let’s make something Naughty
Crispy Fried Chicken BLT
make me
Ingredients
Serving Size: 2-3 people
For the Chicken
2 boneless, skinless chicken thighs
For the Buttermilk Marinade
1 cup buttermilk
1 tsp hot sauce
1 tsp garlic powder
1 tsp kosher salt
For the Spiced Crispy Dredge
1 ½ cups all-purpose flour
½ cup cornstarch
2 tsp kosher salt
2 tsp garlic powder
2 tsp onion powder
1 ½ tsp smoked paprika
1 tsp cayenne pepper
1 tsp freshly ground black pepper
½ tsp mustard powder
½ tsp baking powder
For the Elevated Herb Aioli
½ cup mayonnaise
1 tbsp finely chopped fresh chives
1 small garlic clove, finely grated
2 tsp fresh lemon juice
½ tsp finely grated lemon zest
1 tsp Dijon mustard
½ tsp Worcestershire sauce
¼ tsp honey
¼ tsp freshly cracked black pepper
Pinch of kosher salt
For the Heirloom Tomatoes
1 large or 2 medium heirloom tomatoes
Flaky sea salt
Freshly cracked black pepper
For the Heirloom Tomatoes
¼ cup fresh tomato juice
3 tbsp extra-virgin olive oil
1½ tbsp red wine vinegar
1 tsp Dijon mustard
1 small garlic clove, finely grated
½ tsp honey
½ tsp kosher salt
¼ tsp freshly cracked black pepper
For Assembly
4 thick slices sourdough, brioche bread, or focaccia
6 slices thick-cut hardwood-smoked bacon, cooked until crisp (I baked them at 450 for 8 minutes)
2 large leaves Romaine or Butterhead lettuce
Butter, for toasting the bread
Neutral oil, such as vegetable, canola, or peanut oil, for frying
Instructions
Marinate the chicken. In a medium bowl, whisk together the buttermilk, hot sauce, garlic powder, and kosher salt. Add the chicken and toss until completely coated. Cover and refrigerate for at least 30 minutes or up to 4 hours.
Make the herb aioli. In a small bowl, combine the mayonnaise, chives, garlic, lemon juice, lemon zest, Dijon, Worcestershire, honey, black pepper, and a pinch of salt. Cover and refrigerate for at least 30 minutes if you have time to allow the flavors to meld.
Prep the tomatoes. Slice the heirloom tomatoes about 1/2-inch thick. Arrange them on a lined baking tray and add a generous amount of salt to both sides to pull out the moisture and accumulate tomato juice in the tray.
Make the dredge. In a wide, shallow bowl, whisk together all ingredients.
Make it extra craggy. Drizzle 2 to 3 tablespoons of the buttermilk marinade into the flour mixture. Use your fingers to work the liquid into the flour until lots of small, shaggy clumps form. These will fry into the extra-crispy bits on the outside of the chicken.
Dredge the chicken. Remove each piece of chicken from the marinade and allow the excess to drip off. Place directly into the dredge and press the flour mixture firmly onto both sides, making sure the craggy pieces adhere. Transfer to a plate or wire rack and let the dredged chicken rest for about 10 minutes before frying.
Fry the chicken. Pour about 1 inch of neutral oil into a heavy skillet or cast-iron pan and heat to 350°F. Carefully lower the chicken into the oil and fry for about 4 to 5 minutes per side, depending on thickness, until deeply golden, crisp, and cooked through to 165°F. Transfer to a wire rack.
Make the Salad Dressing. Add your tomato juice to a mason jar or bowl with all ingredients listed above and mix (or whisk together). Toss your lettuce in the dressing.
Toast the bread. Lightly butter one side of each slice of bread. Toast in a skillet over medium heat until deeply golden and crisp.
Assemble. Spread a generous layer of lemon herb aioli over the inside of both pieces of toast. Layer the bottom slice with crispy fried chicken, seasoned heirloom tomato, lettuce, and crispy bacon. Finish with a little extra aioli if desired, then close with the second piece of toast.
Serve. Slice the sandwiches in half and serve immediately while the chicken is hot and crunchy.
A BLT is already pretty perfect, but obviously I had to add fried chicken. Crispy buttermilk chicken, thick-cut bacon, juicy heirloom tomatoes, crunchy lettuce, and a lemony herb aioli all piled onto toasted bread. It’s crispy, salty, saucy, a little messy, and basically everything I want in a sandwich.
sandwiches, sandwich, chicken
