Description
This Crispy Chicken Croissant Sandwich features juicy, perfectly breaded chicken breasts nestled in buttery croissants with creamy lemon yogurt dressing, fresh Romaine lettuce, and sliced avocado. The sandwiches are topped with a savory Parmesan crust and a drizzle of optional hot honey for a delightful balance of flavors and textures.
Ingredients
Units
Scale
For the chicken:
- 2 boneless skinless chicken breasts, about 1 1/2 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. Use a sharp knife to slice each breast horizontally, butterflying them open. Then cut each breast in half to create 4 equal-sized pieces.
- Mix dry ingredients for breading: In a medium shallow bowl or baking dish, combine flour, garlic powder, ½ teaspoon salt, and ¼ teaspoon black pepper. Set aside.
- Whisk eggs: In a separate medium bowl, whisk the eggs and set aside.
- Prepare panko mixture: In a third medium shallow bowl, combine panko bread crumbs and Parmesan cheese.
- Bread the chicken: Dredge each chicken piece in the flour mixture, coating both sides and shaking off excess. Dip into the egg mixture, allowing excess to drip off, then press into the panko-Parmesan mixture until well coated. Repeat for all pieces.
- Cook the chicken: Heat oil in a large cast iron skillet over medium-high heat. Once hot, cook 1 or 2 pieces of chicken at a time for 2 to 3 minutes per side until cooked through. Remove to a paper towel-lined plate and repeat with remaining chicken, adding more oil if needed.
- Make the creamy lemon dressing: In a small bowl or jar, whisk together Greek yogurt, lemon juice, Dijon mustard, honey, minced garlic, salt, and pepper until smooth. Set aside.
- Broil croissants: Preheat the broiler. Slice croissants lengthwise with a serrated knife. Place on a large baking sheet and brush insides and top exteriors with melted butter. Sprinkle ¼ cup Parmesan cheese evenly on the croissant tops. Broil 1 to 2 minutes until toasted and cheese is melted. Watch carefully to avoid burning.
- Toss the lettuce: In a medium bowl, combine chopped Romaine lettuce, remaining Parmesan cheese, and the lemon dressing. Toss thoroughly with tongs to coat evenly.
- Assemble the sandwiches: Place cooked chicken on the bottom halves of croissants, trimming if necessary. Drizzle with hot honey if desired. Top with avocado slices and the dressed lettuce mixture. Sandwich with the Parmesan-crusted croissant halves and serve immediately.
Notes
- You can substitute regular yogurt for Greek yogurt in the dressing if needed.
- To make this recipe spicier, add crushed red pepper flakes to the breading or dressing.
- For extra crispiness, double-dip the chicken by repeating the egg and panko steps.
- If croissants are unavailable, use brioche buns as an alternative.
- Serve with a side salad or crispy fries for a full meal.
Nutrition
- Serving Size: 1 sandwich
- Calories: 675 kcal
- Sugar: 11 g
- Sodium: 930 mg
- Fat: 38 g
- Saturated Fat: 15 g
- Unsaturated Fat: 22 g
- Trans Fat: 0 g
- Carbohydrates: 64 g
- Fiber: 10 g
- Protein: 38 g
- Cholesterol: 232 mg
