Chicken In A Biscuit Recipe

Preheat and prepare

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

Mix dry ingredients

In a large bowl whisk together 3 cups all-purpose flour, 1 tbsp baking powder, 1/2 tsp baking soda, 1 tsp salt and 1 tsp sugar until evenly combined.

Cut in butter

Add the 3/4 cup very cold cubed butter to the dry ingredients. Use a pastry cutter or two forks to cut the butter until the mixture resembles coarse crumbs with pea-sized bits.

Add liquids and fold

Whisk together 1 cup cold whole milk and 1/2 cup Greek yogurt. Pour into the flour-butter mixture and fold gently with a spatula until just combined and dough holds together. Do not overwork.

Layer and shape

Turn the dough out onto a lightly floured surface, pat into a 1" thick rectangle. Fold the dough in half, rotate 90°, pat again to 1" thickness and repeat 2 more times to create layers. After final fold, pat to 3/4" thickness and use a 3" round cutter to cut 8 biscuits. Press straight down — do not twist the cutter.

Bake

Place biscuits on the prepared sheet close but not touching. Brush tops with 2 tbsp bacon fat or melted butter. Bake 12–15 minutes until risen and golden brown. Remove and let cool slightly on a rack.

Cook bacon

In a medium skillet over medium heat, add the diced bacon and cook until rendered and crispy, about 8–10 minutes. Use a slotted spoon to transfer bacon to a paper towel-lined plate, reserving about 1–2 tbsp bacon fat in the pan.

Sauté aromatics

Add the chopped onion to the reserved bacon fat and cook over medium-low heat until soft and caramelized, about 10–12 minutes. Add the minced garlic and cook 30 seconds until fragrant.

Caramelize and deglaze

Stir in 1/4 cup brown sugar and cook 1–2 minutes to combine. Deglaze the pan with 1/4 cup water, scraping up brown bits. Add 2 tbsp apple cider vinegar, 1 tbsp balsamic vinegar, 1 tbsp maple syrup, black pepper and red pepper flakes (if using). Simmer gently until mixture is thick and jammy, about 8–10 minutes.

Finish jam

Return the cooked bacon to the pan, stir to combine and cook another 1–2 minutes. Remove from heat and let cool slightly. You may pulse once in a food processor for a smoother jam or leave chunky.

Brine/marinade

Place 4 chicken thighs in a bowl or zip-top bag with 2 cups buttermilk and 1 tbsp hot sauce (if using). Marinate refrigerated for at least 2 hours or up to overnight. This tenderizes and flavors the meat.

Prep dredge

In a shallow dish whisk together 2 cups all-purpose flour, 1/2 cup cornstarch, 2 tsp paprika, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp cayenne, 1.5 tsp salt and 1 tsp black pepper until uniform.

Heat oil

Pour about 4–6 cups vegetable oil into a heavy pot or Dutch oven to a depth of 2–3 inches. Heat to 350°F (175°C). If you don't have a thermometer, test with a small pinch of flour — it should sizzle steadily.

Dredge chicken

Remove each thigh from the buttermilk, letting excess drip off. Dredge thoroughly in the seasoned flour mixture, pressing so a thick coating adheres. Shake off excess and place on a wire rack.

Fry

Carefully lower thighs into hot oil skin-side down. Do not overcrowd; fry in batches if needed. Maintain oil temperature around 325–350°F. Fry for 12–16 minutes, turning once, until coating is deep golden and an instant-read thermometer inserted into the thickest part reads 165°F (74°C).

Drain and rest

Transfer fried thighs to a wire rack set over a baking sheet and rest 5 minutes before assembling. Sprinkle a light pinch of salt on each while hot, if desired.

Prepare condiments and produce

Mix 1/2 cup mayonnaise with 2 tsp mustard; set aside. Season tomato slices with 1/4 tsp salt and 1/4 tsp black pepper. Rinse and pat dry lettuce leaves and have pickles ready.

Split biscuits

Carefully split warm layered biscuits in half horizontally to create top and bottom.

Assemble sandwiches

On each biscuit bottom spread about 1 tbsp of the mayo-mustard mixture, then add a lettuce leaf. Place a fried chicken thigh on top of the lettuce. Spoon 1.5–2 tbsp bacon jam over the hot chicken so it slightly melts into the crust. Add 2–3 pickle slices and 2 tomato slices (or enough to cover). Top with additional lettuce if desired, spread 1 tbsp mayo-mustard on the biscuit top and close the sandwich.

Serve

Serve immediately while chicken is hot and biscuit is flaky. Provide napkins — these are juicy and flavorful. Leftover bacon jam keeps refrigerated up to 7 days; reheat gently.