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Fried Chicken Biscuit Sandwiches

Fried chicken sandwiches go from great to amazing when you make them on freshly baked buttermilk biscuits. This is a two-step recipe: You start out making the biscuits, then move on to coating and frying the chicken—perfect for a laid-back Sunday. Serve with tangy carrot slaw and tall glasses of iced tea.

Special equipment: A candy/fat thermometer takes the guesswork out of frying.

  • Yield: 6 biscuit sandwiches
  • Difficulty: Medium
  • Total: 1hr 5mins
  • Activate: 40 min

Ingredients (17)

For the biscuits:

  • 2 cups all-purpose flour, plus more for dusting
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1/2 cup cold unsalted butter (1 stick), cut into 12 pieces
  • 1 cup cold buttermilk

For the fried chicken:

  • 6 boneless, skinless chicken thighs
  • kosher salt
  • 1 cup all-purpose flour
  • 2 teaspoons sweet paprika
  • 1/4 teaspoon cayenne (optional)
  • 1/4 teaspoon dried thyme
  • 1 cup buttermilk
  • 1 quart (4 cups) high-heat vegetable oil, such as peanut or safflower

To serve:

  • Sliced ​​dill pickles
  • hot sauce
  • Honey (optional)


For the biscuits:

  1. Heat the oven to 425°F and arrange a rack in the middle. Line a large rimmed baking sheet with parchment paper.
  2. In a food processor, add the flour, baking powder, baking soda, and salt. Press to combine. Scatter the butter pieces over the top of the flour mixture and press until the butter is pea-sized. Add the buttermilk and pulse just until a moist, shaggy dough comes together.
  3. Alternatively, in a mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Scatter the butter pieces over the top of the flour mixture and toss to coat them in the flour mixture. Using a pastry blender or 2 knives, and working quickly, cut the butter into the dry ingredients until pea-sized. Drizzle in the buttermilk and stir just until a moist, shaggy dough comes together.
  4. Dust a work surface with flour. Scrape the dough onto the surface and dust the top with more flour. With floured hands, pat the dough into a circle 1 inch thick. Using a 3-1/2-inch round (or fluted) cutter dipped in flour, cut out as many biscuits as possible (press straight down through the dough—don’t twist the cutter, or the biscuits will not rise properly).
  5. Transfer the biscuits to the prepared baking sheet, spacing them at least 1 inch apart. Gather the scraps into a ball, pat it into a 1-inch-thick circle, and cut out more biscuits. Repeat as needed until you have 6 biscuits total. Bake until the biscuits are golden brown, about 15 minutes. Set aside to cool on a wire rack.

For the fried chicken:

  1. Arrange the chicken in a shallow baking dish and sprinkle it all over with salt; set aside at room temperature.
  2. In a shallow bowl, stir together the flour, paprika, cayenne (if using), and thyme. Pour the buttermilk over the chicken and toss to coat.
  3. Add the oil to a large, straight-sided cast-iron skillet or frying pan—it should be 1 1/2 to 2 inches deep, reaching slightly less than halfway up the sides of the pan. Warm the oil over medium heat until it reaches 340°F on a candy/fat thermometer.
  4. When the oil is ready, lift a piece of chicken from the buttermilk, letting the excess drip off, then dip the chicken into the flour mixture, coating completely. Shake off the excess. Fry until cooked through and golden brown, turning the pieces halfway through, about 6 to 8 minutes—the interior should register 155°F on an instant-read thermometer when you remove the chicken from the oil; the temp will rise to 165°F as it remains. Drain the chicken on paper towels.

To serve:

  1. Split the biscuits and place a piece of fried chicken on the bottom half of each. Add pickles, hot sauce, and the optional honey, cover with the biscuit top, and serve.

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