Chicken Biscuit Recipe

Prepare dry ingredients

Preheat oven to 425°F (220°C). In a large bowl whisk together 3 cups all-purpose flour, 1 tbs baking powder, 1/2 tsp baking soda, 1 tsp salt and 1 tsp sugar until evenly combined.

Cut in butter

Scatter the very-cold cubed butter over the dry mixture. Using a pastry cutter, two forks or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with visible pea-sized pieces of butter (do not fully incorporate).

Add buttermilk and form dough

Pour 1.25 cups cold buttermilk into the flour-butter mixture and stir gently with a wooden spoon until a shaggy dough forms. Do not overmix — you want some visible butter chunks to create layers.

Fold to create layers

Turn the dough onto a lightly floured surface. Gently pat into a rectangle about 1" thick, then fold into thirds like a letter. Rotate 90 degrees, pat again to 1" and fold a second time. This simple folding creates laminated layers. Repeat once more if dough holds together, taking care not to warm it. Pat to 1" thickness.

Cut and bake

Using a 3" round cutter (do not twist), press straight down to cut biscuits. Gather scraps gently and re-roll just once. Place biscuits on a parchment-lined baking sheet so edges touch for taller rise. Brush tops with 2 tbs melted butter. Bake at 425°F for 12–15 minutes or until golden and risen. Remove and keep warm.

Make quick pickle brine

In a deep bowl combine 1 cup dill pickle juice, 1 cup cold water, 1 tbs coarse kosher salt, 1 tsp sugar, 1 tsp garlic powder and 1/2 tsp black pepper. Stir until salt dissolves.

Brine the chicken

Place 4 chicken thighs in the brine, ensuring they are submerged. Cover and refrigerate for 2 to 4 hours (up to 6 hours). The pickle brine imparts tang and helps tenderize the meat—do not over-brine.

Buttermilk soak

Remove thighs from brine, pat lightly with paper towels, then place in 1 cup buttermilk. Let sit 20–30 minutes at cool room temperature or in fridge; this helps the dry coating stick and adds tenderness.

Prepare dredge

In a wide shallow dish whisk together 2 cups flour, 1/2 cup cornstarch, 1 tsp smoked paprika, 1 tsp onion powder, 1/4 tsp cayenne, 1 tsp salt and 1/2 tsp black pepper until evenly blended.

Dredge the chicken

Working one piece at a time, shake off excess buttermilk, press each thigh into the flour mixture, coating thoroughly. For extra crunch, double-dredge: dip back into buttermilk briefly and re-coat with the flour mixture, pressing to adhere. Place on a rack and let sit 10–15 minutes to set the crust.

Heat oil and fry

Pour vegetable oil into a deep heavy skillet or Dutch oven to a depth of about 1.5 inches (enough for shallow frying). Heat oil to 340–350°F (170–175°C). If you don't have a thermometer, oil should shimmer and a pinch of flour sizzles immediately but not burn. Fry thighs skin-side down first for 6–8 minutes, then flip and fry another 6–8 minutes, adjusting time so internal temperature reaches 165°F (74°C). Maintain oil temperature—drop to 320°F if crust browns too quickly. Transfer to a wire rack set over a baking sheet and rest 8 minutes; this keeps crust crisp.

Finish (optional)

If desired, drizzle a little hot honey over the fried chicken just before assembly for sweet-spicy contrast.

Cook bacon

In a medium skillet over medium heat, add 8 oz diced bacon and cook until fat renders and pieces are browned and crisp, about 8–10 minutes. Scoop out most of the bacon (reserve 1–2 tbs fat in the pan) and set bacon bits aside on a paper towel-lined plate.

Sweat onions and garlic

To the reserved bacon fat, add 1 cup finely chopped onion and cook over medium-low heat until soft and translucent, about 8 minutes. Add 2 cloves minced garlic and cook 30–60 seconds until fragrant.

Caramelize and deglaze

Stir in 1/4 cup packed brown sugar and let it melt and begin to caramelize with the onions, 1–2 minutes. Add 2 tbs apple cider vinegar and 1 tbs maple syrup, scraping up any browned bits. Return the crisped bacon to the pan.

Simmer to jam consistency

Reduce heat to low and simmer the mixture, stirring occasionally, until thick and jammy, about 6–8 minutes. If too dry, add up to 2 tbs water to loosen. Season with 1/4 tsp black pepper and 1/8 tsp red pepper flakes if using. Taste and adjust salt or sweetness as desired. Remove from heat and let cool slightly; jam will thicken as it cools.

Split biscuits and layer

Split warm biscuits horizontally. On the bottom half spread 1–1.5 tbs bacon jam (adjust to taste).

Add greens and pickles

Top the jam with a small handful (about 2 tbs) leaf lettuce or microgreens and 2 pickle slices per biscuit base.

Place chicken and top

Set a fried chicken thigh onto each jam-covered biscuit bottom. Spoon an additional 1 tbs bacon jam over the chicken if desired, then place the biscuit top.

Serve

Serve immediately while biscuits are warm and chicken is crisp. Offer extra hot honey at the side for drizzling. Makes 4 sandwiches.