Anytime Picnic
 
Yogurt-Fried Chicken B.L.T.

Dennis Marron
Executive chef, The Grille at Morrison House

“I love this recipe all year round,” said Morrison House toque Dennis Marron of his go-to chicken sandwiches, estimating that minor tweaks in the types of tomatoes can help keep the recipe evergreen. “In the summer and early fall use fresh heirlooms, in the late fall to early spring use a vine-ripened [variety] from California,” he recommended, adding that he prefers to roast or confit his tomatoes during chillier months.

Photography by Hana Jung

PREP TIME: 10 MIN. COOK TIME: 16 MIN. SERVES 4

INGREDIENTS
Chicken
4 5-ounce boneless chicken thighs
2 cups yogurt
1 cup whole milk
1 teaspoon garlic powder
1/2 tablespoon picked fresh thyme
1/2 teaspoon chili powder
1 teaspoon white pepper
Kosher salt and white pepper (to taste)
3-plus cups all-purpose flour
Canola oil for frying

Yogurt mayo
1/4 cup plain yogurt
1/2 cup mayo
1 tablespoon chopped chives
Salt and pepper to taste

Sandwich
4 brioche buns
8 pieces applewood-smoked bacon (cooked crisp)
2 heads baby red romaine
4 slices vine-ripened tomato

PREPARATION
Chili powder, milk, salt and pepper. Drop chicken in the yogurt mixture, and let sit for 5 minutes (can soak for up to 24 hours). While waiting for chicken, mix yogurt mayo. Remove chicken, and let drip on wire rack.

Place flour, salt and pepper in a brown paper bag. Heat oil to 350 degrees (use a candy thermometer to test) in a cast-iron pan or any thick-bottomed pot. Add one piece of chicken at a time to the brown bag, and shake until coated; repeat with all.

Fry the chicken for approximately 8 minutes on each side. Allow to dry on a towel.

Toast brioche bun if desired. Spread with mayo, then add bacon, lettuce, tomato and fried chicken.

Eat and enjoy.

(March 2008)