Coated in an easy homemade crumb, this chicken BLT is delicious as a dinner or weekend lunch. Use your favourite buns layered with bacon, lettuce, tomato, aioli and crumbed chicken pieces.
This Chicken BLT takes the humble sandwich up a notch, giving you an easy mid-week dinner or weekend lunch option. With a crispy homemade crumb for the chicken, I like to add the classic BLT toppings of lettuce, bacon and tomato. But you can use any fillings you like!
If you like tasty food on buns, check out my Prawn Rolls or BBQ Chicken Sliders.
Ingredient notes:
- Buns: I used panini buns for my Chicken BLT, but you could use any buns you like, or even a sourdough bread.
- Chicken: I used two large chicken breasts for this recipe. The trick is to get them as thin and even as possible so that they cook evenly. This is achieved by slicing the breast in half horizontally, then pounding the breast so that it becomes thinner and tender.
- Bacon: I love streaky bacon as it goes all crunchy and crispy.
Note: Scroll to the recipe card for the ingredients, quantities and the full method.
Step by step instructions:
Crumbed Chicken: Cut each chicken breast in half through the centre. Place each piece of chicken under a sheet of baking paper and flatten with a mallet or rolling pin to make it an even thickness, about 1.5cm.
Mix together the breadcrumbs, salt and pepper in a shallow bowl. In separate bowls, place the flour and egg. Coat each piece of chicken in flour then egg and finally the breadcrumb mixture. Keep the crumbed chicken on a plate in the fridge until ready to cook. This can be done earlier in the day.
In a large frying pan cook the bacon until crispy. Use tongs to remove the bacon and set aside in a bowl. Turn the frying pan to a medium heat and cook the crumbed chicken in the bacon fat for 5-7 minutes on each side until golden and cooked through.
To Assemble: Spread the aioli over the base and top of the bun. Add the crumbed chicken, lettuce, tomato, 2 rashers of bacon and then place the bun on top. Serve immediately.
Recipe FAQs:
Feel free to add any of your favourite fresh greens from rocket to mesclun or spinach, as well as cheese, avocado or red onion. A relish would also be delicious!
As it stands, this recipe isn't gluten free. But you could of course substitute the plain flour, crumbs and bread for gluten free alternatives if you prefer.
You'll probably find these quite filling on their own. But you could always serve with fries, potato salad or coleslaw.
Storage:
These sandwiches are best eaten immediately, while still hot. If you end up with any leftovers, store the components separately in airtight containers in the fridge.
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Chicken BLT
This chicken BLT is delicious as a dinner or weekend lunch. Use your favourite buns layered with bacon, lettuce, tomato, aioli and homemade crumbed chicken pieces.
Ingredients
- 250g streaky bacon, 8 pieces
- 4 long buns
- 4 Tbsp aioli
- 4 lettuce leaves, sliced
- 2 medium tomatoes, thinly sliced
Crumbed Chicken:
- 450g chicken breast
- 1 cup breadcrumbs
- ½ tsp salt
- ¼ tsp pepper
- 4 Tbsp flour
- 1 egg, whisked
Instructions
- Crumbed Chicken: Cut each chicken breast in half through the centre. Place each piece of chicken under a sheet of baking paper and flatten with a mallet or rolling pin to make it an even thickness, about 1.5cm.
- Mix together the breadcrumbs, salt and pepper in a shallow bowl. In separate bowls, place the flour and egg. Coat each piece of chicken in flour then egg and finally the breadcrumb mixture. Keep the crumbed chicken on a plate in the fridge until ready to cook. This can be done earlier in the day.
- In a large frying pan cook the bacon until crispy. Use tongs to remove the bacon and set aside in a bowl.
- Turn the frying pan to a medium heat and cook the crumbed chicken in the bacon fat for 5-7 minutes on each side until golden and cooked through.
- To Assemble: Spread the aioli over the base and top of the bun. Add the crumbed chicken, lettuce, tomato, 2 rashers of bacon and then place the bun on top. Serve immediately.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 865Total Fat: 41gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 27gCholesterol: 222mgSodium: 1910mgCarbohydrates: 52gFiber: 4gSugar: 6gProtein: 67g
Nutritional values are approximate. Please use your own calculations if you require a special diet.
Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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Vanya
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