Description

This Crispy Chicken Croissant Sandwich features juicy, breaded chicken breasts cooked to golden perfection, layered with creamy lemon dressing, fresh avocado slices, and crisp Romaine lettuce on buttery Parmesan-crusted croissants. A delightful combination of textures and flavors perfect for a satisfying lunch or casual dinner.

Ingredients

Scale

For the Chicken:

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

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)

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Instructions

Prepare the Chicken: Place the chicken breasts on a cutting board and slice them horizontally to butterfly. Then cut each into two pieces to create 4 equal portions.
Set Up Breading Stations: In one shallow bowl, mix flour, garlic powder, ½ teaspoon salt, and ¼ teaspoon black pepper. In a second bowl, whisk the eggs. In a third bowl, combine panko and Parmesan cheese.
Bread the Chicken: Dredge each chicken piece in the flour mixture, shake off excess, then dip into the eggs, and finally press into the panko mixture to coat well on both sides. Repeat for all pieces.
Cook the Chicken: Heat oil in a large cast iron skillet over medium-high heat. Fry 1 or 2 chicken pieces at a time for 2-3 minutes per side until cooked through and golden brown. Drain on paper towels. Add more oil if needed for remaining pieces.
Make the Lemon Dressing: In a small bowl, whisk Greek yogurt, lemon juice, Dijon mustard, honey, minced garlic, salt, and pepper until smooth. Set aside.
Prepare the Croissants: Preheat the broiler. Slice croissants in half lengthwise. Brush insides and top exteriors with melted butter. Sprinkle ¼ cup Parmesan cheese on tops and broil for 1-2 minutes until cheese melts and croissants are toasted. Watch carefully to prevent burning.
Toss the Lettuce: In a medium bowl, combine chopped Romaine, remaining Parmesan cheese, and lemon dressing. Toss well with tongs to coat the lettuce evenly.
Assemble the Sandwiches: Place chicken pieces on bottom croissant halves, cutting if necessary. Drizzle with optional hot honey. Add avocado slices and the lettuce mixture. Top with the Parmesan-crusted croissant halves and serve immediately.

Notes

Be careful when broiling the croissants; they toast quickly and can burn if unattended.
Butterflying the chicken breasts ensures even cooking and crispiness.
Use a cast iron skillet or heavy-bottomed pan for best frying results.
Hot honey adds a nice sweet-spicy contrast but is optional.
Leftover lemon dressing can be stored in the fridge for up to 3 days.

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