Best 3 Fried Chicken Biscuit Sandwiches Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Indulge in the Southern comfort food classic - the irresistible Fried Chicken Biscuit Sandwich! Get ready to tantalize your taste buds with a symphony of flavors and textures. Crispy, golden-brown fried chicken nestled between two fluffy, buttermilk biscuits, slathered with a creamy, tangy sauce, and finished with a crunchy, tangy pickle.

This recipe article features three variations to cater to every palate. The Original Fried Chicken Biscuit Sandwich packs a punch with its classic combination of crispy fried chicken, creamy coleslaw, and tangy pickles. For a spicy kick, the Nashville Hot Chicken Biscuit Sandwich tantalizes with its fiery sauce and cooling ranch dressing. Craving a unique twist? The Buffalo Chicken Biscuit Sandwich offers a delightful blend of tangy buffalo sauce and refreshing blue cheese dressing.

Here are our top 3 tried and tested recipes!

FRIED CHICKEN BISCUIT SANDWICH RECIPE BY TASTY



Fried Chicken Biscuit Sandwich Recipe by Tasty image

Here's what you need: boneless skinless chicken thighs, kosher salt, freshly ground black pepper, buttermilk, dill pickle brine, all purpose flour, baking powder, baking soda, kosher salt, unsalted butter, buttermilk, melted butter, flaky sea salt, canola oil, all purpose flour, baking powder, onion powder, garlic powder, kosher salt, buttermilk

Provided by Matt Ciampa

Categories     Dinner

Yield 6 servings

Number Of Ingredients 20

6 boneless skinless chicken thighs
kosher salt, to taste
freshly ground black pepper, to taste
1 cup buttermilk
1 cup dill pickle brine, brine
4 cups all purpose flour, plus more for dusting
4 teaspoons baking powder
½ teaspoon baking soda
1 teaspoon kosher salt
2 sticks unsalted butter, cubed and chilled
1 cup buttermilk, plus 2 tablespoons
¼ cup melted butter, for brushing
flaky sea salt, for garnish
6 cups canola oil, for frying
2 cups all purpose flour
2 tablespoons baking powder
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon kosher salt, plus more to taste
½ cup buttermilk

Steps:

  • Marinate the chicken: Generously season the chicken thighs with salt and pepper, then place in a large zip-top bag. Pour in 2 cups (480 G) of buttermilk and the pickle brine. Close the bag and place inside a large bowl. Marinate the chicken thighs in the refrigerator for 6 hours, or up to overnight.
  • Make the biscuits: Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
  • In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
  • Using a pastry cutter or a fork, incorporate the butter into the dry ingredients, leaving large chunks.
  • Slowly pour in the buttermilk and fold with a rubber spatula until a thick dough forms.
  • Lightly dust a clean surface with flour and turn the dough out onto it. Bring the dough together into one large piece.
  • Adding more flour as needed, roll the dough out with a rolling pin to about 1 inch (2 ½ cm) thick. Using a 3-inch (7 cm) round biscuit cutter or small glass, cut out 6 biscuits and place them on the prepared baking sheet. It's okay if the biscuits are touching.
  • Brush the biscuits with the melted butter and sprinkle with flaky salt. Reserve the remaining melted butter.
  • Bake the biscuits for 12-15 minutes, or until golden brown.
  • Fry the chicken: Remove the chicken from the refrigerator and let come to room temperature, about 30 minutes.
  • Heat the canola oil in a large pot until it reaches 350°F (180°C). Set a wire rack over a baking sheet.
  • In a large bowl, whisk together the flour, baking powder, onion powder, garlic powder, and salt. Add the buttermilk a bit at a time and stir with a rubber spatula to incorporate into the dry ingredients. It should be clumpy.
  • Transfer a chicken thigh directly from the marinade to the flour mixture. Evenly coat the chicken all over, pressing to adhere the dry ingredients. Set on the wire rack and repeat with the remaining ingredients.
  • Working 3 pieces at a time, add the chicken to the hot oil and cook until golden brown and the internal temperature reaches 165°F (75°C), 5-7 minutes, turning occasionally to make sure the chicken browns evenly. Remove from the oil and let drain on paper towels. Season with salt.
  • Cut the biscuits in half and brush one side with the reserved melted butter. Top with a piece of fried chicken and the other half of the biscuit.
  • Enjoy!

