Fried Chicken Biscuit Recipe

Preheat & Prep

Preheat oven to 450°F (230°C). Line a baking sheet with parchment paper.

Mix Dry Ingredients

In a large bowl whisk together the flour, baking powder, baking soda, salt and sugar until evenly combined.

Cut in Butter

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

Add Buttermilk

Pour the cold buttermilk into the flour-butter mixture and stir gently with a fork until a shaggy, slightly sticky dough forms. Do not overmix.

Shape & Bake

Turn the dough onto a lightly floured surface, pat into a 3/4-inch thick rectangle. Fold the dough over itself 2 times to create layers, then pat back to 3/4-inch. Use a 2.5-3 inch round cutter to cut 6 biscuits (press straight down; do not twist). Place biscuits on baking sheet so sides touch for taller biscuits. Brush tops with heavy cream. Bake 12-15 minutes until golden brown. Keep warm.

Marinate

Slice or leave chicken thighs whole depending on desired biscuit thickness. In a bowl combine 3/4 cup buttermilk, 1 tbsp hot sauce, 1 tsp salt and 1/2 tsp black pepper. Add chicken, cover and refrigerate at least 30 minutes (up to 4 hours).

Prepare Dredge

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

Dredge Chicken

Remove chicken from marinade, letting excess drip off. Coat each piece thoroughly in the flour mixture, pressing to adhere. For an extra-crispy crust, dip back briefly in the remaining marinade and dredge again in the flour mix.

Fry

Pour vegetable oil into a heavy skillet to a depth of about 1/2 inch and heat over medium-high until oil reaches 350°F (175°C) or a small breadcrumb sizzles immediately. Fry chicken pieces in batches, 3-5 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 tray to drain and rest 5 minutes.

In a small bowl whisk together mayonnaise, 2 tsp hot sauce, lemon juice, minced garlic, 1/4 tsp salt and 1/8 tsp black pepper until smooth. Taste and adjust hot sauce or salt to preference. Refrigerate until ready to assemble.

Par-cook Potatoes

Place the diced potatoes in a pot of cold salted water. Bring to a simmer and cook 5 minutes until just starting to become tender but still firm. Drain well and pat dry.

Sauté

Heat 2 tbs oil in a large skillet over medium-high heat. Add diced onion and cook 1-2 minutes until translucent. Add the drained potatoes in a single layer. Let potatoes cook without stirring for 3-4 minutes to form a crust, then stir and continue to cook 6-8 minutes until golden and cooked through. Season with 1 tsp salt, 1/2 tsp black pepper and 1/2 tsp smoked paprika. Stir in chopped parsley if using and keep warm.

Toast Biscuits

Split warm biscuits in half. Lightly butter cut sides and toast in a hot skillet or under the broiler for 1-2 minutes until golden.

Assemble Sandwiches

Spread about 1 tablespoon of the hot sauce aioli on the bottom half of each biscuit. Place a piece of fried chicken on top, add 2-3 dill pickle slices and a small handful of lettuce or arugula if using. Top with the biscuit crown and serve immediately with home fries on the side.

Serve

Plate 1 fried chicken biscuit per serving with approximately half of the home fries. Provide extra hot sauce aioli and pickles on the side if desired.