Chicken And Biscuit Sandwich Recipe
Topic: Chicken And Biscuit Sandwich Recipe
Chicken And Biscuit Sandwich Recipe
In my opinion, this recipe doesn’t have a big star in front of it. The buttermilk biscuits and the fried chicken are what make this Fried Chicken Biscuit Breakfast Sandwich so good.
The biscuit is soft and buttery, and it’s the best bread for this sandwich. Salt, pepper, onion and garlic powder, and salt were used to season the skinless chicken thighs. I also used onion and garlic powder.
I also put buttermilk on the chicken, which makes it taste great. When I made this sandwich, I used skinless chicken thighs because dark meat tastes better.
Fried Chicken Biscuit Breakfast Sandwich is the breakfast sandwich that your dreams are made of. You can add coleslaw, bacon, or pickle for an extra touch.
Chicken And Biscuit Sandwich Recipe
PrintChicken And Biscuit Sandwich Recipe
- Category: Snaks
- Method: Fry
Ingredients
MARINADE FOR CHICKEN
- Six boneless, skinless chicken thighs with no joints or bones.
- The kosher salt that tastes good
- Freshly ground black pepper so that you can taste it
- One cup of buttermilk (240 mL)
- 1 cup of dill pickle brine (240 mL)
BISCUITS
- 4 cups of all-purpose flour (500 g)
- 4 teaspoons of baking powder, please
- 12 teaspoon of baking soda
- 1 tablespoon of kosher salt
- Cubed and cooled, two sticks of unsalted butter were used to make this dish.
- 1 cup of buttermilk (240 mL) and 2 tablespoons of water
- 14 cups of melted butter (60 mL) to use as a brush.
- Flakes of sea salt to add to food as a garnish
CHICKEN FRIED
- Six cups of canola oil, or 1.4 litres.
- In this case, 2 cups of all-purpose flour (250 g)
- baking powder: 2 tablespoons of baking powder
- 1 tablespoon of onion powder
- One teaspoon of garlic powder, or
- There is 1 teaspoon of kosher salt, plus more to taste.
- 1 tablespoon of buttermilk (120 mL)
Instructions
- Season the chicken thighs with salt and pepper in a large zip-top bag. Then, could you put them in the bag?
Pour in two cups of buttermilk and the pickle brine. Close the bag and put it in a bowl. To marinate the chicken thighs, put them in the fridge for at least 6 hours and as long as overnight. - The biscuits are ready to be made now: The oven should be set to 375°F (190°C). A baking sheet should be lined with parchment paper to not to stick to the pan.
- A large bowl should be filled with flour, baking powder, baking soda, and salt. Whisk them together.
- You can do this by cutting the butter into the dry ingredients with a pastry cutter or a fork, leaving big chunks of butter.
- Slowly add the buttermilk and mix it with a rubber spatula until the dough is thick.
- Dust a clean surface with flour then spread the dough on it. The dough should be rolled together into a big piece.
- Make sure there’s enough flour; use a rolling pin to roll out the dough until it’s a little over an inch thick (2 12 cm). Make 6 biscuits with a 3-inch (7 cm) round biscuit cutter or a small glass. Place them on the baking sheet. It’s OK if the biscuits are close together.
- Brush them with melted butter when making the biscuits and sprinkle them with flaky salt. Keep the rest of the melted butter.
- Bake the biscuits for 12–15 minutes, or until they are brown and crispy on top.
- In about 30 minutes, take the chicken out of the fridge and let it get warm enough to fry.
- It takes a long time to get the canola oil to 350°F (180°C). Could you put it in a big pot? Set a wire rack on top of a baking sheet.
- Mix the flour, baking powder, onion powder, garlic powder, and salt in a large bowl. Then, mix in the olive oil and water. Add the buttermilk a little at a time and stir with a rubber spatula to incorporate it into the dry ingredients. It should be thick.
- In the flour mixture, put a chicken thigh right from the marinade. Evenly coat the chicken with the dry ingredients, pressing to make sure they stick to it. Then, put them on a wire rack and keep doing this with all other things.
- Working three pieces at a time, add the chicken to the hot oil and cook it until it is golden brown and the internal temperature is 165°F (75°C), about 5–7 minutes. Turn the chicken a few times to make sure it browns evenly. Then, please take off the oil and let it drain on a paper towel. Salt your food.
- Cut the biscuits in half and brush one side with the leftover melted butter. Do the same thing on the other side. In the middle, put on some fried chicken.
- Enjoy!
Nutrition
- Serving Size: 6
Keywords: chicken and biscuit sandwich recipe, chicken biscuit breakfast sandwich recipe, chicken and biscuit sandwich recipe
Ingredients You Can BUY Here For Recipe:
- Diamond Crystal Kosher Salt
- McCormick California Style Garlic Powder With Parsley Coarse Grind Blend
- Maldon Salt, Sea Salt Flakes
- Van Holten’s – Real Pickle Brine Pickle Back Mixer
People Also Ask:
How to prepare chicken for chicken and biscuit sandwich?
Season the chicken thighs with salt and pepper in a large zip-top bag. Then, could you put them in the bag? Pour in two cups of buttermilk and the pickle brine. Close the bag and put it in a bowl. To marinate the chicken thighs, put them in the fridge for at least 6 hours and as long as overnight.
Can I use chicken breast in this recipe instead of chicken thighs?
Yes! You can do that, too. I used chicken thighs in this recipe because I think dark meat has a better natural taste than chicken breast, and it’s also more tender than chicken breast.
It would help cut the breasts in half, so they don’t take up too much space on the biscuit, pound them a little with a meat clever, and use the same spices as this chicken breakfast sandwich recipe.
Can I use different breakfast meat other than chicken?
Not at all! Most recipes on my blog are open to your ideas. To make this dish without chicken, try sausage or bacon or Goetta (if you’re from Ohio).
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