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one flaky croissant sandwich with one golden craggy breaded chicken thigh cutlet, a crisp bacon strip, finely shredded green cabbage and a thin white herb ranch spread inside
Melissa Hart

Crispy Chicken Bacon Ranch Croissants

A thin fried chicken thigh gives this sandwich a crunchy center that stands up to the flaky croissant instead of disappearing into it. Keep the ranch separate from the buttermilk used on raw chicken, and mix it while the meat has its short marinade. The cabbage is left undressed so it stays crisp under the warm cutlet, while the ranch gets spread directly onto the pastry in a controlled layer. Don't stack the fried pieces on a plate while the second batch cooks; a rack keeps the coating from steaming soft underneath. Add the bacon last and close gently, since pressing this much crisp filling into a croissant will only break the pastry.
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Prep Time 35 minutes
Cook Time 40 minutes
Total Time 1 hour 15 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 4 small boneless skinless chicken thighs about 1 lb total, unfolded and pounded to 1/2 inch
  • 1/2 cup buttermilk for chicken
  • 1/2 tsp fine salt divided
  • 3/4 cup all-purpose flour
  • 1/4 cup cornstarch
  • 1/2 tsp sweet paprika
  • 1/2 tsp garlic powder for coating
  • 1/4 tsp black pepper
  • 4 slices bacon
  • 1 cup neutral oil for shallow-frying
  • 3 tbsp plain Greek yogurt
  • 2 tbsp buttermilk for ranch
  • 1 tbsp mayonnaise
  • 1 tbsp chopped fresh dill
  • 1 tbsp finely chopped chives
  • 1/4 tsp garlic powder for ranch
  • 1/4 tsp onion powder
  • 4 large plain croissants about 3 oz each, split
  • 2 cups finely shredded green cabbage

Method
 

  1. Combine chicken with 1/2 cup buttermilk and 1/4 teaspoon salt in a bowl and refrigerate for 15 minutes. Mix flour, cornstarch, paprika, coating garlic powder, pepper and 1/8 teaspoon salt in a shallow dish.
  2. Mix yogurt, the separate 2 tablespoons buttermilk, mayonnaise, dill, chives, ranch garlic powder, onion powder and remaining 1/8 teaspoon salt. Refrigerate this ranch until assembly.
  3. Cook bacon in a large skillet over medium heat for 8 to 10 minutes until crisp and transfer to a rack. Pour off the fat and wipe the skillet clean.
  4. Heat frying oil in the skillet to 350°F. Lift chicken from its marinade, let excess drip off and press each piece firmly into the flour mixture; discard the raw marinade.
  5. Fry chicken in two batches for 4 to 5 minutes per side, keeping oil around 350°F, until golden and 165°F in the thickest parts. Drain on a clean rack.
  6. Warm split croissants in a 300°F oven for 5 minutes. Spread ranch over their cut faces and divide cabbage among the bottoms.
  7. Add one fried thigh and one bacon strip to each bottom, breaking bacon to fit if needed. Close gently and serve while the chicken coating is crisp.