Crispy Chicken Caesar Croissants
Crispy Chicken Caesar Croissants
Ingredients
For the Crispy Chicken
- 4 thin sliced chicken breasts
- 1 cup all-purpose flour, (120g)
- to taste salt
- to taste black pepper
- to taste garlic powder
- to taste onion powder
- to taste smoked paprika
- to taste Italian seasoning
- to taste chili powder
- to taste Kinder Bold Chicken Seasoning Blend
- 2 eggs
- 2 tablespoons heavy cream, to 3 tablespoons (30–45g)
- 1 tablespoon pickle juice, to 2 tablespoons
- 1 1/2 cups panko breadcrumbs, (90g)
- 2 tablespoons grated Parmesan, to 3 tablespoons
- as needed oil, for frying
For the Caesar Dressing
- 1 cup mayo, (240g)
- 1/2 cup finely grated Parmesan, (50g)
- 2 cloves garlic, to 3 cloves, minced
- 2 tablespoons lemon juice, (30g)
- 1 tablespoon dijon mustard, (15g)
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup olive oil, (60g)
- 2 tablespoons water, to 4 tablespoons, to thin if needed
For the Caesar Salad
- as needed romaine lettuce, chopped
- as needed croutons
- as needed Parmesan, extra
For Assembly and Garlic Butter
- 4 large croissants
- 2 tablespoons melted butter, (28g)
- 1 clove garlic, minced
- as needed parsley
- as needed Parmesan, extra
Instructions
- 1
Generously season the 4 thin sliced chicken breasts with salt, black pepper, garlic powder, onion powder, smoked paprika, Italian seasoning, chili powder, and Kinder Bold Chicken Seasoning Blend to taste.
⏱️ 3 min
- 2
Set up your dredging stations: In one bowl, mix the 1 cup (120g) all-purpose flour with any remaining chicken seasonings. In a second bowl, whisk together the 2 eggs, 2–3 tablespoons (30–45g) heavy cream, and 1–2 tablespoons pickle juice. In a third bowl, combine the 1 1/2 cups (90g) panko breadcrumbs and 2–3 tablespoons grated Parmesan.
⏱️ 5 min
- 3
Coat each piece of chicken: first in the seasoned flour, ensuring it's fully covered, then dip it into the egg mixture, letting any excess drip off, and finally coat it thoroughly in the panko and Parmesan mixture, pressing gently to adhere.
⏱️ 7 min
- 4
Let the breaded chicken rest for 5–10 minutes. This helps the coating adhere better during frying.
⏱️ 10 min
- 5
Heat oil for frying in a large skillet over medium heat. Once hot, carefully place the breaded chicken breasts in the skillet. Fry until golden brown and cooked through, about 4–5 minutes per side. Ensure the internal temperature reaches 165°F (74°C).
⏱️ 10 min
- 6
Transfer the cooked crispy chicken to a wire rack set over a baking sheet to drain any excess oil.
⏱️ 1 min
- 7
Prepare the Caesar dressing: In a medium bowl, whisk together the 1 cup (240g) mayo, 1/2 cup (50g) finely grated Parmesan, 2–3 minced cloves garlic, 2 tablespoons (30g) lemon juice, 1 tablespoon (15g) Dijon mustard, 1 teaspoon Worcestershire sauce, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Slowly whisk in the 1/4 cup (60g) olive oil until emulsified. If needed, add 2–4 tablespoons water, a little at a time, until the dressing is smooth and pourable.
⏱️ 8 min
- 8
In a large bowl, toss the chopped romaine lettuce with some of the prepared Caesar dressing. Add croutons and extra Parmesan cheese to taste.
⏱️ 3 min
- 9
Slice the 4 large croissants in half horizontally.
⏱️ 1 min
- 10
Assemble the croissants: Spread a little Caesar dressing on both cut sides of each croissant. Place a piece of crispy chicken on the bottom half, then top with a generous amount of the Caesar salad mixture, and sprinkle with more Parmesan.
⏱️ 4 min
- 11
Prepare the garlic butter: In a small bowl, mix together the 2 tablespoons (28g) melted butter, 1 minced clove garlic, and a pinch of fresh parsley.
⏱️ 2 min
- 12
Brush the tops of the assembled croissants with the garlic butter and finish with a final sprinkle of extra Parmesan.
