Crispy Chicken Sandwich (Print Version)
# Ingredients:
→ Crispy Chicken
01 -
1 cup panko breadcrumbs
02 -
2 boneless, skinless chicken breasts (about 1½ lbs) cut into 4 thin pieces after butterflying
03 -
1 teaspoon of garlic powder
04 -
Kosher salt and a bit of black pepper, as needed
05 -
½ cup of regular all-purpose flour
06 -
¼ cup Parmesan cheese, freshly grated
07 -
3 large eggs
→ Creamy Lemon Dressing
08 -
1 teaspoon honey
09 -
1 clove of garlic, finely minced
10 -
½ cup plain Greek yogurt
11 -
Salt and pepper—add to your liking
12 -
2 tablespoons of freshly squeezed lemon juice
13 -
1 teaspoon Dijon mustard
→ Assembly
14 -
¾ cup of shredded Parmesan cheese
15 -
4 croissants, fresh
16 -
2 tablespoons of melted butter
17 -
4 cups Romaine lettuce, roughly chopped
18 -
Hot honey (optional, for drizzling)
19 -
2 ripe avocados, sliced
# Instructions:
01 -
Slice the chicken breasts into 4 equal portions after butterflying. Get three dishes ready: one for flour mixed with garlic powder and seasonings, a second for the whisked eggs, and a third for panko and Parmesan crumbs combined.
02 -
Take each piece of chicken, dip it first into the flour, then the egg mixture, and end with a press into the panko-Parmesan mix. Coat evenly.
03 -
Warm some oil over medium-high heat in a big cast iron skillet. Fry the chicken pieces for about 2-3 minutes per side, or until they're crispy and fully cooked. Set them on paper towels to drain extra oil.
04 -
Mix yogurt, lemon juice, Dijon mustard, honey, garlic, and a pinch of salt and pepper until smooth and creamy.
05 -
Slice the croissants open, brush them with melted butter, and sprinkle Parmesan on top. Broil them for about 1-2 minutes until the cheese melts and the tops get toasty.
06 -
Blend the chopped Romaine with some extra Parmesan and the freshly made lemon dressing until every piece is coated well.
07 -
On the bottom half of each toasted croissant, layer the chicken, drizzle with hot honey (if using), add avocado slices, and then the dressed lettuce. Top it all with the cheesy croissant lid and serve while warm.
# Notes:
01 -
If the chicken pieces are too big for the croissant, trim them down or let a little hang out—it’s no problem.
02 -
Croissants can burn fast under the broiler, so keep an eye on them!