+

Fried Chicken Biscuit Sandwiches

6 biscuit sandwiches Medium
Total: Active:
1 Rating 

Ingredients (17)

For the biscuits:

  • 2 cups all-purpose flour, plus more for dusting
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1/2 cup cold unsalted butter (1 stick), cut into 12 pieces
  • 1 cup cold buttermilk

For the fried chicken:

  • 6 boneless, skinless chicken thighs
  • Kosher salt
  • 1 cup all-purpose flour
  • 2 teaspoons sweet paprika
  • 1/4 teaspoon cayenne (optional)
  • 1/4 teaspoon dried thyme
  • 1 cup buttermilk
  • 1 quart (4 cups) high-heat vegetable oil, such as peanut or safflower

To serve:

  • Sliced dill pickles
  • Hot sauce
  • Honey (optional)
Try Amazon Fresh

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.

Fried Chicken Biscuit Sandwiches

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.

Tips for Chicken

Instructions

For the biscuits:
  1. 1Heat the oven to 425°F and arrange a rack in the middle. Line a large rimmed baking sheet with parchment paper.
  2. 2In a food processor, add the flour, baking powder, baking soda, and salt. Pulse to combine. Scatter the butter pieces over the top of the flour mixture and pulse until the butter is pea-sized. Add the buttermilk and pulse just until a moist, shaggy dough comes together.
  3. 3Alternatively, in a mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Scatter the butter pieces over the top of the flour mixture and toss to coat them in the flour mixture. Using a pastry blender or 2 knives, and working quickly, cut the butter into the dry ingredients until pea-sized. Drizzle in the buttermilk and stir just until a moist, shaggy dough comes together.
  4. 4Dust a work surface with flour. Scrape the dough onto the surface and dust the top with more flour. With floured hands, pat the dough into a circle 1 inch thick. Using a 3-1/2-inch round (or fluted) cutter dipped in flour, cut out as many biscuits as possible (press straight down through the dough—don’t twist the cutter, or the biscuits will not rise properly).
  5. 5Transfer the biscuits to the prepared baking sheet, spacing them at least 1 inch apart. Gather the scraps into a ball, pat it into a 1-inch-thick circle, and cut out more biscuits. Repeat as needed until you have 6 biscuits total. Bake until the biscuits are golden brown, about 15 minutes. Set aside to cool on a wire rack.

For the fried chicken:

  1. 1Arrange the chicken in a shallow baking dish and sprinkle it all over with salt; set aside at room temperature.
  2. 2In a shallow bowl, stir together the flour, paprika, cayenne (if using), and thyme. Pour the buttermilk over the chicken and toss to coat.
  3. 3Add the oil to a large, straight-sided cast-iron skillet or frying pan—it should be 1 1/2 to 2 inches deep, reaching slightly less than halfway up the sides of the pan. Warm the oil over medium heat until it reaches 340°F on a candy/fat thermometer.
  4. 4When the oil is ready, lift a piece of chicken from the buttermilk, letting the excess drip off, then dip the chicken into the flour mixture, coating completely. Shake off the excess. Fry until cooked through and golden brown, turning the pieces halfway through, about 6 to 8 minutes—the interior should register 155°F on an instant-read thermometer when you remove the chicken from the oil; the temp will rise to 165°F as it rests. Drain the chicken on paper towels.

To serve:

  1. 1Split the biscuits and place a piece of fried chicken on the bottom half of each. Add pickles, hot sauce, and the optional honey, cover with the biscuit top, and serve.
Load Comments

Recommended from Chowhound

The Ultimate Guide to Thanksgiving
Entertaining

The Ultimate Guide to Thanksgiving

by Kristin Donnelly | The best way to cook a stress-free dinner is to think ahead, which is why we've created this comprehensive...

19 Great Thanksgiving Desserts That Aren't Pie
Food and Cooking

19 Great Thanksgiving Desserts That Aren't Pie

by Caitlin M. O'Shaughnessy | When the usual pie lineup feels boring and uninspired for your dessert repertoire, you've got to make...

An Ode to 5 Thanksgiving Foods That Are Better from the Package
Food Trends

An Ode to 5 Thanksgiving Foods That Are Better from the Package

by Kelsey Butler | Nostalgia is a factor not to be discounted when it comes to food, and these five holiday staples sometimes...