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Crispy Chicken Croissant Sandwich Recipe

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3.8 from 8 reviews

This Crispy Chicken Croissant Sandwich combines golden, pan-fried breaded chicken with a tangy lemon yogurt dressing, fresh avocado slices, and Parmesan-crusted toasted croissants. It’s a flavorful and satisfying sandwich perfect for a quick lunch or casual dinner.

Ingredients

Chicken and Breading

  • 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

Lemon Yogurt 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

Sandwich Assembly

  • 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

  1. Prepare the chicken: Place the chicken breasts on a cutting board and butterfly them horizontally. Cut each breast in half, creating 4 equal pieces for even cooking.
  2. Mix the flour coating: In a medium shallow bowl or baking dish, combine the all-purpose flour, garlic powder, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Set aside.
  3. Beat the eggs: In a separate bowl, whisk the eggs until smooth and set aside.
  4. Prepare panko mixture: In a third shallow dish, mix the panko bread crumbs and freshly grated Parmesan cheese.
  5. Bread the chicken: Dredge each chicken piece first in the flour mixture, shaking off excess, then dip into the beaten eggs, and finally coat thoroughly with the panko-Parmesan mixture, pressing gently to adhere.
  6. Cook the chicken: Heat oil in a large cast iron skillet over medium-high heat. Once hot, cook 1-2 chicken pieces at a time for 2 to 3 minutes per side until golden and cooked through. Transfer cooked chicken to a paper towel-lined plate. Add more oil as needed and repeat with remaining pieces.
  7. Make the lemon dressing: Whisk together Greek yogurt, lemon juice, Dijon mustard, honey, minced garlic, and salt and pepper to taste in a small bowl or jar until smooth. Set aside.
  8. Prep the croissants: Preheat the broiler. Slice croissants in half lengthwise with a serrated knife. Arrange on a baking sheet, brush the interior and tops with melted butter, then sprinkle 1/4 cup Parmesan cheese evenly on top of the croissant tops.
  9. Broil croissants: Broil for 1 to 2 minutes, watching closely until the croissants are lightly toasted and Parmesan cheese is melted. Remove from oven immediately.
  10. Toss the lettuce: In a medium bowl, combine chopped Romaine, the remaining Parmesan cheese, and the lemon dressing. Toss with tongs until well coated.
  11. Assemble the sandwiches: Place the breaded chicken onto the bottom halves of the croissants, trimming if needed. Optionally drizzle with hot honey. Add avocado slices and a generous portion of the dressed lettuce. Top with the Parmesan-crusted croissant halves and serve immediately.

Notes

  • Butterflying the chicken breasts ensures even cooking and a tender texture.
  • Watch the broiler carefully when toasting croissants to prevent burning; it only takes 1-2 minutes.
  • Hot honey adds a nice sweet-spicy kick but can be omitted for a milder flavor.
  • Use a cast iron skillet or heavy pan for even frying and best crispiness.
  • The lemon yogurt dressing can be made ahead and refrigerated to deepen the flavors.

Find it online: https://marthatasty.com/crispy-chicken-croissant-sandwich-recipe/