Southern Fried Chicken BLT

Chicken, Sandwich, Southern / Saturday, August 25th, 2012

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.

The sacrifice!

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

Adapted from “Tupelo Honey Cafe” by Elizabeth Sims and Brian Sonoskus and

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
  1. 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.
  2. In a cast-iron skillet, cook the bacon until crisp, and drain on paper towels.
  3. 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.)
  4. In a separate dish or bowl, combine the flour, cornstarch, salt, pepper, thyme, oregano and garlic powder.
  5. Using kitchen tongs, remove the chicken from the buttermilk, and coat it in the flour mixture.
  6. 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.
  7. 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.
  8. 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
  1. Place everything in a small bowl, and whisk until combined.

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