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

Crispy Chicken BLT

If you’re in the mood for a fantastic sandwich, this crispy chicken BLT will not disappoint.
Course Main Course
Cuisine American
Keyword breaded chicken, chicken sandwich, crispy chicken sandwich
Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Servings 4
Calories 790kcal


  • 1 lb. Chicken Breast (about 2 large chicken breasts)
  • 1 ½ tsp. Salt
  • 1 ½ tsp. Garlic Powder
  • ½ tsp. Onion Powder
  • ¼ tsp. 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 tbsp. Mayonnaise divided, or use your favorite spread


  • 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 tbsp. of mayo.


Calories: 790kcal | Carbohydrates: 63g | Protein: 43g | Fat: 39g | Saturated Fat: 9g | Cholesterol: 186mg | Sodium: 1694mg | Potassium: 915mg | Fiber: 4g | Sugar: 4g | Vitamin A: 4235IU | Vitamin C: 18.4mg | Calcium: 133mg | Iron: 5.3mg