Difficulty Hard
Cook Time 1 hr+
Heat None
Components 7 components
A fresh, flavorful take on the classic BLT that brings together crispy fried chicken, tomatoes, and bacon without the traditional pickle element in the spread. Crispy fried chicken breast is topped with fresh tomato Italian seasoning mayo and layered with a crispy BLT slaw, bacon jam made with tomato paste, and a roasted garlic goat cheese spread. The real stars are the fried tomatoes and fried bacon strips that add textural contrast and bold flavor throughout.
✨ AI Summary Step-by-Step Cooking Guide Ingredients Chicken & Batter 6-8 oz boneless, skinless chicken breasts2 quarts (for heating) beef tallow or lard for frying1/2 cup buttermilk1 large egg1/4 cup all-purpose flour (dry batter)1/4 cup potato starch (dry batter)1/4 tsp dill (dried or fresh, minced)1/2 tsp garlic powder1/4 tsp onion powder1/2 tsp salt1/4 tsp black pepperFresh Tomato Italian Mayo Sauce 3 tbsp mayonnaise2 tbsp fresh tomato, finely diced1 tsp Italian seasoning1/4 tsp garlic powderto taste saltto taste black pepperBLT Slaw 1 cup shredded red cabbage1/4 cup shredded carrots2 tbsp thinly sliced red onions3 tbsp crispy bacon crumbles2 tbsp mayonnaise1 tbsp apple cider vinegar1 tsp sugar1/4 tsp celery seedto taste saltto taste black pepperBLT Bacon Jam 4 strips thick-cut bacon, diced1/2 yellow onion, diced2 garlic cloves, minced1.5 tbsp tomato paste2 tbsp brown sugar1 tbsp apple cider vinegar1/2 tsp smoked paprikato taste saltRoasted Garlic Goat Cheese Spread 2 tbsp cream cheese, softened1 oz fresh goat cheese3 roasted garlic cloves, mashed1/4 tsp garlic powderto taste saltto taste black pepperFried Tomatoes 2 slices ripe tomatoes, sliced 1/4-inch thick3 tbsp all-purpose flour1/8 tsp salt1/8 tsp black pepper1/8 tsp garlic powder2 tbsp buttermilkToppings & Assembly 1 yellow potato bun or brioche bun, split 1 tbsp unsalted butter, softened BLT Slaw BLT Bacon Jam Roasted Garlic Goat Cheese Spread Fresh Tomato Italian Mayo Sauce Fried Tomatoes Fried Bacon Strips Directions 1 Pound the chicken breast to an even 3/4-inch thickness. 2 In a shallow bowl, whisk together buttermilk and egg until combined. 3 In another shallow bowl, combine all-purpose flour, potato starch, dill, garlic powder, onion powder, salt, and black pepper. Mix thoroughly. 4 Submerge the chicken in the wet batter for at least 15 minutes (or up to 4 hours refrigerated). 5 Heat beef tallow or lard to 350°F in a deep pot or cast iron skillet. 6 Remove chicken from wet batter, letting excess drip off. Dredge thoroughly in the dry batter, pressing to adhere. 7 Fry for 6-8 minutes, flipping halfway, until golden brown and internal temperature reaches 165°F. 8 Rest on a wire rack for 2 minutes. 9 In a small bowl, combine mayonnaise and finely diced fresh tomato. 10 Add Italian seasoning and garlic powder. 11 Whisk until smooth and well combined. 12 Season with salt and black pepper to taste. 13 Set aside to allow flavors to meld. 14 In a large bowl, combine shredded red cabbage, carrots, and red onions. 15 Add crispy bacon crumbles to the vegetables. 16 In a small bowl, whisk together mayonnaise, apple cider vinegar, sugar, and celery seed. 17 Pour dressing over vegetables and toss to coat evenly. 18 Season with salt and pepper. Refrigerate for at least 15 minutes before serving. 19 In a skillet over medium heat, cook diced bacon until crispy, about 6-8 minutes. 20 Remove half the bacon fat, leaving about 1 tablespoon in the pan. 21 Add diced onion and cook until softened, about 4 minutes. 22 Add minced garlic and cook for 1 minute. 23 Stir in tomato paste, brown sugar, apple cider vinegar, and smoked paprika. 24 Reduce heat to low and simmer for 8-10 minutes, stirring occasionally, until thick and jammy. 25 Season with salt. Let cool slightly—it will thicken as it cools. 26 In a small bowl, combine softened cream cheese, fresh goat cheese, and mashed roasted garlic. 27 Mix until smooth and well blended. 28 Stir in garlic powder. Season with salt and black pepper. 29 Spread on the bottom bun before assembling. 30 Pat tomato slices dry with paper towels. 31 In a shallow bowl, combine flour, salt, black pepper, and garlic powder. 32 Dip each tomato slice into buttermilk, then coat thoroughly with the flour mixture. 33 Heat 1/4 inch of beef tallow or lard in a skillet to 325°F. 34 Fry tomato slices for 2-3 minutes per side until golden and slightly softened. 35 Drain on a paper towel briefly before serving. 36 In a skillet over medium-high heat, cook thick-cut bacon strips until crispy, about 8-10 minutes. 37 Remove to a paper towel to drain and crisp. 38 Butter both halves of the bun and toast on a griddle or skillet until golden, about 2 minutes. 39 Spread Roasted Garlic Goat Cheese Spread on the bottom bun. 40 Spoon a generous layer of BLT Bacon Jam on top of the spread. 41 Place the fried chicken on top of the jam. 42 Spread Fresh Tomato Italian Mayo Sauce generously over the chicken. 43 Pile on the BLT Slaw. 44 Add fried tomato slices and crispy fried bacon strips. 45 Top with the top bun and serve immediately.
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