Chicken Caesar Croissant Sandwich Recipe
A delicious Chicken Caesar Croissant sandwich featuring crispy, spicy fried chicken glazed in a honey hot sauce mix, served on toasted croissants layered with classic Caesar salad made from iceberg lettuce, parmesan, and lemon juice. This sandwich combines rich, bold flavors with a crunchy, tender texture for a satisfying meal perfect for lunch or dinner.
- Prep Time: 40 minutes
- Cook Time: 15 minutes
- Total Time: 55 minutes
- Yield: 2 sandwiches 1x
- Category: Sandwich
- Method: Frying
- Cuisine: American
Ingredients
Scale
Wet Batter
- 2 chicken breasts
- 1 cup buttermilk
- 1 egg
- 2 tbsp hot sauce
- 1 tsp cajun seasoning
Dry Batter
- 1 ½ cups flour
- 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
Caesar Salad
- ½ head iceberg lettuce
- ½ cup parmesan
- ½ lemon, juiced
- Your favorite Caesar dressing (as much as desired)
Others
- Oil for frying (enough to cover the chicken)
- 2 croissants
- Parmesan parsley butter (optional, for croissants)
Instructions
- Marinate Chicken: Create the wet batter by combining buttermilk, egg, hot sauce, and Cajun seasoning. Submerge the chicken breasts fully in this mixture and allow them to marinate for at least 30 minutes to absorb the flavors.
- Prepare Dry Batter and Salad: While the chicken marinates, mix the dry batter ingredients—flour, paprika, cayenne, garlic powder, onion powder, salt, and pepper—in a separate bowl. Also, shred the iceberg lettuce into thin strips and toss with parmesan cheese, lemon juice, and your chosen Caesar dressing. Set aside.
- Heat Oil: Begin heating a sufficient amount of oil in a deep pan or fryer until it reaches the appropriate frying temperature (around 350°F or 175°C).
- Bread the Chicken: Remove chicken from the wet batter and dip it into the dry batter. Dip it back into the wet batter and finally coat it once more in the dry batter to create a thick crust. Shake off any excess coating before frying.
- Fry Chicken: Carefully place the coated chicken breasts into the hot oil. Fry for 12-15 minutes until the crust is golden brown and the chicken is cooked through to an internal temperature of 165°F (74°C). Remove and drain on a rack; season immediately with salt.
- Make Glaze and Coat Chicken: While chicken fries, melt butter in a small saucepan and stir in honey and hot sauce until well combined. Dip the fried chicken into this warm glaze to coat thoroughly.
- Toast Croissants: Lightly toast the croissants. Optionally, brush with parmesan parsley butter for extra flavor.
- Assemble the Sandwich: Spread a layer of Caesar dressing on the toasted croissants, add the glazed fried chicken, and top with the prepared Caesar salad. Serve immediately and enjoy your flavorful Chicken Caesar Croissant!
Notes
- Ensure oil temperature remains consistent to avoid greasy chicken.
- Use a thermometer to confirm chicken is fully cooked for safety.
- Parmesan parsley butter adds a nice herbal, savory touch but is optional.
- Adjust hot sauce quantities in the batter and glaze based on your preferred spice level.
- For a lighter version, consider baking the chicken instead of frying but results may vary.
Keywords: Chicken Caesar Croissant, Fried Chicken Sandwich, Spicy Chicken Sandwich, Caesar Salad Sandwich, Croissant Sandwich
