Buttery, homemade biscuits stacked with crispy chicken, creamy pimiento cheese, and a fried egg? Count us in.
Fried Chicken Biscuit Sandwiches
- 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)
- 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.
- 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.
- 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.
- Bake until golden brown, 15 to 18 minutes. Let cool to room temperature; slice biscuits in half.
- 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.
- 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°.
- 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.
- 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.
- 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
- 1 tablespoon unsalted butter
- 1 large egg
- ⅛ teaspoon kosher salt
- ⅛ teaspoon ground black pepper
- 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.