FRIED CHICKEN SANDWICHES



Fried Chicken Sandwiches image

Provided by Ina Garten

Categories     main-dish

Time 45m

Yield 6 sandwiches

Number Of Ingredients 23

2 cups buttermilk, shaken
1 shallot, peeled, halved lengthwise and thinly sliced crosswise
2 garlic cloves, smashed
1 jalapeño pepper (with seeds), halved lengthwise
Kosher salt and freshly ground black pepper
3 small skinless, boneless chicken breasts (6 ounces each)
3 1/2 cups all-purpose flour
4 teaspoons baking powder
2 1/2 teaspoons smoked Spanish paprika
1 teaspoon cayenne pepper
1 teaspoon celery salt
2 (48-ounce) bottles canola oil
6 potato hamburger buns, toasted, for serving
Buttermilk Herb Mayo, for serving (recipe follows)
6 Bibb lettuce leaves
Kosher dill pickles, such as Claussen, thinly sliced, for serving
1 cup good mayonnaise, such as Hellmann's
2 tablespoons buttermilk, shaken
1 teaspoon good white wine vinegar
2 tablespoons thinly sliced scallions, white and green parts
1 tablespoon minced fresh parsley
1 tablespoon minced fresh chives
1/8 teaspoon minced fresh thyme leaves Kosher salt and freshly ground black pepper

Steps:

  • In a large bowl, whisk together the buttermilk, shallot, garlic, jalapeño, 2 teaspoons kosher salt and 1 teaspoon black pepper. Place the chicken breasts between 2 pieces of parchment paper and, with a rolling pin or a meat mallet, pound them until they are evenly 1/2 inch thick. Slice each piece of chicken in half crosswise so you have 2 pieces approximately the same size. Place the chicken in the marinade, making sure each piece is well coated, cover with plastic wrap and refrigerate for at least 8 hours or up to (but not more than) 24 hours.
  • When ready to cook the chicken, preheat the oven to 300˚. Set a wire rack on a sheet pan and place them in the oven.
  • In a large bowl, whisk together the flour, baking powder, paprika, cayenne pepper, celery salt, 1 tablespoon kosher salt and 1 1/2 teaspoons black pepper and set aside.
  • Pour oil into a medium (9-inch round by 4 1/2-inch high) Dutch oven, such as Le Creuset, until it is 2 inches deep. Clip on a candy thermometer and heat the oil over high heat until it reaches 350˚. Meanwhile, lift the chicken from the marinade, dredge it in the flour mixture, submerge it again in the marinade, then again in the flour mixture, lightly shaking off the excess. Transfer the chicken to a plate or sheet pan until ready to fry.
  • When the oil is 350˚, carefully lower 3 pieces only into the oil with tongs and adjust the heat to keep the oil at 350˚. Don't crowd the chicken! Cook for 5 minutes, turning once to brown evenly. With a slotted spoon, transfer the chicken to the sheet pan in the oven to keep warm. Repeat with the remaining chicken. Sprinkle all the chicken with salt and keep warm for up to 15 minutes, until ready to serve.
  • To assemble, place the bottom of each bun on a plate, spread with some of the buttermilk herb mayo, then top with a lettuce leaf, 4 pickle slices, then a piece of chicken. Spread the underside of the top bun generously with more of the mayo and place on top of the chicken, mayo side down. Serve while the chicken is still warm.
  • Whisk together the mayonnaise, buttermilk, vinegar, scallions, parsley, chives, thyme, 1/2 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Cover and refrigerate until ready to use.

FRIED CHICKEN BISCUITS WITH HOT HONEY BUTTER



Fried Chicken Biscuits With Hot Honey Butter image

This recipe for chicken biscuits could be a weeknight dinner with a side of greens, but it's made to travel, and perfectly suited for a picnic. The biscuit dough, adapted from Sam Sifton's all-purpose biscuit recipe, is lightly kneaded here, so it's not too tender to work in a sandwich. The chicken tenders, inspired by Masaharu Morimoto's katsu in the cookbook "Mastering the Art of Japanese Home Cooking," are pounded and coated in panko for plenty of crunch. Prepare both components the day you want to eat them, giving yourself at least one extra hour for everything to cool before you assemble, so the sandwich stays crisp. You can also cook well in advance, and assemble the sandwiches the next day. Either way, cooling the chicken completely, on a wire rack, is crucial. If you prefer breast meat over thigh, feel free to swap it in.

