Fried Chicken BLT Sandwiches
with Dill Potato Salad & Lemony Greens
- Milk
- Eggs
- Wheat
- Soy
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.
Ingredients
12 ounce
Red Potatoes
1 unit
Lemon
¼ ounce
Dill
1 unit
Tomato
1 unit
Baby Lettuce
3 tablespoon
Sour Cream
(Contains: Milk)
2 teaspoon
Hot Sauce
1 tablespoon
Fry Seasoning
10 ounce
Chicken Cutlets
4 ounce
Bacon
6 tablespoon
Mayonnaise
(Contains: Eggs)
82 g
Tempura Batter
(Contains: Eggs, Milk, Wheat)
2 teaspoon
Dijon Mustard
4 slice
Sourdough Bread
(Contains: Soy, Wheat)
Not included in your delivery
2 tablespoon
Olive Oil
Cooking Oil
Salt
Pepper
Nutrition Values
Utensils
Cooking Steps
• Wash and dry produce. • Dice potatoes into 3⁄4-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 servings), 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 1⁄2 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. Carefully discard bacon fat in pan; wash out pan. • While bacon cooks, in bowl used for marinade, combine two packets mayonnaise, 1⁄4 tsp Fry Seasoning (1⁄2 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. • Remove chicken from marinade; allow excess to drip off off (discard remaining marinade). Add to bowl with tempura mixture; toss until thoroughly coated, pressing to adhere mixture in a thick layer.
• 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 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.
Customer reviews
Review summary
Updated on Sep 2026- Flavor: The fried chicken and its seasoning were standout hits, and the dill potato salad earned rave reviews from a wide range of eaters 🎉.
- Ease of prep: This recipe has many steps and takes significantly longer than the estimated time — plan for a weekend cook or a relaxed evening.
- Suggestions: Pound the chicken as thin as possible so it fits the bread and cooks evenly; some found baking or air-frying the chicken a cleaner alternative to pan-frying. Add a diced pickle to the potato salad and extra Dijon mustard for more depth, and consider a sturdier roll instead of sourdough to keep the sandwich together.
- Leftovers: The fried chicken held up well the next day in a wrap, and the potato salad tasted even better chilled overnight.
- Portions: This meal is very generous — several households split it into three or four servings, and many had enough left for a full lunch the next day.
Reviews from our home cooks
There seemed to be A LOT going on with this meal: a lot more steps, a lot more dishes, a lot A LOT! The sauce for the BLT and the potato salad were both a bit bland (the dill was the star of the potato salad); the lemony salad was just okay; the chicken BLT was delicious!
These sandwiches are huge, we shared one and saved the other for a lunch. The dill potato salad just didn't last it was so good.
The chicken BLT and potato salad were so good; however we were not crazy about the lemony greens. It did compliment well, but wasn't our fav. I would just make a balsamic dressing if I were to order again. Simply a personal preference.
To much to eat all together. I broke it up.. BLT for lunch and the chicken, potato and green salad for dinner. Good summer time recipes.
I know how to make a salad, a BLT, chicken breast, potato salad. But it's the sauces that are the star of this meal. Amazing. Kudos. Five stars!
Absolutely delicious! Best potato salad dressing ever. I would add celery and a few other ingredients to the potato salad to make it more of a true salad rather than cold boiled potatoes with a creamy dill dressing. Perhaps you could add another tomato and some cucumbers to go with the chopped Romaine lettuce for a more substantial salad there, as well. Overall, however this is a solid recipe and I thoroughly enjoyed every bite.
Omg, this was really sooooo yummy. My pert favor of the week. And it's really soooo much food. I never mad a chicken sandwich myself and not I really got the love for it to make it myself again. I would give it 5 stars if I could. From the bread to the bacon to the two salads... Love it
I really liked this sandwich but the bread was somewhat thick. Otherwise, it is a really tasty dish. Now I didn't really eat much of the potato salad but that's only because I don't liked potato salad chunks.
The worst potato salad I've ever had. Just bland completely, red onion would have added nice flavor and some crunch. The salad dressing could also be changed. I do not consider oil, lemon juice and salt a dressing. Totally disappointing. The sandwiches were good. Great flavor in the chicken. I made one with cheese just to see how it would be. Honestly I didn't really notice a difference. I did put the sauce on both sides of the bread, and am glad I did!
This meal wasn't time-consuming per se, it just had too many moving parts for one person. Between marinating, coating and frying the chicken, cooking the bacon, toasting the buns, mixing the salads, I somehow forgot to cook the potatoes, so they were raw. The fried chicken sandwich was fairly good though!
