Crispy Fried Chicken Layered Between Buttery Biscuits
Spice up your laid-back Sundays with this sensational Fried Chicken Biscuits Sandwich recipe! Here's the two-step guide: First, we'll whip up some amazing buttermilk biscuits, and second, we'll create a mouth-watering fried chicken coated to perfection. To top it off, we've got a tangy carrot slaw and tall glasses of iced tea!
Special Equipment: A candy/fat thermometer takes the guesswork out of frying.
- Yield: 6 biscuit sandwiches
- Difficulty: Medium
- Preparation: 40 min Cook Time: 15 min Total: 55 min
Biscuits Ingredients:
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp kosher salt
- 1/2 cup cold unsalted butter (1 stick), cut into 12 pieces
- 1 cup cold buttermilk
Fried Chicken Ingredients:
- 6 boneless, skinless chicken thighs
- Kosher salt
- 1 cup all-purpose flour
- 2 tsp sweet paprika
- 1/4 tsp cayenne (optional)
- 1/4 tsp dried thyme
- 1 cup buttermilk
- 4 cups high-heat vegetable oil, such as peanut or safflower
Extras for Serving:
- Sliced dill pickles
- Hot sauce
- Honey (optional)
Let's Make Some Biscuits!
- Heat oven to 425°F (220°C) and arrange a rack in the middle. Line a large baking sheet with parchment paper.
- In a food processor or large mixing bowl, combine the flour, baking powder, baking soda, and salt. Scatter the butter pieces over the top, pulse or cut the butter into the dry ingredients until pea-sized. Add the buttermilk and pulse/stir just until a moist, shaggy dough comes together.
- Dust a work surface with flour. Scrape the dough onto the surface, and dust the top with more flour. Pat the dough into a circle 1 inch thick. Using a 3.5-inch round (or fluted) cutter dipped in flour, cut out as many biscuits as possible. Transfer the biscuits to the prepared baking sheet, spacing them at least 1 inch apart.
- Gather the scraps into a ball, pat into a 1-inch-thick circle, and cut out more biscuits. Repeat as needed until you have 6 biscuits total. Bake until golden brown (about 15 minutes) and set aside to cool on a wire rack.
Here's how to fry the chicken!
- Arrange the chicken in a shallow baking dish and sprinkle it all over with salt; set aside at room temperature.
- In a shallow bowl, stir together the flour, paprika, cayenne (if using), and thyme. Pour the buttermilk over the chicken and toss to coat.
- Add 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.
- When 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 and fry until cooked through and golden brown, turning the pieces halfway through (about 6-8 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.
Assembly Time!
- Split 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! Gulp down this flavorful meal with a refreshing glass of iced tea on the side.
- For an added treat, consider serving the Fried Chicken Biscuits Sandwich with homemade buttermilk biscuits.
- The nutritional information for the uncategorized Fried Chicken Biscuits Sandwich is yet to be calculated, but you can adjust the ingredients to fit your dietary needs.
- Be sure to follow the instructions carefully when frying the chicken, using a candy/fat thermometer to maintain the correct temperature.
- Aside from the main dish, you may want to prepare other sides such as tangy carrot slaw and tall glasses of iced tea to complete your laid-back Sunday meal.
