Southern Fried Chicken BLT

Page 83

Cuisine: Southern/Soul Food | Course Type: Main Courses

(1 review)

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Recipe Reviews

This was excellent. I had only one complaint the chicken was hard to fry and to thick to eat comfortably on the sandwich. Next time I'll cut the breasts in half length wise for ease of eating. Other wise it's excellent. I served ours on Cibata bread. It was great with the suggested Dijonnaise on page 85. I like the suggestion of using about a tsp of the dijonnaise on the bottom bun then layering on the lettuce, more dijonnaise, tomato, more D, chicken, more d then the bacon and top. Helps to hold the sandwich together.

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