Directions

• In a small bowl, mix smoked paprika, garlic powder, onion powder, cayenne pepper, lemon pepper seasoning, Kinder’s Lemon Butter Garlic Seasoning, and dried parsley.
• Rub the chicken breasts with mustard, then coat them evenly with the seasoning mixture.
• Dip each seasoned chicken breast into the seasoned flour, then into the whisked egg mixture, and back into the flour. Repeat for a double coating. Press the flour onto the chicken to ensure a flaky crust.
• Let the coated chicken rest for 5 minutes in a cool area.
• Heat vegetable oil in a deep pan or skillet on high for 3 minutes.
• Fry the chicken in batches (2–3 breasts at a time) for about 7 minutes, or until golden brown and cooked through to an internal temperature of 165°F. For extra crispiness, fry for 10 minutes.
• Slice the croissants in half and bake at 350°F for 3 minutes. Keep an eye on them to avoid overbaking.
• Melt the stick of butter in the microwave and stir in 2 tbsp of honey. Set aside.
• In a bowl, mix the lettuce, parmesan cheese, Caesar dressing, and crushed croutons from the Caesar salad kit.
• Spread the Caesar salad mixture on the bottom half of each croissant.
• Place a fried chicken breast on top of the salad (add sliced pepper jack cheese if desired).
• Add more Caesar salad mix on top of the chicken and drizzle with additional Caesar dressing.
• Brush the top half of each croissant with the honey butter mixture and garnish with dried parsley.