Ingredients
- 2 pieces boneless skinless chicken breasts (about 6-8 oz each)
- 1 cup all-purpose flour for coating
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- 0.5 tsp paprika (optional)
- 0.5 tsp salt to taste
- 0.5 tsp black pepper (freshly ground preferred)
- 2 eggs (whisked)
- 0.25 cup milk
- 0.25 inch vegetable oil (for frying)
- 2 brioche buns or ciabatta rolls (toasted)
- 0.5 cup romaine lettuce (chopped)
- 2-3 slices tomatoes (fresh)
- 0.25 cup parmesan cheese (shredded)
- 0.33 cup Caesar dressing (store bought or homemade)
- 2 tbsp garlic mayo (optional)
- handful croutons (optional)
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Instructions
- Pound chicken evenly and pat dry to ensure uniform thickness.
- Mix flour, garlic powder, Italian seasoning, paprika, salt, and pepper in a shallow dish.
- Whisk eggs and milk in another bowl to make the egg wash.
- Dip the chicken into the egg mixture first, coating fully.
- Dredge the chicken in the seasoned flour pressing to adhere.
- Heat oil in a skillet over medium-high heat. Fry chicken for 6-7 minutes per side until golden brown.
- While chicken cooks, lightly toast the buns.
- Assemble with garlic mayo, Caesar dressing, romaine, crispy chicken, tomatoes, and parmesan.
- Serve warm and enjoy immediately.
Notes
- Make the dressing from scratch or use store-bought. Don't overcrowd the pan while frying for best results.