Crispy Chicken Croissant Sandwich with Lemon Dressing and Avocado Recipe
This Crispy Chicken Croissant Sandwich is a delightful combination of tender, golden-fried chicken breasts layered on buttery, Parmesan-crusted croissants. Enhanced by a creamy lemon dressing and fresh Romaine lettuce, this sandwich also features creamy avocado slices and an optional drizzle of hot honey for a sweet-spicy kick. Perfect for a comforting lunch or brunch, it balances rich flavors and textures for an indulgent yet fresh experience.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 4 sandwiches
- Category: Sandwich
- Method: Frying
- Cuisine: American
Ingredients
For the Chicken
- 2 boneless skinless chicken breasts, about 1 ½ 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)
Instructions
- Prepare the Chicken: Place the chicken breasts on a cutting board and butterfly each by slicing horizontally. Cut each breast into two equal pieces, making four pieces total for uniform cooking.
- Set Up Breading Stations: In three separate shallow dishes, prepare the coating ingredients: one with flour, garlic powder, salt, and pepper; one with beaten eggs; and one with panko mixed with Parmesan cheese.
- Bread the Chicken: Dredge each chicken piece in the flour mixture, shaking off excess, then dip into the eggs, and finally press into the panko-Parmesan mixture until well coated on both sides. Repeat for all pieces.
- Fry the Chicken: Heat oil in a large cast iron skillet over medium-high heat. Cook chicken pieces in batches for 2 to 3 minutes per side until golden and cooked through. Transfer to a paper towel-lined plate to drain excess oil.
- Make the Lemon Dressing: Whisk together Greek yogurt, lemon juice, Dijon mustard, honey, minced garlic, salt, and pepper in a small bowl until smooth. Set aside.
- Broil the Croissants: Preheat the broiler. Slice croissants in half lengthwise, brush the insides and tops with melted butter, and sprinkle with a quarter cup Parmesan cheese. Broil for 1 to 2 minutes until toasted and the cheese melts, watching closely to avoid burning.
- Toss the Lettuce: In a medium bowl, combine chopped Romaine, remaining Parmesan cheese, and the lemon dressing. Toss gently until the lettuce is evenly coated.
- Assemble the Sandwiches: Place the crispy chicken on the bottom croissant halves, trimming if necessary. Drizzle with hot honey if desired, add avocado slices, and top with the dressed lettuce. Close with the Parmesan-crusted croissant halves and serve immediately.
Notes
- Butterflying the chicken ensures even cooking and a tender bite.
- Use freshly grated Parmesan for best flavor and melting quality.
- Hot honey adds a sweet-spicy dimension but can be omitted for a milder taste.
- Monitor the croissants under the broiler closely to prevent burning.
- For extra crispiness, use a cast iron skillet or heavy-bottomed pan for frying.
- Leftover chicken can be refrigerated for up to 2 days and reheated gently to preserve crispiness.
