Take everything you love about a classic BLT and turn it all the way up. This Fried Chicken BLT Croissant layers crispy, golden fried chicken with smoky bacon, juicy seasoned tomatoes, crisp lettuce, and a rich lemon garlic aioli, all tucked inside a buttery toasted croissant.
The chicken is marinated in seasoned buttermilk before being coated in a crispy flour and cornstarch breading, giving it that irresistible crunch in every bite. Add the creamy lemon garlic aioli, fresh lettuce, juicy tomatoes, and crispy bacon, and you have a sandwich that is indulgent, satisfying, and anything but ordinary.
Why You’re Going to Love This Recipe
- Crispy fried chicken: The buttermilk marinade keeps the chicken juicy while the flour and cornstarch create an incredible crunch.
- Classic BLT flavors: Smoky bacon, fresh lettuce, and juicy tomatoes bring that familiar BLT combination to the sandwich.
- Buttery croissant: A toasted croissant adds a flaky, buttery layer that takes this sandwich to another level.
- Homemade lemon garlic aioli: Creamy, bright, garlicky, and slightly tangy, this aioli ties everything together.
- Perfect for any meal: Serve it for lunch, brunch, dinner, or whenever you’re craving a seriously good sandwich.
Ingredients
Fried Chicken BLT Croissant
- Croissants
- Bacon
- Tomatoes
- Lettuce
Chicken Marinade
- Boneless, skinless chicken thighs or breasts
- Buttermilk
- Yellow mustard
- Garlic
- Hot sauce
- Onion powder
- Thyme
- Smoked paprika
- Salt
- Black pepper
Crispy Breading
- All-purpose flour
- Cornstarch
- Garlic powder
- Onion powder
- Smoked paprika
- Salt
- Black pepper
Lemon Garlic Aioli
- Egg yolks
- Olive oil
- Garlic
- Chives
- Lemon zest
- Lemon juice
- Black pepper
- Salt
Garnish
- Fresh chives
How to Make Fried Chicken BLT Croissants
1. Make the Lemon Garlic Aioli
Add the egg yolks, olive oil, garlic, chives, lemon zest, lemon juice, black pepper, and salt to a food processor or blender.
Blend thoroughly until the mixture is smooth and creamy. Transfer the aioli to a container and refrigerate while you prepare the rest of the sandwich. Allowing the aioli to chill gives the garlic, lemon, and chives time to come together.
2. Marinate the Chicken
Add the buttermilk, yellow mustard, garlic, hot sauce, onion powder, thyme, smoked paprika, salt, and black pepper to a large bowl. Mix until well combined.
Add the chicken and make sure each piece is fully coated in the marinade. Cover and refrigerate for at least 30 minutes, or up to 24 hours for even more flavor.
3. Prepare the Crispy Breading
In a large bowl, combine the flour, cornstarch, garlic powder, onion powder, smoked paprika, salt, and black pepper.
Whisk everything together until evenly incorporated.
The combination of flour and cornstarch helps create that light, crispy coating that makes this fried chicken so good.
4. Fry the Chicken
Heat canola oil in a large, heavy-bottomed pot to 330°F.
Working in batches, remove the chicken from the buttermilk marinade and dredge it thoroughly in the seasoned flour mixture. Shake off any excess breading.
Carefully place the chicken into the hot oil and fry for approximately 6 to 7 minutes, or until golden brown and cooked through. The chicken should reach an internal temperature of 165°F.
Once cooked, transfer the fried chicken to a cooling rack. Allowing the chicken to rest on a rack instead of directly on a plate helps keep the bottom crispy.
5. Toast the Croissants
Slice the croissants in half and lightly toast them until warmed through and slightly crisp on the edges.
You want the croissant to remain buttery and flaky while having enough structure to hold all of those delicious fillings.
6. Assemble the Fried Chicken BLT
Spread a generous layer of lemon garlic aioli onto the bottom half of each toasted croissant.
Add the crispy fried chicken, followed by the seasoned tomato slices, lettuce, and cooked bacon.
Finish with another drizzle or layer of lemon garlic aioli and a sprinkle of fresh chopped chives.
Top with the toasted croissant and serve immediately.
Tips for the Best Fried Chicken BLT Croissant
Use chicken thighs for extra juiciness. Chicken breasts work beautifully, but boneless skinless thighs are especially flavorful and forgiving when fried.
Don’t skip the buttermilk marinade. It helps tenderize the chicken while giving the seasoning a chance to penetrate.
Let the oil return to temperature between batches. Adding too much chicken at once can drop the oil temperature and result in greasy breading instead of crispy chicken.
Use a cooling rack. Letting the chicken drain on a wire rack keeps air circulating around the crust so it stays crispy.
