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Crispy Chicken Caesar Salad on a Croissant

A viral sensation sandwich featuring a crispy, golden-brown fried chicken breast and fresh romaine lettuce tossed in creamy Caesar dressing, all sandwiched inside a large, flaky, garlic-butter glazed croissant.
Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 2 sandwiches
Course: Dinner, Lunch, Main Course
Cuisine: American, Fusion
Calories: 950
Ingredients Equipment Method Notes

Ingredients
  

Chicken & Marinade
  • 2 boneless skinless chicken breasts pounded to 1/2-inch thickness
  • 1 cup buttermilk
Dredge
  • 1 cup all-purpose flour
  • 0.25 cup cornstarch
  • 1 tbsp garlic powder
  • 1 tbsp smoked paprika
  • 1 tsp salt
  • 1 tsp black pepper
  • Cooking oil for frying
Caesar Salad
  • 1 head romaine lettuce washed and chopped
  • 0.5 cup creamy Caesar dressing
  • 0.33 cup shaved parmesan cheese
Croissants & Glaze
  • 2 large bakery croissants sliced in half
  • 2 tbsp unsalted butter melted
  • 1 clove garlic minced
  • 1 tsp fresh parsley chopped

Equipment

  • Heavy-bottomed skillet or Dutch oven
  • Mixing bowls
  • Wire rack
  • Meat mallet (optional)

Method
 

  1. Place pounded chicken breasts in a bowl with buttermilk. Let marinate for at least 15 minutes.
  2. In a shallow dish, whisk together flour, cornstarch, garlic powder, smoked paprika, salt, and black pepper.
  3. Heat about 1 inch of cooking oil in a skillet to 350°F (175°C).
  4. Remove chicken from buttermilk and coat thoroughly in the seasoned flour mixture, pressing down to adhere.
  5. Fry the chicken in hot oil for 5-7 minutes per side until deeply golden brown and cooked through (165°F). Drain on a wire rack.
  6. Mix melted butter with minced garlic and chopped parsley. Brush generously over the tops of the sliced croissants.
  7. In a large bowl, toss the chopped romaine lettuce and shaved parmesan with the Caesar dressing until fully coated.
  8. Assemble sandwiches by layering a mound of the dressed salad on the bottom croissant half, topping with the crispy chicken, and placing the glazed top half on the sandwich. Serve immediately.

Notes

Do not let the chicken drain on paper towels, or the bottom crust will become soggy. Always use a wire cooling rack.