Someday, I will get Jeff to recognize the blinding magnificence of a BLT. But until then, I’m willing to compromise by adding a pan-fried chicken breast to each of our sandwiches.
I got this idea from the Tupelo Honey Cafe, where they make a mean Southern Fried Chicken BLT using a house-made Dijonnaise instead of the traditional mayo. The combination of Dijon mustard, stone-ground mustard and mayo gives you the creaminess you need for a good BLT, along with a nice mustardy kick to complement the fried chicken.
It’s also good with fries. Don’t judge.
Southern Fried Chicken BLT
Makes 2 sandwiches
- 2 (6-ounce) boneless, skinless chicken breasts
- 2 cups buttermilk
- 4 slices bacon
- 2 cups canola oil
- 1 cup all-purpose flour
- 1 tablespoon cornstarch
- 1 tablespoon salt
- 1 tablespoon freshly ground black pepper
- 2 teaspoons dried thyme
- 1/2 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 2 hoagie rolls or big hamburger buns
- 2 teaspoons unsalted butter
- 4 teaspoons Dijonnaise (recipe below)
- Romaine lettuce
- 1 tomato, sliced
- Place the chicken in a bowl or shallow dish, and cover with the buttermilk. Cover with plastic wrap, and refrigerate overnight or for at least 1 hour.
- In a cast-iron skillet, cook the bacon until crisp, and drain on paper towels.
- Add the canola oil to the bacon grease in the skillet, and increase the heat to medium or 350 degrees F. (The oil will begin to bubble.)
- In a separate dish or bowl, combine the flour, cornstarch, salt, pepper, thyme, oregano and garlic powder.
- Using kitchen tongs, remove the chicken from the buttermilk, and coat it in the flour mixture.
- Still using the tongs, carefully place the chicken into the hot oil. Brown for 5 to 6 minutes per side, or until the chicken is golden brown and crispy. Drain on paper towels.
- To Prep the Rolls: Slice the rolls in half. Warm a skillet over medium heat. Lightly butter the insides, and place them butter side-down in the skillet until grilled.
- To Assemble Each Sandwich: On the bottom roll, put 1 teaspoon Dijonnaise, then layer lettuce. Place 1 teaspoon Dijonnaise on top of the lettuce, and alternate Dijonnaise with the remaining ingredients in this order: tomato, chicken and bacon. Cover with the top half of the roll. (Layering the Dijonnaise like this helps keep the sandwich together.)
- 2 tablespoons mayonnaise
- 1 teaspoon stone-ground mustard
- 1 teaspoon Dijon mustard
- 1/8 teaspoon sea salt
- 1/8 teaspoon freshly ground black pepper
- Place everything in a small bowl, and whisk until combined.