Buttermilk Chicken Blt Recipe
crispy boneless chicken thigh, homemade ranch, applewood smoked bacon, lettuce, tomato, served with house cut fries (GF with GF roll)
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Ingredients
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Main Ingredients
Method
Cooking Steps
Prepare the Chicken
In a bowl, soak the boneless chicken thighs in buttermilk for at least 1 hour (or overnight) to tenderize and flavor the meat.
Make the Ranch Dressing
In a mixing bowl, combine mayonnaise, sour cream, buttermilk, garlic powder, dried dill, onion powder, salt, and black pepper. Whisk until smooth. Chill in the fridge until ready to use.
Cook the Bacon
In a skillet over medium heat, cook the applewood smoked bacon until crispy. Remove and set aside on paper towels to drain excess grease.
Fry the Chicken
In the same skillet, add oil and heat over medium-high heat. Remove chicken from buttermilk, letting excess drip off, then fry until golden brown and cooked through (about 6-8 minutes per side). Drain on paper towels.
Assemble the BLTs
On each gluten-free roll, spread a generous amount of ranch dressing, then layer with crispy fried chicken, lettuce, tomato slices, and bacon. Top with the other half of the roll.
Serve
Serve the Buttermilk Chicken BLT with house cut fries on the side.