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Chicken Caesar Croissant with Crispy Fried Chicken and Lemon Caesar Dressing Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 45 reviews
  • Author: Kimberly
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 1 hour
  • Yield: 2 servings
  • Category: Sandwiches
  • Method: Frying
  • Cuisine: American

Description

This Chicken Caesar Croissant recipe combines crispy, spicy fried chicken with creamy Caesar salad and fresh iceberg lettuce, all layered inside a buttery croissant. The chicken is marinated in a flavorful buttermilk and hot sauce mixture, then coated with a seasoned flour batter and fried to golden perfection. Finished with a honey-hot sauce glaze and parmesan parsley butter on the croissant, this sandwich creates an irresistible fusion of textures and bold flavors ideal for a satisfying lunch or 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
  • 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
  • ½ cup parmesan cheese
  • ½ a lemon, juiced
  • Your favorite Caesar dressing
  • Oil for frying (such as vegetable or canola oil)
  • 2 croissants
  • Parmesan parsley butter (optional, for croissants)

Instructions

  1. Marinate the Chicken: In a mixing bowl, combine the buttermilk, egg, and 2 tablespoons of hot sauce. Place the chicken breasts into this wet batter mixture, ensuring they are fully submerged. Cover and refrigerate to marinate for at least 30 minutes to tenderize and infuse flavor.
  2. Prepare Dry Batter and Salad: While the chicken marinates, mix the flour with cajun seasoning, paprika, cayenne, garlic powder, onion powder, salt, and pepper in a shallow dish. Chop the iceberg lettuce finely and toss with parmesan, lemon juice, and your preferred Caesar dressing to create the salad. Set aside.
  3. Heat Oil: Pour enough oil into a deep frying pan or skillet to reach about 1-2 inches deep. Heat the oil over medium-high heat until it reaches approximately 350°F (175°C), suitable for frying.
  4. Bread the Chicken: Remove the chicken breasts from the wet batter, allowing excess to drip off. Dredge each piece thoroughly in the seasoned dry flour mixture, coating evenly. Fry the coated chicken in the hot oil until golden brown and fully cooked through, about 6-8 minutes per side depending on thickness. Use a meat thermometer to check for an internal temperature of 165°F (74°C). Remove and drain on paper towels.
  5. Make Glaze: In a small saucepan, melt the butter over low heat. Stir in honey and ¼ cup of hot sauce, heating gently until the glaze is combined and warm. Dip the fried chicken into the glaze, coating both sides well.
  6. Assemble Croissant: Slice croissants in half and, optionally, spread with parmesan parsley butter and toast lightly in a pan or oven. Spread each croissant base with Caesar dressing. Place the glazed fried chicken on top, then pile on the prepared Caesar salad. Cover with the croissant top and serve immediately.

Notes

  • Marinating the chicken for longer than 30 minutes (up to 2 hours) can enhance tenderness and flavor.
  • Adjust the amount of cayenne and hot sauce according to your heat preference.
  • Use a cooking thermometer to ensure the chicken is cooked safely through but remains juicy.
  • Parmesan parsley butter on the croissant adds extra savory depth but is optional.
  • Leftover glazed chicken can be refrigerated for up to 2 days and reheated in an oven to maintain crispness.

Find it online: https://slsrecipes.com/chicken-caesar-croissant-with-crispy-fried-chicken-and-lemon-caesar-dressing-recipe/