Name: Fried Chicken Caesar Sandwich
Prep time: 20 min
Cook time: 25 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: 4 boneless, skinless chicken breasts or thighs; 1 cup buttermilk; 1 tsp garlic powder; 1 tsp onion powder; 1 tsp paprika; Salt and pepper, to taste; 1 1/2 cups all-purpose flour; Oil for frying; 2 cups romaine lettuce, shredded; 1/2 cup Caesar dressing (store-bought or homemade); 1/4 cup freshly grated Parmesan cheese; 1/4 cup croutons, crushed (optional); 4 brioche buns or sandwich rolls; 2 tbsp butter (optional, for toasting buns); Lemon wedges, for serving (optional)

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This Fried Chicken Caesar Sandwich is everything I want in a handheld meal—crispy, juicy chicken tucked into a soft bun with crunchy romaine, creamy Caesar dressing, and a sprinkle of Parmesan. It’s like a Caesar salad meets comfort food, and the result is absolutely irresistible. I love making this when I want something bold, filling, and full of texture and flavor.

Why You’ll Love This Recipe

I love how this sandwich turns a classic salad into something hearty and crave-worthy. The fried chicken brings a crispy, savory bite, while the Caesar dressing adds tang and creaminess that balances everything out. It’s perfect for lunch, dinner, or even a casual get-together. Plus, I can prep the components ahead of time, making it super convenient when I want to assemble and serve quickly.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the fried chicken:

Boneless, skinless chicken breasts or thighs
Buttermilk
Garlic powder
Onion powder
Paprika
Salt and pepper
All-purpose flour
Oil for frying

For the Caesar components:

Romaine lettuce, shredded or chopped
Caesar dressing (homemade or store-bought)
Freshly grated Parmesan cheese
Croutons (optional, crushed for crunch)

For assembly:

Brioche buns or sandwich rolls
Butter (optional, for toasting the buns)
Lemon wedges (optional, for extra zest)

Directions

I start by marinating the chicken in buttermilk with garlic powder, onion powder, paprika, salt, and pepper. I let it sit for at least 30 minutes (or overnight for extra flavor).
While the chicken marinates, I shred the romaine and toss it lightly with Caesar dressing and Parmesan. I set it aside in the fridge.
I heat oil in a deep skillet or pan to 350°F (175°C).
I dredge the marinated chicken in seasoned flour, pressing to make sure it’s fully coated.
I fry the chicken until golden brown and cooked through, about 4–6 minutes per side, depending on thickness. I drain it on paper towels.
I toast the buns lightly in a pan with butter for extra flavor and texture.
To assemble, I layer the bottom bun with Caesar-dressed romaine, place the hot fried chicken on top, and sprinkle with extra Parmesan or crushed croutons for crunch. I finish with the top bun and a squeeze of lemon, if I want a citrusy lift.

Servings and timing

This recipe makes 4 sandwiches. The prep time is about 20 minutes, with at least 30 minutes of marinating (longer is better). Cooking and assembly take another 20–25 minutes. I usually have everything ready in just over an hour.

Variations

I sometimes use grilled chicken for a lighter option.
For spice, I add hot sauce to the buttermilk marinade or mix chipotle into the Caesar dressing.
A slice of avocado makes a delicious add-on.
I’ve also made a wrap version using tortillas for a quicker, lunch-friendly take.

Storage/reheating

The components store well separately. I keep the fried chicken in the fridge for up to 3 days and reheat it in the oven or air fryer at 375°F (190°C) for about 10 minutes to restore crispiness. The Caesar salad mix is best assembled fresh to keep it crisp, but I store any undressed romaine and dressing separately to preserve freshness.

FAQs

Can I use store-bought Caesar dressing?

Absolutely. I use a good-quality store-bought Caesar when I want to save time, or make my own if I have the ingredients on hand.

What’s the best cut of chicken to use?

I prefer boneless thighs for juiciness, but breasts work well too if pounded to an even thickness.

How do I keep the chicken crispy?

I serve it right after frying for maximum crunch. If I’m reheating, I use the oven or air fryer instead of the microwave.

Can I bake the chicken instead of frying?

Yes, I’ve baked breaded chicken at 425°F (220°C) for 20–25 minutes, flipping halfway through. It won’t be quite as crispy but still tasty.

What kind of bun works best?

I love soft brioche buns—they’re buttery and hold up well with the saucy filling. Potato rolls or toasted ciabatta also work great.

Conclusion

This Fried Chicken Caesar Sandwich is everything I want in a comfort meal—crispy, creamy, tangy, and satisfying. It takes the familiar flavors of a Caesar salad and turns them into a bold, hearty sandwich that always hits the spot. Whether I’m serving it up for a casual dinner or packing it for lunch, it’s a recipe I come back to again and again.