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Fried Chicken and Buttermilk Biscuit Sandwich on a white plate next to a patterned napkin

Fried Chicken & Buttermilk Biscuit Sandwiches

Course: lunch
Cuisine: American
Keyword: Biscuits, Fried Chicken
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 6 people
Calories: 412kcal
Author: Kris Longwell
This Fried Chicken & Buttermilk Biscuit Sandwich is comfort heaven. Crunchy on the outside, and tender and delicious on the outside...with the homemade buttermilk biscuits, with sriracha mayo and bread-and-butter pickles. No words. Go for it.
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Ingredients

  • 8 - 10 Homemade Buttermilk Biscuits can you store bought, in a pinch
  • FOR THE SRIRACHA MAYO:
  • 1 cup good quality mayonnaise
  • 3 tablespoon Sriracha*
  • 1 garlic clove finely minced
  • Juice of 1 lemon
  • Kosher salt
  • *Available in most super-markets in the condiments section
  • FOR THE CHICKEN AND ASSEMBLY:
  • 2 cups all-purpose flour
  • Kosher salt and freshly ground black pepper
  • 1 tablespoon garlic powder
  • 1 cup buttermilk
  • Louisiana hot sauce a few shakes
  • 2 lbs boneless skinless chicken thighs
  • Peanut or vegetable oil for frying
  • Bread-and-butter pickles for garnish (optional)

Instructions

  • Make the homemade buttermilk biscuits (click here for easy recipe)
  • MAKE THE SRIRACHA MAYO:
  • Mix all ingredients in a small bowl, cover with plastic wrap, and keep in the fridge until ready to use (can be made a day before).
  • MAKE THE CHICKEN AND ASSEMBLE:
  • Lightly season the chicken thighs with salt and pepper.
  • Whisk flour, 1/2 teaspoon pepper, 1/2 teaspoon salt and the garlic powder in a medium bowl.
  • Pour buttermilk into another bowl, and add hot sauce (to taste, 3 - 5 shakes is good).
  • One piece at a time, dredge the chicken in the flour mixture, and shake off the excess.
  • Dip in buttermilk, allowing excess to drip back into bowl, and then dredge again in the flour mixture, shaking off excess. Continue with remaining chicken. Place in fridge.
  • Pour oil into a large heavy skillet to a depth of 1/2-inch.
  • Add deep-fry thermometer in oil and heat to 350 F. (or toss in a small piece of bread, should sizzle and start to brown after a minute or so).
  • Take chicken out of fridge and fry in batches until golden brown and cooked through, about 3 minutes per side.
  • Transfer to a wire rack.
  • Smear some sirarcha mayo on each side of the cut buttermilk biscuits.
  • Top with a couple pieces of the fried chicken.
  • Add a couple bread-and-butter pickles (optional).
  • Top with biscuit top.
  • Enjoy!

Nutrition

Calories: 412kcal