HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconFried Chicken BLT Sandwiches
Fried Chicken BLT Sandwiches

Fried Chicken BLT Sandwiches

with Dill Potato Salad & Lemony Greens

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What could make a classic BLT sandwich even better? We’ll tell you–fried chicken that's super crispy on the outside and ultra juicy on the inside. First the chicken is marinated in spicy sour cream to make it extra tender, then it’s coated in a tempura batter and fried to perfection. The toasted sourdough slices are slathered with spicy sauce and filled with fried chicken, crispy bacon, sweet tomato slices, and fresh lettuce. Served with a creamy dill potato salad and lemony greens, it’s a perfectly balanced summer meal.

Tags:Good Climate Score

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time40 minutes
Prep Time15 minutes
Cooking difficultyHard
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

12 ounce

Red Potatoes

1 unit


¼ ounce


1 unit


1 unit

Baby Romaine Lettuce

4 tablespoon

Sour Cream


2 teaspoon

Hot Sauce

1 tablespoon

Fry Seasoning

10 ounce

Chicken Cutlets

4 ounce


6 tablespoon



82 g

Tempura Batter

(ContainsMilk, Eggs, Wheat)

2 teaspoon

Dijon Mustard

4 slice

Sourdough Bread

(ContainsWheat, Soy)

Not included in your delivery

2 tablespoon

Olive Oil

Cooking Oil



Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories1640 kcal
Fat99 g
Saturated Fat22 g
Carbohydrate130 g
Sugar12 g
Dietary Fiber12 g
Protein55 g
Cholesterol200 mg
Sodium2430 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Medium Pot
Large Bowl
Small Bowl
Paper Towel
Plastic Wrap
Meat Mallet
Plastic Bag
Large Pan
Medium Bowl
Instructionsarrow up iconarrow up icon

• Wash and dry produce. • Dice potatoes into ¾-inch pieces. Place in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 12-15 minutes. Drain and rinse under cold water; transfer to a large bowl to cool. TIP: Spread potatoes out to help them cool more quickly. • While potatoes cook, quarter lemon. Pick and finely chop fronds from dill. Thinly slice tomato into rounds. Trim and discard root end from lettuce; reserve two large leaves (four leaves for 4), then roughly chop remaining lettuce.


• In a small bowl, combine half the sour cream, half the hot sauce, 1 tsp Fry Seasoning (2 tsp for 4 servings), a big pinch of salt, and pepper. Add water 1 tsp at a time until mixture reaches a thin, pourable consistency. • Pat chicken* dry with paper towels; place between two large pieces of plastic wrap; pound with a mallet or rolling pin until about ½ inch thick. • Transfer marinade to a zip-close bag. Add chicken and seal to close; set aside to marinate, tossing occasionally. Wash out bowl.


• Heat a large dry, heavy-bottomed pan over medium-high heat. Add bacon*; cook, turning occasionally and adjusting heat if browning too quickly, until crispy, 6-10 minutes. • Turn off heat; transfer to a paper-towel lined plate. Wash out pan. Once cool enough to handle, roughly chop. • While bacon cooks, in bowl used for marinade, combine two packets of mayonnaise, ¼ tsp Fry Seasoning (½ tsp for 4 servings), and remaining hot sauce to taste. Season with salt and pepper


• In a medium bowl (large bowl for 4 servings), combine tempura mix, remaining Fry Seasoning, a pinch of salt, and pepper. TIP: If mixture is too thick, add more water 1 TBSP at a time until it reaches a pancake-batter like consistency. • Remove chicken from marinade; allow excess to drip off. Add to bowl with tempura batter; toss until thoroughly coated.


• Heat 1⁄3 inch layer of oil in pan used for bacon over medium-high heat. • Once oil is hot enough that a drop of batter sizzles when added to pan, add coated chicken in a single layer. Cook for 1 minute, then reduce heat to medium and cook until browned and cooked through, 3-5 minutes per side. (TIP: Work in batches if necessary; lower heat if chicken begins to brown too quickly.) Transfer chicken to a paper-towel-lined plate; season with salt.


• While chicken cooks, toast sourdough slices. • To the bowl with potatoes, add mustard, remaining sour cream, remaining mayonnaise, a squeeze of lemon juice, and as much dill as you like. Toss to combine. Season with salt and pepper. • In a second large bowl, toss chopped lettuce with 2 TBSP olive oil (4 TBSP for 4 servings), a big squeeze of lemon juice, salt, and pepper.


• Spread half the sourdough slices with sauce. Fill with chicken, bacon, tomato, and lettuce leaves. Close sandwiches. • Halve sandwiches and divide between plates. Serve with potato salad and greens on the side.