Chicken Blt Recipe

Prepare the chicken

If breasts are thick, butterfly or pound to an even 1/2-inch thickness. Pat dry with paper towels.

Rub chicken with 1 tbs olive oil, smoked paprika, garlic powder, kosher salt and 1/2 tsp black pepper. Let sit 10 minutes while preparing other components.

For grilled chicken: preheat grill or grill pan over medium-high heat (about 400°F / medium-high). Grill chicken 4–6 minutes per side until internal temperature reaches 165°F (74°C). For crispy chicken: follow the crispy coating steps below and pan-fry until golden and cooked through, about 4–5 minutes per side.

Place flour and cornstarch in a shallow dish and season lightly with a pinch of salt and pepper.

In a second shallow bowl, whisk the egg with milk. Dip the seasoned chicken into the egg wash, then dredge in the flour-cornstarch mixture, pressing to adhere.

Heat 1/2 cup vegetable oil in a skillet over medium-high heat until shimmering. Fry the coated chicken 4–5 minutes per side until golden and internal temperature is 165°F (74°C). Transfer to a wire rack set over a baking sheet to drain and keep warm.

Cook 6 slices applewood bacon in a skillet over medium heat until crisp, about 8–10 minutes, turning as needed. Remove to paper towels to drain. Reserve 2 slices (finely chop) for the aioli and chop or keep remaining slices whole for the sandwich.

While still warm, season tomato slices with 1/4 tsp salt and 1/4 tsp black pepper. Wash and dry lettuce leaves. Slice cheese if not pre-sliced.

In a small bowl combine 1/2 cup mayonnaise, 2 finely chopped cooked bacon slices, 1 tsp Dijon mustard, 1 tsp apple cider vinegar, 1/2 tsp lemon juice, 1/2 tsp honey, 1 minced garlic clove, 1/4 tsp smoked paprika, 1/4 tsp salt and 1/8 tsp black pepper. Stir until smooth and taste; adjust seasoning. Chill until ready to assemble.

Toast buns or rolls: spread softened butter on cut sides and toast on a skillet or grill over medium heat until golden, about 1–2 minutes per side.

To assemble each sandwich: spread a generous tablespoon of applewood aioli on both cut sides of the bun. Place lettuce on the bottom bun to create a moisture barrier, then add a slice of cheddar cheese, the grilled or crispy chicken breast, 3 slices of bacon (per sandwich), 2 tomato slices, and top with the other bun half.

Press lightly, slice in half if desired, and serve immediately.