Description
This Chicken Caesar Croissant recipe offers a crispy, spicy fried chicken breast marinated in buttermilk and hot sauce, coated with a flavorful dry batter of Cajun spices, and fried to golden perfection. It’s glazed with a honey-hot sauce mixture and served on toasted croissants layered with fresh Caesar salad, parmesan, and a zesty lemon dressing for a deliciously indulgent sandwich perfect for lunch or a casual dinner.
Ingredients
Chicken and Marinade
- 2 chicken breasts
- 1 cup buttermilk
- 1 egg
- 2 tbsp hot sauce
Dry Batter
- 1 ½ cups flour
- 1 tsp Cajun seasoning
- 1 tsp paprika
- 1 tsp cayenne pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt & pepper
Glaze
- ¼ cup butter
- 2 tbsp honey
- ¼ cup hot sauce
Salad and Assembly
- ½ head iceberg lettuce, chopped
- ½ cup parmesan cheese, grated
- ½ lemon, juiced
- Your favorite Caesar dressing
- 2 croissants
- Parmesan parsley butter (optional, for croissants)
Other
- Oil for frying
Instructions
- Marinate the Chicken: In a bowl, whisk together buttermilk, egg, and 2 tbsp hot sauce. Add chicken breasts to this wet batter and marinate for at least 30 minutes to tenderize and infuse flavor.
- Prepare Dry Batter and Salad: In a separate bowl, combine flour, Cajun seasoning, paprika, cayenne, garlic powder, onion powder, salt, and pepper. Meanwhile, chop the iceberg lettuce and toss it with parmesan cheese, Caesar dressing, and freshly squeezed lemon juice to make the salad.
- Heat Oil: Pour oil into a deep skillet or frying pan and heat it over medium-high heat until it reaches about 350°F (175°C) or hot enough for frying.
- Bread the Chicken: Remove chicken breasts from marinade, coat them thoroughly in the dry batter mixture. Carefully place coated chicken into the hot oil and fry for about 6-8 minutes per side, or until golden brown and cooked through (internal temperature of 165°F/74°C).
- Make Glaze: In a small saucepan, melt butter and stir in honey and ¼ cup hot sauce. Heat gently to combine. Dip the fried chicken into this glaze, coating it evenly for a sweet and spicy finish.
- Assemble Croissant: Lightly toast the croissants, optionally spreading Parmesan parsley butter on them. Layer the croissant bottom with Caesar dressing, top with glazed fried chicken, then add the prepared Caesar salad. Close the sandwich with the croissant top and serve immediately.
Notes
- Marinate the chicken overnight for maximum flavor and tenderness.
- Adjust the amount of cayenne and hot sauce to control the spice level.
- Use a thermometer to ensure oil is at the correct frying temperature for best crispiness.
- Parmesan parsley butter adds extra flavor but is optional.
- This sandwich is best eaten fresh to maintain crispness of the fried chicken and croissant.
