Country Bob’s CLT (chicken lettuce tomato) with Jalapeno Honey
BLT but hold the B and add the C! C for chicken of course! Try our cluckin' version of an all American classic!
1 Large Chicken Thigh
1 cup Flour
2 tsp Cayenne Pepper
2 tsp Garlic Powder
2 tsp Dried Thyme
2 tsp Black Pepper
3 tsp Country Bob's Seasoning Salt
2 cups Neutral Oil for frying
2 slices Thick Artisan Bread (Toasting optional)
1 Roma Tomato cut into slices
2 leaves Boston Bib Lettuce
2 tbsp Chipotle Mayo
1/2 Avocado cut into slices
1/4 cup honey
6 Slices Jalapeno
1 tbsp butter
In a large bowl mix the flour, cayenne pepper, garlic powder, thyme, black pepper and Country Bob’s Cajun Seasoning Salt. Dredge the chicken thigh in the flour mixture until completely covered. Press the chicken into the flour to make sure it sticks. Set the chicken to the side.
Heat a small sauce pan to medium low and melt the butter. Add the jalapeno slices and sauté them for about 4 minutes. Add the honey and turn the heat off. Stir until this is well blended and keep warm on low heat.
Add the oil to a cast iron skillet, Dutch oven or large pot that holds its temperature well. Heat the oil to slightly above medium heat. The oil is ready when you can drop a little bit of flour in and it sizzles.
Slowly dip the dredged chicken thigh in the oil and fry for 10 - 14 minutes until the chicken becomes golden brown. Make sure all sides have been submerged in the oil. If the chicken begins to brown too fast, reduce the temperature of the oil.
Remove the finished chicken and set aside for the oil to drain. Assemble the sandwich by putting chipotle mayo on the bread followed by the lettuce, tomato, avocado and chicken. Drizzle the jalapeno honey over the top of the chicken and serve open faced or with a top slice of bread!