Gourmet Crispy Chicken Croissant Sandwich (Print version)
Juicy panko-crusted chicken stacked on Parmesan-toasted croissants with lemon dressing, avocado, romaine, and hot honey.
# Ingredients:
For the crispy chicken
01 -
2 boneless skinless chicken breasts, about 1 1/2 lb (680 g), butterflied and cut into 4 pieces
02 -
1 teaspoon kosher salt, divided
03 -
1/2 teaspoon black pepper
04 -
1/2 cup (60 g) all-purpose flour
05 -
1 teaspoon garlic powder
06 -
1/2 teaspoon smoked paprika
07 -
2 large eggs
08 -
1 tablespoon water
09 -
1 1/4 cups (75 g) panko breadcrumbs
10 -
1/2 cup (45 g) finely grated Parmesan cheese
11 -
1/2 cup (120 ml) neutral oil, for shallow frying
For the lemon dressing
12 -
1/2 cup (120 g) plain Greek yogurt
13 -
2 tablespoons fresh lemon juice
14 -
1 teaspoon Dijon mustard
15 -
1 teaspoon honey
16 -
1 small garlic clove, finely grated
17 -
Salt and black pepper, to taste
For assembly
18 -
4 large bakery croissants, split
19 -
2 tablespoons (28 g) unsalted butter, melted
20 -
1/2 cup (45 g) finely grated Parmesan cheese
21 -
4 cups (190 g) chopped romaine lettuce
22 -
2 ripe avocados, sliced
23 -
3 tablespoons hot honey, or to taste
24 -
Lemon wedges, for serving
# Instructions:
01 -
Pat the chicken dry, then pound each piece to about 1/2 inch thick. Season with 1/2 teaspoon kosher salt and the black pepper.
02 -
In one shallow bowl, mix flour, garlic powder, smoked paprika, and the remaining 1/2 teaspoon salt. In a second bowl, whisk eggs with water. In a third bowl, mix panko with 1/2 cup Parmesan.
03 -
Coat each chicken piece in the flour mixture, dip in egg, then press firmly into the panko mixture. Rest the breaded chicken on a rack for 10 minutes.
04 -
Heat the oil in a large skillet over medium heat. Fry the chicken for 2-3 minutes per side, until deep golden and the center reaches 165°F. Transfer to a wire rack.
05 -
Whisk Greek yogurt, lemon juice, Dijon, honey, and grated garlic until smooth. Season with salt and pepper, then toss with the romaine just before assembling.
06 -
Place split croissants on a baking sheet. Brush with melted butter, sprinkle the tops with 1/2 cup Parmesan, and broil for 1-2 minutes until golden and crisp.
07 -
Layer crispy chicken on the croissant bottoms. Drizzle with hot honey, add avocado slices, pile on the dressed romaine, and finish with the Parmesan croissant tops. Serve with lemon wedges.
# Good to know:
01 -
Best served immediately after frying and toasting.
02 -
Use a thermometer to confirm the chicken reaches 165°F.
03 -
Store components separately for the best leftovers.