Melt's Big Nasty Fried Chicken Biscuit Recipe
crispy chicken with a house-made sweet & spicy hot sauce, pimento cheese, bacon slices on a buttermilk biscuit smothered in our signature andouille sausage & bacon gravy
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Fried Chicken
Method
Instructions
- 1
Prepare the Chicken
Marinate the chicken thighs in buttermilk for at least 1 hour or overnight in the refrigerator.
- 2
Make the Sweet & Spicy Hot Sauce
In a bowl, mix together hot sauce, honey, apple cider vinegar, and garlic powder. Set aside.
- 3
Make the Pimento Cheese
In a mixing bowl, combine cream cheese, sharp cheddar cheese, pimentos, mayonnaise, salt, and black pepper. Mix until smooth and creamy.
- 4
Prepare the Biscuits
Preheat oven to 425°F (220°C). In a bowl, mix flour, baking powder, baking soda, and salt. Cut in cold butter until mixture resembles coarse crumbs. Stir in buttermilk until just combined. Turn dough onto a floured surface and knead gently. Roll out and cut into biscuits. Bake for 12-15 minutes.
- 5
Fry the Chicken
Heat oil in a deep skillet. In a separate bowl, mix flour, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper. Dredge marinated chicken in the flour mixture and fry until golden brown and cooked through, about 6-8 minutes per side. Drain on paper towels.
- 6
- 7
Assemble the Biscuit
Split the baked biscuit in half. Layer with fried chicken, pimento cheese, bacon, and drizzle with sweet & spicy hot sauce. Top with sausage & bacon gravy.
