Crispy chicken caesar salad croissant

Chicken:

4 thin-sliced chicken breasts

1 cup all-purpose flour (120g)

Seasonings (to taste):

Salt, black pepper, garlic powder, onion powder, smoked paprika, Italian seasoning, chili powder, Kinder’s Bold Chicken Seasoning Blend

Wet mixture:

2 eggs

2–3 tbsp heavy cream (30–45g)

1–2 tbsp pickle juice

Coating:

1½ cups panko breadcrumbs (90g)

2–3 tbsp grated parmesan

Caesar salad:

Romaine lettuce, chopped

Croutons

Extra parmesan

Other:

4 large croissants

Oil, for frying

Garlic butter:

2 tbsp melted butter (28g)

1 clove garlic, minced

Parsley

Extra parmesan

Caesar dressing:

1 cup mayonnaise (240g)

½ cup finely grated parmesan (50g)

2–3 cloves garlic, minced

2 tbsp lemon juice (30g)

1 tbsp Dijon mustard (15g)

1 tsp Worcestershire sauce

½ tsp salt

½ tsp black pepper

¼ cup olive oil (60g)

2–4 tbsp water (to thin, if needed)

METHOD

Season the chicken generously with the spices. In one bowl, mix the flour with any remaining seasoning. In a second bowl, whisk together the eggs, heavy cream, and pickle juice. In a third bowl, combine the panko and parmesan.

Coat each piece of chicken in the flour, then the egg mixture, then the panko mixture. Let the breaded chicken rest for 5–10 minutes.

Fry in oil over medium heat until golden brown and cooked through, about 4–5 minutes per side. Transfer to a wire rack.

For the dressing, whisk together the mayonnaise, parmesan, garlic, lemon juice, Dijon, Worcestershire, salt, and pepper. Slowly whisk in the olive oil, then add water until smooth and pourable.

Toss the chopped romaine with some of the Caesar dressing. Add croutons and extra parmesan.

Slice the croissants in half and spread a little Caesar dressing on both sides. Add the crispy chicken, top with the Caesar salad mixture, and sprinkle with more parmesan.

Mix together the melted butter, garlic, and parsley. Brush the tops of the croissants with the garlic butter and finish with extra parmesan.

Recipe credit: @sugarspiceddreams