Fried Chicken Biscuit Sandwiches

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1964

Buttery, homemade biscuits stacked with crispy chicken, creamy pimiento cheese, and a fried egg? Count us in.

Fried Chicken Biscuit Sandwiches
Serves: 4
 
Ingredients
  • 1 cup whole buttermilk, divided
  • 1 tablespoon hot sauce
  • 2 teaspoons kosher salt, divided
  • 8 chicken tenders
  • 10 tablespoons cold unsalted butter, cubed and divided
  • 3 cups self-rising flour, divided
  • Vegetable oil, for frying
  • 1 cup shredded mild Cheddar cheese
  • 4 ounces cream cheese, softened
  • 1 (4-ounce) jar diced pimientos, drained
  • 2 tablespoons mayonnaise
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • ¼ teaspoon ground red pepper
  • 4 Essential Fried Eggs (recipe follows)
Instructions
  1. In a large bowl, stir together ¼ cup buttermilk, hot sauce, 1 teaspoon salt. Add chicken; cover and refrigerate for at least 1 hour or overnight.
  2. Preheat oven to 450°. In a 10-inch cast-iron skillet, place 2 tablespoons butter; place skillet in oven to preheat. In a large bowl, stir together 2 cups flour and ½ teaspoon salt. Using a two forks or a pastry blender, cut in remaining 8 tablespoons cold butter until mixture is crumbly. Stir in remaining ¾ cup buttermilk just until combined.
  3. On a lightly floured surface, pat dough ½ inch thick. Cut dough into quarters, and stack quarters one on top of each other. Pat dough ½ inch thick; repeat procedure 3 times. Using a 4½-inch round cutter, cut 4 biscuits, and carefully place in hot skillet.
  4. Bake until golden brown, 15 to 18 minutes. Let cool to room temperature; slice biscuits in half.
  5. In a shallow dish, whisk together ¼ teaspoon salt and remaining 1 cup flour. Remove chicken from bowl, discarding buttermilk mixture. Dredge chicken in flour mixture, shaking off excess. Let chicken stand on a wire rack at room temperature for 30 minutes.
  6. In a 12-inch cast-iron skillet, pour oil to a depth of 1 inch, and heat over medium-high heat until a deep-fry thermometer registers 365°.
  7. Add chicken to hot oil, and fry until golden brown and a meat thermometer inserted in center registers 165°, 6 to 7 minutes. Remove chicken from oil, and let drain on paper towels.
  8. In a large bowl, beat Cheddar, cream cheese, pimientos, mayonnaise, garlic powder, onion powder, red pepper, and remaining ¼ teaspoon salt with a mixer at medium-high speed until well combined.
  9. Place 2 chicken tenders on bottom half of each biscuit. Top each with ¼ cup pimiento cheese and an Essential Fried Egg. Cover with top half of biscuits.

Essential Fried Egg
 
Ingredients
  • 1 tablespoon unsalted butter
  • 1 large egg
  • ⅛ teaspoon kosher salt
  • ⅛ teaspoon ground black pepper
Instructions
  1. In an 8-inch cast-iron skillet, melt butter over medium-low heat. Gently crack egg into skillet, and fry, covered, until yolk is set, 3 to 4 minutes. Sprinkle with salt and pepper.

 

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