Prepare the Chicken:

• In a shallow bowl, combine the flour, garlic salt, paprika, cayenne pepper, salt, and black pepper.

• In another bowl, whisk together the eggs, buttermilk, and hot sauce.

• Dip each chicken thigh into the egg mixture, then dredge in the seasoned flour, ensuring an even coating.

• Heat oil in a deep skillet over medium heat. Fry the chicken thighs until golden brown and cooked through, about 7-8 minutes per side. Remove and drain on paper towels.

Prepare the Caesar Dressing:

• In a small bowl, whisk together the Dijon mustard, olive oil, minced garlic, crushed capers, crushed anchovies, lemon juice, red wine vinegar, Worcestershire sauce, and Tabasco sauce.

• Stir in the grated Parmesan cheese until well combined. Adjust seasoning with salt and pepper to taste.

Assemble the Sandwich:

• Slice the croissants in half horizontally.

• Spread a generous amount of Caesar dressing on the bottom half of each croissant.

• Place a fried chicken thigh on top of the dressing.

• Top with chopped iceberg lettuce and drizzle with additional Caesar dressing.

• Place the top half of the croissant over the filling

• Toast the Croissants:

  • In a skillet, melt the butter over medium heat.

  • Place the assembled sandwiches in the skillet and toast until the croissants are golden brown and crispy, about 2-3 minutes per side.