Chicken Caesar Croissant

The chicken caesar croissant is a viral sandwich I’ve been wanting to try for a while. It features crispy fried chicken glazed in hot honey butter, paired with caesar salad on a toasted croissant.

Info and tips for chicken caesar croissant

To get a really crispy fried chicken we are going to marinate the chicken for at least 30 minutes in the wet batter. Then you’ll want to double dip the chicken into the dry batter, wet again, and dry one more time. This will give you extra crispy and juicy fried chicken.

When frying it’s important to have the oil at the right temperature. Anything around 350F is the sweet spot. If you don’t have an oil thermometer you can insert a wooden chopstick. If you see steady bubbling around the wood, your oil is hot enough! Fry the chicken for about 12-15 minutes until golden brown and cooked through. Make sure to let it rest and drip dry on a wire rack before cutting into it.

Equipment

I used my Our Place Pan for this recipe.

Ingredients for chicken caesar croissant

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 a lemon juiced
• your fav caesar dressing (as much as you’d like)

Others

• oil for frying (enough to cover)
• 2 croissants 
• parmesan parsley butter (optional for the croissants)

Instructions

1. Begin by making the wet batter and placing the chicken breasts in it. Let marinate for at least 30 minutes.
2. While waiting, make the dry batter and set aside. Cut the iceberg lettuce into thin strips, pour on your fav caesar dressing, lemon juice, and parmesan. Mix well and set aside.
3. Begin heating your oil (see info and tips section).
4. Next dip the chicken from the wet batter into the dry, back into the wet, and finally into the dry batter one more time. Shake off any excess flour and place in the hot oil. Fry for 12-15 minutes until golden brown and cooked through.
5. Remove the chicken from the oil and place on a rack to drip dry, season with salt immediately.
6. Next make the glaze by heating the butter, honey, hot sauce. Mix well and dip the chicken in to glaze.
7. Toast your croissant, and optionally brush it with some parsley parmesan butter.
8. Assemble the sandwich by spreading on some caesar dressing, adding the fried chicken and caesar salad. Enjoy!

See below for a video tutorial!

If you liked this one be sure to check out these:

• Grilled Reuben Sandwich
• Hot Honey Garlic Chicken Cutlets
• Honey Buffalo Chicken Bites

Print Recipe

Chicken Caesar Croissant

(No Ratings Yet)

Loading...

Sandwiches and melts

By Kenna's Cooks – Serves: 2

Prep Time: 40 minutes – Cooking Time: 20 minutes – Total Time: 1 hour

Chicken caesar croissant features crispy fried chicken glazed in hot honey butter, paired with caesar salad on a toasted croissant.

Ingredients

• -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 a lemon juiced
• your fav caesar dressing (as much as you’d like)
• -Others-
• oil for frying (enough to cover)
• 2 croissants 
• parmesan parsley butter (optional for the croissants)

Instructions

1

Begin by making the wet batter and placing the chicken breasts in it. Let marinate for at least 30 minutes.

2

While waiting, make the dry batter and set aside. Cut the iceberg lettuce into thin strips, pour on your fav caesar dressing, lemon juice, and parmesan. Mix well and set aside.

3

Begin heating your oil (see info and tips section).

4

Next dip the chicken from the wet batter into the dry, back into the wet, and finally into the dry batter one more time. Shake off any excess flour and place in the hot oil. Fry for 12-15 minutes until golden brown and cooked through.

5

Remove the chicken from the oil and place on a rack to drip dry, season with salt immediately.

6

Next make the glaze by heating the butter, honey, hot sauce. Mix well and dip the chicken in to glaze.

7

Toast your croissant, and optionally brush it with some parsley parmesan butter.

8

Assemble the sandwich by spreading on some caesar dressing, adding the fried chicken and caesar salad. Enjoy!