Crispy chicken Caesar sandwich

Ingredients

• For the chicken — 1 chicken breast, halved lengthwise and pounded
• For the chicken — Salt to taste
• For the chicken — 1 tbsp garlic powder
• For the chicken — 1 tsp black pepper
• For the chicken — 1 tbsp smoked paprika powder
• For the egg wash — 1 egg
• For the egg wash — 1 cup water
• For the dry batter — 1 1/2 cup all purpose flour
• For the dry batter — Salt to taste
• For the dry batter — 1 tsp black pepper
• For the dry batter — 1 tbsp smoked paprika powder
• For the dry batter — 1 tbsp garlic powder
• For the panko breadcrumbs — 1 cup panko breadcrumbs
• For the panko breadcrumbs — 1 tbsp dried parsley
• For the Caesar salad — 1/2 cup mayonnaise
• For the Caesar salad — 1 tbsp Dijon mustard
• 1 tbsp Worcestershire sauce — 2 cloves garlic, minced
• 1 tbsp Worcestershire sauce — 2 tsp lemon juice
• 1 tbsp Worcestershire sauce — 2 cups lettuce washed and chopped
• 1 tbsp Worcestershire sauce — 2 tbsp extra virgin olive oil
• 1 tbsp Worcestershire sauce — 1/3 cups lettuce freshly grated Parmesan cheese
• 1 tbsp Worcestershire sauce — 1 tsp freshly ground black pepper
• 1 tbsp Worcestershire sauce — Salt to taste
• 1 tbsp Worcestershire sauce — To assemble
• 1 tbsp Worcestershire sauce — 3 mini loaf of bread
• 3 tbsp Caesar dressing — 3 tbsp butter ( for toasting the bread )

Instructions

1. Season the chicken with salt pepper, garlic powder and paprika powder. Let the chicken marinate for 1 hour in refrigerator.
2. Make dry batter: In a wide bowl add all purpose flour, salt pepper, garlic and smoked paprika powder. Mix to combine
3. Make breadcrumbs mixture: In a bowl mix breadcrumbs with parsley
4. Make egg wash:In a bowl crack an egg add water and whisk until smooth and well combined.
5. Coat the chicken in dry batter first then in egg wash then again in dry batter followed by egg wash. Finish by coating in the breadcrumbs. Repeat the same process with other chicken fillets.
6. Fry oil in a pan until it reaches 350 F .
7. Carefully add the chicken to the oil and cook for 4-5 min flipping sides in between or until the chicken reaches an internal temp of 165 F.
8. Make Caesar salad: In a bowl add mayo, Dijon mustard, Worcestershire sauce, salt , pepper, lemon juice, freshly minced garlic , olive oil and Parmesan cheese. Mix until well combined. Reserve 1/2 of the dressing . Add lettuce in rest of dressing and mix well.
9. Toast the buns by applying butter. Once the buns are golden and crispy Add some of the Caesar dressing on one side of the bread . Add breaded chicken. Top it with some Caesar salad. Garnish with freshly grated Parmesan cheese. Close the loaf and serve.