Crispy Chicken Caesar Sandwich
Flaky, buttery croissants meet the crisp, savory goodness of a classic Chicken Caesar Salad in this indulgent sandwich. Each bite delivers layers of flavor—perfectly seasoned, golden-fried chicken, a rich and tangy homemade Caesar dressing, and crunchy toasted panko for extra texture. Finished with a shower of shaved Parmesan and tucked into a warm, toasty croissant, this is the ultimate upgrade to a beloved classic. Whether for brunch, lunch, or a casual dinner, this Chicken Caesar Salad Croissant is pure comfort with a gourmet touch.
Servings: 4
Equipment
- immersion blender
Ingredients
- 4 croissants toasted
- 3 cups romaine lettuce chopped
- 1/2 cup Parmesan cheese shaved
- Canola oil for frying
Chicken Marinade
- 4-5 chicken thighs boneless skinless
- 1 large egg
- 2 tbsp flour
- 3 tbsp cornstarch
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1 tsp garlic minced or paste
- 1/2 tsp onion powder
- 1/4 tsp salt
- 1/4 tsp black pepper
Caesar Dressing
- 1 large egg
- 1/2 cup olive oil
- 1/2 cup Parmesan cheese shaved
- 2 tbsp lemon juice freshly squeezed
- 3 anchovy fillets
- 1 tbsp garlic minced
- 1 tsp dijon mustard
- 1 tsp red wine vinegar
- 1/2 tsp worcestershire sauce
- 1/2 tsp pepper
- Salt to taste
Toasted Panko Breadcrumbs
- 1 cup panko breadcrumbs
- 4 tbsp unsalted butter
- Pinch of salt
Instructions
Chicken Marinade
- In a large bowl, add all ingredients listed under “Chicken Marinade” and mix until fully combined.
- Once each piece of chicken is coated in a light batter, set aside to marinate for at least 20 minutes.
Toasted Panko Breadcrumbs
- In a pan over medium-low heat, melt the butter.
- Once melted, add the panko breadcrumbs and a pinch of salt.
- Stir continuously, moving the breadcrumbs around until they turn golden brown, about 3-4 minutes. Once golden, set aside.
Caesar Dressing
- In a blender (or a tall container if using an immersion blender) or food processor, add all ingredients listed under “Caesar Dressing” and blend until smooth.
- Season with salt to taste. Once fully incorporated, set aside.
Assemble
- Heat a large pot of canola oil to 350°F.
- Once the oil is hot, slowly add the marinated chicken pieces and fry until golden brown, about 8-10 minutes.
- Transfer the cooked chicken to a wire rack.
- In a large bowl, combine the chopped romaine lettuce, Caesar dressing, toasted panko breadcrumbs, and shaved Parmesan cheese. Mix until well combined, then set aside.
- Spread a generous layer of Caesar dressing on the toasted bottom halves of the croissants.
- Place a crispy chicken thigh on each, followed by a generous portion of Caesar salad, more Parmesan cheese, and extra dressing.
- Finish with the toasted croissant tops.
- Serve immediately and enjoy!