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Buttermilk Biscuit Fried Chicken Sandwich Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 80 reviews
  • Author: Kimberly
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

Find it online: https://slsrecipes.com/buttermilk-biscuit-fried-chicken-sandwich-recipe/