Stuffed Chicken Caesar Salad Sandwich
(2.5)
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A delicious and crispy fried chicken sandwich with a twist of Caesar salad, featuring homemade dressing and fresh ingredients.
00:30:00 total
Serves 2
medium
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Ingredients
- chicken thighs - 2 pieces (marinated in buttermilk)
- buttermilk - 1 cup (for marinating)
- sweet pickle juice - 2 tablespoons (from cornichons)
- hot sauce - 1 teaspoon (to taste)
- all-purpose flour - 1 cup (for dredging)
- salt - 1 teaspoon (for seasoning)
- black pepper - 1 teaspoon (for seasoning)
- garlic powder - 1 teaspoon (for seasoning)
- onion powder - 1 teaspoon (for seasoning)
- cayenne pepper - 1/2 teaspoon (for seasoning)
- ciabatta bread - 1 loaf (for the sandwich)
- olive oil - 2 tablespoons (for toasting bread)
- butter - 1 tablespoon (for toasting bread)
- egg yolks - 2 (for Caesar dressing)
- garlic - 1/2 clove (grated for dressing)
- Dijon mustard - 1 teaspoon (for dressing)
- anchovies - 2 fillets (for dressing)
- Worcestershire sauce - 1 teaspoon (for dressing)
- lemon - 1 (for dressing)
- Parmesan cheese - 1/2 cup (for dressing and salad)
- romaine lettuce - 1 head (for salad)
Instructions
- Marinate Chicken: Marinate chicken thighs in buttermilk, sweet pickle juice, and hot sauce for at least 1 hour.
- Prepare Dredge: Mix flour, salt, pepper, garlic powder, onion powder, and cayenne in a bowl.
- Dredge Chicken: Coat marinated chicken in the seasoned flour mixture.
- Fry Chicken: Fry chicken in a deep fryer set to 400°F until golden brown and crispy.
- Toast Bread: Cut ciabatta bread and toast it on a griddle with olive oil and butter.
- Make Caesar Dressing: In a bowl, whisk together egg yolks, grated garlic, Dijon mustard, crushed anchovies, Worcestershire sauce, and lemon juice. Slowly drizzle in olive oil to emulsify.
- Prepare Salad: Chop romaine lettuce and mix with fried chicken, Parmesan cheese, and Caesar dressing.
- Assemble Sandwich: Stuff the toasted ciabatta with the chicken Caesar salad mixture and serve.
