Fried Chicken Biscuit Sandwich
Ingredients
Fried Chicken
Brine
- 6 boneless skinless chicken thighs
- 3/4 cup pickle Juice
- 1 1/4 cup whole milk
- 1 teaspoon salt
Flour Coating
- 2 teaspoons salt
- 1/2 teaspoon black pepper
- 2 teaspoons paprika
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 2 teaspoons dried oregano
- 2 teaspoons cayenne powder
- 2 cups all-purpose flour
Hot Honey Coating and to Fry
- vegetable oil for frying
- 1/4 cup honey
- 1/4 tablespoons hot sauce like Frank’s
- 2 tablespoons melted butter
Biscuits
- 2 cups AP Flour
- 1 tbsp baking powder
- 1 tbsp granulated sugar
- 1 tsp salt
- 6 tbsp unsalted butter
- 3/4 cup whole milk
Instructions
Biscuits
- Preheat oven for 425 degree farenehit.
- Mix your dry ingredients together; flour, sugar, salt, baking powder.
- Grate frozen butter into flour mixture. (You can place all ingredients in food processor and pulse instead).
- Add milk and mix using a fork until you get a crumbly dough.
- Pour dough out onto a lightly floured counter and bring together forming a rectangle. Roll out dough slightly using a rolling pin, using extra flour if necessary to prevent sticking. Roll out dough to about 1 inch thick.
- Using a pastry scraper to help you, fold your rectangular dough in half.
- Pat down and roll out dough until it is an inch thick and fold in half again.
- Repeat 2 more times, for a total of 4 folds and roll your dough out until it is about 1/2 and inch thick and use pastry cutter to cut out 6 rounds. I great substitute for a pastry cutter, or round cookie cutter if a drinking gland or if you have one, the top of a cocktail shaker.
- Keep bringing together scraps of dough, rolling it out until you get 6 rounds. If you have less than 6 rounds, your biscuits will probably be on the thicker side which is not an issue but you may have to increase cook time by a minute. If you have more than 6 rounds with that amount of dough, you biscuits may be too thin.
- Brush the top of your biscuits with heavy cream and bake in the over at 425 degrees Fahrenheit for 12 minutes until nicely browned.
- Brush with melted butter while they are still hot and set aside while you make your gravy.
Fried Chicken
- Take your chicken and pour over your pickle juice, milk and salt, coat well, cover and let sit in fridge for at least 2 hours or overnight.
- Make your flour coating my mixing all ingredients together in bowl, salt, pepper, paprika, onion powder and garlic powder.
- Heat the oil to about 325°F (160°C) in a deep pot or a large cast iron. Take each thigh and dredge in flour, shake off excess and dip back in buttermilk and back again in flour.
- Shake off excess flour and place aside until you have repeated this with all your thighs. You really do want to pack the flour on there and get irregular pieces of crimped flour, that's what adds all the texture and crispiness.
- Fry your thighs in your hot oil and cook for 5-7 minutes, until golden brown turning over periodically. I tun over about twice total.
- Rest the cooked chicken thighs on a wire wire rack to let excess oil drain off. If for you happen to notice your chicken wings are undercooked because your oil was too hot and they browned too quickly, fear not. Just place your fried wings in a preheated over at 375 degrees and bake for 10 minutes until cooked through.
Hot Honey
- Mix your hot sauce, honey and butter together and drizzle on your fried chicken.
To Serve
- Place a piece of chicken on a biscuit split in two and drizzle hot honey over it and enjoy!
