Fried Chicken Pimento Cheese Biscuit Recipe

Make dough

Preheat oven to 425°F (220°C). In a large bowl whisk together 2 cups flour, 1 tsp baking powder, 1/2 tsp baking soda and 1/2 tsp salt. Cut the cold cubed butter into the flour using a pastry cutter or your fingertips until mixture resembles coarse crumbs with pea-sized pieces of butter remaining.

Add liquids

Stir 3 tbsp buttermilk and 3/4 cup whole milk into the dry mixture until a shaggy dough forms. Do not overmix; the dough should hold together but be slightly sticky. If too dry, add up to 1 tbsp more milk.

Shaping and baking

Turn the dough onto a lightly floured surface, fold it over a few times to create layers, then pat to about 1-inch thickness. Use a 2.5- to 3-inch biscuit cutter to cut 2 biscuits. Place on a baking sheet lined with parchment and brush tops lightly with 1 tsp vegetable oil or melted butter. Bake 12–15 minutes until golden and cooked through. Remove and keep warm.

Honey butter

While biscuits bake, melt 2 tbsp unsalted butter in a small bowl and stir in 1 tbsp honey and 1/4 tsp salt. Set aside to spread on biscuits.

Prepare chicken

Slice the single large chicken breast horizontally to make two thinner cutlets (or pound to 1/2-inch thickness). Place in a shallow dish and pour 1/2 cup buttermilk mixed with 1 tsp hot sauce over chicken. Refrigerate for at least 15 minutes (or up to 2 hours).

Make dredge

In a shallow bowl combine 3/4 cup flour, 1/4 cup cornstarch, 1 tsp paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp cayenne, 1 tsp salt and 1/2 tsp black pepper. Mix thoroughly.

Dredge and fry

Heat 2 cups vegetable oil in a heavy skillet to 350°F (175°C) over medium-high heat. Remove chicken from buttermilk, letting excess drip off, then dredge thoroughly in the flour mixture, pressing to adhere. Fry chicken cutlet 3–4 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Transfer to a wire rack set over a sheet tray to drain and keep warm.

Cook bacon

In a separate skillet over medium heat cook 2 slices thick-cut bacon until crisp, 6–8 minutes, turning occasionally. Transfer to a paper towel-lined plate. Reserve bacon fat in pan for frying egg if desired.

Fry egg

Wipe skillet if needed, add 1 tsp butter and heat over medium. Crack 1 large egg into the pan and fry to preference; for a set white and runny yolk, cook about 2–3 minutes sunny-side up or 1–2 minutes then cover briefly. Season lightly with salt and pepper. Remove and keep warm.

Make pimento cheese

In a small bowl combine 3/4 cup shredded sharp cheddar, 2 tbsp softened cream cheese, 2 tsp mayonnaise, 2 tbsp chopped pimentos, 1/4 tsp sugar, 1/8 tsp salt and 1/8 tsp black pepper. Stir until smooth but slightly chunky. Taste and adjust seasoning.

Slice each baked biscuit in half horizontally. Spread a generous smear (about 1 tbsp) of the prepared honey butter on the bottom half of the biscuit.

Place one American cheese slice on the buttered biscuit bottom, then top with the hot fried chicken cutlet so the cheese starts to melt against it.

Smear about 1–2 tbsp pimento cheese over the chicken, then add the two slices of crisp bacon (break to fit if needed).

Gently place the fried egg on top of the bacon. Cap with the biscuit top and, if desired, spread a little of the remaining honey butter on the inside of the top or brush the outside with any leftover melted butter for shine.

Serve immediately while chicken is hot and egg yolk runny for the best experience.