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fried chicken BLT croissant
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Crispy Fried Chicken BLT Croissant

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. Every bite gives you that perfect combination of crunch, creaminess, freshness, and savory flavor. The chicken is marinated in a seasoned buttermilk mixture before being coated in a crispy flour and cornstarch breading, giving it an irresistible crunch that holds up beautifully against the creamy aioli. Finish it with fresh chives and that flaky croissant, and you’ve got a sandwich that makes a classic BLT feel anything but ordinary.
Prep Time6 hours 40 minutes
Cook Time20 minutes
Course: lunch, Main Course, sandwiches
Cuisine: American
Keyword: aioli, BLT, croissants, fried chicken
Servings: 4 sandwiches
Author: kingcooks

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!