Poogan's Biscuit Sandwiches Fried Chicken Tenders Recipe
(serves 6) Original or "Carolina Hot" Choice of Bacon, Egg, & Cheese or Sausage, Egg, & Cheese
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Ingredients
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Chicken Tenders & Brine
Breading
Frying
Biscuits & Fillings (makes 12 sandwiches)
Carolina Hot Sauce (optional)
Finishing
Method
Chicken Tenders & Brine
- 1
Prepare the brine
In a large bowl or container, whisk together 4 cups buttermilk, 2 tablespoons kosher salt, 1 teaspoon sugar, and 1 tablespoon hot sauce (optional).
- 2
Brine the tenders
Trim any excess fat from the chicken tenders. Submerge the 36 chicken tenders in the buttermilk mixture, cover, and refrigerate for at least 4 hours or up to overnight. This tenderizes the chicken and seasons it through.
Breading
- 3
Mix dry breading
In a large shallow pan or bowl, whisk together 4 cups all-purpose flour, 1 cup cornstarch, 2 teaspoons baking powder, 2 teaspoons paprika, 1 teaspoon smoked paprika, 2 teaspoons garlic powder, 1 teaspoon onion powder, 1 teaspoon dried thyme, 1 teaspoon black pepper, and 2 teaspoons kosher salt. For the Original sandwich use 1 teaspoon cayenne; for Carolina Hot increase cayenne to 2 teaspoons (add to the dry mix or sprinkle individually when dredging).
- 4
Prepare wet dredge
In a separate bowl, beat 3 large eggs with 1 cup whole milk until combined. Remove tenders from the buttermilk brine, letting excess drip off, and transfer to the egg wash briefly.
- 5
Double-dredge for extra crunch
Dredge each tender first in the seasoned flour mixture, shake off excess, return to the egg wash quickly, then press back into the flour mixture to form a thick, textured coating. Place breaded pieces on a wire rack and let rest 10–15 minutes to set the crust.
Frying
- 6
Heat the oil
Pour about 2.5 cups neutral frying oil into a deep skillet or Dutch oven, enough for a 2–3 inch oil depth. Heat oil over medium-high to reach 350°F (175°C). If you don't have a thermometer, a small piece of bread should brown in about 60 seconds.
- 7
Fry the tenders
Fry chicken tenders in batches (do not overcrowd) for 3–4 minutes per side or until golden brown and internal temperature reaches 165°F (74°C). Use tongs to turn gently. Transfer cooked tenders to a wire rack set over a sheet pan and tent loosely with foil to keep warm while you finish remaining batches.
- 8
Season after frying
Immediately after each batch comes out, sprinkle a light pinch of kosher salt over the tenders to season the crust.
Carolina Hot Sauce (optional)
- 9
Make the sauce
In a small saucepan over low heat, combine 1/2 cup hot sauce, 2 tablespoons apple cider vinegar, 1 tablespoon packed brown sugar, 1 teaspoon red pepper flakes, 1 tablespoon unsalted butter, and 1 teaspoon honey (optional). Warm gently, stirring, until butter and sugar are dissolved and sauce is slightly thickened, about 3–5 minutes. Remove from heat and keep warm.
- 10
Toss with tenders (if using Carolina Hot)
If making Carolina Hot variation, place cooked tenders in a large bowl, pour warm hot sauce over them, and toss briefly to coat evenly. Return to rack for 1–2 minutes to let the coating set.
Biscuits & Fillings
- 11
- 12
Cook bacon and sausage
For Bacon, Egg & Cheese: In a skillet over medium heat, cook 12 slices of bacon until crisp, about 6–8 minutes, turning as needed. Drain on paper towels. For Sausage, Egg & Cheese: Cook 12 breakfast sausage patties according to package directions or until browned and cooked through, about 4–5 minutes per side.
- 13
Make eggs
Whisk 12 large eggs with 1 teaspoon salt and 1/2 teaspoon black pepper. In a large nonstick skillet over medium-low heat, melt 3 tablespoons butter. Pour in eggs and cook gently, stirring frequently, until softly scrambled and just set, about 4–6 minutes. Remove from heat.
- 14
Assemble sandwiches
Place a cheese slice on the bottom half of each warmed biscuit. Top with 1–2 fried chicken tenders (depending on size), then a cooked bacon slice or sausage patty, then a generous spoonful of scrambled eggs. Add pickles if desired. Place the top biscuit and press gently to assemble. If you like cheese melted, place assembled sandwiches under a broiler for 30–45 seconds to melt the cheese (watch carefully).
Finishing & Serving
- 15
- 16
Storage
Fried chicken tenders keep well refrigerated for up to 3 days (reheat in a 375°F oven to crisp). Assemble sandwiches just before serving for best texture.
