Description

This Crispy Chicken Croissant Sandwich features perfectly breaded and pan-fried chicken breasts nestled inside buttery, Parmesan-crusted croissants. Topped with a creamy lemon dressing, fresh Romaine lettuce, ripe avocado slices, and an optional drizzle of hot honey, this sandwich offers a delicious combination of crispy textures and bright, tangy flavors making it a satisfying and elevated twist on a classic chicken sandwich.

Ingredients

Units Scale

For the Chicken:

2 boneless skinless chicken breasts, about 1 1/2 lbs
Kosher salt and black pepper, for seasoning
1/2 cup all-purpose flour
1 teaspoon garlic powder
3 large eggs
1 cup panko bread crumbs
1/4 cup freshly grated Parmesan cheese

For the Creamy Lemon Dressing:

1/2 cup plain Greek yogurt
2 tablespoons lemon juice
1 teaspoon Dijon mustard
1 teaspoon honey
1 clove garlic, minced
Kosher salt and pepper, to taste

For the Sandwiches:

4 croissants
2 tablespoons melted butter
3/4 cup Parmesan cheese, divided
4 cups chopped Romaine lettuce
2 avocados, sliced
Hot honey, for drizzling (optional)

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Instructions

Prepare the chicken: Place the chicken breasts on a cutting board and use a sharp knife to butterfly them open by slicing horizontally. Then cut each breast in half to create 4 equal pieces.
Set up breading stations: In three separate shallow bowls, combine flour with garlic powder, salt, and pepper; whisk eggs; and mix panko bread crumbs with Parmesan cheese.
Bread the chicken: Dredge each chicken piece in the flour mixture, shaking off excess, then dip into the beaten eggs. Finally, press into the panko-Parmesan mixture ensuring both sides are thoroughly coated. Repeat for all pieces.
Fry the chicken: Heat oil in a large cast iron skillet over medium-high heat. Add 1-2 chicken pieces and cook for 2 to 3 minutes per side until golden and cooked through. Transfer to a paper towel-lined plate and repeat with remaining chicken, adding oil as needed.
Make the lemon dressing: In a small bowl or jar, whisk together Greek yogurt, lemon juice, Dijon mustard, honey, minced garlic, salt, and pepper until smooth. Set aside.
Prepare the croissants: Preheat the broiler. Slice croissants in half lengthwise and place on a baking sheet. Brush both inside and top exterior of croissants with melted butter, then sprinkle ¼ cup Parmesan on the tops. Broil 1-2 minutes until lightly toasted and cheese melts—watch closely to avoid burning.
Toss the lettuce: In a medium bowl, combine chopped Romaine lettuce, remaining Parmesan cheese, and creamy lemon dressing. Toss gently until well coated.
Assemble the sandwiches: Place the fried chicken pieces on the bottom halves of the croissants. Drizzle with hot honey if desired, then layer with avocado slices and the dressed lettuce mixture. Top with the Parmesan-crusted croissant halves and serve immediately.

Notes

Butterflying the chicken breasts ensures even cooking and a tender texture.
Use panko bread crumbs mixed with Parmesan for an extra crunchy and flavorful crust.
Broiling croissants with Parmesan cheese creates a crisp, cheesy topping that adds texture and taste.
Hot honey adds a subtle spicy sweetness but can be omitted or substituted with regular honey for less heat.
Make sure to watch croissants under the broiler carefully to prevent burning as they toast quickly.
Serve sandwiches immediately for the best texture and flavor.

Nutrition

Serving Size: 1 sandwich
Calories: 675
Sugar: 11g
Sodium: 930mg
Fat: 38g
Saturated Fat: 15g
Unsaturated Fat: 22g
Trans Fat: 0g
Carbohydrates: 64g
Fiber: 10g
Protein: 38g
Cholesterol: 232mg