Fried Chicken BLT Sandwiches Recipe

About this recipe

This Fried Chicken BLT Sandwich combines crispy, golden fried chicken with smoky bacon, crisp lettuce, and juicy tomatoes, all nestled between toasted brioche buns. Perfect for a satisfying lunch, this American classic is a family favorite that hits all the right notes of flavor and texture.

Ingredients

• 500 G Chicken Breast Steaks 500g Garlic Butter
• 500 Ml Longley Farm Buttermilk 500ml
• 50G Pepper Black Ground BWFO
• 500 g Stamford Street Co. Cooking Bacon 500G
• - Hellmann'S Real Mayonnaise 250ml
• 1 Head Organic Romaine Lettuce
• 500 G Fresh Vine Tomato 500g
• - Tata Salt
• 100 G East End Garlic Powder
• 100 G Natco Paprika Powder
• 1.5 Kg Best In Plain Flour 1.5 Kg
• 500 G Brown & Polson Cornflour
• 100G Borwicks Baking Powder, 100G
• 75G Greenfields Cayenne Pepper, 75G
• 1 Ltr Ktc Sunflower Oil
• - Ktc Vegetable Oil

Instructions

1. 1. Preheat your oven to 200°C (180°C fan) to keep cooked chicken warm while assembling the sandwiches.
2. 2. In a shallow bowl, whisk together the buttermilk, salt, pepper, garlic powder, and paprika. Submerge the chicken fillets in the buttermilk mixture and let them marinate while you prepare the other ingredients.
3. 3. In another bowl, mix the flour, cornflour, baking powder, additional salt, pepper, paprika, and cayenne pepper. This will create the coating for the chicken.
4. 4. Heat a large frying pan or deep skillet with vegetable oil to 175°C. The oil should be about 3-4 cm deep for frying.
5. 5. Remove the chicken fillets from the buttermilk and dredge them in the seasoned flour mixture, ensuring they are evenly coated. Shake off any excess flour.
6. 6. Carefully place the chicken fillets into the hot oil, frying for 5-6 minutes per side or until golden brown and fully cooked (internal temperature of 75°C). Transfer cooked chicken to a wire rack over a baking tray and keep warm in the preheated oven while frying the rest.
7. 7. In a separate pan, fry the streaky bacon over medium heat until crispy, about 4-5 minutes. Drain on paper towels and set aside.
8. 8. Toast the brioche buns lightly in the same pan or under a grill for 1-2 minutes until golden and warmed through.
9. 9. To assemble, spread a layer of mayonnaise on the bottom half of each brioche bun. Add a leaf of lettuce, a slice of tomato, a piece of fried chicken, and two slices of crispy bacon. Top with the other half of the bun.
10. 10. Serve the sandwiches immediately with a side of chips, coleslaw, or your favorite dipping sauce for a complete meal.