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
1 1/2 cups panko breadcrumbs (90g)
2-3 tbsp grated parmesan
Caesar Salad
romaine lettuce, chopped
croutons
extra parmesan
To Assemble
4 large croissants
oil for frying
Garlic Butter
2 tbsp melted butter (28g)
1 clove garlic, minced
parsley
extra parmesan
Caesar Dressing
1 cup mayo (240g)
1/2 cup finely grated parmesan (50g)
2-3 cloves garlic, minced
2 tbsp lemon juice (30g)
1 tbsp dijon mustard (15g)
1 tsp worcestershire sauce
1/2 tsp salt
1/2 tsp black pepper
1/4 cup olive oil (60g)
2-4 tbsp water (to thin if needed)
Directions
Season the chicken generously with your spices. In one bowl, mix the flour with any remaining seasoning. In another 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 mayo, 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.
