This isn’t your mother’s BLT! My elevated version features the required bacon, lettuce & tomato and tops it with crispy fried chicken strips. Drizzle it with my spicy jalapeno sauce and plenty of Sriracha-spiced mayo on toasted sourdough bread. Smart Recipes, American Recipes, Chicken Recipes, Recipes Chicken American Fried Chicken BLT Fried Chicken BLT Recipe | CHEFBear.net PT45M Serves 4 1/2 Cup Honey 2 Medium Jalapenos 1/2 Cup Mayo 1 Tablespoon Sriracha Paste 1 Teaspoon Smoked Paprika 1 Small Bunch Fresh Basil Leaves 4 Cups Canola Oil 2 Cups Self-Rising Flour 7 Large Eggs 1 Cup Tabasco Sauce 1 Pound Boneless/Skinless Chicken Breast 1 Teaspoon Kosher Salt 1/2 Teaspoon Freshly Ground Black Pepper 8 Slices Thick-Cut Bacon 8 Slices Sourdough Bread 2 Cups Mixed Baby Greens 2 Large Tomatoes In a small saucepan over medium heat, bring honey to a gentle boil. Stir in jalapenos and cook for 1 minute more. Remove from heat and set aside. In a small bowl, add mayo, sriracha, paprika, and basil. Stir well until combined. Cover and refrigerate until ready to use. In a Dutch oven over high heat, heat oil until it registers 350 degrees on a deep-frying thermometer. In a large resealable plastic bag, add flour. In a medium bowl, whisk 3 eggs and Tabasco together. Season the chicken strips with salt & pepper. Dip chicken in egg wash and seal in flour bag. Shake until completely coated. Transfer coated chicken to plate. Place chicken in hot oil and fry until golden brown, about 6-8 minutes. Transfer to a plate lined with paper towels to drain. Meanwhile, in a medium skillet, fry bacon until golden & crispy, about 8-10 minutes. Transfer bacon to a plate lined with paper towels to drain. Drain all but about 2 tablespoons of bacon drippings and fry remaining 4 eggs. Remove from heat and set aside. Toast bread and spread Sriracha mayo on 4 slices. Top each evenly with mixed greens, 2 tomato slices, and 2 chicken strips. Drizzle chicken with warm jalapeno sauce. Divide bacon evenly among each sandwich and top with a fried egg. Serve sandwiches hot with remaining mayo & jalapeno sauce.

Fried Chicken BLT

Fried Chicken BLT Recipe


This isn’t your mother’s BLT! My elevated version features the required bacon, lettuce & tomato and tops it with crispy fried chicken strips. Drizzle it with my spicy jalapeno sauce and plenty of Sriracha-spiced mayo on toasted sourdough bread.

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Recipe Information

Flavor Profile

American

Protein

Chicken

Category

Main Dishes

Serves

4

Total Time

45 Minutes

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Ingredients

      • 1/2 Cup Honey
      • 2 Medium Jalapenos (Thinly Sliced)
      • 1/2 Cup Mayo
      • 1 Tablespoon Sriracha Paste
      • 1 Teaspoon Smoked Paprika
      • 1 Small Bunch Fresh Basil Leaves (Minced)
      • 4 Cups Canola Oil
      • 2 Cups Self-Rising Flour
      • 7 Large Eggs
      • 1 Cup Tabasco Sauce
      • 1 Pound Boneless/Skinless Chicken Breast (Cut Into 8 Equal Strips)
      • 1 Teaspoon Kosher Salt
      • 1/2 Teaspoon Freshly Ground Black Pepper
      • 8 Slices Thick-Cut Bacon
      • 8 Slices Sourdough Bread (Toasted)
      • 2 Cups Mixed Baby Greens
      • 2 Large Tomatoes (Sliced)

Directions

  1. In a small saucepan over medium heat, bring honey to a gentle boil. Stir in jalapenos and cook for 1 minute more. Remove from heat and set aside. In a small bowl, add mayo, sriracha, paprika, and basil. Stir well until combined. Cover and refrigerate until ready to use.
  2. In a Dutch oven over high heat, heat oil until it registers 350 degrees on a deep-frying thermometer. In a large resealable plastic bag, add flour. In a medium bowl, whisk 3 eggs and Tabasco together.
  3. Season the chicken strips with salt & pepper. Dip chicken in egg wash and seal in flour bag. Shake until completely coated. Transfer coated chicken to plate. Place chicken in hot oil and fry until golden brown, about 6-8 minutes. Transfer to a plate lined with paper towels to drain.
  4. Meanwhile, in a medium skillet, fry bacon until golden & crispy, about 8-10 minutes. Transfer bacon to a plate lined with paper towels to drain. Drain all but about 2 tablespoons of bacon drippings and fry remaining 4 eggs. Remove from heat and set aside.
  5. Toast bread and spread Sriracha mayo on 4 slices. Top each evenly with mixed greens, 2 tomato slices, and 2 chicken strips. Drizzle chicken with warm jalapeno sauce. Divide bacon evenly among each sandwich and top with a fried egg. Serve sandwiches hot with remaining mayo & jalapeno sauce.



Nutrition & Cost Facts

Calories

1677.0 kcal

Carbs

159.0 g

Fat

86.0 g

Protein

67.0 g

Cost Per Serving

$6.03

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astrif fifth

Hi, glad to know you were here. I'm CHEFBear, a home chef and software architect. I like to go anywhere to hunting some great recipes and share the results with you. Instead of serving processed junk, I prefer to use fresh & seasonal ingredients. I gravitate towards all cuisines that are BIG on flavor.

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