Crispy Chicken Caesar Salad Croissants

Ingredients

• 4 Thin-sliced chicken breasts
• 1 cup All-purpose flour
• Salt (To taste; for seasoning the chicken and flour)
• Black pepper (To taste; for seasoning the chicken and flour)
• Garlic powder (To taste; for seasoning the chicken and flour)
• Onion powder (To taste; for seasoning the chicken and flour)
• Smoked paprika (To taste; for seasoning the chicken and flour)
• Italian seasoning (To taste; for seasoning the chicken and flour)
• Chili powder (To taste; for seasoning the chicken and flour)
• Kinder Bold chicken seasoning blend (To taste; for seasoning the chicken and flour)
• 2 Eggs
• 2.5 tbsp Heavy cream (Source gives 2–3 tbsp (30–45 g); use any amount in that range)
• 1.5 tbsp Pickle juice (Source gives 1–2 tbsp; use any amount in that range)
• 1.5 cup Panko breadcrumbs
• 2.5 tbsp Grated Parmesan (For the coating; source gives 2–3 tbsp)
• Romaine lettuce (Chopped)
• Croutons
• Extra Parmesan (For the Caesar salad and sandwich topping)
• 4 Large croissants
• Oil (For frying)
• 2 tbsp Melted butter (For garlic butter)
• 1 clove Garlic (Minced; for garlic butter)
• Parsley (For garlic butter)
• 1 cup Mayonnaise (For Caesar dressing)
• 0.5 cup Finely grated Parmesan (For Caesar dressing)
• 2.5 cloves Garlic (Minced; for Caesar dressing (source gives 2–3 cloves))
• 2 tbsp Lemon juice (For Caesar dressing)
• 1 tbsp Dijon mustard (For Caesar dressing)
• 1 tsp Worcestershire sauce (For Caesar dressing)
• 0.5 tsp Salt (For Caesar dressing)
• 0.5 tsp Black pepper (For Caesar dressing)
• 0.25 cup Olive oil (For Caesar dressing)
• 3 tbsp Water (For dressing, to thin if needed; source gives 2–4 tbsp)

Steps

1. 1

   Season the chicken generously with the listed seasonings.

2. 2

   In one bowl, combine the flour with any remaining seasoning.

3. 3

   In a second bowl, whisk together the eggs, heavy cream, and pickle juice.

4. 4

   In a third bowl, combine the panko breadcrumbs and the coating Parmesan.

5. 5

   Coat each chicken breast in the flour mixture, then the egg mixture, then the panko mixture, covering each piece evenly.

6. 6

   Let the breaded chicken rest for 5–10 minutes.

7. 7

   Heat oil in a frying pan over medium heat. Fry the chicken for about 4–5 minutes per side, until golden brown and cooked through.

8. 8

   Transfer the fried chicken to a wire rack.

9. 9

   In a bowl, whisk together the mayonnaise, dressing Parmesan, minced garlic, lemon juice, Dijon mustard, Worcestershire sauce, salt, and black pepper.

10. 10

    Slowly whisk in the olive oil. Add water as needed until the dressing is smooth and pourable.

11. 11

    Toss the chopped romaine with some of the Caesar dressing.

12. 12

    Add croutons and extra Parmesan to the dressed romaine.

13. 13

    Slice the croissants in half. Spread a little Caesar dressing on both cut sides.

14. 14

    Add a piece of crispy chicken to each croissant, then top with the Caesar salad mixture and sprinkle with more Parmesan.

15. 15

    Mix the melted butter with the minced garlic and parsley.

16. 16

    Brush the croissant tops with the garlic butter and finish with extra Parmesan.

17. 17

    Serve immediately.

Notes

The source does not specify quantities for the romaine, croutons, parsley, finishing Parmesan, frying oil, or seasonings. Use the listed ranges where provided. Cook the chicken through; no exact internal temperature is provided.

Nutrition per serving

• main
• sandwich
• crispy
• fried
• chicken
• American
• family-friendly