Description

A quick and easy weeknight dinner featuring crispy fried chicken thighs coated in panko and Parmesan, served on toasted brioche buns with creamy Caesar dressing and romaine lettuce.

Ingredients

Scale

Boneless, skinless chicken thighs (or breasts, pounded thin)
1 cup all-purpose flour
1 teaspoon garlic powder
1 teaspoon paprika
2 large eggs, beaten
Splash of milk
1 ½ cups panko breadcrumbs
½ cup freshly grated Parmesan cheese
Vegetable oil (for frying)
Brioche buns
Caesar dressing
1 tablespoon mayonnaise
Romaine lettuce, shredded
Salt and pepper to taste

Instructions

Place chicken between plastic wrap and pound to ½ inch thickness. Season generously with salt and pepper.
Set up three shallow bowls: one with flour mixed with garlic powder and paprika, one with beaten eggs and milk, and one with panko mixed with Parmesan.
Dredge chicken in flour, dip in egg wash, then press firmly into panko-Parmesan mixture to coat evenly.
Heat vegetable oil in a cast iron skillet to 350°F (175°C).
Fry chicken in batches for 6-8 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Transfer to a wire rack.
Toast brioche buns in a dry pan or under the broiler.
Mix Caesar dressing with mayonnaise. Spread on toasted buns.
Assemble sandwiches with lettuce, crispy chicken, and dressing. Serve immediately.

Notes

For best results, press breadcrumbs firmly into the chicken to prevent falling off. Use a wire rack instead of paper towels to keep the bottom of the crust crispy. Toasting the buns is essential to prevent sogginess. If using chicken breasts, ensure they are pounded thin for even cooking.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Main Course
Cuisine: American

Nutrition

Serving Size: 1 sandwich
Calories: 700
Sugar: 4
Sodium: 800
Fat: 35
Saturated Fat: 10
Carbohydrates: 45
Fiber: 2
Protein: 35

Keywords: crispy chicken, caesar sandwich, brioche bun, quick dinner, weeknight meal, fried chicken, easy recipe