Chicken Fried Chicken & Egg Biscuit Recipe

Preheat and prepare

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

In a large bowl whisk together 2 1/2 cups flour, 1 tsp baking powder, 1/2 tsp baking soda, and 1 tsp salt until evenly combined.

Cut 1/2 cup cold cubed butter into the flour mixture with a pastry cutter or two forks until mixture resembles coarse crumbs with pea-sized butter bits remaining.

Make a well in the center and pour in 1 cup cold buttermilk. Stir gently with a fork until dough just comes together. Do not overmix.

Turn dough onto a lightly floured surface, pat into a 3/4- to 1-inch thick rectangle. Fold gently once and press again to 1-inch thickness to create layers. Use a 2 1/2-inch round cutter to cut 6 biscuits, pressing straight down (do not twist). Re-roll scraps and cut remaining biscuits.

Place biscuits on the prepared sheet, brush tops with a beaten egg (egg wash) for shine, and bake 12–15 minutes until golden and risen. Remove and keep warm.

Prep chicken: slice each 1 lb chicken breast in half horizontally to make thinner cutlets (or pound to 1/2-inch thickness). Pat dry with paper towels.

Marinate: in a shallow dish combine 3/4 cup buttermilk and 1 tsp hot sauce (if using). Add chicken, turn to coat, cover and refrigerate for at least 30 minutes (up to 4 hours).

Make dredge: in a shallow bowl combine 1 cup flour, 1/4 cup cornstarch, 1 tsp paprika, 1 tsp onion powder, 1 tsp garlic powder, 1/4 tsp cayenne, 1 tsp salt and 1/2 tsp black pepper. Whisk thoroughly.

Heat oil: pour about 1/2-inch to 1-inch depth of vegetable oil in a large skillet (about 1 to 2 cups). Heat over medium-high until oil reaches 350°F (175°C) or a small pinch of flour sizzles on contact.

Dredge and fry: remove a chicken piece from buttermilk, let excess drip, press both sides firmly into the flour mixture to form a good coating. Shake off excess. Fry 2–3 pieces at a time without crowding for 3–4 minutes per side until golden brown and cooked through (internal temp 165°F/74°C). Transfer to a wire rack set over a sheet pan to keep crisp while frying remaining pieces.

Cook sausage: in a medium skillet over medium heat, crumble and cook 1/2 lb breakfast sausage until browned and cooked through, about 6–8 minutes. Do not drain the fat; leave it in the pan (leave about 2–3 tbs drippings—if there is excess, spoon out until about 2–3 tbs remain).

Make roux: sprinkle 3 tbs flour over the sausage and stir, cooking 1–2 minutes until the raw flour smell is gone and it becomes pasty.

Add milk: gradually whisk in 2 cups whole milk, bringing mixture to a gentle simmer. Cook, stirring frequently, until gravy thickens to a creamy, pourable consistency, about 4–6 minutes.

Season: taste and season with 3/4 tsp salt, 3/4 tsp black pepper and 1/8 tsp red pepper flakes if using. Keep warm on low, stirring occasionally. If gravy becomes too thick, whisk in up to 1/4 cup additional milk to reach desired consistency.

Fry eggs: in a nonstick skillet melt 2 tbs butter over medium-low heat. Crack 4 large eggs and cook sunny-side up or over-easy to desired doneness. Season each egg with a pinch of salt and a little black pepper. Remove from heat and keep warm.

Assemble biscuits: split each warm biscuit in half. On the bottom half place a chicken cutlet (trim to fit if needed), top with a fried egg, then drizzle or spoon a generous amount of sausage gravy over the egg and chicken.

Finish and serve: place biscuit top over the gravy or serve open-faced. Serve immediately while hot so the biscuit remains slightly crisp and the chicken stays crunchy.