Signature Chicken Biscuit Recipe

Make the Biscuit Dough

In a large bowl, whisk together the flour, baking powder, baking soda, salt, and garlic powder. Add the cold cubed butter and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs. Stir in the buttermilk until just combined.

Bake the Biscuits

Turn the dough onto a floured surface and gently knead a few times until it comes together. Pat into a 1-inch thick round. Cut out biscuits using a biscuit cutter and place on a baking sheet. Bake in a preheated oven at 425°F (220°C) for 12-15 minutes, until golden brown.

Marinate the Chicken

In a bowl, combine chicken thighs with 1 cup buttermilk, salt, black pepper, garlic powder, and paprika. Cover and refrigerate for at least 1 hour or overnight.

Prepare the Breading

In a shallow dish, mix together flour and cornstarch. Dredge each marinated chicken thigh in the flour mixture, shaking off excess.

Fry the Chicken

In a deep skillet, heat vegetable oil over medium heat. Fry the chicken in batches until golden brown and cooked through, about 6-8 minutes per side. Transfer to a paper towel-lined plate to drain.

Mix the Cream Cheese and Jelly

In a bowl, combine softened cream cheese and red pepper jelly. Mix until well blended and smooth.

Assemble the Chicken Biscuit

Slice the baked biscuits in half, spread a generous dollop of the red pepper jelly cream cheese on the bottom half, add a piece of fried chicken, and top with the other half of the biscuit.