Place chicken, celery, onions, bacon, walnuts and cheese in a large bowl. Add mayonnaise and sour cream. Mix well until everything is evenly coated and distributed throughout. Season with salt and pepper to taste. Scoop onto sliced croissants, top with lettuce and croissant top, and serve.

Combine buttermilk, garlic, andhot sauce in a large bowl, and addchicken. Cover and refrigerate forat least six hours or overnight.
Add flour, salt, and pepper to a largefreezer bag. Remove chicken frommarinade one piece at a time andplace in a large plastic bag. Shake inbag until evenly coated and place ona wire rack. Once pieces have beencoated with flour, allow them to sit onthe rack for 30 minutes to firm coating.
Add oil to a deep frying pan, ensuring oil is one to one-and-a-half inches deep (or use a deep fryer). Heat oil over medium-heat until 350°F, using a thermometer to monitor temperature. Add two pieces of chicken and fry for 10 to 15 minutes or until golden brown and internal temperature reaches 165°F. When chicken is done, place on a wire rack to cool (with paper towels beneath to catch any oil). Repeat with remaining chicken.
Serve with potato salad and carrot and celery sticks.

Cut the chicken breasts in half lengthwise. Lightly beat with a mallet until an even thickness.
Whisk together the ingredients for theegg mixture in a bowl. In a second bowl, combine the ingredients for the parmesan mixture. Dip chicken into the egg wash, then dredge chicken in the parmesan mixture.
In a large frying pan, heat olive oil over medium heat. Once hot, add the chicken and cook for four to five minutes per side, or until crispy,golden and cooked through to 165˚F. Reduce the heat if chicken browns too quickly.
Meanwhile, in a separate saucepan, melt butter and garlic, cook until fragrant. Add the chicken broth, lemon juice and pepper. Allow the sauce to cook for about two minutes. Pour the sauce over the cooked chicken, turning to coat. Garnish with lemon slices.