Charleston Chicken Biscuit Recipe

Preheat and prepare

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

Whisk together 3 cups flour, 2 tsp baking powder, 1/2 tsp baking soda, 1 tsp salt and 1 tbsp sugar in a large bowl.

Cut 3/4 cup cold cubed butter into the flour mixture using a pastry cutter or fingers until mixture resembles coarse crumbs with pea-sized pieces of butter.

Make a well in the dry ingredients and pour in 1 1/4 cups cold buttermilk. Stir gently until just combined — do not overmix.

Turn dough out onto a lightly floured surface, fold gently 2–3 times to bring together. Pat to about 3/4-inch thickness and cut biscuits with a 2.5-inch round cutter. Re-roll scraps once as needed.

Place biscuits on prepared sheet so sides touch slightly for taller biscuits. Brush tops with a little extra buttermilk if desired. Bake 12–15 minutes until golden brown. Keep warm.

If using large chicken breasts, butterfy or pound to about 1/2-inch thickness for even cooking. Season both sides with 1 tsp salt and 1/2 tsp black pepper.

Place 1 cup buttermilk in a shallow dish and add the chicken. Marinate in fridge for at least 30 minutes (or up to 4 hours) to tenderize and flavor.

In a second shallow bowl, combine 1 cup flour, 1 tsp paprika, 1 tsp garlic powder, 1/2 tsp onion powder and 1/4 tsp cayenne. Mix well.

Heat 2 cups vegetable oil in a heavy skillet or Dutch oven to 350°F (175°C). Remove chicken from buttermilk, allowing excess to drip off, then dredge thoroughly in the seasoned flour, pressing to adhere. For a crunchier crust, double-dredge by dipping back briefly into buttermilk then flour again.

Fry chicken, 2–3 minutes per side (depending on thickness) until golden brown and internal temperature reaches 165°F (74°C). Transfer to a wire rack set over a sheet pan to drain and keep warm.

In a medium skillet over medium heat, cook 6 slices diced smoked bacon until crisp. Remove bacon with a slotted spoon to a paper-towel-lined plate, leaving about 2 tbsp of bacon fat in the skillet (add 2 tbsp unsalted butter if needed to equal roughly 2 tbsp fat).

Lower heat to medium-low. Sprinkle 3 tbsp flour into the fat and whisk continuously to form a roux, cooking 2–3 minutes until it turns a light golden brown (do not burn).

Slowly whisk in 2 cups whole milk, starting a little at a time to avoid lumps. Bring to a gentle simmer while whisking; gravy will thicken over 3–5 minutes.

Stir in 1/2 cup shredded sharp cheddar until melted and incorporated. Add 1/2 tsp smoked paprika, 3/4 tsp salt and 1/2 tsp black pepper. Taste and adjust seasoning as needed.

Fold the reserved crisp bacon into the gravy, reserving a little for garnish. Keep warm over very low heat until ready to assemble.

Place diced potatoes into a pot of cold salted water. Bring to a boil and simmer 4–5 minutes until just tender but not falling apart. Drain and pat dry thoroughly.

Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add the drained potatoes in a single layer and cook, without stirring for 3–4 minutes, to develop a brown crust.

Stir in 1/2 cup diced onion and 1/2 cup diced bell pepper (if using). Continue cooking, stirring occasionally, until potatoes are golden and onions are soft, about 6–8 minutes more.

Season with 1/2 tsp smoked paprika, 1/4 tsp garlic powder, 3/4 tsp salt and 1/2 tsp black pepper. Stir to combine and keep warm.

Split one warm buttermilk biscuit horizontally. Place one cheddar slice (or a generous sprinkle of shredded cheddar) on the bottom half so it begins to melt from the warm biscuit.

Place the hot breaded chicken breast on top of the cheese, then ladle 2–3 tablespoons of smoky bacon gravy over the chicken. Top with remaining biscuit half. If desired, spoon extra gravy over the sandwich when plating.

Serve each Charleston Chicken Biscuit with a generous portion of home fries on the side. Garnish gravy with reserved bacon and chopped chives or parsley.