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Crispy Chicken Croissant Sandwich Recipe

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3.9 from 9 reviews

This Crispy Chicken Croissant Sandwich features tender, hand-breaded chicken breasts fried to golden perfection and layered inside buttery, Parmesan-crusted croissants. Enhanced with a tangy lemon-Dijon Greek yogurt dressing, fresh Romaine lettuce, creamy avocado slices, and an optional drizzle of sweet hot honey, this sandwich is an irresistible combination of crisp, creamy, and savory flavors perfect for a satisfying meal.

  • Total Time: 35 minutes
  • Yield: 4 servings

Ingredients

Chicken and Breading

  • 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

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

Sandwich Assembly

  • 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

  1. Prepare Chicken: Place the chicken breasts on a cutting board. Slice each breast horizontally to butterfly, then cut each into two pieces to create four equal portions.
  2. Prepare Flour Mixture: In a shallow dish, combine flour, garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Set aside.
  3. Whisk Eggs: In a separate bowl, whisk the eggs until smooth and set aside.
  4. Prepare Panko Mixture: In another shallow dish, mix panko bread crumbs with 1/4 cup grated Parmesan cheese.
  5. Bread the Chicken: Coat each chicken piece in the flour mixture, shaking off excess. Dip in egg wash, then press into the panko-Parmesan mixture until fully coated. Repeat for all pieces.
  6. Fry Chicken: Heat oil in a large cast iron skillet over medium-high heat. Fry 1-2 pieces of chicken at a time for 2-3 minutes per side until cooked through and golden. Drain on paper towels. Add more oil as needed.
  7. Make Dressing: Whisk together Greek yogurt, lemon juice, Dijon mustard, honey, minced garlic, salt, and pepper until smooth. Set aside.
  8. Prepare Croissants: Preheat the broiler. Slice croissants in half lengthwise. Place on baking sheet, brush insides and tops with melted butter, sprinkle with 1/4 cup Parmesan on tops. Broil 1-2 minutes until toasted and cheese melts, watching carefully.
  9. Toss Lettuce: In a bowl, combine chopped Romaine, remaining Parmesan cheese, and lemon dressing. Toss well with tongs until coated.
  10. Assemble Sandwiches: Arrange chicken on bottom halves of croissants, trimming if needed. Drizzle with hot honey if using. Top with avocado slices and lettuce mixture. Cover with Parmesan-crusted croissant halves and serve immediately.

Notes

  • Use a sharp serrated knife for cleanly slicing croissants.
  • Do not walk away when broiling croissants as cheese melts quickly and can burn.
  • Adjust hot honey amount to taste for a spicy-sweet kick.
  • Ensure chicken is cooked through by checking internal temperature reaches 165°F (74°C).
  • Use fresh panko crumbs for extra crispiness.
  • Author: Olivia
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Sandwiches
  • Method: Frying
  • Cuisine: American

Find it online: https://iamstarved.com/crispy-chicken-croissant-sandwich-recipe/