1 to 2jalapeño chilessliced, plus more for garnish
For The Sriracha Mayo:
1/2cupgood-quality mayonnaise
1tablespoonSriracha or other chile garlic paste
1teaspoonsmoked paprika
2tablespoons finely choppedfresh basil leaves
For The Fried Chicken:
7largeeggsdivided
1cupFranks red hot sauceor your favorite hot sauce
1teaspoonkosher salt
1poundboneless skinless chicken tenders
2cupsself-rising flour
Neutral oil (like canola, grapeseed, or peanut oil)for frying
For The BLT:
4sliceswhole grain or sourdough bread
6slicesthick-cut baconcooked
2cupsmixed baby greens such as kale, chard, and tatsoi(optional)
1handfulmicro greens(optional)
2largeheirloom or beefsteak tomatosliced
1firm-ripe avocadopitted and sliced (optional)
Freshly ground black pepper
Instructions
For the Hot Honey: In a small saucepan bring the honey to a low boil. Add the jalapeños and cook one minute longer. Remove from the heat. Store in an airtight container in the fridge for up to one week. Warm before serving.
For The Sriracha Mayo: In a bowl, combine the mayo, sriracha, smoked paprika and basil. Store in the fridge until ready to assemble.
For The Fried Chicken: Heat oil to 350°F in a deep, heavy-bottomed pot. Do not fill the pot more than 1/2 full with oil. Season the chicken with the seasoned salt. Add the flour to a shallow bowl or pie plate. In another (medium size) bowl, beat 3 of the eggs and hot sauce together. Dip the seasoned chicken in the egg mixture, and then coat well in the flour.
Place the chicken in the heated oil and fry the chicken in the oil until brown, crisp and cooked through, about 6 to 8 minutes. Meanwhile, slice the tomatoes on a cutting board and drizzle with just a little olive oil. Sprinkle with salt and pepper. Let stand 5 minutes. When chicken is finished, drain it on a paper towel-lined rimmed baking sheet.
For The BLT: Toast the slices of bread lightly in the toaster. Spread a little chipotle mayo over two slices of bread. Divide the lettuce over the two bottom slices of bread (the ones with the mayo). Add the tomato and avocado slices and then add the fried chicken (slice, if the chicken is a bit thick). Drizzle the chicken with the warmed jalapeño honey. Add the bacon. If using, fry the remaining 4 eggs then top sandwich with a fried egg over the bacon and sprinkle with salt and pepper. Add the top slice of bread. Serve with extra mayo and jalapeño honey if desired. Eat right away!