Chicken Biscuit Sandwich Recipe
Crispy fried chicken or vegan chicken, housemade buttermilk biscuit or vegan brioche bun, cabbage slaw, aioli
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Ingredients
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Fried Chicken
Biscuits / Buns
Cabbage Slaw
Aioli
Assembly / Garnish
Method
Fried Chicken
- 1
Marinate
Pat chicken (or vegan cutlets) dry. In a shallow dish combine buttermilk and hot sauce. Submerge the chicken pieces, cover and refrigerate for at least 30 minutes and up to 4 hours. If using vegan chicken, marinate 20–30 minutes.
- 2
Prepare Dredge
In a wide bowl or rimmed sheet pan whisk together flour, cornstarch, salt, black pepper, garlic powder, paprika and cayenne. Set aside.
- 3
Dredge
Remove a piece of chicken from the marinade, letting excess drip off. Press it firmly into the flour mixture, coating both sides. For extra-crisp crust, return the coated piece to the buttermilk briefly (5–10 seconds) then re-coat in the flour mixture. Place on a wire rack and repeat with remaining pieces.
- 4
Fry
Pour oil into a heavy skillet to a depth of about 1/2" (about 1 cup). Heat over medium-high until oil reaches 350°F (175°C) or small piece of bread sizzles immediately. Fry chicken in batches without overcrowding, 3–5 minutes per side for thin cutlets (longer for thicker pieces) until golden brown and internal temperature reaches 165°F (74°C) for real chicken. Adjust heat as needed to maintain 325–350°F. Transfer to a wire rack set over a baking sheet to drain and keep warm in a 200°F oven if needed.
Biscuits / Buns
- 5
Cabbage Slaw
- 6
In a medium bowl combine green cabbage, red cabbage and carrot. In a small bowl whisk lemon juice, apple cider vinegar, olive oil, sugar, salt and pepper until sugar dissolves. Pour dressing over cabbage mixture and toss to combine. Let sit 10 minutes to soften slightly; taste and adjust seasoning.
Aioli
- 7
In a small bowl mix mayonnaise, minced garlic, lemon juice, Dijon, hot sauce (if using), salt and pepper until smooth. Taste and adjust acidity or seasoning. Chill until ready to use.
Assembly
- 8
Spread about 1–2 tablespoons of aioli on the bottom half of each toasted biscuit or bun. Place a piece of fried chicken on top. Add a generous handful (about 1/4–1/2 cup) of cabbage slaw over the chicken. Add 1–2 pickle slices and sprinkle chopped parsley or chives if using. Top with the biscuit/bun crown. Serve immediately while chicken is hot and crust is crisp.