Description
Indulge in a flaky, buttery croissant filled with crispy, golden fried chicken and your favorite fresh toppings. This sandwich combines comfort and elegance for a perfect brunch or lunch option.
Ingredients
For the Crispy Chicken:
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4 boneless, skinless chicken breasts
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1 cup all-purpose flour
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1 teaspoon garlic powder
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1 teaspoon onion powder
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1 teaspoon paprika
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1 teaspoon salt
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½ teaspoon black pepper
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2 large eggs
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1 cup breadcrumbs (preferably panko for extra crispiness)
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½ cup buttermilk (optional for marinating)
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Vegetable oil for frying
For the Sandwich:
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4 croissants (preferably fresh and flaky)
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1 large tomato, sliced
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1 cup lettuce (romaine or butter lettuce works best)
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½ cup mayonnaise
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1 tablespoon Dijon mustard (optional)
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1 teaspoon honey (optional)
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Salt and pepper, to taste
Instructions
Start by tenderizing the chicken breasts to an even thickness using a meat tenderizer or rolling pin. This ensures the chicken cooks uniformly and doesn’t dry out. If the chicken breasts are very thick, you can slice them in half horizontally to create thinner fillets.
(Optional) Marinate the chicken in buttermilk for 30 minutes to an hour for extra tenderness and flavor. If you’re short on time, you can skip this step, but marinating enhances the moisture and texture of the chicken.
In a shallow bowl, combine the flour, garlic powder, onion powder, paprika, salt, and pepper. In another shallow bowl, whisk the eggs until well beaten. Place the breadcrumbs (preferably panko) in a third shallow bowl.
First, dredge each chicken breast in the seasoned flour, ensuring it is evenly coated. Then, dip it into the egg wash, making sure the chicken is completely covered. Finally, press the chicken into the breadcrumbs, turning it to coat all sides. The breadcrumbs should adhere well to create a thick, crispy crust.
Heat vegetable oil in a large skillet or electric fryer to about 350°F (175°C). The oil should be enough to submerge the chicken breasts halfway. Once the oil is hot, carefully lower the breaded chicken breasts into the oil, one at a time, without overcrowding the pan.
Fry the chicken for 5-6 minutes per side, or until the crust is golden brown and the internal temperature reaches 165°F (74°C). Adjust the heat as necessary to keep the oil temperature steady.
Once cooked, remove the chicken from the oil and place it on a paper towel-lined plate to drain any excess oil. Let the chicken rest for a few minutes.
While the chicken is resting, slice the croissants in half horizontally. If you prefer toasted croissants, you can lightly butter the inside of the halves and toast them in a skillet or under the broiler for a few minutes until golden and crisp.
Slice the tomato into thick rounds and rinse the lettuce leaves. Pat them dry to remove any excess moisture.
Spread mayonnaise on the bottom half of each croissant. If you’d like to add a little extra flavor, mix in some Dijon mustard and honey with the mayonnaise for a tangy-sweet twist.
Place a leaf of lettuce on the bottom half of each croissant, followed by a slice or two of tomato. Then, carefully place the crispy chicken breast on top of the veggies.
Top with the other half of the croissant and gently press down to hold everything together. Repeat this process for the remaining sandwiches.
Once all sandwiches are assembled, serve immediately while the chicken is still warm and crispy. You can serve these sandwiches with a side of fries, chips, or a simple salad for a complete meal.
- Prep Time: 20 minutes
- Cook Time: 25-30 minutes
Nutrition
- Calories: 550-600 kcal
- Fat: 25-30g
- Carbohydrates: 40-45g
- Protein: 30-35g