FRIED CHICKEN BISCUIT SANDWICH RECIPE BY TASTY
Here's what you need: boneless skinless chicken thighs, kosher salt, freshly ground black pepper, buttermilk, dill pickle brine, all purpose flour, baking powder, baking soda, kosher salt, unsalted butter, buttermilk, melted butter, flaky sea salt, canola oil, all purpose flour, baking powder, onion powder, garlic powder, kosher salt, buttermilk
Provided by Matt Ciampa
Categories Dinner
Yield 6 servings
Number Of Ingredients 20
Steps:
- Marinate the chicken: Generously season the chicken thighs with salt and pepper, then place in a large zip-top bag. Pour in 2 cups (480 G) of buttermilk and the pickle brine. Close the bag and place inside a large bowl. Marinate the chicken thighs in the refrigerator for 6 hours, or up to overnight.
- Make the biscuits: Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
- Using a pastry cutter or a fork, incorporate the butter into the dry ingredients, leaving large chunks.
- Slowly pour in the buttermilk and fold with a rubber spatula until a thick dough forms.
- Lightly dust a clean surface with flour and turn the dough out onto it. Bring the dough together into one large piece.
- Adding more flour as needed, roll the dough out with a rolling pin to about 1 inch (2 ½ cm) thick. Using a 3-inch (7 cm) round biscuit cutter or small glass, cut out 6 biscuits and place them on the prepared baking sheet. It's okay if the biscuits are touching.
- Brush the biscuits with the melted butter and sprinkle with flaky salt. Reserve the remaining melted butter.
- Bake the biscuits for 12-15 minutes, or until golden brown.
- Fry the chicken: Remove the chicken from the refrigerator and let come to room temperature, about 30 minutes.
- Heat the canola oil in a large pot until it reaches 350°F (180°C). Set a wire rack over a baking sheet.
- In a large bowl, whisk together the flour, baking powder, onion powder, garlic powder, and salt. Add the buttermilk a bit at a time and stir with a rubber spatula to incorporate into the dry ingredients. It should be clumpy.
- Transfer a chicken thigh directly from the marinade to the flour mixture. Evenly coat the chicken all over, pressing to adhere the dry ingredients. Set on the wire rack and repeat with the remaining ingredients.
- Working 3 pieces at a time, add the chicken to the hot oil and cook until golden brown and the internal temperature reaches 165°F (75°C), 5-7 minutes, turning occasionally to make sure the chicken browns evenly. Remove from the oil and let drain on paper towels. Season with salt.
- Cut the biscuits in half and brush one side with the reserved melted butter. Top with a piece of fried chicken and the other half of the biscuit.
- Enjoy!
CHICKEN BISCUIT SANDWICH
This is a great recipe I came across. These are so delicious! The flavor from these sandwiches are amazing. The recipe is for two, as I made it for just myself and my husband last night. Just double the ingredients to make more if needed. Enjoy!
Provided by Christine Schnepp
Categories Sandwiches
Number Of Ingredients 17
Steps:
- 1. Mix the dough together with a spoon until it just comes together and then knead it very gently and make a square with it. Slice diagonally and make four triangular wedges and then bake at 450F for 12 minutes. As they are cooling off make the mayonnaise topper.
- 2. Saute two pieces of chicken in some olive oil, with salt and pepper and when they are close to being done a squeeze of lime on top.
- 3. Cut open the biscuit, put down some of the mayo and top with slices of chicken.
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FRIED CHICKEN BISCUIT BREAKFAST SANDWICH - BROWN SUGAR …
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5/5 (2)Category BreakfastServings 8Total Time 55 mins
- Cut the chicken thighs in half giving you 8 pieces. Place them in a mixing bowl. Sprinkle the chicken with seasoned salt, black pepper, smoked paprika, onion powder, and garlic powder. Use your hands and toss the chicken in the seasonings making sure every piece of chicken is seasoned. Pour the buttermilk over the chicken. Cover in plastic wrap and allow to sit for 30 minutes at room temperature. If you need more time, place it in the refrigerator, until 30 minutes before ready to fry the chicken.
- In a large mixing bowl, add the flour, baking powder, salt, baking soda, sugar, and whisk together. Add the cold shortening and butter and use a pastry cutter or fork to mix into the dry ingredients. Pour in the cold buttermilk and use hands to bring together into a ball.
- Lightly flour your surface, the dough will still be sticky. Roll the dough in the flour on the surface until the dough is smooth. Use a roller and roll the dough to ½ inch thick, and use a biscuit cutter to cut the biscuits and place in a buttered round pan. Brush the biscuits with 2 tablespoons of melted butter and bake for 15 minutes and the tops of the biscuits should be slightly browned. Melt 4 tablespoons of butter with the honey and mix together.
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5/5 (1)Total Time 4 hrs 5 mins
- Stir together 2 tablespoons olive oil, 1 tablespoon salt, paprika, thyme, 1 teaspoon black pepper, and cayenne in a small bowl. Rub mixture on outside and under skin of chicken. Stuff cavity with lemon, garlic cloves, and 4 onion quarters.
- Place 2 inverted shallow ramekins in a 6-quart slow cooker. Place carrots, celery, and remaining onion quarters around ramekins; pour water over vegetables. Place chicken, breast side up, on top of ramekins. Cover and cook on HIGH until a thermometer inserted into thickest portion of breast registers 165°F, about 3 1/2 hours. Transfer chicken to a cutting board, and let rest 15 minutes.
- Preheat broiler to HIGH with oven rack 6 inches from heat. Remove ramekins, and pour stock mixture through a wire-mesh strainer into a bowl; discard solids. Reserve stock for later use. Cut chicken into 6 pieces, and place, skin side up, on an aluminum foil-lined rimmed baking sheet. Broil until skin is golden brown and crispy, 4 to 6 minutes. Set chicken aside
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