Fried Chicken BLT Sandwiches with Dill Potato Salad & Lemony Greens

Photo from Hello fresh

Who doesn't love a BLT? You put fried chicken on it and you've really got something. 

One MAJOR adjustment to this recipe for me...I didn't fry the chicken. 

One, I'm horrible at frying and not burring chicken.

Two, I could go without the extra calories and carbs. So I opted to just grill the chicken. I think it was a better sandwich.

It needed more bacon and more tomato in my opinion. These were two LONG slices of sourdough. If you're gonna have a BLT you need to know you have the "B" and the "T". Thankfully I had both on had to add to the sandwich. And I regret it not.

Fried Chicken BLT Sandwiches with Dill Potato Salad & Lemony Greens
Recipe from Hello Fresh

Serves 2

• 12 oz Red Potatoes
• 1 Lemon
• ¼ oz Dill
• 1 Tomato
• 1 Baby Lettuce
• 3 tablespoon Sour Cream
• 2 teaspoon Hot Sauce
• 1 tablespoon Fry Seasoning
• 12 oz Chicken Cutlets
• 4 oz Bacon
• 6 tablespoon Mayonnaise 
• 82 g Tempura Batter
• 2 teaspoon Dijon Mustard
• 4 slice Sourdough Bread

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, then roughly chop remaining lettuce.

In a small bowl, combine half the sour cream, half the hot sauce, 1 tsp Fry Seasoning, 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. 

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. 

While bacon cooks, in bowl, combine two packets of mayonnaise, ¼ tsp Fry Seasoning, and remaining hot sauce to taste. Season with salt and pepper.

In a medium bowl, combine tempura batter 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 batter mix; toss until thoroughly coated, pressing to adhere mixture in a thick layer.

Heat ⅓-inch layer of oil in pan used for bacon over medium-high heat. 

Once oil is hot enough that a pinch of batter mix 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, 4-6 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, 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.