Chicken Biscuit Sandwich Recipes

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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!

MINI CHICKEN & BISCUIT SANDWICHES



Mini Chicken & Biscuit Sandwiches image

My 11-year-old son invented these sliders at dinner one night when he set his chicken on a biscuit. The rest of us tried it his way, and now we enjoy these sandwiches all the time. -Jodie Kolsan, Palm Coast, Florida

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 5 servings.

Number Of Ingredients 8

1 tube (12 ounces) refrigerated buttermilk biscuits
5 boneless skinless chicken breasts (4 ounces each)
1/2 teaspoon salt
1/2 teaspoon dried thyme
1/4 teaspoon pepper
1 tablespoon canola oil
1 tablespoon butter
Optional toppings: Cranberry chutney, lettuce leaves, sliced tomato and red onion

Steps:

  • Bake biscuits according to package directions. Meanwhile, cut chicken crosswise in half. Pound with a meat mallet to 1/4-in. thickness. Sprinkle with salt, thyme and pepper., In a large skillet, heat oil and butter over medium-high heat. Add chicken in batches; cook until a thermometer reads 165°, 2-3 minutes on each side. Split biscuits in half; top with chicken and toppings as desired. Replace tops.

Nutrition Facts : Calories 367 calories, Fat 16g fat (4g saturated fat), Cholesterol 69mg cholesterol, Sodium 1029mg sodium, Carbohydrate 28g carbohydrate (4g sugars, Fiber 0 fiber), Protein 27g protein.

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