Sloppy Chicken & Biscuits Recipe

Prepare oven and dry ingredients

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

Cut in butter

Add 1/2 cup cold cubed butter to the dry mix. Using a pastry cutter or fingertips, cut butter into flour until mixture resembles coarse crumbs with pea-sized pieces of butter remaining.

Add buttermilk and shape

Make a well in the center and pour in 3/4 cup cold buttermilk. Stir gently until a shaggy dough forms. Turn dough onto a lightly floured surface, fold a few times to bring it together, and pat to about 1-inch thickness. Do not overwork.

Cut and bake

Use a 2.5- to 3-inch biscuit cutter to cut two biscuits (reform scraps if needed). Place on a parchment-lined baking sheet about 1-inch apart. Brush tops with 2 tsp heavy cream if desired. Bake for 12–14 minutes until golden brown. Remove and keep warm.

Prepare chicken

If chicken breast is thick, butterfly or pound to an even thickness of about 3/4 inch. Place in a shallow bowl and pour 1/2 cup buttermilk and 1 tsp hot sauce over it. Cover and refrigerate for 20–30 minutes (can be done while biscuits bake).

Make breading mix

In a shallow dish whisk together 3/4 cup flour, 2 tbsp cornstarch, 1 tsp salt, 1/2 tsp black pepper, 1 tsp paprika, 1/2 tsp garlic powder, and 1/2 tsp onion powder.

Dredge chicken

Remove chicken from marinade, letting excess drip off. Dredge thoroughly in the seasoned flour mixture, pressing to adhere a good coating. Shake off excess and set on a rack while oil heats.

Fry chicken

Heat 2 cups vegetable oil in a heavy skillet (or use a deep fryer) to 350°F (175°C). Fry the breaded chicken 4–5 minutes per side or until golden brown and internal temperature reaches 165°F (74°C). Transfer to a paper towel–lined plate to drain and keep warm.

Cook and glaze bacon (Billion Dollar Bacon)

In a medium skillet over medium heat, add chopped 4 slices thick-cut bacon. Cook until browned and slightly crisp, about 6–8 minutes, stirring occasionally. Remove 2 tbsp of the rendered bacon fat and reserve in the pan; return the rest of the bacon pieces to a small bowl. To the reserved bacon in the skillet, add 1 tbsp maple syrup and 1 tbsp brown sugar; cook 1–2 minutes until sticky and glazed, then toss the cooked bacon pieces in the glaze. Keep glazed bacon warm.

Make gravy

To the skillet with about 2 tbsp bacon fat (or add 1 tbsp butter if short), melt 1 tbsp butter over medium heat. Whisk in 3 tbsp flour and cook 1–2 minutes until lightly golden. Gradually whisk in 1.5 cups whole milk and 1/2 cup chicken stock until smooth. Bring to a gentle simmer, whisking frequently, until thickened, about 3–5 minutes. Stir in the glazed bacon pieces, 3/4 tsp salt and 1/2 tsp black pepper. Taste and adjust seasoning. Keep warm on low.

Cook eggs over easy

In a nonstick skillet over medium-low heat melt 1 tbsp butter. Crack 2 large eggs into the pan, season with 1/4 tsp salt and 1/4 tsp black pepper. Cook until whites are mostly set, about 2 minutes, then gently flip and cook 20–30 seconds for over-easy yolks. Remove from heat.

Assemble Sloppy Chicken & Biscuits

Split the two warm biscuits in half. Place the bottom halves on plates. Top each bottom half with a warm hand-breaded chicken breast (slice if desired), then pile on the glazed Billion Dollar Bacon pieces. Spoon generous amounts of bacon gravy over the chicken and bacon. Place the over-easy eggs on top of each portion, then cap with biscuit tops (or leave open-faced). Garnish with chopped chives or parsley if desired.

Serve

Serve immediately while hot so biscuits remain flaky, chicken stays crisp, and egg yolks are runny into the gravy.