Crispy Chicken Caesar Salad Croissants
Crispy Chicken Caesar Salad Croissants
Ingredients
For the Crispy Chicken
- 4 thin sliced chicken breasts
- 1 cup all-purpose flour, (120g)
- as needed salt, to taste
- as needed black pepper, to taste
- as needed garlic powder, to taste
- as needed onion powder, to taste
- as needed smoked paprika, to taste
- as needed Italian seasoning, to taste
- as needed chili powder, to taste
- as needed Kinder bold chicken seasoning blend, to taste
- 2 eggs
- 2-3 tablespoons heavy cream, (30–45g)
- 1-2 tablespoons pickle juice
- 1 1/2 cups panko breadcrumbs, (90g)
- 2-3 tablespoons grated parmesan
- as needed oil, for frying
For the Caesar Salad
- as needed romaine lettuce, chopped
- as needed croutons
- as needed parmesan, for topping
For the Garlic Butter
- 2 tablespoons melted butter, (28g)
- 1 clove garlic, minced
- as needed parsley
- as needed parmesan, for topping
For the Caesar Dressing
- 1 cup mayo, (240g)
- 1/2 cup finely grated parmesan, (50g)
- 2-3 cloves garlic, 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)
- 2-4 tablespoons water, to thin if needed
- 4 large croissants
Instructions
- 1
Season the chicken breasts generously with salt, black pepper, garlic powder, onion powder, smoked paprika, Italian seasoning, chili powder, and Kinder bold chicken seasoning blend, to your taste.
⏱️ 5 min
- 2
Set up three breading stations. In the first bowl, mix the 1 cup (120g) all-purpose flour with any remaining seasoning from the chicken. In the second bowl, whisk together the 2 eggs, 2–3 tablespoons (30–45g) heavy cream, and 1–2 tablespoons pickle juice. In the third bowl, combine the 1½ cups (90g) panko breadcrumbs and 2–3 tablespoons grated parmesan.
⏱️ 5 min
- 3
Coat each piece of chicken first in the flour mixture, ensuring it's fully covered. Then, dip it into the egg mixture, allowing any excess to drip off. Finally, press it into the panko and parmesan mixture to fully coat.
⏱️ 5 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 pan over medium heat. Once hot, carefully place the breaded chicken into the pan. Fry until golden brown and cooked through, approximately 4–5 minutes per side. Ensure the internal temperature reaches 165°F (74°C).
⏱️ 10 min
- 6
Transfer the fried chicken to a wire rack set over a baking sheet to drain any excess oil, keeping it crispy.
⏱️ 1 min
- 7
While the chicken rests, prepare the Caesar dressing. In a bowl, whisk together the 1 cup (240g) mayo, ½ cup (50g) finely grated parmesan, 2–3 minced garlic cloves, 2 tablespoons (30g) lemon juice, 1 tablespoon (15g) dijon mustard, 1 teaspoon Worcestershire sauce, ½ teaspoon salt, and ½ teaspoon black pepper.
⏱️ 5 min
- 8
Slowly whisk in the ¼ cup (60g) olive oil into the dressing until emulsified. Add 2–4 tablespoons of water if needed, until the dressing is smooth and pourable to your desired consistency.
⏱️ 2 min
- 9
In a separate large bowl, toss the chopped romaine lettuce with some of the prepared Caesar dressing. Add croutons and extra parmesan cheese.
⏱️ 3 min
- 10
Slice the 4 large croissants in half horizontally. Spread a little Caesar dressing on both cut sides of each croissant.
⏱️ 2 min
- 11
Place one piece of crispy chicken inside each croissant. Top with a generous portion of the Caesar salad mixture and sprinkle with more parmesan.
⏱️ 2 min
- 12
In a small bowl, mix together the 2 tablespoons (28g) melted butter, 1 minced garlic clove, and fresh parsley for the garlic butter.
⏱️ 1 min
- 13
Brush the tops of the assembled croissants with the garlic butter and finish with an extra sprinkle of parmesan.
