If you have been on the hunt for that next-level comfort food to satisfy all your cravings, look no further than this Buttermilk Biscuit Fried Chicken Sandwich Recipe. Imagine biting into a crispy, juicy fried chicken patty, perfectly seasoned and fried to golden perfection, nestled between flaky, buttery homemade biscuits. Enhanced with tangy pickle slices and drizzled with your choice of spicy mayo or honey mustard, this sandwich is the kind of indulgence that brightens up any brunch, lunch, or dinner. Trust me, once you try this recipe, it will quickly become your go-to craving and a guaranteed crowd-pleaser every time.
Ingredients You’ll Need
This recipe is delightfully straightforward but calls for every ingredient to play its part perfectly. From the tenderizing punch of buttermilk for the chicken to the flaky texture achieved by cold butter in the biscuits, each element contributes to the ultimate harmony of flavor and texture in your sandwich.
- Boneless chicken thighs or breasts: Use whichever you prefer, but pounding them to even thickness ensures even cooking.
- Buttermilk: The acid tenderizes the chicken, making it juicy and soft inside.
- Hot sauce: Adds a subtle kick to the marinade, complementing the richness of the chicken.
- All-purpose flour: Creates the crispy coating for the chicken and the base of biscuits for a tender crumb.
- Cornstarch: Mixes with flour to give your fried chicken coating that extra crispiness everyone loves.
- Paprika, garlic powder, onion powder, salt, and black pepper: These spices layer in depth and a beautiful color to the chicken crust.
- Oil for frying: Use a neutral oil like vegetable or canola for the best frying results.
- Baking powder and baking soda: These leavening agents help your biscuits rise light and fluffy.
- Sugar: Just a touch to balance flavors and enhance browning in the biscuits.
- Cold unsalted butter: Cubed and kept cold to create those flaky biscuit layers.
- Pickle slices: The acidity adds brightness and texture contrast in the sandwich.
- Spicy mayo or honey mustard: Creamy condiments that give the sandwich its signature tang or heat.
- Optional lettuce or slaw: Add freshness and crunch if you like.
How to Make Buttermilk Biscuit Fried Chicken Sandwich Recipe
Step 1: Marinate the Chicken
Start by combining the buttermilk and hot sauce in a bowl, then add the chicken thighs or breasts. Let them soak up all the tangy goodness for at least one hour or, better yet, overnight in the fridge. This step is crucial because it not only tenderizes the chicken but infuses it with flavor that shines through after frying.
Step 2: Prepare the Biscuits
Preheat your oven to 425°F. While it warms up, whisk together the dry ingredients: flour, baking powder, baking soda, sugar, and salt. Next, cut in the cold butter until the mixture looks like coarse crumbs — the cold butter is the secret to flaky biscuits. Stir in the cold buttermilk just until everything comes together. Turn the dough onto a floured surface, gently pat it into a 1-inch thick rectangle, fold it over a few times to build layers, and then cut into rounds. Place the rounds on a baking sheet and bake until golden brown, usually 12 to 15 minutes.
Step 3: Coat the Chicken
Mix together your flour, cornstarch, paprika, garlic powder, onion powder, salt, and pepper in a shallow dish. Remove your chicken from the marinade, letting excess drip off, then dredge each piece in the flour mixture, pressing gently to build a thick, crispy coating. For an extra crunchy crust, you can dip the chicken back into the buttermilk and then coat it again.
Step 4: Fry Until Golden
Heat oil in a deep skillet or fryer to 350°F. Carefully place the coated chicken pieces into the hot oil and fry for 5 to 7 minutes on each side, depending on thickness, until the crust is golden and the chicken is cooked through. Drain the cooked chicken on a wire rack to keep it crispy while you prepare to assemble.
Step 5: Assemble the Sandwich
Slice open your freshly baked biscuits, spread a generous amount of spicy mayo or honey mustard on each half, then nestle in your crispy fried chicken. Top with crunchy pickle slices and optionally a bit of lettuce or slaw if you want some freshness. Serve immediately while the biscuits are warm and the chicken is crispy.
How to Serve Buttermilk Biscuit Fried Chicken Sandwich Recipe
Garnishes
Pickle slices are indispensable, giving that sharp tang and crunch that balances the richness of the chicken and biscuit. You can also add thinly sliced red onions or a handful of fresh arugula for some peppery zing. If you want more heat, a drizzle of hot honey or a sprinkle of crushed red pepper flakes works wonders.
Side Dishes
This sandwich pairs beautifully with classic Southern sides like coleslaw, crispy fries, or a simple salad dressed with a light vinaigrette. For a fun twist, try serving alongside baked sweet potato wedges or even some tangy pickled vegetables to keep the meal fresh and vibrant.
Creative Ways to Present
For a brunch spread or party, serve mini versions using smaller biscuits and bite-size chicken pieces for easy munching. You could also build a plated meal with your sandwich open-faced, showing off that flaky biscuit alongside drizzles of honey mustard and a colorful side of slaw.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers, keep fried chicken and biscuits stored separately in airtight containers in the refrigerator for up to 2 days. This way, the biscuits won’t get soggy, and the chicken stays crispier for when you’re ready to eat again.
