Cec Recipe

Preheat and prepare

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

In a large bowl whisk together 2 cups flour, 1 tsp baking powder, 1/2 tsp baking soda, and 3/4 tsp salt until evenly combined.

Add the cold cubed butter to the flour mixture. Using a pastry cutter, two forks, or your fingertips, cut the butter into the dry ingredients until the mixture resembles coarse crumbs with pea-sized bits of butter remaining (about 6–8 minutes).

In a small bowl stir together 3 tablespoons buttermilk and 1/2 cup milk. Pour the liquid into the dry ingredients and gently fold with a spatula until the dough just comes together (do not overmix). If dough seems dry, add up to 1 tablespoon extra milk.

Turn the dough out onto a lightly floured surface, pat to about 1-inch thickness, fold once, and pat again to 3/4–1 inch. Use a 2.5–3 inch biscuit cutter to cut two biscuits. Press scraps together once and cut again to make the second biscuit. Place biscuits on prepared sheet with sides touching for taller biscuits.

Brush tops with optional melted butter and bake in preheated oven 12–14 minutes until golden brown and risen. Remove and keep warm.

If using chicken thighs or breasts, trim and pound to an even 1/2-inch thickness. Season lightly with a pinch of salt and pepper.

Place the chicken in a shallow dish and pour 1/2 cup buttermilk and 1 tsp hot sauce (if using) over it. Cover and refrigerate for at least 20 minutes (or up to 2 hours).

While the chicken marinates, combine 3/4 cup flour, 2 tbsp cornstarch, 1 tsp paprika, 1 tsp garlic powder, 1/2 tsp onion powder, 1 tsp salt, and 1/2 tsp black pepper in a shallow bowl or rimmed plate. Mix thoroughly.

Pour vegetable oil into a heavy skillet or Dutch oven to a depth of about 1/2 inch (about 1 cup). Heat over medium-high until oil registers 350°F (175°C) on a thermometer or a small piece of bread sizzles and browns in about 30 seconds.

Remove chicken from buttermilk, letting excess drip off. Dredge thoroughly in the seasoned flour mixture, pressing to adhere a good coating. Shake off excess flour.

Carefully place the coated chicken into the hot oil. Fry 3–4 minutes per side (depending on thickness) until golden brown and internal temperature reaches 165°F (74°C). Avoid overcrowding — fry in batches if needed. Transfer cooked chicken to a wire rack set over a baking sheet to drain and keep crisp. Season lightly with a pinch of salt immediately after frying.

Heat a nonstick skillet over medium-low heat and add 1 tablespoon butter or oil to coat the pan.

Crack two large eggs into the skillet. For over-hard eggs (fully set yolk), cook until whites are set, then gently break the yolks with a spatula and continue cooking, flipping if desired, until yolks are fully firm — about 3–4 minutes total. Season with 1/4 tsp salt and 1/4 tsp black pepper.

During the last 30 seconds of cooking, place the cheddar slices or sprinkle the shredded cheddar over the eggs so the cheese begins to melt and adhere to the egg.

Transfer eggs to a plate and keep warm.

Slice each warm biscuit in half horizontally.

Place one piece of the fried chicken on the bottom half of each biscuit.

Top the chicken with the over-hard egg that has melted cheddar on top.

Place the biscuit top over the egg and press lightly. If desired, drizzle 1 tablespoon hot honey or hot sauce over the egg before placing the top for a sweet-spicy contrast.

Serve immediately while biscuit is warm and chicken is crisp. Enjoy.