Blueberry Lemon Chicken Biscuit
Blueberry Lemon Chicken Biscuit
Ingredients
For the Fried Chicken Thighs
- 1 1/2 pounds boneless, skinless chicken thighs
- 1 cup buttermilk
- 2 tablespoons pickle juice
- 2 tablespoons hot sauce
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 3 cups vegetable oil, for frying, or as needed
For the Seasoning Blend
- 1/2 teaspoon salt
- 1 teaspoon seasoned salt
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon white pepper
- 1 teaspoon paprika
For the Blueberry Lemon Biscuits
- 3 cups all-purpose flour
- 1/3 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons salt
- 1 cup blueberries, fresh or frozen
- 14 tablespoons cold butter, shredded
- 1 3/4 cups buttermilk
- 1/2 lemon, zested
For the Lemon Glaze
- 1 cup powdered sugar
- 2 tablespoons milk
- 1 lemon, zested
Instructions
- 1
Place the boneless, skinless chicken thighs into a large bowl. Add 1 cup of buttermilk, 2 tablespoons of pickle juice, and 2 tablespoons of hot sauce. Mix thoroughly until each piece of chicken is well coated. Cover the bowl with plastic wrap and refrigerate to marinate for at least 30 minutes. For best flavor, marinate overnight.
⏱️ 5 min
- 2
In a small bowl, combine 1/2 teaspoon salt, 1 teaspoon seasoned salt, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1 teaspoon white pepper, and 1 teaspoon paprika. Mix these spices thoroughly to create the seasoning blend.
⏱️ 2 min
- 3
In a separate shallow dish, combine 1 cup all-purpose flour and 1/2 cup cornstarch. Add 2 tablespoons of the prepared seasoning blend to the flour/cornstarch mixture and mix well to season the dredge. Reserve the remaining seasoning blend for other uses or discard.
⏱️ 3 min
- 4
Preheat your oven to 400°F. Line a baking sheet with parchment paper. In a large bowl, combine 3 cups all-purpose flour, 1/3 cup granulated sugar, 1 tablespoon baking powder, 1/2 teaspoon baking soda, and 1 1/2 teaspoons salt. Mix the dry ingredients together thoroughly.
⏱️ 5 min•🌡️ 400
- 5
Add 14 tablespoons of cold, shredded butter to the dry mixture. Using your hands, cut the butter into the flour mixture until it resembles coarse crumbs.
⏱️ 5 min
- 6
Add 1 cup of blueberries and the zest from 1/2 lemon to the mixture. Gently mix the blueberries and lemon zest into the flour mixture.
⏱️ 2 min
- 7
Pour in 1 3/4 cups of buttermilk. Mix until the ingredients are just combined and form a shaggy dough. Be careful not to overmix.
⏱️ 3 min
- 8
Lightly flour a clean work surface and turn out the dough onto it. Gently pat the dough into a rectangular shape. Fold the dough into thirds (like a letter), then pat it out again. Repeat this folding and patting process two more times to create layers in the biscuits. Pat the dough to a uniform thickness of about 1 inch.
⏱️ 5 min
- 9
Use a biscuit cutter to cut out individual biscuits. Gather any dough scraps, gently re-roll them, and cut out additional biscuits until all dough is used. Place the cut biscuits on the prepared baking sheet.
⏱️ 5 min
- 10
Bake the biscuits in the preheated oven for 15-20 minutes, or until golden brown on top and cooked through. Remove the golden brown biscuits from the oven and set aside.
⏱️ 20 min•🌡️ 400
- 11
While the biscuits are baking, heat about 3 cups of vegetable oil in a large pot or Dutch oven over medium-high heat until it reaches 350°F. Take a marinated chicken thigh from the refrigerator, allowing any excess marinade to drip off. Dredge the chicken thigh thoroughly in the seasoned flour mixture, ensuring it is completely coated. Shake off any excess flour.
⏱️ 5 min•🌡️ 350
- 12
Carefully place the coated chicken thigh into the hot oil. Continue adding chicken thighs, being careful not to overcrowd the pot. Fry the chicken for 6-8 minutes per side, or until it is golden brown, crispy, and cooked through (internal temperature reaches 165°F).
⏱️ 15 min•🌡️ 350
- 13
Once fried, remove the chicken thighs from the oil and place them on a wire rack set over a baking sheet to drain any excess oil.
⏱️ 2 min
- 14
In a small bowl, combine 1 cup powdered sugar, 2 tablespoons milk, and the zest from 1 whole lemon. Whisk the ingredients until smooth and well combined, creating a pourable glaze.
