Croissant Chicken Caesar
Croissant Chicken Caesar
Ingredients
For the Crispy Chicken
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 4 equal cutlets
- 1 1/2 cups buttermilk
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 4 cups vegetable oil, for deep frying, as needed
For the Caesar Dressing
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 egg yolk
- 1 tablespoon capers, finely chopped
- 1 teaspoon Worcestershire sauce
- 1 clove garlic, minced
- 1 tablespoon lemon juice, freshly squeezed
- 1/4 cup Parmesan cheese, finely grated
- 1/4 teaspoon black pepper
For the Caesar Salad
- 1 large head romaine lettuce, chopped into bite-sized pieces
- 1/4 cup Parmesan cheese, grated, plus more for serving
For the Croissant & Assembly
- 4 large croissants
- 2 tablespoons unsalted butter, melted, as needed
- 1/4 cup Parmesan cheese, grated, for topping croissants
Instructions
- 1
Prepare the Caesar Dressing: In a medium bowl, combine the mayonnaise, Dijon mustard, egg yolk, chopped capers, Worcestershire sauce, minced garlic, lemon juice, 1/4 cup grated Parmesan cheese, and black pepper. Whisk until thoroughly combined and creamy. Set aside.
⏱️ 5 min
- 2
Prepare the Caesar Salad: In a large bowl, combine the chopped romaine lettuce and 1/4 cup grated Parmesan cheese. Add about 1/2 cup of the prepared Caesar dressing (or to your preference) and toss until the lettuce is well coated. Set aside.
⏱️ 5 min
- 3
Prepare the Chicken: Pat the chicken cutlets dry with paper towels. In a shallow dish, pour the buttermilk. In another shallow dish, combine the all-purpose flour, salt, black pepper, paprika, garlic powder, and onion powder. Dredge each chicken cutlet first in the seasoned flour, ensuring it's fully coated, then dip into the buttermilk, letting any excess drip off. Finally, dredge it again in the seasoned flour, pressing gently to ensure a thick, even double coating.
⏱️ 15 min
- 4
Fry the Chicken: Heat the vegetable oil in a large, heavy-bottomed pot or deep fryer to 350°F. Carefully place 1-2 chicken cutlets into the hot oil, ensuring not to overcrowd the pot. Fry for 6-8 minutes per side, or until golden brown, crispy, and the internal temperature reaches 165°F. Remove the chicken from the oil and place on a wire rack set over a baking sheet to drain excess oil. Repeat with remaining chicken.
⏱️ 20 min•🌡️ 350
- 5
Prepare the Croissants: Preheat your oven to 350°F. Slice each large croissant horizontally, but do not cut all the way through. Brush the inside of both halves of each croissant lightly with melted butter. Sprinkle the top halves generously with 1/4 cup grated Parmesan cheese. Place the croissants on a baking sheet and toast in the preheated oven for 3-5 minutes, or until slightly crispy and the Parmesan is golden.
⏱️ 5 min•🌡️ 350
- 6
Assemble the Sandwiches: On the bottom half of each toasted croissant, spread an additional spoonful of Caesar dressing. Place one crispy fried chicken cutlet on top of the dressing. Pile a generous portion of the prepared Caesar salad over the chicken. Sprinkle with extra fresh grated Parmesan cheese, if desired. Place the cheesy, toasted top half of the croissant to complete the sandwich. Serve immediately.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Croissant Chicken Caesar
Ingredients
For the Crispy Chicken
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 4 equal cutlets
- 1 1/2 cups buttermilk
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 4 cups vegetable oil, for deep frying, as needed
For the Caesar Dressing
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 egg yolk
- 1 tablespoon capers, finely chopped
- 1 teaspoon Worcestershire sauce
- 1 clove garlic, minced
- 1 tablespoon lemon juice, freshly squeezed
- 1/4 cup Parmesan cheese, finely grated
- 1/4 teaspoon black pepper
For the Caesar Salad
- 1 large head romaine lettuce, chopped into bite-sized pieces
- 1/4 cup Parmesan cheese, grated, plus more for serving
For the Croissant & Assembly
- 4 large croissants
- 2 tablespoons unsalted butter, melted, as needed
- 1/4 cup Parmesan cheese, grated, for topping croissants
Instructions
- 1
Prepare the Caesar Dressing: In a medium bowl, combine the mayonnaise, Dijon mustard, egg yolk, chopped capers, Worcestershire sauce, minced garlic, lemon juice, 1/4 cup grated Parmesan cheese, and black pepper. Whisk until thoroughly combined and creamy. Set aside.
⏱️ 5 min - 2
Prepare the Caesar Salad: In a large bowl, combine the chopped romaine lettuce and 1/4 cup grated Parmesan cheese. Add about 1/2 cup of the prepared Caesar dressing (or to your preference) and toss until the lettuce is well coated. Set aside.
⏱️ 5 min - 3
Prepare the Chicken: Pat the chicken cutlets dry with paper towels. In a shallow dish, pour the buttermilk. In another shallow dish, combine the all-purpose flour, salt, black pepper, paprika, garlic powder, and onion powder. Dredge each chicken cutlet first in the seasoned flour, ensuring it's fully coated, then dip into the buttermilk, letting any excess drip off. Finally, dredge it again in the seasoned flour, pressing gently to ensure a thick, even double coating.
⏱️ 15 min - 4
Fry the Chicken: Heat the vegetable oil in a large, heavy-bottomed pot or deep fryer to 350°F. Carefully place 1-2 chicken cutlets into the hot oil, ensuring not to overcrowd the pot. Fry for 6-8 minutes per side, or until golden brown, crispy, and the internal temperature reaches 165°F. Remove the chicken from the oil and place on a wire rack set over a baking sheet to drain excess oil. Repeat with remaining chicken.
⏱️ 20 min•🌡️ 350 - 5
Prepare the Croissants: Preheat your oven to 350°F. Slice each large croissant horizontally, but do not cut all the way through. Brush the inside of both halves of each croissant lightly with melted butter. Sprinkle the top halves generously with 1/4 cup grated Parmesan cheese. Place the croissants on a baking sheet and toast in the preheated oven for 3-5 minutes, or until slightly crispy and the Parmesan is golden.
⏱️ 5 min•🌡️ 350 - 6
Assemble the Sandwiches: On the bottom half of each toasted croissant, spread an additional spoonful of Caesar dressing. Place one crispy fried chicken cutlet on top of the dressing. Pile a generous portion of the prepared Caesar salad over the chicken. Sprinkle with extra fresh grated Parmesan cheese, if desired. Place the cheesy, toasted top half of the croissant to complete the sandwich. Serve immediately.
⏱️ 10 min