Print
Ingredients
Scale
- 2 large chicken breasts halved
- 4 brioche buns
- 1 cup buttermilk
- 1 cup all-purpose flour
- ¾ cup panko breadcrumbs
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 2 cups romaine lettuce chopped
- ½ cup caesar dressing + more for serving
- ¼ cup parmesan cheese finely shredded
- Oil for frying
Instructions
- Pound the chicken breast halves between two pieces of cling wrap or parchment paper until evenly thin.
- Combine chicken with buttermilk in a gallon freezer bag or large bowl, then chill in the refrigerator for 30 minutes.
- In a shallow dish, combine breadcrumbs, flour, salt, and pepper; mix well.
- Coat the chicken pieces in the breadcrumb mixture until completely covered on all sides.
- Heat oil in a Dutch oven or heavy-bottomed pot to 360°F.
- Fry the chicken in batches, cooking until golden brown and reaching an internal temperature of 165°F, about 5-6 minutes each.
- Transfer fried chicken to a paper towel-lined plate to drain excess oil.
- In a large mixing bowl, toss together chopped romaine, Caesar dressing, and parmesan until well combined.
- Spread Caesar dressing on the bottom of each bun and place a piece of crispy chicken on top.
- Add ¼ of the romaine mixture on top of the chicken, close with the top bun, and serve.
Notes
Feel free to add extra toppings like sliced tomatoes or bacon for more flavor.
Using brioche buns adds a sweet touch to balance the savory chicken.
For a healthier version, consider baking the chicken instead of frying.
- Prep Time: 11 minutes
- Cook Time: 35 minutes
- Category: Main Dishes
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 550
- Sugar: 4g
- Sodium: 980mg
- Fat: 26g
- Saturated Fat: 8g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 85mg