Chicken And Biscuit Sandwich Recipe

Chicken And Biscuit Sandwich Recipe
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  1. Six boneless, skinless chicken thighs with no joints or bones.
  2. The kosher salt that tastes good
  3. Freshly ground black pepper so that you can taste it
  4. One cup of buttermilk (240 mL)
  5. 1 cup of dill pickle brine (240 mL)


  1. 4 cups of all-purpose flour (500 g)
  2. 4 teaspoons of baking powder, please
  3. 12 teaspoon of baking soda
  4. 1 tablespoon of kosher salt
  5. Cubed and cooled, two sticks of unsalted butter were used to make this dish.
  6. 1 cup of buttermilk (240 mL) and 2 tablespoons of water
  7. 14 cups of melted butter (60 mL) to use as a brush.
  8. Flakes of sea salt to add to food as a garnish


  1. Six cups of canola oil, or 1.4 litres.
  2. In this case, 2 cups of all-purpose flour (250 g)
  3. baking powder: 2 tablespoons of baking powder
  4. 1 tablespoon of onion powder
  5. One teaspoon of garlic powder, or
  6. There is 1 teaspoon of kosher salt, plus more to taste.
  7. 1 tablespoon of buttermilk (120 mL)


  • 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!


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