Fried Chicken BLT Sandwiches
with Dill Potato Salad & Lemony Greens
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.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
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
Instructions
• 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.
