Chicken Biscuit Recipe

Make biscuit dough

Preheat oven to 425°F (220°C). In a large bowl combine 2 cups flour, 1 tablespoon baking powder, 1/2 teaspoon baking soda and 1 teaspoon salt. Cut in 1/2 cup cold cubed butter with a pastry cutter or two knives until mixture resembles coarse crumbs with some pea-sized pieces.

Add liquid and shape

Pour in 3/4 cup cold buttermilk and stir just until a shaggy dough forms. Turn dough onto a lightly floured surface, fold a couple times to bring together (do not overwork), pat to 3/4-inch thickness and cut 2-3 biscuits with a 2.5-3 inch cutter. Re-roll scraps once if needed.

Bake

Place biscuits on a parchment-lined baking sheet so sides touch for higher rise. Brush tops with 2 tablespoons heavy cream. Bake 12-15 minutes until golden brown. Remove and let cool slightly while you finish other components.

While oven preheats, combine 1/4 cup white vinegar, 1/4 cup water, 1 teaspoon sugar and 1/2 teaspoon salt in a jar or bowl. Stir to dissolve. Add 1/4 cup julienned carrot, 1/4 cup thinly sliced red onion and 1 tablespoon sliced banana pepper or jalapeño. Press down so liquid covers veggies, cover and chill at least 15 minutes (can hold refrigerated up to 24 hours).

In a medium bowl combine 1 cup grated sharp cheddar, 1/2 cup grated monterey jack, 3 tablespoons minced pimentos, 1/4 cup mayonnaise and 2 tablespoons softened cream cheese. Add 1/2 teaspoon hot sauce (optional), 1/4 teaspoon kosher salt and 1/8 teaspoon black pepper. Mix until spreadable. Taste and adjust seasoning. Keep chilled until assembly.

Heat 1 tablespoon vegetable oil and 1 tablespoon butter in a nonstick skillet over medium-high heat until shimmering. Add 2 cups squeezed thawed shredded potatoes in an even layer. Press down with a spatula, cook 4-5 minutes without disturbing until bottom is golden and crisp. Flip in sections, continue cooking another 3-4 minutes until crisp throughout. Season with 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/4 teaspoon onion powder and 1/4 teaspoon smoked paprika. Keep warm.

Marinate chicken

Place 1 pound chicken tenders in a bowl with 1/2 cup buttermilk and 1 teaspoon hot sauce (optional). Cover and refrigerate 20-30 minutes (or up to 2 hours). Salt the tenders lightly before dredging if you prefer.

Prepare dredge

In a shallow bowl combine 1 cup flour, 1/4 cup cornstarch, 1 teaspoon paprika, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 teaspoon cayenne, 1 teaspoon salt and 1/2 teaspoon black pepper. Mix well.

Dredge and fry

Heat a deep skillet or pot with oil to 350°F (175°C) or heat until a small piece of bread sizzles and turns golden in ~30 seconds. Remove tenders from marinade, letting excess drip, then dredge thoroughly in flour mix, pressing to adhere. Fry chicken in batches 3-5 minutes per side depending on thickness until internal temperature reaches 165°F (74°C) and crust is deep golden. Drain on a wire rack set over a baking sheet.

While chicken fries, combine 1/4 cup honey, 1 tablespoon hot sauce, 1 teaspoon apple cider vinegar, 1 tablespoon butter and 1/4 teaspoon red pepper flakes in a small saucepan over low heat. Warm gently, stirring until butter melts and glaze is smooth. Remove from heat.

Toss warm fried chicken tenders in a bowl with enough glaze to coat (reserve a little glaze for drizzling). Alternatively brush glaze onto tenders on the wire rack.

Slice biscuits in half horizontally. If desired, lightly toast cut sides in butter for 30-60 seconds until golden.

Spread about 2-3 tablespoons of pimento cheese on the bottom half of each biscuit.

Place a glazed chicken tender on top of the pimento cheese. Spoon a small handful (about 1/4 cup) of seasoned hash browns beside or on top of the tender as your preference.

Top with a few house-pickled veggies (about 1-2 tablespoons), finish with a light pinch of salt and freshly ground black pepper, and drizzle any reserved hot honey glaze over the sandwich. Add chopped chives if using. Close biscuit and serve immediately.