Chicken Box With Cheddar Biscuit Recipe

Marinate

Trim excess skin fat from the chicken pieces and pat dry lightly. In a large bowl combine 2 cups buttermilk and 1 tablespoon hot sauce. Add the chicken pieces, turning to coat. Cover and refrigerate for at least 4 hours, preferably overnight.

Prepare Dredge

In a wide shallow bowl or dish whisk together 2 cups flour, 1/4 cup cornstarch, 2 tsp kosher salt, 1 tsp black pepper, 1 tsp garlic powder, 1 tsp onion powder, and 1 tsp smoked paprika until evenly combined.

Heat Oil

Pour vegetable oil into a large heavy pot or Dutch oven to a depth of about 2 inches (approximately 3-4 cups depending on pot). Heat oil over medium-high heat until it reaches 350°F (175°C). If you don't have a thermometer, test with a small pinch of flour — it should sizzle immediately.

Dredge & Fry

Remove a piece of chicken from the buttermilk, letting excess drip back. Dredge thoroughly in the flour mixture, pressing the flour onto the skin to form a good crust. Shake off excess and set on a wire rack. Repeat with remaining pieces. Fry chicken in batches without overcrowding, maintaining oil temperature around 325–350°F (163–175°C). Fry thighs and drumsticks for about 12–15 minutes, turning once, until crust is deep golden brown and internal temperature reaches 165°F (74°C). Transfer to a wire rack set over a baking sheet and let rest for 5 minutes.

Preheat & Mix Dry

Preheat oven to 425°F (220°C). Line a baking sheet with parchment. In a large bowl whisk together 2 cups flour, 1 tablespoon baking powder, 1/2 teaspoon baking soda and 1 teaspoon kosher salt.

Cut in Butter

Add the cold grated or cubed butter to the dry ingredients. Using a pastry cutter, two forks, or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-size bits of butter remaining.

Add Cheese

Fold in 1 cup grated sharp cheddar evenly so the cheese is distributed throughout the dry mixture.

Add Liquids & Form Dough

Whisk together 3 tablespoons cold buttermilk and 3/4 cup cold whole milk. Make a well in the dry ingredients and gently pour the milk mixture in. Stir with a spatula just until combined — do not overmix. The dough should be slightly shaggy and moist. If too dry add up to 1–2 tablespoons more milk.

Shape & Bake

Turn dough onto a lightly floured surface, fold it over 2–3 times to create layers, and gently pat to about 1-inch thickness. Using a 2.5-inch biscuit cutter or a floured glass, press straight down (do not twist) to cut biscuits. Place biscuits on the prepared sheet about 1 inch apart. Brush tops lightly with additional milk if desired. Bake in preheated oven 12–15 minutes until risen and golden brown. If using honey, mix 1 tsp honey with 1 tsp hot water and brush on warm biscuits as they come out of the oven for a slight sheen and touch of sweetness.

Prepare Sauce

In a small bowl combine 1/2 cup mayonnaise, 2 tablespoons honey mustard, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Whisk until smooth. Taste and adjust seasoning.

Assemble Chicken Boxes

Split each warm cheddar biscuit horizontally. Spread about 1 tablespoon of the prepared sauce on the bottom half. Place a few lettuce leaves, a slice or two of tomato and 1–2 pickle slices, then top with one piece of fried chicken. Spoon a little extra sauce over the chicken if desired, then close with the biscuit top. Repeat to make 6 chicken boxes.

Serve

Serve boxes warm. Leftover biscuits and chicken can be stored separately: biscuits in a sealed container at room temperature up to 2 days or frozen; chicken kept in the fridge for up to 3 days and crisped in a 375°F (190°C) oven to reheat.