Fried Chicken Biscuit Recipe
Fried chicken breast inside a homemade biscuit, with sweet-hot pecan sauce, served with brunch potatoes
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Ingredients
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Buttermilk Marinated Fried Chicken
Homemade Buttery Biscuits
Sweet-Hot Pecan Sauce
Brunch Potatoes
Assembly & Garnish
Method
Buttermilk Marinated Fried Chicken
Prepare chicken
If breasts are large, cut horizontally into 4 thinner cutlets (about 1/2" thick). Lightly pound between plastic wrap to even thickness so they cook evenly.
Marinate
In a bowl combine 1 cup buttermilk, 1 tbsp hot sauce, 1 tsp garlic powder, 1 tsp paprika, 1 tsp kosher salt and 1/2 tsp black pepper. Add the chicken pieces, cover, and refrigerate for at least 1 hour and up to overnight.
Prep breading
In a wide shallow dish whisk together 1.5 cups all-purpose flour, 1/4 cup cornstarch, 1 tsp seasoned salt, 1/4 tsp cayenne, and a pinch of black pepper. Remove chicken from marinade, let excess drip off and reserve marinade if you want extra moisture (discard after marinating if long). Dredge each piece thoroughly in the flour mix, pressing so the coating adheres. Set on a wire rack for 10 minutes to dry slightly.
Heat oil
Pour 1–2 cups neutral oil into a 10" skillet to a depth of about 1/2"–3/4" (or use a Dutch oven with 1.5–2" oil for deep frying). Heat over medium-high until oil registers 350°F (175°C) or a cube of bread browns in 30–45 seconds.
Fry chicken
Carefully place chicken pieces in the hot oil without crowding (work in batches). Fry 3–4 minutes per side for thinner cutlets, longer for thicker pieces, until golden brown and internal temperature reaches 165°F (74°C). Adjust heat as needed to maintain 325–350°F. Transfer to a wire rack set over a tray and keep warm in a 200°F oven while you finish remaining pieces.
Homemade Buttery Biscuits
Mix dry ingredients
Preheat oven to 425°F (220°C). Whisk together 2 cups flour, 1 tbsp baking powder, 1/2 tsp baking soda and 1 tsp salt in a large bowl.
Cut in butter
Add 6 tbsp cold cubed butter to the flour. Using a pastry cutter or fingertips, cut or rub the butter into the flour until mixture resembles coarse crumbs with pea-sized bits of butter remaining.
Add buttermilk
Make a well in the dry mix and pour in 3/4 cup cold buttermilk. Stir gently with a fork until dough just comes together — do not overwork. If dough is too dry add up to 1–2 tbsp more buttermilk.
Shape and bake
Turn dough out onto a lightly floured surface, pat to about 1" thickness. Fold once and pat again to create flaky layers, then cut into four biscuits using a 2.5–3" round cutter (press straight down, do not twist). Place biscuits on a parchment-lined sheet close together for higher rise. Brush tops with 2 tbsp heavy cream. Bake 12–15 minutes until golden brown on top. Remove and keep warm, split right before assembling.
Sweet-Hot Pecan Sauce
Make sauce
In a small saucepan melt 2 tbsp unsalted butter over medium heat. Add 1/2 cup packed brown sugar and stir until sugar begins to dissolve, about 1–2 minutes. Add 1 tbsp apple cider vinegar, 1 tsp hot sauce, 1 tsp soy sauce and 1/4 tsp smoked paprika and stir to combine.
Add pecans and finish
Stir in 1/2 cup chopped pecans and simmer gently for 1–2 minutes until sauce thickens slightly. Season with 1/4 tsp salt and 1/4 tsp black pepper. Taste and adjust balance — add an extra teaspoon of vinegar if too sweet, or an extra 1/2 tsp hot sauce if you want more heat. Keep warm off heat until assembly.
Brunch Potatoes
Roast potatoes
Preheat oven to 425°F (if not already). Toss 1 lb halved baby potatoes with 2 tbsp olive oil, 1/2 tsp smoked paprika, 1/2 tsp garlic powder, 1 tsp fresh thyme leaves (or 1 tsp dried), 3/4 tsp kosher salt and 1/2 tsp black pepper. Spread cut-side down on a rimmed baking sheet without crowding. Roast 20–25 minutes until golden and tender, flipping once after 15 minutes for even browning.
Finish
Remove from oven, sprinkle with 1 tbsp chopped parsley and a pinch more salt if desired. Keep warm for serving.
Assembly & Serving
Assemble biscuit sandwich
Split warm biscuits. Place a leaf of lettuce or arugula on the bottom half, add a piece of fried chicken, spoon 1–2 tbsp sweet-hot pecan sauce over the chicken (more to taste). Add pickles if using, and drizzle 1 tsp honey if you want a brighter sweet finish. Top with biscuit top.