Name: Fried Chicken Caesar Sandwich
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 1
Ingredients: 2 boneless, skinless chicken thighs; 2 eggs; 1 cup flour; 2 cups canola oil; 2 tbsp Italian blend seasoning; 7-8 cloves garlic; 1/3 onion; 2-3 anchovies; 2 pickled green chillies; Juice from 3 lemons; 1 ½ cups shaved parmesan cheese; ½ - 1 cup olive oil, based on preferred thickness; 2 tbsp Dijon mustard; 2 thick-cut slices sourdough bread; ½ cup Italian 3 cheese blend; 6 slices Prosciutto di Parma; 3 leaves Romaine

Fried Chicken Caesar Sandwich

Rated 5.0 stars by 1 users

Food:

Poultry

Serves:

Prep Time:

10 min

Cook Time:

20 min

All your favourite Caesar salad ingredients but in a delicious fried chicken sandwich format. A chicken Caesar salad is a pretty classic dish that you can find on menus pretty much anywhere. There isn’t really much to not like, chicken, bacon, croutons, parm on a bed of romaine lettuce with creamy and delicious Caesar dressing. But, if you really want to switch it up and make something memorable, then turn your classic chicken Caesar salad into this delicious fried chicken sandwich. Crispy fried chicken thighs, thick toasted sourdough bread with melted Italian-blend cheese, crispy prosciutto (or you can use bacon), shredded romaine lettuce and of course, homemade, garlicky Caesar dressing.

By:

Chef Matt Basile

Ingredients

2 boneless, skinless chicken thighs
2 eggs
1 cup flour
2 cups canola oil
2 tbsp Italian blend seasoning
7-8 cloves garlic
1/3 onion
2-3 anchovies
2 pickled green chillies
Juice from 3 lemons
1 ½ cups shaved parmesan cheese
½ - 1 cup olive oil, based on preferred thickness
2 tbsp Dijon mustard
2 thick-cut slices sourdough bread
½ cup Italian 3 cheese blend
6 slices Prosciutto di Parma
3 leaves Romaine

Instructions

Add two cups canola oil to a cast iron pan on the plancha, let oil heat to between 325F-350F.
In a bowl beat two eggs and add in your chicken thighs. Coat the chicken in the egg wash. In a separate bowl, add the flour and Italian spice blend and whisk together. Transfer the chicken from the egg wash to the flour and toss to coat, making sure to squeeze the flour coating onto the chicken to keep it packed on. Add to the oil. Let fry about 15 minutes, flipping midway or as needed.
Peel and crush your cloves of garlic and add to a blender. Chop the 1/3 of an onion and add to the blender with the anchovies, pickled green chilies, a splash of the chili juice, juice from three lemons, grated parm, olive oil, and Dijon mustard. Blend until smooth, adjusting the amount of olive oil depending on your preferred thickness.
Cut two thick slices of sourdough bread. Spread a thin layer of the Caesar dressing on one side of the bread and place on the plancha, dressing side down. Sprinkle both slices of cheese with ¼ cup of the Italian three cheese blend on each. Let the cheese melt and the bottom turn golden brown.
Add the Prosciutto di Parma to the plancha and allow to grill and crisp up.
To build your sandwich, remove the fried chicken from the oil and drain on paper towel. Remove the bread from the plancha and add the crispy Prosciutto di parma on the cheesy side of the bread and add the fried chicken. Shred the romaine lettuce and add it on top of the chicken. Drizzle the Caesar dressing on top. Close the top of the sandwich, cut in half and enjoy.