Chicken Fried Chicken Biscuit Recipe

Preheat and prepare

Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.

Mix dry ingredients

In a large bowl, whisk together 2.5 cups all-purpose flour, 1 tsp baking powder, 0.5 tsp baking soda, and 1 tsp salt until evenly combined.

Cut in butter

Add 6 tbsp cold cubed unsalted butter to the flour mixture. Using a pastry cutter, two forks, or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized bits of butter remaining.

Add buttermilk

Make a well in the center and pour in 1 cup cold buttermilk. Stir just until a shaggy dough forms; do not overmix. If the dough seems very dry, add up to 2 tbsp more buttermilk.

Fold and shape

Turn the dough onto a lightly floured surface. Gently fold the dough over itself 3-4 times to create layers. Pat to about 1-inch thickness.

Cut biscuits

Using a 2.5-inch biscuit cutter or a floured glass, press straight down without twisting to cut 6 biscuits. Re-roll scraps as needed to make additional biscuits.

Bake

Arrange biscuits on the prepared sheet about 1 inch apart. Brush tops with 2 tbsp heavy cream or melted butter if using. Bake at 425°F (220°C) for 12-15 minutes, until golden brown on top and cooked through. Remove and keep warm.

Pound and season

Place 2 pieces of boneless chicken between sheets of plastic wrap and gently pound to an even thickness of about 1/2 inch. Season both sides with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper.

Marinate

In a shallow dish, whisk together 1 cup buttermilk and 1 tbsp hot sauce (optional). Submerge the chicken in the mixture, cover, and refrigerate for at least 30 minutes and up to 4 hours. If short on time, marinate 30 minutes at room temperature.

Prepare dredge

In a wide, shallow bowl combine 1.5 cups all-purpose flour, 1/4 cup cornstarch, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp smoked paprika, 1/2 tsp cayenne pepper, 1/2 tsp black pepper, and 1 tsp kosher salt. Whisk to blend.

Egg wash

In a separate bowl beat 2 eggs until smooth. Set up a breading station: dredge mixture, egg wash, then dredge again (double dredge) to build a thick coating.

Dredge chicken

Remove chicken from buttermilk, letting excess drip off. Dredge each piece in the seasoned flour, press firmly to adhere, dip in egg, then press again into the flour mixture to form a generous crust. Place on a wire rack and let rest 10 minutes to help coating set.

Heat oil

Pour about 3-4 cups vegetable oil into a heavy skillet or Dutch oven to a depth of about 1 to 1.5 inches. Heat oil over medium-high until it reaches 350°F (175°C) on a thermometer. If you don't have a thermometer, a cube of bread should brown in about 45 seconds.

Fry chicken

Carefully add chicken pieces, working in batches so oil temperature stays around 325-350°F. Fry 3-4 minutes per side or until golden brown and internal temperature reaches 165°F (74°C). Adjust heat as needed to prevent burning. Use tongs to flip gently.

Drain

Transfer cooked chicken to a wire rack set over a sheet pan or to paper towels to drain briefly. Rest 3-5 minutes; this keeps crust crisp and allows juices to redistribute.

Warm biscuits

If biscuits have cooled, warm them in a 350°F (175°C) oven for 5 minutes or microwave individually for 10-15 seconds.

Prepare optional sauce

For a simple spread, mix 2 tbsp mayonnaise with 1 tsp hot honey or 1/2 tsp hot sauce. Adjust to taste. Alternatively, use plain mayo or hot honey drizzled over the chicken.

Butter biscuits

Brush the inside of split warm biscuits with 2 tbsp melted butter.

Assemble sandwiches

Place a lettuce leaf (optional) on the bottom half of each biscuit, add a fried chicken piece, top with sliced pickles if using, drizzle with hot honey or spread prepared sauce, then close with the biscuit top.

Serve

Serve immediately while chicken is hot and crust is crisp. Provide extra hot honey or hot sauce on the side.