⏱️ 1 min
- 13
Serve immediately and enjoy your crispy chicken Caesar croissants!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Chicken Caesar Croissants
For the Crispy Chicken
- 4 thin sliced chicken breasts
- 1 cup all-purpose flour, (120g)
- to taste salt
- to taste black pepper
- to taste garlic powder
- to taste onion powder
- to taste smoked paprika
- to taste Italian seasoning
- to taste chili powder
- to taste Kinder Bold Chicken Seasoning Blend
- 2 eggs
- 2 tablespoons heavy cream, to 3 tablespoons (30–45g)
- 1 tablespoon pickle juice, to 2 tablespoons
- 1 1/2 cups panko breadcrumbs, (90g)
- 2 tablespoons grated Parmesan, to 3 tablespoons
- as needed oil, for frying
For the Caesar Dressing
- 1 cup mayo, (240g)
- 1/2 cup finely grated Parmesan, (50g)
- 2 cloves garlic, to 3 cloves, minced
- 2 tablespoons lemon juice, (30g)
- 1 tablespoon dijon mustard, (15g)
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup olive oil, (60g)
- 2 tablespoons water, to 4 tablespoons, to thin if needed
For the Caesar Salad
- as needed romaine lettuce, chopped
- as needed croutons
- as needed Parmesan, extra
For Assembly and Garlic Butter
- 4 large croissants
- 2 tablespoons melted butter, (28g)
- 1 clove garlic, minced
- as needed parsley
- as needed Parmesan, extra
Instructions
- 1
Generously season the 4 thin sliced chicken breasts with salt, black pepper, garlic powder, onion powder, smoked paprika, Italian seasoning, chili powder, and Kinder Bold Chicken Seasoning Blend to taste.
⏱️ 3 min - 2
Set up your dredging stations: In one bowl, mix the 1 cup (120g) all-purpose flour with any remaining chicken seasonings. In a second bowl, whisk together the 2 eggs, 2–3 tablespoons (30–45g) heavy cream, and 1–2 tablespoons pickle juice. In a third bowl, combine the 1 1/2 cups (90g) panko breadcrumbs and 2–3 tablespoons grated Parmesan.
⏱️ 5 min - 3
Coat each piece of chicken: first in the seasoned flour, ensuring it's fully covered, then dip it into the egg mixture, letting any excess drip off, and finally coat it thoroughly in the panko and Parmesan mixture, pressing gently to adhere.
⏱️ 7 min - 4
Let the breaded chicken rest for 5–10 minutes. This helps the coating adhere better during frying.
⏱️ 10 min - 5
Heat oil for frying in a large skillet over medium heat. Once hot, carefully place the breaded chicken breasts in the skillet. Fry until golden brown and cooked through, about 4–5 minutes per side. Ensure the internal temperature reaches 165°F (74°C).
⏱️ 10 min - 6
Transfer the cooked crispy chicken to a wire rack set over a baking sheet to drain any excess oil.
⏱️ 1 min - 7
Prepare the Caesar dressing: In a medium bowl, whisk together the 1 cup (240g) mayo, 1/2 cup (50g) finely grated Parmesan, 2–3 minced cloves garlic, 2 tablespoons (30g) lemon juice, 1 tablespoon (15g) Dijon mustard, 1 teaspoon Worcestershire sauce, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Slowly whisk in the 1/4 cup (60g) olive oil until emulsified. If needed, add 2–4 tablespoons water, a little at a time, until the dressing is smooth and pourable.
⏱️ 8 min - 8
In a large bowl, toss the chopped romaine lettuce with some of the prepared Caesar dressing. Add croutons and extra Parmesan cheese to taste.
⏱️ 3 min - 9
Slice the 4 large croissants in half horizontally.
⏱️ 1 min - 10
Assemble the croissants: Spread a little Caesar dressing on both cut sides of each croissant. Place a piece of crispy chicken on the bottom half, then top with a generous amount of the Caesar salad mixture, and sprinkle with more Parmesan.
⏱️ 4 min - 11
Prepare the garlic butter: In a small bowl, mix together the 2 tablespoons (28g) melted butter, 1 minced clove garlic, and a pinch of fresh parsley.
⏱️ 2 min - 12
Brush the tops of the assembled croissants with the garlic butter and finish with a final sprinkle of extra Parmesan.
⏱️ 1 min - 13
Serve immediately and enjoy your crispy chicken Caesar croissants!
⏱️ 1 min