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–+ servings
Spicy chicken Caesar sandwich on a plate.
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5 from 1 vote

Spicy Chicken Caesar Sandwich

This spicy chicken caesar sandwich is crispy, golden-fried chicken cutlets tucked into a buttery, toasted baguette, drizzled with spicy hot honey, and piled high with cool, creamy homemade Caesar salad.
Prep Time25 minutes
Cook Time20 minutes
Total Time45 minutes
Course: Main Course
Cuisine: American
Servings: 4 Sandwiches
Calories: 780kcal
Author: Ashley Boyd

Equipment

Ingredients

Garlic Bread

  • 1 French baguette sliced lengthwise and cut into 4 sections
  • ¼ cup salted butter softened
  • 1 tablespoon chopped parsley
  • 2 cloves garlic minced
  • ½ teaspoon garlic powder
  • ¼ teaspoon salt

Chicken

  • 4 thin-sliced chicken breasts pounded to ¼-inch thick
  • ½ teaspoon garlic powder
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • ½ teaspoon paprika
  • 2 eggs
  • Splash of milk
  • 1 tablespoon hot sauce or less for less heat
  • 1½ cups panko
  • 1 cup flour
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon pepper
  • 1 teaspoon paprika
  • 1 - 2 teaspoons cayenne or chipotle powder
  • Oil for frying

Caesar Dressing

  • ½ cup mayo
  • 2 tablespoon Parmesan
  • 2 tablespoons lemon juice
  • 1 teaspoon mustard
  • 1 teaspoon Worcestershire
  • 1 garlic clove
  • 2 anchovies optional
  • Salt and pepper to taste

Hot Honey

  • ¼ cup honey
  • 1 tablespoon hot sauce
  • 1 teaspoon apple cider vinegar

Assembly

  • 2 cups chopped romaine
  • Freshly grated Parmesan

Instructions

Make the Garlic Bread

  • In a small bowl, mix together softened butter, parsley, minced garlic, garlic powder, and salt.
  • Slice the baguette lengthwise and then cut into 4 sandwich-sized pieces.
  • Spread the garlic butter generously on the cut sides of the bread.
  • Place bread on a baking sheet and toast under the broiler or in a 400°F oven for 5 to 7 minutes until golden and fragrant. Set aside.

Prepare the Chicken

  • Place chicken breasts between two pieces of plastic wrap or parchment paper.
  • Use a rolling pin or mallet to pound them to about ¼-inch thick so they cook evenly.
  • Season both sides with garlic powder, paprika, salt, and pepper.

Set Up Breading Station

  • You’ll need two shallow bowls:
  • Bowl 1: Eggs whisked with milk and hot sauce
  • Bowl 2: Flour, panko, salt, garlic powder, onion powder, paprika, cayenne, and pepper
  • Dip chicken into egg wash, coating both sides.
  • Dredge each chicken piece in flour and panko mixture on both sides, shaking off excess.
  • Let coated chicken rest for 5 minutes so the breading sticks better.

Fry the Chicken

  • Heat 1 inch of oil (I use avocado) in a large skillet over medium-high heat (about 350°F).
  • Fry chicken 3 to 4 minutes per side until golden brown and cooked through (internal temp 165°F).
  • Transfer to a paper towel-lined plate.
  • While hot, grate fresh Parmesan over the chicken so it melts into the crust.

Make the Caesar Dressing

  • In a blender or food processor, add mayo, Parmesan, lemon juice, mustard, Worcestershire, garlic, anchovies, salt, and pepper.
  • Blend until smooth and creamy. Taste and adjust seasoning if needed.

Toss the Caesar Salad

  • Add chopped romaine to a bowl.
  • Drizzle with Caesar dressing and toss gently until coated.

Make the Hot Honey

  • In a small bowl, whisk honey, hot sauce, and apple cider vinegar until smooth.

Assemble the Sandwiches

  • Place crispy chicken on toasted garlic bread.
  • Drizzle with hot honey.
  • Add extra Parmesan.
  • Top with Caesar salad.
  • Close sandwich, press gently, and serve warm.

Notes

  • Pound the chicken thin, so it cooks evenly and stays juicy.
  • Let the breaded chicken rest 5 minutes before frying. It helps the coating stick.
  • Use fresh garlic and real Parmesan for the best flavor.
  • Don't overdress the lettuce. You want crunchy and creamy, not heavy.
  • Store leftover chicken in an airtight container in the refrigerator for up to two days. Reheat in the oven or air fryer to crisp up.
  • Store leftover Caesar dressing in an airtight container in the refrigerator for up to five days.
  • Store leftover chopped romaine in a zip-top bag in the refrigerator for up to two days.
  • Store leftover hot honey in an airtight container in the refrigerator for up to one week. Warm slightly before using for easier pouring. 

Nutrition

Serving: 1sandwich | Calories: 780kcal | Carbohydrates: 65g | Protein: 38g | Fat: 42g | Saturated Fat: 12g | Cholesterol: 165mg | Sodium: 980mg | Fiber: 4g | Sugar: 14g | Calcium: 28mg | Iron: 25mg