Freezing
Both the fried chicken and biscuits freeze beautifully. Wrap them individually in foil or plastic wrap, then place in a freezer-safe bag or container. They’ll keep for up to 1 month. When ready, thaw overnight in the fridge before reheating to preserve texture and flavor.
Reheating
The best way to bring leftovers back to life is in a hot oven at 350°F for about 10 minutes for the chicken, which helps keep the crust crispy. Warm biscuits separately wrapped in foil for 5 to 7 minutes. Avoid the microwave if possible, as it tends to make the biscuit chewy and the chicken lose crunch.
FAQs
Can I use chicken breasts instead of thighs for this recipe?
Absolutely! Both chicken breasts and thighs work well. Just make sure to pound them to an even thickness so they cook evenly and stay juicy inside.
Is it okay to use store-bought biscuits instead of homemade?
Yes, store-bought biscuits can be a great shortcut if you are short on time. While homemade batches have that extra flaky charm, ready-made biscuits will still taste delicious and cut prep time significantly.
How can I make the fried chicken extra crispy?
Double dredging the chicken by dipping it back into the buttermilk and then the flour mixture helps build an extra crunchy crust. Also, maintaining the oil at the right temperature ensures the coating crisps quickly without absorbing too much oil.
Can I prepare the marinade and biscuits ahead of time?
Definitely! Marinate the chicken overnight for maximum flavor. You can also prepare the biscuit dough and refrigerate it wrapped for up to 24 hours before baking fresh just before serving.
What can I substitute for buttermilk if I don’t have any?
You can make a simple buttermilk substitute by mixing 1 cup of milk with 1 tablespoon of lemon juice or white vinegar. Let it sit for 5 minutes and then use it as called for in the recipe.
Final Thoughts
This Buttermilk Biscuit Fried Chicken Sandwich Recipe is a delightful way to bring indulgence and warmth right to your table. Whether you are feeding family, entertaining friends, or treating yourself, the combination of crispy chicken and flaky biscuits with tangy and creamy accents is pure magic. Give it a try and watch it become an instant favorite that everyone will ask you to make again and again.
Print
Buttermilk Biscuit Fried Chicken Sandwich Recipe
- Prep Time: 30 minutes (plus marinating time)
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: 2 sandwiches
- Category: Main Course
- Method: Frying
- Cuisine: American
Description
This Buttermilk Biscuit Fried Chicken Sandwich is the ultimate comfort food, combining crispy, golden fried chicken with flaky, buttery homemade biscuits. Topped with tangy pickles and creamy honey mustard or spicy mayo, it’s a crave-worthy handheld meal perfect for brunch, lunch, or dinner.
Ingredients
For the Chicken:
- 2 boneless, skinless chicken thighs or breasts (pounded to even thickness)
- 1 cup buttermilk
- 1 teaspoon hot sauce
- 1 cup all-purpose flour
- ½ cup cornstarch
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- Oil for frying
For the Biscuits:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon sugar
- 1 teaspoon salt
- ½ cup cold unsalted butter (cubed)
- ¾ cup cold buttermilk
For Assembly:
- Pickle slices
- Spicy mayo or honey mustard
- Optional lettuce or slaw
Instructions
- Marinate the Chicken: In a bowl, combine the buttermilk and hot sauce, then add the chicken thighs or breasts. Cover and refrigerate for at least 1 hour or up to overnight to tenderize and flavor the chicken.
- Prepare the Biscuits: Preheat your oven to 425°F (220°C). In a large mixing bowl, whisk together the flour, baking powder, baking soda, sugar, and salt. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Stir in the cold buttermilk just until the dough comes together, avoiding overmixing. Turn the dough onto a floured surface and pat into a 1-inch thick rectangle. Fold the dough over a few times to create flaky layers, then cut into rounds using a biscuit cutter.
- Bake the Biscuits: Place the biscuit rounds onto a baking sheet spaced slightly apart. Bake for 12–15 minutes until the tops are golden brown and flaky. Remove from oven and set aside.
- Prepare the Coating: In a shallow bowl, mix the all-purpose flour, cornstarch, paprika, garlic powder, onion powder, salt, and black pepper. Remove the chicken from the marinade, letting excess drip off, and dredge thoroughly in the flour mixture, pressing to adhere well.
- Fry the Chicken: Heat oil in a deep skillet or heavy-bottomed pan to 350°F (175°C). Carefully place the coated chicken pieces into the hot oil. Fry for 5–7 minutes on each side until the chicken is golden brown, crispy, and cooked through (internal temperature should reach 165°F/74°C). Drain the chicken on a wire rack to remove excess oil.
- Assemble the Sandwich: Split the warm biscuits in half. Spread a generous amount of spicy mayo or honey mustard on each biscuit half. Layer with the fried chicken, pickle slices, and optional lettuce or slaw. Top with the biscuit lid and serve immediately.
Notes
- For an extra crunchy coating, double dredge the chicken by dipping it back into the buttermilk and flour mixture again before frying.
- Biscuits can be made ahead of time and reheated briefly before assembling the sandwich.
- If short on time, store-bought biscuits can be used as a substitute for homemade ones.
