Fried Chicken Biscuit

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We both spent a lot of time living in Atlanta and you can’t not fall in love with a good chicken biscuit while you’re there. While New York has a ton of food options, chicken biscuits are hard to find and they’re rarely great. So we decided to start making our own.

Fried Chicken Biscuit

Prep Time: 25 MINUTES Cook Time: 15 MINUTES Serves: 2

• Chicken Preparation

  • 2 chicken thighs, skinless and boneless

  • 1 tbs sea salt

  • 1 tsp sugar

  • 1 tsp baking powder

• Breading

  • 1.5 cups all-purpose flower

  • 1/3 cup corn starch

  • 1.5 tbs garlic powder

  • 2 tbs cayenne powder

  • 1 tbs onion powder

  • 1 tbs salt

  • 1.5 tsp paprika

• Egg Wash

  • 1 cup buttermilk

  • 1 large egg

  • 1.5 tbs jalapeno brine

  • Hot sauce to taste

• Seasoned Mayo

  • 1/2 cup mayonnaise

  • 1 tbs parsley, freshly chopped

  • 1 tsp jalapeno brine

  • Greens of 1 scallion, chopped

• Oil for frying

• Buttermilk biscuits

Special Equipment:

• Cooling Rack, let’s air circulate all around the chicken so it dries and cools without getting soggy

Preparation:

1. Flatten chicken thighs so that they are even all around

2. Mix rest of “chicken preparation” ingredients (salt, sugar, baking powder) in a small bowl

3. Place chicken on wire rack and sprinkle both sides generously

4. Place chicken in fridge uncovered while preparing the rest of the ingredients

5. In a large bowl or dish, combine all “breading” ingredients and mix well

6. In a separate bowl, combine all “egg wash” ingredients and mix well

7. In a small bowl, combine all “seasoned mayo” ingredients and mix. Cover and let sit in fridge until you’re ready to use it. This let’s the flavors incorporate

8. Fill up a large skillet or pan with about 1 inch of oil, preheat on med-high heat

9. Remove chicken from fridge and setup assembly line. Chicken -> egg wash -> breading -> frying pan

10. Dip chicken, one at a time, in the egg wash. Make sure it is fully coated and shake off any excess

11. Place chicken in breading. Make sure both sides and every nook and cranny is coated. Shake off any excess

12. Carefully place chicken in hot oil, being careful not to get splattered with hot oil

13. Cook chicken for 2-3 minutes on each side. Do not overcrowd your pan, your chicken should have 2 inches of space on all sides

14. Place chicken on wire rack to cool

15. Cut open a warm buttermilk biscuit, add chicken and top with as much of your seasoned mayo as your heart desires

16. Bite into your crispy creation and enjoy