Crispy Chicken Caesar Sandwich

combining my love for this salad in sando form

All of the flavour profiles of a caesar salad with the satisfaction of a well made sandwich. It’s one of the more achievable and easy recipes on this blog, so if you aren’t trying it, are you okay?

For the sandwich:

• 1 small head of iceberg lettuce

• 2 buns (per person) (use whatever you fancy, a ciabatta, sourdough, white bread etc)

• 50g approx Parmesan

• 3-4 tbsp caesar dressing

For the chicken:

• 2 eggs

• 1 cup flour (seasoned with lemon pepper, cayenne, paprika, salt, pepper and garlic powder)

• 1 cup seasoned breadcrumbs like panko

• 1 chicken breast (per person)

note: in the recipe video, i used chicken thighs but i do think after trying it that breast would be a better option for this sort of sandwich. Please do as i say and not as I do.

For the dressing:

• 200g (3/4 cup) mayonnaise

• 15g (1 tbsp) Worcestershire sauce

• 30g (1/4 cup) grated parmesan cheese

• 15g (1 tbsp) anchovy paste (if you can’t find this, substitute with a tbsp of MSG or leave it out if you don’t have it)

• 5g (1tbsp) Dijon mustard

• 20g (1 1/2 tbsp) olive oil

• 2g (1/2 tsp) black pepper

• 3g (1/2tsp) salt

• 15g lemon juice (Juice of 1 medium lemon)

• 5g or 1 garlic clove, pressed or minced

Method:

• Clean your chicken but removing any extra fat or sinew, then season with a variety of spices. I used paprika, garlic powder, salt, pepper, lemon pepper seasoning, lemon juice, mixed herbs and onion powder. Use whatever you have on hand. Set aside to marinate, or do it overnight for more flavour!

• Make the caesar dressing by combine all of the ingredients together and blitzing until smooth and creamy. You don’t have to worry about the size of the garlic if you’re using a blender or a food processor, but if you don’t have one (or can’t be bothered to clean it) just chop your garlic super fine or use a paste instead.

• Take 3 bowls to make a dredge for your chicken. Season your flour, whisk together your eggs and season your breadcrumbs. Put your chicken breast into the flour first, coat with eggs, then into the breadcrumbs, then back into the eggs and back into the breadcrumbs. Make sure to pack it pretty tight and cover any bald spots.

• Preheat 2-3 inches of oil in a pan, and when the temp is up to 175 degrees, drop your chicken in away from your body as to not have the oil splash on you. Let sit for a minute then move it around to prevent stickage. Cook 4-5 mins per side, flipping occasionally to prevent burning.

• Tear up a handful of lettuce into a bowl and add about a tbsp of dressing and mix well until all the pieces are coated evenly. Set aside.

• Remove the chicken onto a wire rack to prevent soggy bottoms and season with salt. Then toast your buns until golden and assemble your sandwich

• Add ceasar dressing to the bottom bun, topped with your chicken, add a handful of parmesan, your dressed greens, and more parmesan if you want followed by a toasted top bun