Extra Crispy Fried Chicken Biscuit Sandwich
Extra Crispy Fried Chicken Biscuit Sandwich
Ingredients
For the Chicken Brine
- 4 chicken thighs, bone-in, skin-on
- 4 chicken drumsticks, bone-in, skin-on
- 3 cups buttermilk
- 1/4 cup hot sauce
- 1 tablespoon salt
- 1 tablespoon granulated sugar
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
For the Dry Dredge
- 2 cups all-purpose flour
- 1/2 cup cornstarch
- 1 tablespoon baking powder
- 1 1/2 teaspoons salt
- 1 teaspoon black pepper, freshly ground
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cayenne pepper
- 1 teaspoon paprika
For the Wet Batter
- 1 1/2 cups buttermilk
- 2 large eggs
- 2 tablespoons hot sauce
For Frying and Assembly
- 8 cups vegetable oil, for deep frying, or as needed
- 4 biscuits, freshly baked or store-bought
- 1/4 cup honey, or to taste
- 1/2 cup dill pickle slices, or to taste
- 2 tablespoons hot sauce, for serving, or to taste
Instructions
- 1
In a large bowl or a resealable bag, combine the chicken thighs and drumsticks. Pour in the buttermilk and hot sauce. Season with salt, granulated sugar, garlic powder, and onion powder. Mix well to ensure all chicken pieces are fully coated. Cover the bowl or seal the bag and refrigerate to brine overnight, for at least 8 hours and up to 24 hours.
⏱️ 10 min
- 2
In a large, shallow bowl, whisk together the all-purpose flour, cornstarch, baking powder, salt, black pepper, garlic powder, onion powder, cayenne pepper, and paprika for the dry dredge. Ensure all ingredients are well combined.
⏱️ 5 min
- 3
In a separate medium bowl, whisk together the buttermilk, large eggs, and hot sauce for the wet batter until smooth.
⏱️ 3 min
- 4
Remove the brined chicken from the refrigerator. Take one piece of chicken and dredge it thoroughly in the dry flour mixture, ensuring it is completely coated. Shake off any excess. Dip the floured chicken into the wet buttermilk mixture, allowing any excess to drip off. Finally, dip the chicken back into the dry flour mixture for a second coating, pressing firmly to ensure a thick, craggy crust forms. This double dredging is key for extra crispiness. Repeat with the remaining chicken pieces.
⏱️ 15 min
- 5
In a large, heavy-bottomed pot or deep fryer, heat the vegetable oil to 350°F (175°C). Use a thermometer to monitor the oil temperature. Do not overcrowd the pot; fry the chicken in batches if necessary.
⏱️ 5 min•🌡️ 350
- 6
Carefully place the breaded chicken pieces into the hot oil. Fry for 5-7 minutes per side, or until the chicken is golden brown, crispy, and cooked through to an internal temperature of 165°F (74°C). The total cooking time will vary depending on the size of the chicken pieces, typically 12-15 minutes for thighs and drumsticks. Remove the fried chicken from the oil and place it on a wire rack set over a baking sheet to drain excess oil.
⏱️ 20 min•🌡️ 350
- 7
While the chicken is still hot, prepare the biscuit sandwiches. Cut each biscuit in half horizontally. Drizzle honey generously onto the bottom half of each biscuit. Arrange a few dill pickle slices on top of the honey.
⏱️ 5 min
- 8
Place one piece of freshly fried chicken on top of the pickles. Drizzle additional hot sauce over the fried chicken, to your liking. Place the top half of the biscuit to complete the sandwich.
⏱️ 2 min
- 9
Serve the extra crispy fried chicken biscuit sandwiches immediately and enjoy!
Kitchen Tools
Nutrition Facts (per serving)
Extra Crispy Fried Chicken Biscuit Sandwich
For the Chicken Brine
- 4 chicken thighs, bone-in, skin-on
- 4 chicken drumsticks, bone-in, skin-on
- 3 cups buttermilk
- 1/4 cup hot sauce
- 1 tablespoon salt
- 1 tablespoon granulated sugar
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
For the Dry Dredge
- 2 cups all-purpose flour
- 1/2 cup cornstarch
- 1 tablespoon baking powder
- 1 1/2 teaspoons salt
- 1 teaspoon black pepper, freshly ground
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cayenne pepper
- 1 teaspoon paprika
For the Wet Batter
- 1 1/2 cups buttermilk
- 2 large eggs
- 2 tablespoons hot sauce
For Frying and Assembly
- 8 cups vegetable oil, for deep frying, or as needed
- 4 biscuits, freshly baked or store-bought
- 1/4 cup honey, or to taste
- 1/2 cup dill pickle slices, or to taste
- 2 tablespoons hot sauce, for serving, or to taste
Instructions
- 1
In a large bowl or a resealable bag, combine the chicken thighs and drumsticks. Pour in the buttermilk and hot sauce. Season with salt, granulated sugar, garlic powder, and onion powder. Mix well to ensure all chicken pieces are fully coated. Cover the bowl or seal the bag and refrigerate to brine overnight, for at least 8 hours and up to 24 hours.
⏱️ 10 min - 2
In a large, shallow bowl, whisk together the all-purpose flour, cornstarch, baking powder, salt, black pepper, garlic powder, onion powder, cayenne pepper, and paprika for the dry dredge. Ensure all ingredients are well combined.
⏱️ 5 min - 3
In a separate medium bowl, whisk together the buttermilk, large eggs, and hot sauce for the wet batter until smooth.
⏱️ 3 min - 4
Remove the brined chicken from the refrigerator. Take one piece of chicken and dredge it thoroughly in the dry flour mixture, ensuring it is completely coated. Shake off any excess. Dip the floured chicken into the wet buttermilk mixture, allowing any excess to drip off. Finally, dip the chicken back into the dry flour mixture for a second coating, pressing firmly to ensure a thick, craggy crust forms. This double dredging is key for extra crispiness. Repeat with the remaining chicken pieces.
⏱️ 15 min - 5
In a large, heavy-bottomed pot or deep fryer, heat the vegetable oil to 350°F (175°C). Use a thermometer to monitor the oil temperature. Do not overcrowd the pot; fry the chicken in batches if necessary.
⏱️ 5 min•🌡️ 350 - 6
Carefully place the breaded chicken pieces into the hot oil. Fry for 5-7 minutes per side, or until the chicken is golden brown, crispy, and cooked through to an internal temperature of 165°F (74°C). The total cooking time will vary depending on the size of the chicken pieces, typically 12-15 minutes for thighs and drumsticks. Remove the fried chicken from the oil and place it on a wire rack set over a baking sheet to drain excess oil.
⏱️ 20 min•🌡️ 350 - 7
While the chicken is still hot, prepare the biscuit sandwiches. Cut each biscuit in half horizontally. Drizzle honey generously onto the bottom half of each biscuit. Arrange a few dill pickle slices on top of the honey.
⏱️ 5 min - 8
Place one piece of freshly fried chicken on top of the pickles. Drizzle additional hot sauce over the fried chicken, to your liking. Place the top half of the biscuit to complete the sandwich.
⏱️ 2 min - 9
Serve the extra crispy fried chicken biscuit sandwiches immediately and enjoy!