Cesar Air Fried Chicken Sandwich
It’s hard not to love a crispy, juicy fried chicken sandwich, but it’s also hard not to love a bold and gutsy Caesar salad, so what happens when you put the two together? You get a Cesar fried chicken sandwich, of course!
This is not going to be your average fried chicken sandwich; this is going to be a fried chicken sandwich that’s full of texture, and flavor, has a creamy dressing with the gutsy flavors of a classic Cesar salad dressing, essentially making it a Cesar aioli, plus tangy pickles because a chicken sandwich has to have pickles, shaved parmesan, and also some herbs for nice note of freshness. I will also be air-frying the chicken to cut back on the oil and calories.
I’m going to go on a limb here and say that this might be the best fried chicken sandwich you’ve ever eaten.
So, how do you make great air-fried chicken or great fried chicken in general? Well, there are a few easy rules you’ll need to keep in mind.
Marinade the chicken in buttermilk, while I’m probably the last chef to jump on the brine bandwagon, marinating does prove significant advantages in terms of flavor and tenderness. The thick richness of the buttermilk will help keep the chicken moist and the acidity will break down protein structures to make the chicken a lot more tender while also adding flavor.
Double-dredge. While double-dipping is often frowned upon, it is absolutely necessary when it comes to fried chicken. Coating the chicken in the flour, dipping it into the buttermilk it soaked in, then back into the flour will create shaggy clumps of flour to create that crackly, crispy crust that all fried chicken has to have.
Also, adding a touch of baking powder to your flour mixture will help create a lighter, crispier texture.
For air frying, you’ll need to keep a close eye on the chicken to prevent it from burning while also making sure the crust gets browned and crisp. Also, try to avoid moving the chicken around more than you have to because that can mess with the development of the crust.
as with cooking any meat, it’s best to check the chicken's temperature to ensure it is cooked through.
With that said, let’s get air frying!
Cesar Air Fried Chicken
Serves 2
For the Chicken:
1 cup of buttermilk
1 shallot, peeled and cut into thick slices
1 clove of garlic, crushed
1 sprig of rosemary
1 long strip of lemon zest
Salt and pepper
2 medium chicken breasts
1 cup of flour
1 tablespoon of baking powder
1/2 tablespoon of dried Italian herbs
1 teaspoons of garlic powder
Vegetable oil spray
For the Cesar Aioli:
1/4 cup of mayonnaise
2 tablespoons of olive oil
2 tablespoons of grated parmesan cheese
juice of 1/4 of a lemon
1/2 tablespoon of minced fresh parsley
1 teaspoon of thinly sliced chives
1 minced clove of garlic
1 teaspoon of anchovy paste (or Worcestershire sauce)
For the Sandwiches:
2 soft hamburger buns
4 thick leaves of Romaine lettuce
Shaved parmesan (see note)
About 10 pickle slices
Step 1: Marinade the Chicken
In a medium bowl, whisk together the buttermilk, shallots, garlic, rosemary, lemon zest, and a large pinch of salt and pepper until combined. Remember, with this marinade, you want to season the chicken and get it tender, so don’t skimp on the salt.
Place the chicken breasts into a large resealable plastic bag. Pour in the buttermilk mixture, seal the bag closed, making sure to squeeze out as much air as possible, then shake the bag to get the buttermilk into all of the nooks and crannies in the chicken. Place the chicken into the fridge and let it marinate for at least 8 hours; overnight would be even better.
Step 2: Cook the Chicken
Preheat your air fryer to 350 degrees.
Dump the flour into a large plastic container with a tight-fitting lid, then add the baking powder, Italian herbs, garlic powder, and another big pinch of salt and pepper. Whisk to combine.
Remove the chicken from the buttermilk marinade, wiping away any pieces of shallot, garlic, or rosemary leaves that might be on there, then put it straight into the flour mixture. Clamp on the lid for the container, then shake until the chicken is fully coated. Dust off the excess flour, then roll the chicken back in the buttermilk mixture to coat and then back into the flour mixture, this will create a thick coating to help get the chicken incredibly crispy.
Once the air fryer is hot, spray the chicken on one side with cooking spray, place it sprayed-side down in the air fryer basket/tray, and spray the other side. Air fry for 20-25 minutes, flipping the chicken occasionally, or until the chicken is cooked through (reaches 165 degrees F) and the outside is golden and crispy.
Allow the chicken to rest for about 5 minutes after it’s cooked.
Step 3: Make the Cesar Aioli
While the chicken cooks, whisk together all the ingredients for the dressing in a small bowl until combined. You can also do this soon after putting the chicken into the marinade so the flavor can develop even more.
Step 4: Assemble the sandwich
Lightly toast the buns in either a hot, dry pan or pop them into the air fryer when the chicken is almost done.
Spread some of the dressing onto both sides of each bun, then on the bottom bun, lay on a few pieces of lettuce, followed by some shaved parmesan, a piece of chicken, and some pickles, and finish with the top bun. Remember, the rule of the sandwich is that each bite needs to be the same, so make sure you get an even layer with each component.
I feel like Chick-Fil-A will be calling me sometime soon, because this fried chicken sandwich is out of this world.
The chicken is incredibly juicy with that signature crackly crust, that Caesar aioli has all of the bold flavors you expect from the classic salad with a slight herbal note from the parsley and chives, and then that crisp lettuce and tangy pickles come in to give it freshness and extra crunch. Oh, and I can’t forget about the salty shaved parmesan on top.
Note: shaving parmesan is very easy; just run down a block of parmesan with a vegetable peeler to create long, thin slices. It’s a great thing to do for sandwiches, salads, soups, and pasta dishes.
