Description
A delicious crispy chicken sandwich with a tangy garlic-Parmesan spread and fresh romaine, perfect for lunch or dinner.
Ingredients
- 2 boneless, skinless chicken breasts
- 1 cup buttermilk (240 ml)
- 1 cup all-purpose flour (about 120 g)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Vegetable oil, for frying
- 1/2 cup mayonnaise (120 ml)
- 2 tablespoons lemon juice
- 1 tablespoon Dijon mustard
- 1 clove garlic, minced
- 1/4 cup grated Parmesan cheese
- 4 slices of crusty bread (like ciabatta or sourdough)
- 2 cups romaine lettuce, chopped
- 1/4 cup additional grated Parmesan cheese
- Optional: sliced tomatoes and crispy bacon
Instructions
- Marinate the chicken: Place the chicken breasts in a bowl or zip-top bag and pour the buttermilk over them. Marinate for at least 1 hour or overnight in the refrigerator.
- Prepare the dredge: In a shallow bowl, whisk together the flour, garlic powder, onion powder, paprika, salt, and black pepper.
- Heat the oil: Pour enough vegetable oil into a frying pan to cover about 1/4 to 1/2 inch up the sides. Heat over medium-high until shimmering.
- Dredge and fry the chicken: Remove the chicken from the buttermilk, letting excess drip off. Dredge in the flour mixture and fry until golden brown and cooked through, about 6–7 minutes per side.
- Make the dressing: Use a bowl to combine mayonnaise, lemon juice, Dijon mustard, minced garlic, and grated Parmesan. Adjust seasoning as needed.
- Toast bread and assemble: Toast the bread slices until golden, then spread with Caesar dressing, layer with fried chicken, romaine, and sprinkle with additional Parmesan. Add optional toppings if desired.
Notes
Serve immediately for the best texture; store components separately if not serving right away.
- Prep Time: 1 hour
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan-frying
- Cuisine: American