Name: Crispy Chicken Caesar Sandwich
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: For the Caesar Dressing:; 1/2 cup full-fat mayonnaise; 1/4 cup Greek yogurt; 1 tsp Dijon mustard; 1 tsp Worcestershire sauce; 2 tbsp lemon juice; 1/4 cup Parmesan cheese, freshly grated; 2 garlic cloves, minced; Sea salt and black pepper, to taste; For the Chicken:; 5 chicken cutlets, pounded evenly; 1/2 cup all-purpose flour; 1 tsp smoked paprika; 2 eggs, whisked; 1 cup panko breadcrumbs; 1/2 cup regular breadcrumbs; 2 tbsp Parmesan cheese, grated; 1 tsp dried parsley; 1 tsp dried oregano; 1/2 tsp garlic powder; Salt and pepper, to taste; Oil, for frying; For Assembly:; 1 French baguette (or 5 individual rolls); 2 romaine hearts, chopped; Extra Parmesan, for topping

This Crispy Chicken Caesar Sandwich takes everything I love about a classic Caesar salad and transforms it into a handheld meal that’s crunchy, juicy, creamy, and incredibly satisfying. With golden-fried chicken cutlets, fresh romaine lettuce, a homemade Caesar dressing, and crusty French baguettes, it’s perfect for lunch, dinner, or whenever I’m craving something hearty but quick.

Crispy Chicken Caesar Sandwich

Why You’ll Love This Recipe

I love how simple and rewarding this sandwich is to put together. The homemade Caesar dressing skips the raw eggs and anchovies but still packs bold, zesty flavor. The chicken turns out perfectly crispy thanks to a seasoned breadcrumb coating, and the romaine stays crisp even when tossed in the dressing. It’s the kind of sandwich that feels like a full meal — rich, crunchy, creamy, and comforting. Plus, I can customize the bread, switch up the cheese, or air-fry the chicken when I want something lighter.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Full-fat mayonnaise
Greek yogurt
Dijon mustard
Worcestershire sauce
Lemon juice
Parmesan cheese, freshly grated
Garlic cloves, minced
Sea salt
Black pepper
Chicken cutlets
All-purpose flour
Smoked paprika
Eggs
Panko crumbs
Breadcrumbs
Dried parsley
Dried oregano
Garlic powder
French baguette
Romaine hearts

Directions

Prepare the Caesar Dressing: I combine mayonnaise, Greek yogurt, Dijon mustard, lemon juice, Worcestershire sauce, garlic, Parmesan, salt, and pepper until smooth. I mix 4–5 tablespoons of this dressing with chopped romaine and refrigerate both separately.
Pound & Season Chicken: I make sure the chicken cutlets are evenly pounded and season them on both sides with salt and pepper.
Set Up the Breading Station: I prepare three bowls — one with flour, smoked paprika, and salt; one with whisked eggs and salt; and one with panko, breadcrumbs, herbs, spices, and Parmesan.
Bread the Chicken: I dredge each cutlet in the flour, then egg, then press it into the breadcrumb mix, making sure it’s well coated.
Fry the Chicken: I heat oil to 175–180°C (350–360°F), then fry the cutlets until golden and crispy, about 4–5 minutes per side. I let them rest on a wire rack to stay crisp.
Assemble the Sandwiches: I slice the baguettes, spread Caesar dressing on one side, add the crispy chicken, top with romaine Caesar salad, and sprinkle extra Parmesan before closing the sandwich.

Servings and timing

This recipe makes 5 sandwiches.
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Variations

I sometimes swap the French baguette for brioche buns or sourdough for a different texture and flavor.
To lighten things up, I bake or air-fry the breaded chicken instead of deep-frying it.
When I want a spicy kick, I add a bit of chili flakes to the Caesar dressing.
For a smoky twist, smoked gouda or provolone works beautifully in place of Parmesan.

Storage/Reheating

When I want to prep ahead, I keep all components separate — the fried chicken in an airtight container in the fridge, the dressed romaine chilled, and the baguettes stored at room temperature. I only assemble the sandwich right before eating to avoid sogginess.

The fried chicken can be frozen, either before or after cooking. I reheat cooked chicken in the oven or air fryer to keep it crispy. If I’ve frozen the uncooked breaded chicken, I fry it straight from the freezer — no thawing needed.

FAQs

What’s the best bread for a Chicken Caesar Sandwich?

I prefer a crusty French baguette because it holds up well to the creamy dressing and crispy chicken, but ciabatta rolls, brioche buns, or sourdough slices also work great.

How do I keep my sandwich from getting soggy?

I always wait to assemble the sandwich until just before serving. I also toast the bread lightly, which helps create a barrier against moisture.

Can I bake or air fry the chicken cutlets?

Yes, when I want a healthier version, I bake the breaded cutlets at 400°F (200°C) for about 20 minutes or air fry them for around 10–12 minutes, flipping halfway through.

Can I make the Caesar dressing ahead of time?

Absolutely. I store the homemade Caesar dressing in the fridge for up to 5 days. It actually tastes even better after a day as the flavors develop.

What can I serve with this sandwich?

I usually serve this with fries, potato wedges, or a cucumber salad. For drinks, I like lemon iced tea, mint lemonade, or sparkling water with lime.

Conclusion

This Crispy Chicken Caesar Sandwich brings together everything I crave in a single bite — the crunch of golden chicken, the zest of Caesar dressing, and the freshness of romaine. Whether I’m making it for a quick lunch or serving it at a casual gathering, it never disappoints. It’s comfort food with flair, and once I tried it, it instantly became a staple in my kitchen.