⏱️ 1 min
- 14
Serve immediately and enjoy your crispy chicken Caesar salad croissants!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Chicken Caesar Salad Croissants
For the Crispy Chicken
- 4 thin sliced chicken breasts
- 1 cup all-purpose flour, (120g)
- as needed salt, to taste
- as needed black pepper, to taste
- as needed garlic powder, to taste
- as needed onion powder, to taste
- as needed smoked paprika, to taste
- as needed Italian seasoning, to taste
- as needed chili powder, to taste
- as needed Kinder bold chicken seasoning blend, to taste
- 2 eggs
- 2-3 tablespoons heavy cream, (30–45g)
- 1-2 tablespoons pickle juice
- 1 1/2 cups panko breadcrumbs, (90g)
- 2-3 tablespoons grated parmesan
- as needed oil, for frying
For the Caesar Salad
- as needed romaine lettuce, chopped
- as needed croutons
- as needed parmesan, for topping
For the Garlic Butter
- 2 tablespoons melted butter, (28g)
- 1 clove garlic, minced
- as needed parsley
- as needed parmesan, for topping
For the Caesar Dressing
- 1 cup mayo, (240g)
- 1/2 cup finely grated parmesan, (50g)
- 2-3 cloves garlic, 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)
- 2-4 tablespoons water, to thin if needed
- 4 large croissants
Instructions
- 1
Season the chicken breasts generously with salt, black pepper, garlic powder, onion powder, smoked paprika, Italian seasoning, chili powder, and Kinder bold chicken seasoning blend, to your taste.
⏱️ 5 min - 2
Set up three breading stations. In the first bowl, mix the 1 cup (120g) all-purpose flour with any remaining seasoning from the chicken. In the second bowl, whisk together the 2 eggs, 2–3 tablespoons (30–45g) heavy cream, and 1–2 tablespoons pickle juice. In the third bowl, combine the 1½ cups (90g) panko breadcrumbs and 2–3 tablespoons grated parmesan.
⏱️ 5 min - 3
Coat each piece of chicken first in the flour mixture, ensuring it's fully covered. Then, dip it into the egg mixture, allowing any excess to drip off. Finally, press it into the panko and parmesan mixture to fully coat.
⏱️ 5 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 pan over medium heat. Once hot, carefully place the breaded chicken into the pan. Fry until golden brown and cooked through, approximately 4–5 minutes per side. Ensure the internal temperature reaches 165°F (74°C).
⏱️ 10 min - 6
Transfer the fried chicken to a wire rack set over a baking sheet to drain any excess oil, keeping it crispy.
⏱️ 1 min - 7
While the chicken rests, prepare the Caesar dressing. In a bowl, whisk together the 1 cup (240g) mayo, ½ cup (50g) finely grated parmesan, 2–3 minced garlic cloves, 2 tablespoons (30g) lemon juice, 1 tablespoon (15g) dijon mustard, 1 teaspoon Worcestershire sauce, ½ teaspoon salt, and ½ teaspoon black pepper.
⏱️ 5 min - 8
Slowly whisk in the ¼ cup (60g) olive oil into the dressing until emulsified. Add 2–4 tablespoons of water if needed, until the dressing is smooth and pourable to your desired consistency.
⏱️ 2 min - 9
In a separate large bowl, toss the chopped romaine lettuce with some of the prepared Caesar dressing. Add croutons and extra parmesan cheese.
⏱️ 3 min - 10
Slice the 4 large croissants in half horizontally. Spread a little Caesar dressing on both cut sides of each croissant.
⏱️ 2 min - 11
Place one piece of crispy chicken inside each croissant. Top with a generous portion of the Caesar salad mixture and sprinkle with more parmesan.
⏱️ 2 min - 12
In a small bowl, mix together the 2 tablespoons (28g) melted butter, 1 minced garlic clove, and fresh parsley for the garlic butter.
⏱️ 1 min - 13
Brush the tops of the assembled croissants with the garlic butter and finish with an extra sprinkle of parmesan.
⏱️ 1 min - 14
Serve immediately and enjoy your crispy chicken Caesar salad croissants!
⏱️ 1 min