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Crispy Chicken BLT Recipe

American · Main course · 35 min total

A crispy, juicy chicken cutlet takes the classic BLT sandwich to new heights. This recipe combines crunchy panko-crusted chicken with smoky bacon, fresh lettuce, and ripe tomato for an irresistible meal.

Ingredients

• 4 boneless, skinless chicken breasts (about 1.5 lbs)
• 1 cup all-purpose flour
• 2 large eggs
• 1 cup panko breadcrumbs
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup vegetable oil, for frying
• 8 slices bacon
• 4 hamburger buns or ciabatta rolls, split and toasted
• 4 leaves lettuce (romaine or iceberg)
• 1 large tomato, sliced into 8 rounds
• 1/4 cup mayonnaise

Instructions

1. Place each chicken breast between two sheets of plastic wrap and pound to an even 1/2-inch thickness using a rolling pin or meat mallet.
2. Set up a breading station: in a shallow bowl, combine flour, garlic powder, paprika, salt, and pepper. In another bowl, beat eggs. In a third bowl, place panko.
3. Dredge each chicken breast in the flour mixture, shaking off excess. Dip into beaten eggs, then coat with panko, pressing gently to adhere.
4. Heat vegetable oil in a large skillet over medium-high heat. Fry chicken in batches (do not overcrowd) for 3-4 minutes per side until golden brown and cooked through (internal temp 165°F). Drain on paper towels.
5. Meanwhile, cook bacon in a separate skillet or microwave until crispy. Drain on paper towels.
6. Assemble sandwiches: spread mayonnaise on toasted bun halves. Place lettuce on bottom bun, then a crispy chicken cutlet, followed by 2 slices of bacon and 2 tomato slices. Top with remaining bun half.
7. Serve immediately.

Tips

• For extra crunch, use a wire rack to cool the fried chicken instead of paper towels.
• Substitute chicken thighs for a juicier option; adjust cooking time as needed.
• Add sliced avocado or a fried egg for a gourmet twist.

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