A delicious crispy chicken sandwich recipe using a croissant, featuring both a wet and dry batter. The wet batter includes egg, milk, and hot sauce, while the dry batter consists of flour, Parmesan cheese, various seasonings, and smoked paprika.
1: Prepare the wet batter by mixing egg, milk, hot sauce, and smoked paprika.
2: Refrigerate the wet batter for 15 minutes to 1 hour.
3: For the dry batter, combine flour, Parmesan cheese, pepper, Lawry's season salt, Cavenders Salt free Greek seasoning, smoked paprika, onion powder, and garlic powder.
4: Dredge chicken in the wet batter, then coat with the dry batter.
5: Fry or bake until crispy and cooked through.