Provided by Tejal Rao

Categories     dinner, lunch, poultry, sandwiches, main course

Time 1h30m

Yield 6 servings

Number Of Ingredients 17

3 cups/450 grams all-purpose flour
3 tablespoons/37 grams baking powder
1 tablespoon sugar
1 1/2 teaspoons kosher salt
7 tablespoons/100 grams cold unsalted butter, cubed
1 1/2 cups/360 milliliters whole milk
6 boneless, skinless chicken thighs
3/4 cup/113 grams all-purpose flour
2 teaspoons cayenne
2 teaspoons kosher salt, plus more for seasoning
3 eggs
3 cups/270 grams panko bread crumbs
Canola or other neutral oil, for frying
10 tablespoons/142 grams unsalted butter, softened
3 tablespoons honey
Hot sauce, a vinegary variety such as Crystal, to taste
Sliced dill pickles, for serving

Steps:

  • Prepare the biscuits: In a bowl, use a fork to mix the flour, baking powder, sugar and salt. Add butter and use the fork to mash it into the flour until the mixture resembles large, lumpy crumbs. Stir in milk until a dough comes together.
  • Flour your hands, then gently gather and knead the dough in the bowl for 2 to 3 minutes, or until it springs back slightly to the touch. (If the dough is sticky, sprinkle additional flour as needed.) Cover bowl loosely with plastic wrap and rest dough in fridge for half hour.
  • Heat oven to 425 degrees. On a lightly floured surface, use a floured rolling pin to roll the dough to 1 to 1 1/2 inch thickness. Use a floured knife or round cutter to cut 6 biscuits, about 3 1/2 inches wide. Reroll the scraps and cut again as needed.
  • Place biscuits on a baking sheet and bake for 15 to 20 minutes, or until they have puffed up and the tops are slightly golden. Let cool completely on a wired rack at room temperature. Transfer to an airtight container if not using until the next day.
  • Prepare the chicken: Trim excess fat and any membranes from the meat, then lightly hammer the thickest parts of the thighs with a mallet or rolling pin. Season each side with salt.
  • Mix flour, cayenne and salt in one wide bowl. Beat eggs in a second wide bowl, and place panko in a third. Dip each chicken thigh in flour, coating it all over and patting off the excess, then in egg, allowing extra egg to drip off, then in panko, making sure each thigh is entirely coated in bread crumbs, and using your hands to press loose crumbs into any places where they look scarce.
  • In a large, heavy bottomed skillet, pour in oil to a 2-inch depth and heat to 350 degrees. Fry 2 thighs at a time, flipping them over every two minutes or so, until golden brown and crisp all over, about 8 minutes total. Transfer to a wire rack set over a paper towel-lined sheet pan and season lightly with salt. Let cool entirely at room temperature, at least 1 hour. At this point, you can assemble the sandwiches or transfer the rack to the fridge and leave the chicken uncovered overnight.
  • Assemble the sandwiches: When both the chicken and biscuits have cooled (or the next day), mix together soft butter, honey and hot sauce until smooth. Cut open cooled biscuits, smear each cut side with honey butter, and sandwich with a piece of chicken. If traveling, loosely wrap each sandwich in a piece of parchment paper and pack side by side in a hard container, in a single layer, so the sandwiches aren't crushed. Serve with additional hot sauce and pickles on the side.

Tips:

  • For extra crispy chicken, double coat the chicken in the flour mixture and ensure the oil is hot enough before frying.
  • To make the biscuits ahead of time, prepare the dough and cut out the biscuits. Freeze them on a baking sheet, then transfer them to a freezer bag. When ready to bake, preheat the oven and bake the biscuits from frozen for an additional 5-7 minutes.
  • For a spicy kick, add a pinch of cayenne pepper or paprika to the flour mixture.
  • For a tangy twist, brush the chicken with lemon juice or vinegar before frying.
  • Serve the sandwiches with your favorite dipping sauce, such as honey mustard, ranch dressing, or barbecue sauce.

Conclusion:

These fried chicken biscuit sandwiches are the perfect combination of crispy, juicy, and fluffy. They're easy to make and can be customized to your liking. Whether you like your chicken spicy or mild, with or without cheese, these sandwiches are sure to be a hit. So next time you're looking for a quick and satisfying meal, give this recipe a try. You won't be disappointed!

Related Topics