Spicy Fried Chicken Blt Recipe

Marinate

In a bowl combine buttermilk and 2 tablespoons hot sauce. Add chicken tenders, making sure they are fully coated. Cover and refrigerate for at least 30 minutes and up to 4 hours (longer will tenderize more).

Prepare Dry Mix

In a shallow dish or wide bowl whisk together flour, cornstarch, smoked paprika, cayenne, garlic powder, onion powder, 1 teaspoon kosher salt and 1/2 teaspoon black pepper until evenly combined.

Dredge

Remove chicken from marinade, letting excess drip off. Working one piece at a time, press each tender into the flour mixture, coating thoroughly. For extra-crispy, double-dip: return the coated tender briefly to the buttermilk (shake off) then coat again in the flour mixture.

Heat Oil

Pour oil into a heavy-bottomed pot or deep skillet to a depth of about 1.5 inches (approx. 3–4 cups depending on pan). Heat over medium-high until the oil reaches 350°F (175°C). If you don't have a thermometer, test with a small pinch of flour—if it sizzles and browns gently, it's ready.

Fry

Fry the tenders in batches (do not overcrowd) for 3–5 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Adjust heat to maintain oil temperature around 325–350°F. Transfer cooked tenders to a wire rack set over a sheet pan to drain and keep crisp.

In a small bowl whisk together mayonnaise, sriracha, lemon juice, smoked paprika, minced garlic and honey (if using). Season with 1/4 teaspoon salt, taste and adjust heat or sweetness as desired. Chill until assembly.

Cook Bacon

While chicken fries (or in a separate pan), cook bacon strips in a skillet over medium heat until crisp, about 8–10 minutes, turning as needed. Transfer to paper towels to drain.

Prepare Tomatoes and Buns

Slice the tomato into 1/4-inch thick slices (about 8 slices from a large tomato). Lightly season tomato slices with 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper. Halve the brioche buns and spread a thin layer of butter on cut sides. Toast buttered cut sides in a skillet or griddle over medium heat until golden, about 1–2 minutes.

Melt Cheese (optional)

If you prefer melted smoked cheddar, place cheese slices on hot chicken tenders for 30–60 seconds or briefly broil the assembled open-faced buns until cheese softens and just melts.

Assemble Sandwiches

Spread about 1 tablespoon of spicy aioli on both top and bottom buns. On the bottom bun place 2 lettuce leaves, 1–2 tomato slices, then a hot fried chicken tender (or one large tender per sandwich). Top chicken with a slice of smoked cheddar, two bacon strips (or more to taste), and optional pickles. Crown with the top bun.

Serve

Serve immediately while chicken is hot and crisp. Provide extra spicy aioli on the side. Leftover components (aioli, bacon, chicken) can be refrigerated separately for up to 3 days; re-crisp chicken in a 375°F oven on a rack for 8–10 minutes.