Joyce Farms Hot Fried Chicken Biscuit Recipe

Marinate the Chicken

In a bowl, combine buttermilk and hot sauce. Add chicken thighs and marinate for at least 2 hours or overnight in the refrigerator.

Coat the Chicken

In a separate bowl, mix flour, cornstarch, paprika, garlic powder, onion powder, salt, and black pepper. Remove chicken from the marinade and coat thoroughly in the flour mixture.

Fry the Chicken

Heat oil in a deep skillet over medium-high heat. Fry the chicken for about 5-7 minutes on each side, or until golden brown and cooked through. Transfer to paper towels to drain.

Combine Ingredients

In a saucepan, combine hot sauce, honey, and butter. Heat over low heat until the butter melts and the mixture is well combined.

Mix Ingredients

In a bowl, combine shredded cheddar cheese, cream cheese, mayonnaise, pimentos, garlic powder, onion powder, salt, and black pepper. Mix well until smooth.

Prepare Biscuit Dough

In a large bowl, mix flour, baking powder, and salt. Cut in cold butter until the mixture resembles coarse crumbs. Stir in milk until just combined.

Bake Biscuits

Preheat the oven to 425°F (220°C). Turn the dough onto a floured surface, knead gently, and roll out to about 1-inch thickness. Cut into circles and place on a baking sheet. Bake for 10-12 minutes or until golden.

Pickle the Cucumbers

In a jar, combine sliced cucumbers, vinegar, sugar, salt, and spices. Let sit for at least 1 hour before serving.

Build Your Biscuit

Split a biscuit in half, layer with pimento cheese, add the fried chicken, drizzle with honey buffalo sauce, and top with B&B pickles. Optionally, add a fried egg on top.