Fried Chicken Biscuit Recipe

Pound and brine

If breasts are thick, slice each breast horizontally to make 2 thinner cutlets or butterfly and pound to 1/2" thickness. Place chicken in a bowl with 1.5 cups buttermilk, 1 egg, and 1 tsp hot sauce (optional). Cover and refrigerate for at least 1 hour, preferably 4 hours.

Prep dredge

In a shallow dish combine 1.5 cups flour, 1/4 cup cornstarch, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp smoked paprika, 1/2 tsp cayenne, 1.5 tsp salt, and 1 tsp black pepper. Whisk thoroughly.

Dredge chicken

Remove chicken from brine, let excess drip off. Dredge each piece in the flour mixture, pressing to form an even coating. For extra crunch, dip briefly back into a few tablespoons of reserved buttermilk then re-dredge in the flour mixture to double coat.

Fry

Heat 3–4" of vegetable oil in a heavy skillet or Dutch oven to 350°F (175°C). Fry chicken in batches without crowding until golden brown and internal temperature reaches 165°F (74°C), about 4–6 minutes per side depending on thickness. Transfer to a wire rack set over a sheet pan to rest and drain for 5 minutes.

Whisk together 2 tbsp Calabrian chili paste, 3 tbsp honey, 1 tsp apple cider vinegar, 1 tsp lemon juice, and 1/4 tsp salt until smooth. Taste and adjust heat or sweetness. Keep warm or at room temperature for drizzling.

Bake biscuits

Preheat oven to 425°F (220°C). In a bowl combine 2.5 cups flour, 1 tbsp baking powder, 1/2 tsp baking soda, and 1 tsp salt. Cut in 1/2 cup cold cubed butter until mixture resembles coarse crumbs. Stir in 1 cup cold buttermilk just until dough comes together. Turn onto floured surface, fold lightly 2–3 times, pat to 1" thickness and cut 4 biscuits. Place on a baking sheet and bake 12–15 minutes until golden. Split warm.

Assemble sandwiches

Spread about 1–2 tbsp whipped yogurt on the bottom half of each split biscuit. Place one fried chicken breast (or cutlet) on top. Drizzle 1–2 tbsp spicy honey Calabrian sauce over the chicken. Add a light drizzle or dollop (about 1 tbsp) of ranch on top of the sauce. Top with the other biscuit half and press lightly.

Make whipped yogurt: in a small bowl combine 1 cup Greek yogurt, 1 tbsp honey and 1/4 tsp vanilla. Whisk vigorously or beat with a fork until smooth and slightly aerated. Portion about 1–2 tbsp per biscuit sandwich as directed above.

Plate fruit and granola: toss 1 cup mixed fresh fruit gently. On the side of each sandwich serve about 2 tbsp coconut almond granola and 1/4 cup fresh fruit, or if you prefer, spoon yogurt topped with granola and fruit next to the sandwich.