Crispy Chicken Croissant Sandwich (Printable Version)
Buttery croissants meet crispy chicken, creamy avocado, and a bright lemon dressing for a satisfying sandwich.
# Ingredients:
→ Protein
01 -
Chicken breasts, skinless, boneless, evenly portioned
→ Breading
02 -
Panko breadcrumbs, Japanese style
03 -
All-purpose flour
04 -
Eggs, beaten
→ Croissant
05 -
Fresh bakery croissants
06 -
Unsalted butter, melted
07 -
Freshly grated Parmesan cheese
→ Dressing
08 -
Full-fat Greek yogurt
09 -
Lemon juice, freshly squeezed
→ Toppings
10 -
Romaine lettuce, washed and chopped
11 -
Avocado, sliced
12 -
Hot honey
→ Cooking
13 -
Vegetable oil for frying
# Steps:
01 -
Butterfly chicken breasts and portion evenly. Pat dry thoroughly before breading.
02 -
Set up three stations: flour, beaten eggs, and panko crumbs. Dredge chicken first in flour, then dip in eggs, and finally coat with panko, pressing firmly for adhesion.
03 -
Heat vegetable oil to 175°C and fry breaded chicken until golden brown and cooked through, maintaining temperature for crispiness. Drain on paper towels and let rest 10 minutes before assembling.
04 -
Brush croissants with melted butter and sprinkle generously with grated Parmesan. Place under broiler briefly until crust is golden and crisp, watching carefully to prevent burning.
05 -
Whisk together Greek yogurt and freshly squeezed lemon juice until smooth. Prepare up to 2 days in advance and refrigerate.
06 -
Layer romaine lettuce dressed lightly with yogurt-lemon dressing on croissant base. Add crispy chicken, sliced avocado, and drizzle with hot honey while chicken is still warm. Top with croissant lid and serve immediately.
# Notes:
01 -
Maintain oil temperature at 175°C for optimal chicken crispiness and juiciness.
02 -
Let breaded chicken rest before frying to help coating adhere better.
03 -
Prepare dressing up to two days ahead to enhance flavors.
04 -
Toast croissants just before assembly to preserve flakiness.
05 -
Slice avocado immediately prior to assembling to prevent browning.