Crispy Shredded Chicken, Bacon & Avocado Croissant Recipe

Make miso mayo

In a small bowl whisk together mayonnaise, white miso paste, lemon juice and hot sauce (if using) until smooth. Taste and adjust for salt or acidity. Cover and refrigerate until assembly.

Prepare croissants

When ready to assemble, slice croissants horizontally but not all the way through (leave a hinge) and lightly warm in a 350°F (175°C) oven for 3–5 minutes until just crisped.

Poach and shred the chicken

Place chicken thighs, chicken stock (or water), 1/2 tsp of the salt, and half the black pepper in a small saucepan. Bring to a gentle simmer over medium-low heat and poach, uncovered, for 10–12 minutes until just cooked through (internal temp 165°F/74°C). Remove chicken to a bowl and let cool slightly, then shred finely with two forks.

Season shredded chicken

Toss shredded chicken with garlic powder, onion powder, smoked paprika, remaining salt and pepper until evenly coated.

Crisp the chicken

Pat the shredded chicken as dry as possible with paper towels. In a small bowl combine the flour and cornstarch. Heat vegetable oil in a medium skillet over medium-high heat until shimmering (about 350°F/175°C). Toss the shredded chicken with the flour-cornstarch mix to lightly coat. Working in batches, spread chicken in an even layer in the skillet and fry, stirring occasionally, until edges are crisp and golden, about 4–6 minutes per batch. Transfer to a paper towel-lined plate and season immediately with a pinch of salt.

Cook bacon

Lay bacon slices in a cold skillet, then heat over medium. Cook until crisp, turning occasionally, about 8–10 minutes. Transfer to paper towels to drain and cool slightly, then pat to remove excess fat and cut or tear into large pieces to fit croissants.

Make pico de gallo

In a bowl combine diced tomato, red onion, cilantro, jalapeño (if using), lime juice, 1/4 tsp salt and a pinch of black pepper. Stir to combine and let sit 5 minutes for flavors to meld.

Prepare avocado smash

Halve and pit avocados, scoop flesh into a bowl and mash lightly with a fork. Add half of the prepared pico de gallo, 1/4 tsp salt and a little extra lime juice to taste. Mix into a chunky smash — you want some texture so it spreads easily inside the croissant.

Make skin-on fries

Preheat oven to 425°F (220°C). Cut russet potatoes into 1/3–1/2-inch fries, keeping skins on. Rinse under cold water until water runs clearer, then pat dry thoroughly. Toss fries with olive oil, sea salt and black pepper on a baking sheet in a single layer. Bake 25–30 minutes, flipping once halfway, until golden and crisp. If desired, broil 1–2 minutes at the end for extra crispness. Sprinkle with chopped parsley if using.

Assemble sandwiches

Open warmed croissants. Spread about 1 tablespoon miso mayo on both cut sides. On the bottom half, layer a generous spoonful (about 3/4 cup) of crispy shredded chicken, 2 slices worth of torn bacon (or equivalent pieces), and a heaping 2–3 tablespoons of avocado pico smash. Close the croissant, press gently, and if serving immediately, cut in half.

Serve

Plate each croissant with a portion of skin-on fries. Serve remaining miso mayo on the side for dipping. Enjoy warm.