Crispy Shredded Chicken, Bacon & Avocado Croll Recipe

Prep and brine

Trim excess fat from the chicken thighs. Place thighs in a bowl with buttermilk, cover, and refrigerate for at least 20 minutes (or up to 2 hours). This tenderizes and helps coating adhere.

Shred and season

After marinating, remove thighs and pat lightly dry with paper towels. Using two forks or your hands, shred the thighs into coarse bite-sized shreds (they will still be mostly intact). Season shredded chicken lightly with 1/2 tsp kosher salt and a pinch of pepper.

Coat and fry

In a shallow bowl, combine flour, cornstarch, garlic powder, smoked paprika, remaining 1/2 tsp salt, and 1/2 tsp black pepper. Heat 1 cup vegetable oil in a deep skillet over medium-high until it reaches 350°F / 175°C (or a small piece of batter sizzles instantly). Working in batches, toss shredded chicken in the dry mixture to coat well, shaking off excess. Carefully place coated shreds into hot oil and fry until golden brown and crispy, about 2–4 minutes per batch. Use a slotted spoon to transfer to a paper towel-lined tray to drain. Keep warm in a low oven (200°F / 95°C) if needed.

While frying chicken, place bacon on a rimmed baking sheet and bake at 400°F (200°C) for 12–16 minutes until crisp (or pan-fry over medium heat until crisp). Drain on paper towels, then chop or leave whole according to preference. Reserve on a plate.

Whisk together mayonnaise, white miso paste, rice vinegar, hot sauce (if using), and lemon juice until smooth. Taste and adjust seasoning. Refrigerate until assembly. This will be spread inside the croissant buns.

Make pico

Finely dice the tomato and red onion. Chop cilantro. Combine tomato, onion, cilantro, lime juice, 1/2 tsp salt, and 1/4 tsp black pepper in a small bowl. Let sit 5 minutes to marry flavors.

Smash avocado

Halve and pit the avocado, scoop flesh into a bowl and mash lightly with a fork. Fold in half of the pico mixture (reserve the rest for garnish) so the avocado has chunky pico pieces throughout. Taste and adjust salt and lime.

Preheat oven to 425°F (220°C) if roasting. Cut potatoes into 1/4–1/2 inch fries, leaving skins on. Rinse and pat dry. Toss with 2 tbsp oil, 1 tsp kosher salt, 1/4 tsp pepper and 1/2 tsp smoked paprika if using. Spread in a single layer on a baking sheet and roast 25–30 minutes, flipping once, until golden and crisp. Alternatively, deep-fry at 350°F/175°C until crisp, then drain and season.

Toast croissant buns: heat a skillet over medium, melt 1 tbsp butter and toast cut sides of croissant buns until golden, about 1–2 minutes.

Spread a generous tablespoon of miso mayo on both bun halves. On the bottom half, place a small handful (about 1/4 cup) of shredded lettuce if using, then pile 3–4 tablespoons of crispy shredded chicken per bun. Top the chicken with 2 slices (or equivalent chopped) crispy bacon.

Spoon 2–3 tablespoons of the avocado pico smash onto the bacon. Add reserved pico on top for freshness. Close the bun and press lightly.

Serve each croissant bun with a portion of skin-on fries alongside. Provide extra miso mayo on the side for dipping if desired.