Begin by making the wet batter and placing the chicken breasts in it. Let marinate for at least 30 minutes.

While waiting, make the dry batter and set aside. Cut the iceberg lettuce into thin strips, pour on Caesar dressing, lemon juice, and parmesan. Mix well and set aside.

Begin heating your oil.

Next, dip the chicken from the wet batter into the dry, back into the wet, and finally into the dry batter one more time. Shake off any excess flour and place in the hot oil. Fry for 12-15 minutes until golden brown and cooked through.

Remove the chicken from the oil and place on a rack to drip dry, seasoning with salt immediately.

Next, make the glaze by heating the butter, honey, and hot sauce. Mix well and dip the chicken in to glaze.

Toast your croissant, and optionally brush it with some parsley parmesan butter.

Assemble the sandwich by spreading on some Caesar dressing, adding the fried chicken and Caesar salad. Enjoy!