Crispy Chicken Caesar Burger

Mix the milk and condensed milk together with the soy sauce in a bowl. Season the chicken breast with salt, pepper, paprika, garlic, and roasted chicken seasoning, then submerge in the marinade. Cover and refrigerate for at least 1 hour, or overnight for best results.

Whisk together the mayonnaise, mustard, lemon juice, Worcestershire sauce, salt, pepper, and garlic powder until smooth. Stir in the freshly grated parmesan. Taste and adjust seasoning. Add a drizzle of olive oil if desired. Refrigerate until needed.

In a wide bowl, combine the flour and cornstarch with the same seasoning used for the chicken. Mix well.

Remove the chicken from the marinade and press it firmly into the flour dredge, ensuring full coverage. Dip briefly back into the remaining marinade, then press firmly into the flour dredge a second time. Press well on all sides to build a thick, even crust.

Heat enough neutral oil in a deep pan to submerge the chicken — aim for at least 6 cm depth. Heat to 175°C to 180°C. Carefully lower the chicken into the hot oil and fry until deeply golden brown on both sides and cooked through, approximately 5 to 7 minutes depending on thickness. Remove and drain on paper towel.

Toss the chopped romaine in the Caesar dressing just before assembling. Shave extra parmesan over the top.

Slice the burger buns and toast the cut sides in a dry pan or under the broiler for 1 to 2 minutes until lightly golden.

Spread a generous layer of Caesar dressing on the bottom bun. Place the crispy chicken on top, followed by a generous handful of dressed Caesar salad. Finish with extra shaved parmesan and close with the top bun. Serve immediately.