Description
A golden, crunchy chicken breast packed with tangy Caesar flavor tucked into a soft brioche or ciabatta — perfect for weeknight dinners or casual lunches.
Ingredients
- 2 boneless skinless chicken breasts (about 6–8 oz each), pounded to 1/2-inch thickness
- 1 cup all-purpose flour
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- 1/2 tsp paprika (optional)
- 1/2 tsp salt (adjust to taste)
- 1/2 tsp freshly ground black pepper
- 2 eggs, whisked
- 1/4 cup milk
- About 1/4 inch vegetable oil for frying (or oil spray for air fryer)
- 2 brioche buns or ciabatta rolls, toasted
- 1/2 cup romaine lettuce, chopped
- 2–3 slices fresh tomato
- 1/4 cup shredded Parmesan cheese
- 1/3 cup Caesar dressing
- 2 tbsp garlic mayo (optional)
- Handful of croutons (optional)
Instructions
- Prep chicken: Place each breast between plastic wrap and pound to about 1/2-inch thickness with a meat mallet or rolling pin. Pat dry with paper towels.
- Season the flour: In a shallow bowl, combine flour, garlic powder, Italian seasoning, paprika, salt, and pepper. Mix well.
- Make the egg wash: In another bowl, whisk eggs with milk until smooth.
- Dredge: Dip each breast in the egg wash, then coat in the seasoned flour. For a thicker crust, double-dip in the egg wash and flour. Shake off excess.
- Pan-fry: Heat about 1/4 inch oil in a skillet over medium-high. Add chicken and cook 6–7 minutes per side until deep golden and internal temperature reaches 165°F (74°C). Transfer to a rack or paper towel-lined plate to rest briefly.
- Air-fry: Preheat the air fryer to 380°F. Lightly spray the chicken with oil and cook 12–15 minutes, flipping halfway through, until crust is golden and internal temp is 165°F.
- Toast buns: Lightly toast brioche or ciabatta until crisp at the edges. Spread garlic mayo on the bottom bun if using.
- Assemble: Layer lettuce and tomato on the bottom bun, add the hot chicken, sprinkle Parmesan, scatter croutons if desired, smear Caesar dressing on the top bun. Close and serve immediately.
Notes
For extra crunch, use panko mixed with the seasoned flour. Substitute chicken thighs if you prefer, but flatten for even cooking.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pan-frying
- Cuisine: American