Hot Chicken Croissant

Ingredients

• 5 Ounces Chicken Breast No Bone Or Skin Double Lobe Average 64/5 Ounce Raw Controlled Vacuum Packaged Refrigerated
• 1 Each Croissant Closed Margarine Baked 2 Ounce Hinged Slice Frozen
• 4 Ounces Buttermilk 1% Carton Refrigerated
• 5 Ounces Flour All Purpose Hotel & Restaurant Bleached Enriched
• 1 Tablespoon Salt Coarse Kosher Box
• 1 Teaspoon Onion Powder
• 1/2 Teaspoon Pepper Black Cafe Grind 20 Mesh
• 1 Ounce Cheese Habanero Jack .67 Ounce 24 Slice Refrigerated
• 1 Tablespoon Mayonnaise Heavy Duty Original Recipe
• 1/2 Teaspoon Seasoning Sriracha
• 1 Ounce Lettuce Green Leaf Clean And Trim Cello Fresh

Preparation

1. Soak the chicken breast in the buttermilk for at least 15 minutes
2. Add the salt, pepper and onion powder to the flour.
3. Dredge the chicken into the flour mixture and deep fry at 350 degrees for approximately 10-12 minutes or until an internal temperature of 165 degrees is reached.
4. In a bowl mix together the mayonnaise and sriracha seasoning.
5. Spread liberally on both sides of the croissant.
6. Place the cheese on the chicken immediately after it comes out of the fryer.
7. Place the green leaf lettuce on the bun and place the hot fried chicken on top.

• Servings: 1
• Type: Lunch, Entree
• Categories: The Dish, Recipes
• Tags: Chicken, Dinner, Entrée, Lunch