A bold twist on the Caesar classic — this crispy chicken sandwich features chili-spiked aioli, romaine crunch, and Parmesan, layered on toasted brioche.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Serves 4
Ingredients
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2 boneless chicken breasts or thighs
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1 cup buttermilk
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1 tsp garlic powder
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1 tsp smoked paprika
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1 cup all-purpose flour
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1/4 cup cornstarch
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Salt & pepper to taste
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1/4 cup Caesar dressing
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1–2 tsp chili paste (like sriracha)
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1 tsp lemon juice
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4 brioche buns
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2 cups chopped romaine hearts
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1/4 cup shaved Parmesan
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Oil for frying
Instructions
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Marinate chicken in buttermilk, garlic powder, paprika, salt, and pepper for 2 hours or overnight.
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Mix flour, cornstarch, salt, paprika, and cayenne in a bowl. Dredge chicken in flour mix.
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Fry chicken in hot oil (350°F) for 5–7 minutes per side or until golden and 165°F internal.
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Mix Caesar dressing with chili paste and lemon juice to make aioli.
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Toast buns until golden.
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Assemble: Spread aioli on buns, layer lettuce, chicken, Parmesan, and extras.
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Serve hot.