A crispy chicken thigh sandwich with zesty Caesar dressing, crunchy romaine, and toasted buns — with optional chili heat or cocoa depth for a bold flavor twist.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Serves 4
Ingredients
-
2–4 boneless chicken thighs
-
Salt and pepper
-
½ cup flour
-
2 eggs
-
1½ cups panko breadcrumbs
-
½ cup grated Parmesan
-
1 tsp garlic powder
-
½ tsp paprika
-
Optional: chili flakes
-
½ cup mayo or Greek yogurt
-
1 tsp Dijon mustard
-
1 tsp Worcestershire or anchovy paste
-
1 clove garlic, grated
-
1 tbsp lemon juice
-
¼ cup grated Parmesan
-
¼ tsp chili oil or ⅛ tsp cocoa powder (optional)
-
Romaine lettuce, shredded
-
2–4 sandwich buns or rolls
-
Butter for toasting
Instructions
-
Season chicken thighs. Dredge in flour, dip in eggs, coat in panko-Parmesan mix.
-
Fry in oil until golden and cooked through, or bake at 425°F for 20 minutes.
-
Whisk dressing ingredients until smooth. Add chili oil or cocoa if using.
-
Toast buttered buns in a skillet until golden.
-
Assemble: bun, Caesar dressing, romaine, crispy chicken, extra sauce, and toppings.