Brunch Chick* Recipe
buttermilk-battered fried chicken, two eggs, sausage gravy, honey cayenne sauce, biscuit, potatoes
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Ingredients
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Chicken & Batter
Biscuits
Sausage Gravy
Honey Cayenne Sauce
Potatoes
Eggs & Finishing
Method
Chicken & Batter
- 1
Marinate
Trim chicken thighs to even thickness (butterfly or pound lightly if needed). In a bowl combine 1 cup buttermilk and 1 tbs hot sauce (optional). Add 1.5 lb chicken and turn to coat. Cover and refrigerate 1 hour (or up to overnight) to tenderize and flavor.
- 2
Make dry mix
In a shallow bowl or pie plate whisk together 1.5 cups all-purpose flour, 1/4 cup cornstarch, 1 tsp baking powder, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp smoked paprika, 1/2 tsp cayenne, 1.5 tsp salt and 1 tsp black pepper until evenly combined.
- 3
Dredge & Fry
Remove chicken from buttermilk, allowing excess to drip off. Dredge each piece thoroughly in the flour mixture, pressing so a thick coating sticks. Place on a rack and let rest 10 minutes to set the crust. Meanwhile heat a large heavy skillet or Dutch oven with about 3 cups vegetable oil to 350°F (175°C). Fry chicken in batches (do not overcrowd) 4–6 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Adjust heat to maintain 325–350°F. Transfer to a wire rack set over a sheet pan to drain and keep warm in a 200°F oven while finishing remaining pieces.
Biscuits
- 4
Make biscuit dough
Preheat oven to 450°F (230°C). In a bowl whisk together 2 cups flour, 2 tsp baking powder, 1/2 tsp baking soda and 3/4 tsp salt. Work in 6 tbs cold cubed butter with a pastry cutter or fingertips until mixture resembles coarse crumbs with some pea-sized bits.
- 5
Form & bake
Stir in 3 tbs buttermilk until dough comes together; add up to 2 tbs milk only if dough feels dry. Turn onto a lightly floured surface, fold gently 3–4 times, pat to 1-inch thickness. Cut 2.5–3" rounds and place on a baking sheet. Brush tops with a little extra milk if desired. Bake 12–14 minutes until golden. Keep warm.
Sausage Gravy
- 6
- 7
Make gravy
Sprinkle 3 tbs flour over the hot sausage and fat, stir and cook 1–2 minutes to remove raw flour taste. Gradually whisk in 2 cups whole milk, bringing to a gentle simmer. Cook, stirring frequently, until thickened, 3–5 minutes. Season with 3/4 tsp salt, 1 tsp black pepper and 1/4 tsp crushed red pepper (optional). Keep warm on low; if too thick, whisk in a splash more milk to reach desired consistency.
Honey Cayenne Sauce
- 8
Combine sauce
In a small bowl whisk together 1/2 cup honey, 1.5 tbs sriracha (or cayenne hot sauce), 1 tsp apple cider vinegar and 1/8 tsp salt until smooth. Taste and adjust heat — add more sriracha for more spice or more honey to mellow. Keep at room temperature or warm gently.
Potatoes
- 9
Roast potatoes
Toss 1 lb diced potatoes with 1.5 tbs olive oil, 3/4 tsp salt, 1/2 tsp black pepper and 1/2 tsp smoked paprika. Spread in a single layer on a rimmed sheet pan. Roast in the preheated 450°F oven (can go in with the biscuits; give potatoes a 20–25 minute total time) for 20–25 minutes, turning once, until golden and crisp. Sprinkle with 1 tbs chopped parsley before serving.
Eggs & Finishing
- 10
Cook eggs
Heat 1 tbs butter in a nonstick skillet over medium-low. Crack two eggs and cook to preference (sunny-side up recommended): cook low until whites set but yolks remain runny, about 3–4 minutes; for over-easy flip and cook 20–30 seconds more. Season with 1/4 tsp salt and 1/8 tsp black pepper.
- 11
Assemble Brunch Chick
Split a warm biscuit in half and place on plate. Spoon a generous ladle of sausage gravy over the bottom biscuit half. Top with a piece of buttermilk fried chicken. Place eggs on or beside the chicken. Drizzle honey cayenne sauce over the chicken (about 1–2 tbs per serving) to taste. Serve roasted potatoes alongside and top with remaining biscuit half. Serve immediately.