Richard’s Chicken Caesar Salad Sandwich

Marinade the chicken: Marinade the Boneless, Skinless Chicken Thigh (1 lb) in Buttermilk (1 cup), Hot Sauce (1 Tbsp), and Pickle Juice (4 Tbsp). Let sit for at least 30 minutes.

Make the dressing: In a large mixing bowl, whisk together the Eggs (2) yolks, Dijon Mustard (2 tsp), Anchovy Fillets (2), Garlic (1 clove), Kosher Salt (1 tsp), Freshly Ground Black Pepper (as needed), and Hot Sauce (1 tsp).

Continue whisking and slowly drizzle in the Olive Oil (1/2 cup) until the dressing comes together.

Add the Grated Parmesan Cheese (1/3 cup) and finish with Lemon (1) juice.

Cook the chicken: Place Canola Oil (2 cups) in a large pot over medium heat until it reaches 350℉.

In a large mixing bowl, combine the All-Purpose Flour (1 cup), Cayenne Pepper (as needed), Garlic Powder (2 tsp), Onion Powder (2 tsp), Kosher Salt (1 Tbsp), Worcestershire Sauce (1 tsp), and Freshly Ground Black Pepper (2 tsp).

Remove the chicken from the marinade and dredge in the flour mixture to coat completely.

Fry the chicken until cooked through. Place on a wire rack to drain and season with flaky salt. If chicken is not cooked through, place in the oven at 350 degrees to finish cooking.

Toast the bread: In a hot pan, brush Butter (2 Tbsp) on Ciabatta Bread (2 pieces) and place face down in the pan. Toast until golden brown.

Assembly: On the ciabatta bread, place Romaine Lettuce (to taste) leaves and top with Grated Parmesan Cheese (to taste), Red Onion (1/2 cup), and Tomato (1). Place the fried chicken on top and drizzle with caesar dressing.

Finish by adding the top half of the ciabatta.