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Fried chicken sandwiches go from great to amazing when you make them on freshly baked buttermilk biscuits. This is a two-step recipe: You start out making the biscuits, then move on to coating and frying the chicken—perfect for a laid-back Sunday. Serve with tangy carrot slaw and tall glasses of iced tea.
Special equipment: A candy/fat thermometer takes the guesswork out of frying.
For the fried chicken:
by Maryse Chevriere | Food is a major part of my life. I’m more on top of dining and restaurant news than world news. My...