Matt Xiaxiang
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Main dishesChicken Caesar sandwich
Posted: 14/10/2024Updated: 14/10/2024
Fried chicken paired with romaine lettuce tossed with Caesar dressing. Loaded into a sourdough baguette and topped with grated parmesan.
Serve with a side of French fries or some grilled corn on the cob to add a satisfying crunch and a burst of sweetness.
Ingredients
Servings
Fried chicken
- 2 large Chicken breasts
- 75 grams Panko breadcrumbs
- 1 large Eggs
- Flour
- 2 teaspoons Salt
- 2 teaspoons Ground black pepper
- Vegetable oil
Sandwich assembly
- 1 large Sourdough baguette
- 30 grams Parmesan
- 150 millilitres Caesar dressing
- 1 large Romaine lettuce
Instructions
Fried chicken
- Butterfly each chicken breast by slicing it horizontally, but not all the way through. Open it like a book and gently flatten it with a meat mallet or rolling pin to an even thickness of about 1-2cm.
- Season both sides of the chicken breasts with salt and pepper. Grab three trays and add the flour, beaten eggs and panko breadcrumbs in each.
- Dredge each butterflied chicken breast in flour, shaking off the excess.
- Dip it into the beaten eggs, ensuring it's fully coated and finally, press the chicken into the panko breadcrumbs, coating it evenly. Press down slightly to ensure the breadcrumbs stick well.
- In a large frying pan, heat about 1-2 cm of vegetable oil over medium heat. Once the oil reaches around 175 to 185°C add the chicken in batches if necessary.
- Cook for about 4-5 minutes on each side, or until golden brown and cooked through (the internal temperature should reach 75°C.
- Once cooked, transfer the chicken to a plate lined with paper towels to drain excess oil. Season to taste with additional salt.
Sandwich assembly
- Thinly slice the romaine lettuce and toss in the half the Caesar dressing until fully coated.
- Slice the sourdough baguette in half lengthwise. Lightly toast the inside under the grill.
- Spoon a layer of leftover Caesar dressing on the bottom half of each piece of sourdough. Place the fried chicken breast on top, ensuring it covers the entire length.
- Spread a generous amount of chopped romaine lettuce on top of the chicken breast.
- Add the freshly grated parmesan on top of the romaine lettuce before closing the sandwich and pressing down gently to secure everything in place. Slice the sandwich into portions.
My notes
Cooking tips
- Oil temperature control: Ensure you maintain the oil temperature to prevent the oil from burning and leaving a bitter taste to the chicken.
- Avoid overcrowding when frying: Fry in batches if necessary, ensuring not to overcrowd the pan as this can cause uneven cooking and soggy fried chicken.
- Resting the chicken after frying: Allow fried food to rest on a paper towel-lined plate to absorb excess oil. This helps keep the food crispy.
Alternative ingredients
- If you can't find panko breadcrumbs, blend bread to make breadcrumbs that can be used instead. Lightly toast in the oven for a more similar texture to panko breadcrumbs but works perfectly fine without.
- Instead of using eggs as a binder for fried chicken, marinate the food in buttermilk for added moisture and flavour.
- Instead of vegetable oil, you can use other high smoke point oils such as canola or peanut oil.
- For a more loaded sandwich, add crispy fried bacon and sliced tomatoes to really enhance the flavours.
Storage instructions
When refrigerating or freezing, store all sandwich components separately if possible - even the romaine lettuce and Caesar dressing.
- Refrigeration and freezing: Allow the fried chicken to cool completely at room temperature before storing. This prevents condensation from forming, which can make the food soggy. Place in an airtight container - the fried chicken can last 3-4 days in the fridge or 2-3 months in the freezer.
Transfer the Caesar dressing to an airtight container and store only in the fridge and lasts 6-7 days. If the Caesar dressing separates, simply whisk or shake it before using. You may need to add a splash of water or more oil to adjust the consistency.
Re-heating instructions
The fried chicken can be cooked from frozen or after being thawed in the fridge overnight.
- Oven: Pre-heat your oven to 190°C. For extra crispiness, you can place a wire rack on the baking sheet to allow airflow. Bake for 25-30 minutes if cooking from frozen or 10-15 minutes if it has thawed beforehand.
Nutrition and dietary facts
(Per serving) Calories: 845kcal (38%), Protein: 53g (88%), Fat: 38g (48%), Saturated fat: 10.2g (68%), Carbohydrates: 67.9g (25%), Sugars: 3g (12%), Fibre: 4.5g (15%)
Note: The nutritional information provided for this recipe is an estimate based on ingredients and cooking instructions as described - it is intended for informational purposes only.