Print

Crispy Chicken Caesar Burger with Parmesan Crunch

Crispy Chicken Caesar Burger - featured image
Print Recipe

A crispy chicken burger that combines the best parts of a Caesar salad—tangy dressing, salty Parmesan, and crunchy croutons—into a juicy, satisfying burger. Ready in under 30 minutes, it’s perfect for weeknights or game day.

Ingredients

Scale
  • 2 boneless, skinless chicken breasts (about 6–8 oz each)
  • ½ cup panko breadcrumbs
  • ¼ cup finely grated Parmesan cheese
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¼ teaspoon black pepper
  • ¼ teaspoon salt
  • 1 large egg
  • 2 tablespoons olive oil or avocado oil
  • 2 cups shredded romaine lettuce
  • ¼ cup shaved Parmesan cheese
  • 3 tablespoons Caesar dressing
  • 1 teaspoon lemon juice
  • Pinch of black pepper
  • 4 brioche burger buns
  • Butter or mayo (for toasting buns)

Instructions

  1. Prep the chicken: Place each chicken breast between two sheets of plastic wrap or parchment paper. Using a meat mallet or rolling pin, pound them to an even thickness—about ½ inch thick. Season both sides with a pinch of salt and pepper.
  2. Set up the breading station: In a shallow bowl, whisk the egg until smooth. In another shallow bowl, combine the panko, finely grated Parmesan, garlic powder, onion powder, ¼ teaspoon salt, and ¼ teaspoon black pepper. Mix with your fingers until the Parmesan is evenly distributed.
  3. Coat the chicken: Dip each pounded chicken breast into the egg wash, letting any excess drip off. Then press it firmly into the panko-Parmesan mixture, coating both sides evenly. Place the breaded chicken on a plate and let it rest for 5 minutes.
  4. Heat the oil: In a large cast iron skillet, heat 2 tablespoons of oil over medium-high heat. The oil should shimmer but not smoke.
  5. Fry the chicken: Carefully place the breaded chicken in the hot skillet. Cook for 4-5 minutes per side, until golden brown and crispy. The internal temperature should reach 165°F. Transfer to a wire rack and tent loosely with foil.
  6. Make the Caesar slaw: While the chicken rests, combine the shredded romaine, shaved Parmesan, Caesar dressing, lemon juice, and a pinch of black pepper in a medium bowl. Toss gently until everything is coated. Set aside.
  7. Toast the buns: Wipe out the skillet (or use a clean one) and reduce heat to medium. Spread a thin layer of butter or mayo on the cut sides of the brioche buns. Place them cut-side down in the skillet for 1-2 minutes, until golden and lightly toasted.
  8. Assemble the burgers: Place the crispy chicken patty on the bottom half of each toasted bun. Top generously with the Caesar slaw. Add the top bun and press down gently. Serve immediately.

Notes

For best results, let the breaded chicken rest for 5 minutes before frying to help the coating adhere. Use a wire rack to drain the chicken instead of paper towels to keep the crust crispy. Toast the buns in the same pan after frying for extra flavor.

Nutrition

Keywords: chicken burger, Caesar salad burger, crispy chicken, Parmesan crust, weeknight dinner, game day food

Find it online: https://nadinetable.com/crispy-chicken-caesar-burger-with-parmesan-crunch-the-best/