Name: Crispy Chicken & Cheddar Stuffed Breakfast Croissants Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 4 boneless chicken tenders or thin chicken breasts; 1 cup buttermilk; 1 cup all-purpose flour; 1/4 cup cornstarch; 1 tsp garlic powder; 1 tsp smoked paprika; 1/4 tsp cayenne pepper (optional); Salt and pepper to taste; 2 eggs, beaten; Vegetable oil for frying; 4 bakery croissants; 1 1/2 cups shredded sharp cheddar cheese; 2 tbsp melted butter

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Introduction

Crispy Chicken & Cheddar Stuffed Breakfast Croissants are a delicious way to start your day with a savory twist. This recipe combines tender, flavorful fried chicken with melted sharp cheddar inside buttery croissants for a satisfying morning treat.

The image shows a close-up of several golden-brown croissants arranged on a baking tray with a white marbled texture underneath. The croissants have a flaky, layered crust with a shiny, slightly crisp surface, topped with a sprinkle of finely chopped green herbs. The front croissant is cut open slightly, revealing melted, gooey orange-yellow cheese and shredded cooked meat that stretch out invitingly. The other croissants in the background have a similar look but remain whole, emphasizing the rich, textured layers of the baked pastry. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 bakery croissants
4 boneless chicken tenders or thin chicken breasts
1 cup buttermilk
1 cup all-purpose flour
1/4 cup cornstarch
1 tsp garlic powder
1 tsp smoked paprika
1/4 tsp cayenne pepper (optional)
Salt and pepper to taste
2 eggs, beaten
1 1/2 cups shredded sharp cheddar cheese
2 tbsp melted butter
Vegetable oil for frying

Instructions

Step 1: Marinate the chicken tenders in buttermilk with a pinch of salt for 20 to 30 minutes to tenderize and add flavor.
Step 2: In a bowl, combine the flour, cornstarch, garlic powder, smoked paprika, cayenne pepper (if using), salt, and pepper. Beat the eggs in a separate bowl.
Step 3: Coat each piece of chicken first in the flour mixture, then dip into the beaten eggs, and finally coat again with the flour mixture, pressing firmly to help it adhere.
Step 4: Heat vegetable oil in a deep skillet or fryer to 350°F (175°C). Fry the coated chicken pieces until golden brown and cooked through, about 6 to 8 minutes. Drain on paper towels.
Step 5: Slice the croissants open without cutting all the way through. Fill each with a generous amount of shredded cheddar cheese and the fried chicken.
Step 6: Brush the outside of the stuffed croissants with melted butter and place them on a baking sheet.
Step 7: Bake in a preheated oven at 375°F (190°C) for 8 to 10 minutes, until the cheese melts and the croissants turn slightly golden.
Step 8: Let the croissants rest for 2 minutes before serving to allow the cheese to set slightly.

Tips & Variations

Use spicy cheddar or add a dash of hot sauce inside for extra heat.
Swap the chicken for turkey tenders for a lighter option.
For a crispier crust, double dip the chicken with flour and egg once more.
Serve with a side of fresh fruit or a light salad for a balanced breakfast.

Storage

Store any leftover stuffed croissants in an airtight container in the refrigerator for up to 2 days. Reheat in a 350°F oven for 8–10 minutes to restore crispness and melt the cheese. Avoid microwaving as it may make the croissants soggy.

How to Serve

The image shows a group of golden-brown croissants, with the closest one cut open to reveal its layers. Inside, there are two main layers: the flaky, light beige croissant dough with a crispy texture, and a gooey, melted orange-yellow cheese filling mixed with small pieces of cooked chicken. The cheese is soft and stringy, spilling out from the interior. Small green chopped herbs are sprinkled on top of the cheese and the croissants. All croissants rest on a piece of parchment paper inside a tray on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the chicken ahead of time?

Yes, you can marinate and fry the chicken a day in advance. Store the cooked chicken in the refrigerator and assemble the croissants just before baking.

What can I use if I don’t have buttermilk?

If you don’t have buttermilk, mix 1 cup of milk with 1 tablespoon of lemon juice or white vinegar and let it sit for 5 minutes. This homemade substitute works well for marinating the chicken.