Fried Chicken Biscuit Recipe
Chicken Thigh, Hot Honey, B&B Pickles, Hashbrown
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Ingredients
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Chicken Thigh
Hot Honey
B&B Pickles
Hashbrown
Method
Chicken Thigh Preparation
- 1
Marinate Chicken
Add chicken thighs to the buttermilk mixture, ensuring they are fully submerged. Cover and refrigerate for at least 1 hour, or overnight for best results.
- 2
Prepare Breading
Remove chicken from the buttermilk, allowing excess to drip off. Dredge each thigh in the flour mixture, pressing lightly to adhere.
- 3
Heat Oil
Carefully add the breaded chicken thighs to the hot oil, ensuring not to overcrowd the pan. Fry for about 6-8 minutes per side, or until golden brown and cooked through.
- 4
Drain Chicken
Let the chicken rest for a few minutes before assembling the sandwich.
Hot Honey Preparation
- 5
Make Hot Honey
Stir until well combined and warmed through. Remove from heat and set aside.
Hashbrown Preparation
- 6
Heat Oil for Hashbrowns
Add frozen hashbrowns and season with salt and black pepper. Cook for about 5-7 minutes per side, or until crispy and golden brown.
- 7
Finish Hashbrowns
Ensure they are crispy and seasoned to taste.
Assembly
- 8
Assemble Sandwich
Top the chicken with a generous drizzle of hot honey, followed by a handful of B&B pickles.
- 9
Serve
Serve immediately and enjoy your Fried Chicken Biscuit!