Crispy Fried Chicken BLT Sandwich with Creamy Dill Potato Salad

This fried chicken BLT sandwich takes the classic to a whole new level. The chicken is marinated in a spicy sour cream mixture, then coated in a light tempura batter and fried until golden and crunchy. Paired with crispy bacon, ripe tomato and fresh lettuce on toasted sourdough, every bite is a perfect balance of textures and flavors.

On the side, a creamy dill potato salad and bright lime-dressed greens round out the meal. It’s a satisfying, restaurant-quality dinner you can easily make at home.

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Ingredients

3 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 unit Baby LettuceView ingredient guideLike ingredientDislike ingredient

1 tablespoon Fry SeasoningView ingredient guideLike ingredientDislike ingredient

12 ounce Red PotatoesView ingredient guideLike ingredientDislike ingredient

4 slice Sourdough BreadView ingredient guideLike ingredientDislike ingredient

6 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

82 g Tempura Batter MixView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

0.5 unit LimeView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

8 ounce BaconView ingredient guideLike ingredientDislike ingredient

0.25 ounce DillView ingredient guideLike ingredientDislike ingredient

2 teaspoon Hot SauceView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry produce. Dice potatoes into ¾-inch pieces. Place in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 12-15 minutes. Drain and rinse under cold water; transfer to a large bowl to cool. Spread potatoes out to help them cool more quickly. While potatoes cook, quarter lime. Pick and finely chop dill fronds. Thinly slice tomato into rounds. Trim and discard root end from lettuce; reserve two large leaves (four leaves for 4 servings), then roughly chop remaining lettuce.
2. In a small bowl, combine half the sour cream, half the hot sauce, 1 tsp Fry Seasoning (2 tsp for 4 servings), a big pinch of salt and pepper. Add water 1 tsp at a time until mixture reaches a thin, pourable consistency. Pat chicken dry with paper towels; place between two large pieces of plastic wrap; pound with a mallet or rolling pin until about ½ inch thick. Transfer marinade to a zip-close bag. Add chicken and seal to close; set aside to marinate, tossing occasionally. Wash out bowl.
3. Heat a large dry, heavy-bottomed pan over medium-high heat. Add bacon; cook, turning occasionally and adjusting heat if browning too quickly, until crispy, 6-10 minutes. Turn off heat; transfer to a paper-towel-lined plate. Carefully discard bacon fat in pan; wash out pan. While bacon cooks, in bowl used for marinade, combine two packets of mayonnaise, ¼ tsp Fry Seasoning and remaining hot sauce to taste (four packets of mayonnaise and ½ tsp Fry Seasoning for 4 servings). Season with salt and pepper.
4. In a medium bowl (large bowl for 4 servings), combine tempura batter mix, remaining Fry Seasoning, a pinch of salt and pepper. Remove chicken from marinade; allow excess to drip off (discard remaining marinade). Add to bowl with batter mix; toss until thoroughly coated, pressing to adhere mixture in a thick layer.
5. Heat ⅓-inch layer of oil in pan used for bacon over medium-high heat. Once oil is hot enough that a pinch of batter mix sizzles when added to pan, add coated chicken in a single layer. Cook for 1 minute, then reduce heat to medium and cook until browned and cooked through, 4-6 minutes per side. (Work in batches if necessary; lower heat if chicken begins to brown too quickly.) Transfer chicken to a paper-towel-lined plate; season with salt.
6. While chicken cooks, toast sourdough slices. To bowl with potatoes, add mustard, remaining sour cream, remaining mayonnaise, a squeeze of lime juice and as much dill as you like. Toss to combine. Season with salt and pepper. In a second large bowl, toss chopped lettuce with 2 TBSP olive oil (4 TBSP for 4 servings), a big squeeze of lime juice, salt and pepper.
7. Spread half the sourdough slices with sauce. Fill with chicken, bacon, tomato and lettuce leaves. Close sandwiches. Halve sandwiches and divide between plates. Serve with potato salad and greens on the side.

Recipe Tips

FAQ

Can I use chicken breast instead of cutlets?

Yes, you can use boneless skinless chicken breasts. Just pound them to an even ½-inch thickness for even cooking.

Can I make this recipe gluten-free?

You can substitute gluten-free bread and use a gluten-free tempura batter mix. Check all other ingredients for gluten.

How do I reheat leftover fried chicken?

Reheat in a 375°F oven or air fryer for 5-7 minutes to restore crispiness. Avoid microwaving.