Chicken N' Biscuit Recipe

Trim excess skin/fat from chicken pieces. In a bowl or resealable container, combine buttermilk and hot sauce. Submerge chicken, cover, and refrigerate 4–12 hours (minimum 2 hours).

About 30 minutes before frying, remove chicken from fridge to come closer to room temperature. In a shallow dish, whisk together flour, cornstarch, kosher salt, black pepper, smoked paprika, garlic powder, and onion powder.

Heat a heavy skillet or Dutch oven with 1.5 cups vegetable oil to 325°F (163°C). If you don't have a thermometer, oil should shimmer and a small breadcrumb sizzles steadily.

Remove chicken from buttermilk, letting excess drip. Dredge thoroughly in flour mixture, pressing to adhere. Shake off excess and set on a wire rack.

Fry chicken in batches, skin side down first, maintaining oil temperature around 325–335°F (163–168°C). Cook about 12–15 minutes for medium thighs (internal temp 175°F/79°C), turning once halfway. Adjust time for size. Do not crowd the pan.

Transfer cooked chicken to a wire rack over a sheet pan and rest 5–10 minutes before assembling.

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

In a large bowl whisk together flour, baking powder, baking soda, sugar, and salt.

Cut cold butter into flour mixture with a pastry cutter or fingers until mixture resembles coarse crumbs with some pea-sized bits of butter remaining.

Make a well, pour in buttermilk and gently fold with a rubber spatula until a shaggy dough forms. Do not overmix; a few dry streaks are fine.

Turn dough onto a lightly floured surface, press into a 1-inch thick rectangle. Fold the dough over itself 2 times to create layers, then gently press to 1-inch thickness again.

Use a 2.5–3 inch biscuit cutter to stamp biscuits (do not twist cutter). Place biscuits close together on the sheet for taller sides. Brush tops with whole milk.

Bake 12–15 minutes until golden brown and risen. Remove to a rack and let cool slightly before assembling.

In a medium saucepan over medium heat, melt butter. Add shallot and cook until softened and translucent, 2–3 minutes. Add minced garlic and cook 30 seconds until fragrant.

Sprinkle in 2 tablespoons flour and cook, stirring, 1–2 minutes to form a blonde roux; do not brown.

Gradually whisk in 1.5 cups cold whole milk, bringing mixture to a gentle simmer. Stir constantly until sauce thickens to coat the back of a spoon, about 4–6 minutes.

Lower heat, remove from heat and whisk in grated gruyere until melted and smooth. Stir in thawed peas, lemon juice, nutmeg, salt, and black pepper. Keep warm over lowest heat, stirring occasionally. Adjust seasoning to taste.

In a small bowl, combine softened butter, Calabrian chili paste, honey, lemon zest, and salt. Mix until smooth and homogenous. Taste and adjust for heat or sweetness. Keep at room temperature until assembly so it spreads easily.

Split biscuits horizontally. Spread a thin layer (about 1 tsp) of Calabrian chili butter on the cut side of both top and bottom biscuit halves.

Place a biscuit bottom on a plate, spoon 2–3 tablespoons warm chow mornay onto the biscuit (reserve some for the top if desired).

Top with a piece of fried chicken. Spoon another 1–2 tablespoons chow mornay over the chicken so the sauce seeps into the biscuit.

Place the top biscuit half and brush its exterior with an additional smear of Calabrian butter if you like. Garnish with pickled cucumber slices and a sprinkle of chopped chives.

Serve immediately while chicken is hot and biscuits are fresh. Leftover components (sauce and butter) can be reheated gently; biscuits are best day-of.