
- 1 teaspoon capers
- 1 clove garlic
- 1 teaspoon Dijon mustard
- Juice of half a lemon
- 1 teaspoon Worcestershire sauce
- ½ teaspoon salt
- ½ teaspoon white pepper
To assemble
- 4 burger buns of your choice
- 2 cups chopped romaine lettuce
- Shredded Parmesan cheese
Instructions
For the sauce
- Place all sauce ingredients in a blender and blend until smooth. An immersion blender works great for this. Store in the fridge while preparing the chicken.
Preparing the breading
- Prepare three shallow bowls.
- In the first bowl, combine the flour, garlic powder, salt, and black pepper.
- Crack the egg into the second bowl, add the milk, and whisk until well combined.
- Place the panko breadcrumbs in the third bowl.
Preparing the chicken
- Place each chicken breast half between two pieces of plastic wrap and pound to an even thickness, about ½ inch or 1 cm.
- Season the chicken with salt, pepper, and garlic powder on both sides, then set aside.
- Pour 2 inches (5 cm) of vegetable oil into a skillet or pot and heat over medium-high heat until the oil reaches 350F (180C). If you don’t have a thermometer, submerge the handle of a wooden spoon into the oil. If bubbles form steadily, the oil is ready.
- Take one piece of chicken and dredge it on both sides in the flour mixture, then dip it into the egg and milk mixture, and finally coat it generously in the panko breadcrumbs.
- Slowly lower the breaded chicken into the hot oil. Cook for about 2 minutes on each side, or until golden brown and crispy. Remove and place on a plate lined with paper towels to drain excess oil, then transfer to a cooling rack to rest. Repeat with the remaining chicken.
Assembling
- Roughly chop the lettuce and place it in a bowl. Add two tablespoons of the sauce and mix well.
- Take a burger bun and place the dressed lettuce on the bottom half. Sprinkle extra shredded Parmesan on top, then add one piece of crispy chicken. Spread one tablespoon of sauce on the top bun, place it over the chicken, and enjoy.
Video
Notes
Store leftover fried chicken separately from the buns and toppings in the refrigerator for up to 2 days.
To reheat, place the chicken in a hot oven or air fryer until warmed through and crispy again.
The sauce can be refrigerated for up to 3 days.
Nutrition
Serving: 1sandwich | Calories: 859kcal | Carbohydrates: 37g | Protein: 36g | Fat: 62g | Saturated Fat: 12g | Polyunsaturated Fat: 33g | Monounsaturated Fat: 15g | Trans Fat: 0.3g | Cholesterol: 137mg | Sodium: 3191mg | Potassium: 644mg | Fiber: 2g | Sugar: 5g | Vitamin A: 2264IU | Vitamin C: 6mg | Calcium: 240mg | Iron: 4mg