Crispy Chicken BLT

Crispy Chicken BLT

If you’re in the mood for a fantastic sandwich, this crispy chicken BLT will not disappoint. Take a crispy chicken sandwich and combine it with a classic BLT and you’ll get one delicious meal. Take-out won’t stand a chance once your family gets a taste of this sandwich. Enjoy!

Crispy Chicken BLT, a breaded and fried chicken cutlet topped with bacon, lettuce and tomatoes served on a sandwich bun

 

Ingredients

  • 1 pound Chicken Breast, (about 2 large chicken breasts)
  • 1½ teaspoon Salt
  • 1½ teaspoon Garlic Powder
  • ½ teaspoon Onion Powder
  • ¼ teaspoon Black Pepper
  • ½ cup All Purpose Flour
  • ¾ cup Plain Breadcrumbs
  • 2 Large Eggs, beaten
  • Canola Oil, for frying
  • 8 Bacon Slices, cooked until crispy
  • 4-8 Lettuce Leaves
  • 2 Medium Tomatoes, sliced
  • 4 Sandwich Buns
  • 2 tablespoons Mayonnaise, divided, or use your favorite spread

 

Make the bacon

Oven preparation: Preheat oven to 375°F. Line a large baking sheet with parchment paper. Arrange the bacon on the baking sheet, without overlapping. Cook the bacon for approximately 20-25 minutes, or until it’s cooked and crispy. Remove the bacon from the oven, transfer to a pan or plate lined with a paper towel. For detailed instructions check out this post on how to make oven bacon.

 

Stovetop preparation: Add the bacon to a large skillet, without overlapping. Cook the bacon over medium heat until it’s cooked and crispy, turning occasionally. Remove the bacon from the skillet and transfer to a pan or plate lined with a paper towel.

 

Prepare the chicken

Combine the salt, garlic powder, onion powder and black pepper to a small bowl. Stir to combine. Cut each chicken breast in half lengthwise (like butterflying but go all the way through). Then, cut each piece in half to make 8 smaller pieces. Season the chicken with a little less than half of the prepared seasoning mix.

 

Bread the chicken

  • Use a large sheet pan, or 2 pans or plates.
  • Add the flour to one side and the breadcrumbs to  the other.
  • Add half the remaining seasoning mix to the flour, combine with a fork.
  • Add the remaining seasoning mix to the breadcrumbs and stir.
  • Scramble the eggs in a medium bowl. Use a bowl that large enough so the chicken fits comfortably.

 

Lightly coat the chicken piece with the flour. Shake off the excess. Dip the chicken into the egg bowl, make sure the entire piece is moist.

 

Next, place the chicken in the breadcrumbs, make sure it’s completely coated, and shake off the excess. Set on a pan or plate and repeat with the remaining chicken pieces. If you’re stacking the breaded chicken use parchment paper so the breading doesn’t stick to itself and flake off.

 

Discard any leftover flour, breadcrumbs and egg. Get step by step dredging and breading instructions with pictures.

 

Fry the chicken

Pour enough oil in a large heavy skillet to cover the entire bottom by about a ¼ inch. Heat the oil over medium-high heat.

 

Make sure the oil is hot before adding in the chicken. Use a test piece to make sure the oil is hot enough. If it starts bubbling and makes a sizzle sound, it’s ready to go.

 

Tips for frying chicken

  • If the oil is too hot the coating will brown too quickly and the chicken won’t cook all the way through. If this happens, lower the heat immediately and turn the chicken frequently. Just remember to raise the heat again if needed. If the oil is smoking, it’s too hot and you pretty much have to start over.
  • Add about half of the chicken pieces to the skillet. Don’t overcrowd the skillet, fry the chicken in batches.
  • Use tongs to turn the chicken so the coating doesn’t flake off. Fry the chicken for about 2 – 2½ minutes per side until golden brown.
  • Remove the chicken from the skillet and place on a plate or pan. Fry the remaining chicken.
  • It may be necessary to lower the heat a little bit for the second batch. Once the chicken is frying make sure they’re sizzling and the oil is bubbling, raise the heat again, if necessary. Make sure the internal temperature of the chicken reaches at least 165°F at the thickest part.

