Crispy Chicken Croissant Sandwich
Total Time
35 mins
Prep Time
15 mins
Cook Time
20 mins
Rating
5 out of 5 stars
(2)
Ingredients
4
- 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
- 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
- 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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Preparation
Step 1
Place the chicken breasts on a cutting board. Use a sharp knife to slice the chicken breast halves horizontally, butterflying them open. Cut each breast in half, to create 4 equal size pieces.
Step 2
In a medium shallow bowl or baking dish, combine the flour, garlic powder, ½ teaspoon salt, and ¼ teaspoon black pepper. Set aside.
Step 3
In a separate medium bowl or baking dish, whisk the eggs and set aside.
Step 4
In a third medium shallow bowl or baking dish, combine the panko and Parmesan cheese.
Step 5
Dredge the chicken breasts in the flour mixture, coating both sides, shaking off excess. Next, dip the chicken into the eggs, letting any excess drain off. Add the chicken to the panko mixture and press until both sides are well coated. Repeat until all pieces are breaded.
Step 6
In a large cast iron skillet, heat the oil over medium high heat. Once the oil is hot, carefully place 1 or 2 pieces of chicken into the pan and cook for 2 to 3 minutes on each side, or until chicken is cooked through.
Step 7
Remove the chicken to a paper towel lined plate and repeat the process with the remaining chicken. Add more oil, if necessary.
Step 8
To make the lemon dressing, combine the Greek yogurt, lemon juice, mustard, honey, garlic, salt, and pepper in a small bowl or jar. Whisk until smooth. Set aside.
Step 9
Preheat the broiler. Use a serrated knife to cut the croissants in half lengthwise. Place the croissants on a large baking sheet.
Step 10
Brush the insides and top exterior with melted butter. Sprinkle ¼ cup of the Parmesan cheese evenly on the tops of the croissants.
Step 11
Broil until slightly toasted and Parmesan cheese is melted. This will only take 1 to 2 minutes, so don’t walk away. Remove from the oven.
Step 12
In a medium bowl, combine the lettuce, remaining Parmesan cheese, and dressing. Use tongs to toss until lettuce is well coated.
Step 13
To assemble the sandwiches, place the chicken on the bottom halves of the croissants. You may have to cut the chicken to fit the croissant. It’s ok if some chicken hangs out of the sandwich. Drizzle with hot honey, if using.
Step 14
Top with avocado slices, lettuce mixture, and sandwich with the Parmesan crusted croissant half.
Step 15
Serve immediately.
Step 16
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Chef's notes
Instead of using creamy lemon dressing, you can use Caesar dressing and make it a crispy chicken Caesar salad sandwich.
Add pickled red onions or pickles.
Add fresh tomato slices to the sandwich.
Top the chicken with a slice of provolone cheese.
Add a few slices of bacon. Why not?
If you don’t want to use a croissant, you can use ciabatta bread, sourdough, or a brioche bun.
