Fried Chicken Croissant with Honey Dijon (Print Version)
# Ingredients:
→ For the Sandwich
01 -
2 large croissants, sliced in half
02 -
2 boneless, skinless chicken breasts
03 -
2 leaves butter lettuce
04 -
2 slices tomato
→ For the Breading
05 -
½ cup all-purpose flour
06 -
½ cup buttermilk
07 -
1 large egg
08 -
1 cup breadcrumbs (panko for extra crunch)
09 -
½ teaspoon salt
10 -
½ teaspoon black pepper
11 -
½ teaspoon paprika
12 -
½ teaspoon garlic powder
13 -
¼ teaspoon cayenne pepper (optional, for heat)
14 -
½ cup vegetable oil (for frying)
→ For the Sauce
15 -
¼ cup mayonnaise
16 -
1 teaspoon Dijon mustard
17 -
1 teaspoon honey
# Instructions:
01 -
If needed, pound the chicken breasts to an even thickness (about ½ inch) for even cooking
02 -
In one bowl, mix the flour, salt, black pepper, paprika, garlic powder, and cayenne. In a second bowl, whisk together the buttermilk and egg. In a third bowl, add the breadcrumbs
03 -
Dredge each chicken breast in the flour mixture, then dip into the buttermilk mixture, and finally coat with the breadcrumbs, pressing gently to adhere
04 -
In a large skillet, heat the vegetable oil over medium heat until shimmering
05 -
Carefully add the breaded chicken to the hot oil and cook for 4-5 minutes per side, until golden brown and cooked through (internal temperature of 165°F or 75°C)
06 -
Transfer the fried chicken to a paper towel-lined plate to remove excess oil
07 -
In a small bowl, mix mayonnaise, Dijon mustard, and honey until well combined
08 -
Lightly toast the croissant halves in a dry pan for 1-2 minutes for extra texture
09 -
Spread the sauce on the bottom half of each croissant, then layer with lettuce, tomato slices, crispy chicken, and the top croissant half
# Notes:
01 -
Use a meat thermometer to ensure chicken reaches 165°F internal temperature
02 -
For a spicier version, add hot sauce to the mayo mixture
03 -
Chicken can be prepared in advance and reheated before assembly
04 -
Try adding avocado slices or pickles for extra flavor