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Yield: 2
Mark Phillips
@chefsoutherntemp
00:15
Prep
00:10
Cook
00:25
Total Time
Ingredients & Directions
Directions
Chicken Sandwich
2
2
egg whites
2 teaspoons
salt
1 teaspoon
black pepper
1 tablespoon
onion powder
1 tablespoon
garlic powder
1 teaspoon
paprika
1/2 teaspoon
cayenne pepper
2 cups
all purpose flour
Oil, for frying
1 cup
caesar dressing
1/4 cup
parmesan cheese, shredded
1
lemon, juiced
1 head
romaine lettuce, chopped
2
croissants
1
tomato, sliced
1
ranch dressing seasoning packet
- Remove chicken pieces from the individual packaging and pat dry.
- Combine the salt, black pepper, onion powder, garlic powder, paprika and cayenne pepper together in a small bowl.
- Season both sides of the chicken with some of the mixture and then mix the rest in a shallow dish with flour.
- In a second shallow dish, whisk the egg whites together.
- Season the 2 pieces of chicken in the seasoned flour, move to the egg whites and coat the pieces completely before placing back in the seasoned flour for a second layer of breading.
- Heat the vegetable oil to 350°F.
- While oil is heating, mix together the dressing with lemon juice and parmesan cheese and toss chopped romaine lettuce in cheesy dressing mixture; set aside for sandwich assembly.
- When oil is at proper temperature, place the 2 pieces of breaded chicken cutlets in the hot oil and fry for about 4 minutes per side, or until the internal temperature reaches 165°F.
- Remove fried chicken pieces from oil and sprinkle both sides of the chicken with the ranch seasoning; cool slightly.
- Cut croissants in half lengthwise and toast, if desired.
- Assemble the sandwiches by placing sliced tomatoes on bottom of toasted croissant, add a piece of the fried chicken, top with dressed romaine lettuce and fresh shaved parmesan cheese.
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Fried Chicken Caesar Salad Croissant Sandwich
Mark Phillips
@chefsoutherntemp
Yield: 2
00:15
Prep
00:10
Cook
00:25 Total Time
Ingredients
Directions
Chicken Sandwich
2
2
egg whites
2 teaspoons
salt
1 teaspoon
black pepper
1 tablespoon
onion powder
1 tablespoon
garlic powder
1 teaspoon
paprika
1/2 teaspoon
cayenne pepper
2 cups
all purpose flour
Oil, for frying
1 cup
caesar dressing
1/4 cup
parmesan cheese, shredded
1
lemon, juiced
1 head
romaine lettuce, chopped
2
croissants
1
tomato, sliced
1
ranch dressing seasoning packet
- Remove chicken pieces from the individual packaging and pat dry.
- Combine the salt, black pepper, onion powder, garlic powder, paprika and cayenne pepper together in a small bowl.
- Season both sides of the chicken with some of the mixture and then mix the rest in a shallow dish with flour.
- In a second shallow dish, whisk the egg whites together.
- Season the 2 pieces of chicken in the seasoned flour, move to the egg whites and coat the pieces completely before placing back in the seasoned flour for a second layer of breading.
- Heat the vegetable oil to 350°F.
- While oil is heating, mix together the dressing with lemon juice and parmesan cheese and toss chopped romaine lettuce in cheesy dressing mixture; set aside for sandwich assembly.
- When oil is at proper temperature, place the 2 pieces of breaded chicken cutlets in the hot oil and fry for about 4 minutes per side, or until the internal temperature reaches 165°F.
- Remove fried chicken pieces from oil and sprinkle both sides of the chicken with the ranch seasoning; cool slightly.
- Cut croissants in half lengthwise and toast, if desired.
- Assemble the sandwiches by placing sliced tomatoes on bottom of toasted croissant, add a piece of the fried chicken, top with dressed romaine lettuce and fresh shaved parmesan cheese.
