Chicken Biscuit Sandwich Recipe

Prep chicken

If using thick chicken breasts, butterfly or pound to 1/2-inch thickness. Cut thighs into flattened pieces about 3-4 oz each so they fit a biscuit. Pat pieces dry with paper towel.

In a shallow bowl or zip-top bag combine buttermilk and hot sauce. Add chicken, press to submerge, cover and refrigerate at least 1 hour and up to 8 hours (overnight will yield maximum tenderness).

About 30 minutes before frying, remove chicken from refrigerator to come closer to room temperature. In a shallow dish whisk together flour, cornstarch, 2 tsp salt, 1 tsp black pepper, garlic powder, onion powder, paprika and cayenne.

In a separate bowl beat the egg. Set up a dredging station: egg, seasoned flour. Remove each piece from buttermilk, letting excess drip, dip in egg, then press into flour mixture to fully coat. Shake off excess and set on a wire rack to rest 10 minutes (helps coating adhere).

Pour vegetable oil into a heavy skillet or Dutch oven to a depth of about 1/2 inch (about 3/4 to 1 cup depending on pan). Heat over medium-high until oil reaches 350°F (175°C) or a small piece of bread sizzles steadily. Carefully add chicken pieces without crowding; fry 3-4 minutes per side for thin pieces, longer (5-7 minutes) for thicker pieces, until coating is deep golden brown and internal temperature reaches 165°F (74°C).

Transfer cooked chicken to a wire rack set over a baking sheet and keep warm in a 200°F (95°C) oven while frying remaining pieces. Drain oil back into container when finished.

Preheat oven to 425°F (220°C). Line a baking sheet with parchment.

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

Add cold cubed butter to flour. Using a pastry cutter or your fingertips, cut the butter into the flour until mixture resembles coarse crumbs with some pea-size pieces of butter remaining (about the size of small peas).

Make a well in the center and pour in 3/4 cup cold buttermilk. Stir gently with a fork until dough just comes together; do not overwork. If dough is dry add up to 1-2 tbs additional buttermilk.

Turn dough out onto a lightly floured surface, fold gently 3-4 times to create layers, and pat to about 3/4-inch thickness. Using a 2.5-3 inch biscuit cutter, cut rounds straight down (do not twist). Gather scraps, gently pat and cut more biscuits to yield 6-8 biscuits.

Place biscuits close together on prepared sheet (for taller sides) and bake 12-15 minutes until golden on top. If desired, brush tops with a mixture of honey and a pinch of salt immediately out of oven.

While biscuits bake combine mayonnaise, dijon mustard, 1/4 tsp salt and 1/8 tsp black pepper in a small bowl; stir to combine. Taste and adjust seasoning.

Slice each biscuit in half horizontally. Spread about 1 tablespoon of the mayo-mustard sauce on the bottom half of each biscuit.

Place a piece of warm fried chicken on the sauced biscuit bottom, top with 2-3 pickle slices (or to taste), then close sandwich with the biscuit top.

Serve immediately while biscuits are warm and chicken is crisp. Optionally serve with extra hot sauce or honey for drizzling.