Chicken And Biscuits Recipe

Prep and brine

If breasts are thick, butterfly or halve them horizontally to create 2 thin cutlets from each breast (you should end up with 2 medium cutlets total if starting from two breasts). Pound gently to an even thickness about 1/2 inch. Place chicken in a bowl with 1 cup buttermilk and 1 tbs hot sauce, cover and refrigerate for at least 1 hour (or up to 4 hours).

Make flour mix

In a shallow dish, whisk together 1.5 cups flour, 1/4 cup cornstarch, paprika, onion powder, garlic powder, cayenne, 1.5 tsp salt and 1 tsp black pepper. Place extra 1/2 cup flour in a separate dish for a light dredge.

Dredge and rest

Remove each cutlet from buttermilk, letting excess drip off. Dredge first in the extra 1/2 cup flour, then dip back briefly in buttermilk if needed, then press into the seasoned flour mixture to fully coat. Shake off excess and set on a rack to rest 10 minutes to help coating adhere.

Fry

Heat 3 to 4 cups vegetable oil in a deep skillet or Dutch oven to 350°F (175°C). Fry cutlets, two at a time without overcrowding, 3–5 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Transfer to a wire rack over a baking sheet and keep warm in a 200°F (95°C) oven while finishing other components.

Make biscuit dough

Preheat oven to 425°F (220°C). Whisk 2 cups flour, 1 tbs baking powder, 1 tsp sugar and 1/2 tsp salt in a bowl. Using a pastry cutter or fingers, cut in cold butter until mixture resembles coarse crumbs with pea-size bits.

Form and bake

Stir in 3/4 cup cold milk until just combined (do not overwork). Turn dough onto floured surface, fold once or twice, gently pat to about 3/4 inch thick. Use a 2.5-inch biscuit cutter to cut 2 biscuits. Place on a baking sheet, brush tops with a beaten egg for gloss. Bake 12–15 minutes until golden. Split biscuits just before serving.

Prepare water

Bring 4 cups water and 1 tsp white vinegar to a gentle simmer in a wide shallow pan. Reduce heat to maintain small bubbles (not a rolling boil).

Poach eggs

Crack each egg into a small ramekin. Create a gentle whirlpool in the water with a spoon and slip one egg into the center, repeat for the second egg without crowding. Poach 3–4 minutes for runny yolks. Remove with slotted spoon, drain briefly on paper towel and keep warm.

Melt butter

Gently melt 6 tbs unsalted butter in a small saucepan until foaming and fully liquid. Keep warm but not boiling.

Whisk egg yolks

In a heatproof bowl (or top of a double boiler) whisk 3 egg yolks with 1 tbs lemon juice and 1/2 tsp salt until slightly thickened. Place over barely simmering water (bowl should not touch the water).

Emulsify

Slowly drizzle warm melted butter into the yolks while whisking vigorously to create an emulsion. If sauce becomes too thick, whisk in up to 1 tsp warm water to loosen. Season with 1/8 tsp cayenne and additional salt to taste. Keep warm (off direct heat) until ready to serve.

Cook potatoes

If choosing potatoes: parboil or microwave diced russet for 5 minutes until just tender. Heat 2 tbs olive oil in a skillet over medium-high heat, add 1/4 cup diced onion and cook 1–2 minutes. Add par-cooked potatoes, spread into a single layer, let brown undisturbed 3–4 minutes, then stir and continue cooking until golden and crisp (6–8 minutes total). Season with 1/2 tsp salt and 1/4 tsp black pepper.

Cook grits

If choosing grits: Bring 1 cup water and 1/2 cup milk to a simmer with 1/2 tsp salt. Slowly whisk in 1/2 cup grits. Reduce heat to low and simmer, stirring occasionally, until thickened (quick grits 5–7 minutes; stone-ground 20–30 minutes). Stir in 1 tbs butter and adjust seasoning.

On each split biscuit bottom, place a warm fried chicken cutlet. Top the chicken with a poached egg, spoon 2–3 tbs hollandaise over the egg and chicken. Place the biscuit top to the side or over (as preferred). Finish with a sprinkle of chopped chives or parsley and a grind of black pepper. Serve immediately with chosen side of breakfast potatoes or grits.