 

Build the sandwich

Add two pieces of chicken, 2 slices of bacon, lettuce and tomatoes to a bun, spread about ½ tablespoon of mayo and enjoy! Makes 4 sandwiches

 

You may also like these sandwiches

 

Crispy Chicken BLT, a breaded and fried chicken cutlet topped with bacon, lettuce and tomatoes served on a sandwich bun
Print Recipe
5 from 1 vote

Crispy Chicken BLT

If you’re in the mood for a fantastic sandwich, this crispy chicken BLT will not disappoint.
Prep Time25 mins
Cook Time10 mins
Total Time35 mins
Course: Main Course
Cuisine: American
Keyword: breaded chicken, chicken sandwich, crispy chicken sandwich
Servings: 4
Calories: 781kcal
Author: Elizabeth

Ingredients

  • 1 pound Chicken Breast (about 2 large chicken breasts)
  • 1 ½ teaspoon Salt
  • 1 ½ teaspoon Garlic Powder
  • ½ teaspoon Onion Powder
  • ¼ teaspoon Black Pepper
  • ½ cup All Purpose Flour
  • ¾ cup Plain Breadcrumbs
  • 2 large Eggs beaten
  • Canola Oil for frying
  • 8 Bacon Slices cooked until crispy
  • 8 Lettuce Leaves
  • 2 Medium Tomatoes sliced
  • 4 Sandwich Buns
  • 2 tablespoon Mayonnaise divided, or use your favorite spread

Instructions

  • Cook the bacon until crispy.

Prepare the chicken

  • Combine the salt, garlic powder, onion powder and black pepper to a small bowl. Stir to combine.
  • Cut each chicken breast in half lengthwise (like butterflying but go all the way through). Then, cut each piece in half to make 8 smaller pieces. Season the chicken with a little less than half of the prepared seasoning mix.
  • Prepare a breading station
  • Use a large sheet pan, or 2 pans or plates. Add the flour to one side and the breadcrumbs to the other. Add half the remaining seasoning mix to the flour, combine with a fork. Add the remaining seasoning mix to the breadcrumbs and stir.
  • Scramble the eggs in a medium bowl. Use a bowl that large enough so the chicken fits comfortably.
  • Lightly coat the chicken piece with the flour. Shake off the excess. Dip the chicken into the egg bowl, make sure the entire piece is moist.
  • Next, place the chicken in the breadcrumbs, make sure it’s completely coated, and shake off the excess. Set on a pan or plate and repeat with the remaining chicken pieces.
  • Discard any leftover flour, breadcrumbs and egg.

Fry the chicken

  • Pour enough oil in a large heavy skillet to cover the entire bottom by about a ¼ inch. Heat the oil over medium-high heat.
  • Add about half of the chicken pieces to the skillet. Fry the chicken for about 2 – 2½ minutes per side until golden brown.
  • Remove the chicken from the skillet and place on a plate or pan. Fry the remaining chicken.
  • Build your crispy chicken BLT. Add two pieces of chicken, 2 slices of bacon, lettuce and tomatoes to a bun, spread about ½ tablespoon of mayo.

Nutrition

Calories: 781kcal | Carbohydrates: 62g | Protein: 44g | Fat: 39g | Saturated Fat: 9g | Cholesterol: 186mg | Sodium: 1847mg | Potassium: 907mg | Fiber: 4g | Sugar: 5g | Vitamin A: 4235IU | Vitamin C: 18mg | Calcium: 133mg | Iron: 5mg
The nutritional information above is computer generated and is only an estimate. There is no guarantee that it is accurate.This data is provided as a courtesy for informational purposes only.

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