⏱️ 3 min
- 15
To assemble, take a warm biscuit and slice it horizontally in half. Place a piece of the freshly fried chicken on the bottom half of the biscuit. Generously drizzle the prepared lemon glaze over the chicken and the top half of the biscuit. Place the top half of the biscuit back on to complete the sandwich. Serve immediately and enjoy your Blueberry Lemon Chicken Biscuit.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Blueberry Lemon Chicken Biscuit
For the Fried Chicken Thighs
- 1 1/2 pounds boneless, skinless chicken thighs
- 1 cup buttermilk
- 2 tablespoons pickle juice
- 2 tablespoons hot sauce
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 3 cups vegetable oil, for frying, or as needed
For the Seasoning Blend
- 1/2 teaspoon salt
- 1 teaspoon seasoned salt
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon white pepper
- 1 teaspoon paprika
For the Blueberry Lemon Biscuits
- 3 cups all-purpose flour
- 1/3 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons salt
- 1 cup blueberries, fresh or frozen
- 14 tablespoons cold butter, shredded
- 1 3/4 cups buttermilk
- 1/2 lemon, zested
For the Lemon Glaze
- 1 cup powdered sugar
- 2 tablespoons milk
- 1 lemon, zested
Instructions
- 1
Place the boneless, skinless chicken thighs into a large bowl. Add 1 cup of buttermilk, 2 tablespoons of pickle juice, and 2 tablespoons of hot sauce. Mix thoroughly until each piece of chicken is well coated. Cover the bowl with plastic wrap and refrigerate to marinate for at least 30 minutes. For best flavor, marinate overnight.
⏱️ 5 min - 2
In a small bowl, combine 1/2 teaspoon salt, 1 teaspoon seasoned salt, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1 teaspoon white pepper, and 1 teaspoon paprika. Mix these spices thoroughly to create the seasoning blend.
⏱️ 2 min - 3
In a separate shallow dish, combine 1 cup all-purpose flour and 1/2 cup cornstarch. Add 2 tablespoons of the prepared seasoning blend to the flour/cornstarch mixture and mix well to season the dredge. Reserve the remaining seasoning blend for other uses or discard.
⏱️ 3 min - 4
Preheat your oven to 400°F. Line a baking sheet with parchment paper. In a large bowl, combine 3 cups all-purpose flour, 1/3 cup granulated sugar, 1 tablespoon baking powder, 1/2 teaspoon baking soda, and 1 1/2 teaspoons salt. Mix the dry ingredients together thoroughly.
⏱️ 5 min•🌡️ 400 - 5
Add 14 tablespoons of cold, shredded butter to the dry mixture. Using your hands, cut the butter into the flour mixture until it resembles coarse crumbs.
⏱️ 5 min - 6
Add 1 cup of blueberries and the zest from 1/2 lemon to the mixture. Gently mix the blueberries and lemon zest into the flour mixture.
⏱️ 2 min - 7
Pour in 1 3/4 cups of buttermilk. Mix until the ingredients are just combined and form a shaggy dough. Be careful not to overmix.
⏱️ 3 min - 8
Lightly flour a clean work surface and turn out the dough onto it. Gently pat the dough into a rectangular shape. Fold the dough into thirds (like a letter), then pat it out again. Repeat this folding and patting process two more times to create layers in the biscuits. Pat the dough to a uniform thickness of about 1 inch.
⏱️ 5 min - 9
Use a biscuit cutter to cut out individual biscuits. Gather any dough scraps, gently re-roll them, and cut out additional biscuits until all dough is used. Place the cut biscuits on the prepared baking sheet.
⏱️ 5 min - 10
Bake the biscuits in the preheated oven for 15-20 minutes, or until golden brown on top and cooked through. Remove the golden brown biscuits from the oven and set aside.
⏱️ 20 min•🌡️ 400 - 11
While the biscuits are baking, heat about 3 cups of vegetable oil in a large pot or Dutch oven over medium-high heat until it reaches 350°F. Take a marinated chicken thigh from the refrigerator, allowing any excess marinade to drip off. Dredge the chicken thigh thoroughly in the seasoned flour mixture, ensuring it is completely coated. Shake off any excess flour.
⏱️ 5 min•🌡️ 350 - 12
Carefully place the coated chicken thigh into the hot oil. Continue adding chicken thighs, being careful not to overcrowd the pot. Fry the chicken for 6-8 minutes per side, or until it is golden brown, crispy, and cooked through (internal temperature reaches 165°F).
⏱️ 15 min•🌡️ 350 - 13
Once fried, remove the chicken thighs from the oil and place them on a wire rack set over a baking sheet to drain any excess oil.
⏱️ 2 min - 14
In a small bowl, combine 1 cup powdered sugar, 2 tablespoons milk, and the zest from 1 whole lemon. Whisk the ingredients until smooth and well combined, creating a pourable glaze.
⏱️ 3 min - 15
To assemble, take a warm biscuit and slice it horizontally in half. Place a piece of the freshly fried chicken on the bottom half of the biscuit. Generously drizzle the prepared lemon glaze over the chicken and the top half of the biscuit. Place the top half of the biscuit back on to complete the sandwich. Serve immediately and enjoy your Blueberry Lemon Chicken Biscuit.
⏱️ 5 min