Marry Me Crispy Chicken Sandwich (Printable)
Golden crispy chicken with creamy Caesar dressing and fresh greens in a toasted bun.
# What You'll Need:
→ Crispy Chicken
01 - 2 large boneless, skinless chicken breasts, halved horizontally
02 - 1 cup buttermilk
03 - 1 teaspoon garlic powder
04 - 1 teaspoon smoked paprika
05 - 1 teaspoon salt
06 - 1/2 teaspoon ground black pepper
07 - 1 1/2 cups all-purpose flour
08 - 1 cup panko breadcrumbs
09 - Vegetable oil, for frying
→ Caesar Dressing
10 - 1/2 cup mayonnaise
11 - 2 tablespoons grated Parmesan cheese
12 - 1 tablespoon fresh lemon juice
13 - 2 teaspoons Dijon mustard
14 - 1 teaspoon Worcestershire sauce
15 - 1 small garlic clove, finely minced
16 - Salt and pepper, to taste
→ Assembly
17 - 4 brioche or sandwich buns, split and toasted
18 - 2 cups romaine lettuce, chopped
19 - 1/4 cup shaved Parmesan cheese
20 - 1 medium tomato, sliced (optional)
# How to Make It:
01 - Slice each chicken breast horizontally to create 4 even fillets. Place between plastic wrap and pound gently to uniform thickness.
02 - Whisk buttermilk, garlic powder, smoked paprika, salt, and pepper in a bowl. Add chicken fillets, coat thoroughly, and marinate 15 minutes or overnight refrigerated.
03 - Combine flour and panko in a shallow dish. Remove chicken from marinade, allow excess to drip off, then press firmly into flour mixture to coat evenly.
04 - Heat 1 inch vegetable oil in deep skillet to 350°F. Fry chicken in batches 3–4 minutes per side until golden and cooked through. Drain on paper towels.
05 - Whisk mayonnaise, Parmesan, lemon juice, Dijon, Worcestershire, and minced garlic until smooth. Season with salt and pepper to taste.
06 - Spread dressing on toasted buns. Layer chicken fillet, romaine, shaved Parmesan, and tomato if desired. Close with top bun and serve immediately.
# Expert Advice:
01 -
- The buttermilk marinade makes the chicken impossibly tender while the panko coating stays shatteringly crispy
- Homemade Caesar dressing is shockingly simple and tastes about 100 times better than anything from a bottle
02 -
- Letting the chicken rest on a wire rack after frying keeps it crispy instead of getting soggy on paper towels
- The oil temperature matters more than you think—too cool and you'll get greasy chicken, too hot and it burns before cooking through
03 -
- Pat your chicken completely dry before marinating so the buttermilk actually penetrates the meat
- Toast your buns with a little butter may seem unnecessary but it prevents them from getting soggy