Toast the croissants lightly. You want that buttery croissant flavor without making it so crisp that it becomes difficult to eat.
Season the tomatoes. A little salt and black pepper on the tomatoes makes a huge difference and brings out their natural sweetness.
What to Serve With a Fried Chicken BLT Croissant
This sandwich is filling enough to stand on its own, but it pairs perfectly with crispy fries, potato wedges, coleslaw, or a simple green salad.
For something extra indulgent, serve it with seasoned fries and an extra side of lemon garlic aioli for dipping.
Storage
For the best texture, store the components separately whenever possible.
Store leftover fried chicken in an airtight container in the refrigerator for up to 3 to 4 days. Keep the lemon garlic aioli refrigerated and use within a few days.
Store the bacon, lettuce, tomatoes, and croissants separately so the bread doesn’t become soggy.
How to Reheat Fried Chicken
For the crispiest results, reheat the fried chicken in an air fryer at 375°F until heated through and crispy, usually about 4 to 6 minutes depending on the size of the chicken.
You can also reheat it in a conventional oven at 375°F until warmed through.
Avoid microwaving the chicken if possible, as it can soften the crispy breading.
Frequently Asked Questions
Can I use chicken breasts instead of thighs?
Absolutely. Boneless, skinless chicken breasts work well in this recipe. If they are particularly thick, consider slicing or pounding them to an even thickness so they cook evenly.
Can I make the chicken ahead of time?
Yes. The fried chicken can be prepared ahead of time and reheated in an air fryer or oven to bring back some of its crispiness.
Can I make the lemon garlic aioli ahead of time?
Yes. Making the aioli ahead of time is actually a great idea because the flavors have more time to develop as it chills in the refrigerator.
What type of croissant should I use?
Use a large, buttery croissant that is sturdy enough to hold the fried chicken and toppings. Lightly toasting it helps prevent the sandwich from becoming too soft.
Can I use an air fryer instead of deep frying?
Yes, although the texture will be slightly different from traditional deep-fried chicken. Spray the breaded chicken generously with oil and air fry until golden and cooked through, making sure the internal temperature reaches 165°F.
Final Thoughts
This Fried Chicken BLT Croissant is what happens when a classic sandwich gets a serious upgrade. You get crispy, juicy fried chicken, smoky bacon, fresh tomatoes, crunchy lettuce, and a bright lemon garlic aioli layered inside a buttery toasted croissant.
It’s crispy, creamy, savory, fresh, and completely satisfying. Make it once and the regular BLT might have some competition.
Crispy Fried Chicken BLT Croissant
Ingredients
- 4 croissants
- 8 slices bacon cooked
- 8 slices tomato seasoned with salt and pepper
- Lettuce
Chicken Marinade
- 4 chicken thighs or breasts skinless and boneless
- 2 cups buttermilk
- 1 tbsp yellow mustard
- 1 tbsp garlic paste or minced
- 1 tbsp hot sauce
- 1 tsp onion powder
- 1 tsp thyme powder or fresh
- 1 tsp paprika smoked
- 1 tsp salt
- 1 tsp pepper
Crispy Breading
- 2 cups flour
- 1/2 cup cornstarch
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika smoked
- 1 tsp salt
- 1 tsp pepper
Lemon Garlic Aioli
- 3 large egg yolks
- 1 cup olive oil
- 2 cloves garlic
- 1 tbsp chives chopped
- 1 tbsp lemon zest
- 1 tbsp lemon juice
- 1 tsp black pepper
- Salt to taste
Garnish
- Chives chopped
Instructions
Lemon Garlic Aioli
- In a food processor or blender, add in all ingredients listed under “Lemon Garlic Aioli” and blend thoroughly. Set in the refrigerator to allow the flavors to marry.
Chicken Marinade
- In a bowl, add all ingredients listed under “Chicken Marinade” and mix until well combined. Set aside to marinate for 30 minutes or up to 24 hours.
Crispy Breading
- In a large bowl, combine all ingredients listed under “Crispy Breading.” Whisk to incorporate and set aside.
Assemble
- Heat a pot of canola oil to 330°F.
- Working in batches, remove the chicken from the marinade and dredge in the crispy breading. Shake off any excess, and fry the coated chicken for 6-7 minutes or until cooked through with an internal temperature of 165°F.
- Once cooked and golden, set the crispy fried chicken on a cooling rack.
- Slice and toast the croissants.
- To the bottom half, add a layer of lemon garlic aioli. Followed by the crispy fried chicken, salt and pepper seasoned slices of tomato, lettuce, and the cooked bacon.
- Finish with more lemon garlic aioli, chives, and the toasted top croissant. Enjoy!
