Chopped Caesar Fried Chicken Hoagie Recipe
chopped fried chicken caesar salad, grated parm & parmesan peppercorn bacon bits, crispy french bread
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Ingredients
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Chicken & Breading
Caesar Salad (Chopped)
Parmesan Peppercorn Bacon Bits
Bread & Assembly
Method
Chicken & Breading
Prepare chicken
Slice each chicken breast horizontally into 2 thinner cutlets (or pound to 1/2" thickness). Pat dry with paper towels and season both sides lightly with 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper.
Marinate
In a shallow bowl combine 1/2 cup buttermilk and 1 large beaten egg. Add the chicken, turning to coat. Let sit at room temperature for 10–15 minutes (or refrigerate up to 2 hours).
Make breading mix
In a separate shallow dish whisk together 1 cup all-purpose flour, 1/4 cup cornstarch, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp smoked paprika and 1 tsp kosher salt. Stir to combine and break any lumps.
Dredge
Remove chicken from the buttermilk mixture, letting excess drip off. Dredge thoroughly in the flour mixture pressing to adhere. For extra crunch, double-dip: return to buttermilk briefly and dredge again in flour mixture.
Heat oil & fry
Pour about 1 cup vegetable oil into a heavy skillet (or enough to reach ~1/4" depth). Heat over medium-high until oil registers 350°F (175°C) or a pinch of flour sizzles. Fry chicken cutlets 3–4 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Transfer to a wire rack set over a baking sheet to drain and keep warm.
Parmesan Peppercorn Bacon Bits
Cook bacon
While chicken rests, cook 4 slices thick-cut bacon in a skillet over medium heat until crisp, about 6–8 minutes, turning occasionally for even browning. Transfer to paper towels to drain.
Make bacon bits
When slightly cooled, chop bacon into small bite-sized pieces. In a small bowl toss the chopped bacon with 2 tbsp grated Parmesan and 1/2 tsp cracked black pepper so pieces are lightly coated.
Caesar Salad (Chopped)
Chop & dress lettuce
Core and chop romaine into roughly 1/2" strips to yield 4 cups. Place in a bowl and toss with 1/2 cup Caesar dressing, 1/4 cup grated Parmesan, 1 tsp lemon juice and 1/4 tsp freshly ground black pepper until evenly coated. Taste and adjust seasoning; keep chilled until assembly.
Bread & Assembly
Prepare bread
Slice 2 French bread loaves or hoagie rolls lengthwise, leaving a hinge if desired. Spread 1 tbsp softened butter on each cut side and brush with 1 tsp olive oil combined with a pinch (about 1/8 tsp) of salt. Toast in a 400°F (200°C) oven or on a hot skillet until golden, about 3–5 minutes.
Chop fried chicken
Using a chef's knife, roughly chop each fried chicken cutlet into bite-sized pieces (about 1" cubes) to mimic a 'chopped' salad texture. Keep warm.
Assemble hoagie
On the bottom half of each toasted roll place a generous layer (about half the portion) of chopped Caesar salad. Top with an even portion of chopped fried chicken. Sprinkle the Parmesan peppercorn bacon bits evenly over the chicken. Finish with a final light dusting of 1 tbsp grated Parmesan per sandwich and a grind of black pepper to taste.
Serve
Close sandwiches lightly, cut in half if desired, and serve immediately so bread remains crisp and chicken stays hot.