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Fried Chicken BLT with Jalapeno Honey
Fried Chicken BLT with Jalapeño Honey
Salt & Wind

Presenting the sandwich to end all sandwiches: the fried chicken BLT with jalapeño honey. Blogger Aida Mollenkamp shows us how to build this epic stack that’s perfect for breakfast, lunch or dinner.

RELATED: Charred Cauliflower with Garlic Tahini Sauce

For more tips, tricks and recipes from Aida Mollenkamp, check out her website, Salt & Wind, and her exclusive interview on The Coterie.

4 servings

½ cup honey

1 or 2 jalapeños, sliced, plus more for garnish

½ cup mayonnaise

2 tablespoons finely chopped fresh basil leaves

1 tablespoon sriracha

1 teaspoon smoked paprika

Neutral oil (like canola, grapeseed or peanut) for frying

1 pound boneless, skinless chicken tenders

1 teaspoon kosher salt

2 cups self-rising flour

1 cup hot sauce

7 large eggs

2 large heirloom or beefsteak tomatoes, sliced

Extra-virgin olive oil, for drizzling

Kosher salt and freshly ground black pepper

4 slices whole-grain or sourdough bread, lightly toasted

6 slices thick-cut bacon, cooked

1 firm-ripe avocado, pitted and sliced

1 handful micro greens

1. In a small saucepan, bring the honey to a low boil. Add the jalapeño slices and cook for 1 minute. Remove from the heat. Store in an airtight container in the fridge for up to one week. Warm before serving.

2. In a bowl, combine the mayonnaise, fresh basil, sriracha and smoked paprika. Store in the fridge until ready to assemble.

3. Heat the oil to 350°F in a deep, heavy-bottomed pot fitted with a thermometer. Do not fill the pot more than halfway with oil. Season the chicken with the salt. Add the flour to a shallow bowl or pie plate. In a medium bowl, beat together the hot sauce and 3 of the eggs. Dip the chicken into the egg mixture, coat well in the flour and then transfer to a plate.

4. Working in batches, place a few pieces of the chicken in the hot oil and fry until it’s brown, crisp and cooked through, 6 to 8 minutes. Transfer the chicken to a paper-towel-lined plate, pat dry and then drizzle with the jalapeño honey.

5. Drizzle the tomato slices with just a little olive oil. Sprinkle with salt and pepper, let stand 5 minutes and then drain on paper towels.

6. In a large skillet, heat some olive oil over medium-high heat and fry the remaining 4 eggs until crispy around the edges, about 4 minutes.

7. Build sandwiches using the toasted bread, spicy mayo, bacon, fried chicken, tomatoes, avocado, fried eggs and micro greens.

 

1629 calories

77g fat

180g carbs

56g protein

46g sugars

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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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