Crispy Fried Chicken Biscuit Recipe

Pat chicken pieces dry with paper towels. In a large bowl or zip-top bag, combine 3 cups buttermilk, 2 tbs hot sauce, 2 tsp kosher salt, 1 tsp black pepper, and 1 tsp granulated garlic. Add chicken and make sure pieces are fully submerged. Refrigerate and brine for at least 3 hours or up to overnight (8–12 hours) for best flavor and tenderness.

About 30 minutes before frying, remove chicken from refrigerator to come toward room temperature. Set up a breading station: in a shallow bowl whisk together 3 cups all-purpose flour, 1 tbs cornstarch, 2 tsp salt, 1 tsp ground black pepper, 1 tsp paprika, 1/2 tsp cayenne, 1 tsp garlic powder, and 1 tsp onion powder.

In another bowl whisk 2 eggs with 1/2 cup milk. Drain excess buttermilk from chicken but do not completely dry; a little moisture helps the breading stick. Dredge each chicken piece in the flour mixture, then dip in the egg wash, then back into the flour mixture for a double-coat. Press flour firmly so it adheres; shake off excess.

Pour 1"–1.5" depth of neutral oil into a heavy skillet or Dutch oven (about 1 cup if using a small pan) and heat to 350°F (175°C). If you don't have a thermometer, test with a small pinch of breading— it should sizzle steadily but not burn. Fry chicken in batches to avoid crowding; cook 5–7 minutes per side for boneless thighs (longer for thicker breast pieces) until golden brown and internal temperature reaches 165°F (74°C). Maintain oil temperature between 330–360°F. Transfer fried chicken to a wire rack set over a baking sheet and keep warm in a 200°F oven while finishing remaining pieces.

Preheat oven to 425°F (220°C). In a large bowl whisk 2 cups flour, 1 tbsp baking powder, 1/2 tsp baking soda, and 1 tsp salt. Cut in 6 tbsp cold cubed butter with a pastry cutter or fork until mixture resembles coarse crumbs with pea-sized bits of butter.

Add 3/4 cup buttermilk and stir just until dough comes together and is slightly sticky. Turn dough onto a lightly floured surface, fold gently 2–3 times, and pat to about 3/4" thickness. Use a 2.5" biscuit cutter to cut rounds (re-press scraps once). Place biscuits on a baking sheet seam-side down so they rise taller.

Bake 12–15 minutes until golden on top. Brush hot biscuits with 1 tsp honey mixed into 1 tsp melted butter or plain butter for a touch of sweetness. Keep warm, halved, for assembly.

In a small bowl combine 1/2 cup mayonnaise, 2 tbs Crystal hot sauce, 1 tsp fresh lemon juice, 1/2 tsp minced garlic, 1/2 tsp honey, and 1/4 tsp salt. Whisk until smooth. Taste and adjust heat or sweetness as desired. Refrigerate until ready to use.

In a mixing bowl combine 2 cups shredded green cabbage, 1 cup shredded red cabbage, and 1 cup shredded carrot.

Make dressing: whisk 1/4 cup mayonnaise, 1 tbs apple cider vinegar, 1 tbs honey, 1 tsp Dijon mustard, 1/2 tsp salt, and 1/4 tsp black pepper until smooth. Pour dressing over shredded vegetables and toss to combine. Let sit 10–15 minutes to mellow and meld before assembling sandwiches. Taste and adjust seasoning.

Bring 4 cups water or low-sodium chicken stock to a simmer in a medium saucepan. Add 3/4 tsp salt.

Slowly whisk in 1 cup grits. Reduce heat to low and simmer, stirring frequently, until thick and tender—about 20–25 minutes for stone-ground grits or according to package for quick grits (5–7 minutes). If grits become too thick, stir in extra splash of water or milk.

When grits are cooked and creamy, stir in 1/2 cup milk, 1 tbsp butter, 1 cup shredded sharp cheddar, 1 seeded and finely chopped jalapeño, and 1/4 tsp black pepper. Stir until cheese melts and jalapeño is evenly distributed. Keep warm; serve a spoonful alongside or under the biscuit sandwich as plated.

Slice each biscuit in half and lightly butter cut sides with 2 tbsp butter. Toast in a skillet or under broiler cut-side down until golden, about 1–2 minutes.

Spread about 1 tbsp Crystal hot sauce aioli on the bottom half of each biscuit. Place a piece of hot fried chicken on top of the aioli.

Top the chicken with 2 dill pickle slices and about 2–3 tbsp honey coleslaw. If desired, spoon a little extra aioli onto the top biscuit half. Close the biscuit and serve immediately with a generous scoop of jalapeño cheese grits on the side.