Name: Chicken Caesar Croissant Sandwich Recipe
Prep time: 40 min
Cook time: 15 min
Total time: 55 min
Cuisine: American
Ingredients: 2 chicken breasts; 1 cup buttermilk; 1 egg; 2 tbsp hot sauce; 1 tsp cajun seasoning; 1 ½ cups flour; 1 tsp paprika; 1 tsp cayenne; 1 tsp garlic powder; 1 tsp onion powder; 1 tsp salt & pepper; ¼ cup butter; 2 tbsp honey; ¼ cup hot sauce; ½ head iceberg lettuce; ½ cup parmesan; ½ lemon, juiced; Your favorite Caesar dressing (as much as desired); Oil for frying (enough to cover the chicken); 2 croissants; Parmesan parsley butter (optional, for croissants)

Ingredients

2 chicken breasts

1 cup buttermilk

1 egg

2 tbsp hot sauce

1 tsp cajun seasoning

1 ½ cups flour

1 tsp paprika

1 tsp cayenne

1 tsp garlic powder

1 tsp onion powder

1 tsp salt & pepper

¼ cup butter

2 tbsp honey

¼ cup hot sauce

½ head iceberg lettuce

½ cup parmesan

½ lemon, juiced

Your favorite Caesar dressing (to taste)

Oil for frying (enough to cover chicken)

2 croissants

Parmesan parsley butter (optional, for croissants)

Instructions

Step 1: Make the wet batter by whisking together buttermilk, egg, hot sauce, and cajun seasoning. Place the chicken breasts into the wet batter and let them marinate for at least 30 minutes.

Step 2: While the chicken marinates, prepare the dry batter by mixing flour, paprika, cayenne, garlic powder, onion powder, salt, and pepper. Set aside.

Step 3: Cut the iceberg lettuce into thin strips. Toss the lettuce with Caesar dressing, lemon juice, and parmesan cheese. Set aside to let the flavors meld.

Step 4: Heat oil in a deep pan to about 350°F (175°C) for frying, ensuring there is enough oil to cover the chicken pieces completely.

Step 5: Remove the chicken from the wet batter, then dip into the dry batter, back into the wet batter, and finally coat again in the dry batter. Shake off excess flour carefully.

Step 6: Fry the coated chicken breasts in the hot oil for 12-15 minutes until golden brown and fully cooked through. Use a rack to drain excess oil and season immediately with salt.

Step 7: Prepare the glaze by heating butter, honey, and hot sauce together until combined. Dip the fried chicken into the glaze to coat evenly.

Step 8: Toast the croissants lightly. If using, brush them with parmesan parsley butter while warm.

Step 9: Assemble the sandwich by spreading Caesar dressing on the croissants, adding the glazed fried chicken, and topping with the dressed Caesar salad. Serve immediately and enjoy!

Tips & Variations

For extra spice, add more hot sauce to the wet batter or glaze according to your taste.

Use leftover rotisserie chicken if short on time, but skip the frying step and just glaze before assembling.

Try adding crispy bacon or sliced avocado for added texture and flavor.

Olive oil can be used instead of butter in the glaze for a lighter version.

If you don’t have buttermilk, mix 1 cup milk with 1 tbsp lemon juice and let sit for 5 minutes to make a substitute.

Storage

Store leftover fried chicken separately in an airtight container in the refrigerator for up to 3 days. Keep croissants and salad components separate to maintain freshness. Reheat chicken in the oven at 350°F (175°C) for about 10 minutes to retain crispiness. Assemble sandwiches fresh before serving.

FAQs

Can I make this recipe gluten-free?

Yes, substitute the all-purpose flour in the dry batter with a gluten-free flour blend. Ensure the breadcrumbs or other coating ingredients are also gluten-free.

What’s the best oil for frying the chicken?

Use neutral oils with a high smoke point like vegetable oil, canola oil, or peanut oil for frying. They ensure a crispy texture without imparting extra flavors.