Description
A crispy and flavorful Buttermilk Biscuit Fried Chicken Sandwich featuring juicy marinated chicken thighs fried to golden perfection, served on warm buttermilk biscuits with a honey mustard mayo, fresh lettuce, tomato, and optional pickles. This Southern American classic is perfect for a hearty meal that combines tender chicken with a delightful biscuit base.
Ingredients
Scale
For the Chicken Marinade
- 4 boneless, skinless chicken thighs
- 1 cup buttermilk
- 1 teaspoon hot sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
For the Coating
- 1 ½ cups all-purpose flour
- 1 teaspoon salt
- ½ teaspoon black pepper
- Vegetable oil (for frying)
For the Sandwich Assembly
- 4 buttermilk biscuits (homemade or store-bought, split)
- 4 tablespoons mayonnaise
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- 4 lettuce leaves
- 4 tomato slices
- Pickles (optional)
Instructions
- Marinate the Chicken: In a bowl, whisk together the buttermilk, hot sauce, garlic powder, onion powder, and smoked paprika. Add the chicken thighs, cover the bowl, and refrigerate for at least 1 hour or up to overnight to allow the flavors to infuse and the chicken to tenderize.
- Prepare the Flour Coating: In a shallow dish, combine the all-purpose flour, salt, and black pepper. Mix well to evenly distribute the seasoning throughout the flour for a flavorful crust.
- Heat the Oil: Pour vegetable oil into a heavy skillet to a depth of about 1 inch. Heat the oil to 350°F (175°C), ensuring it reaches the proper frying temperature for crispiness without absorbing excess oil.
- Coat the Chicken: Remove the chicken thighs from the marinade, allowing any excess to drip off. Dredge each piece thoroughly in the seasoned flour mixture, pressing the coating onto the chicken to form a thick, even crust.
- Fry the Chicken: Carefully place the coated chicken thighs into the hot oil. Fry for approximately 4 to 5 minutes per side, turning once, until the coating is golden brown and the chicken is cooked through to an internal temperature of 165°F (74°C). Drain the fried chicken on paper towels to remove excess oil.
- Make the Honey Mustard Mayo: In a small bowl, whisk together the mayonnaise, honey, and Dijon mustard until smooth and creamy. This will add a sweet and tangy flavor to the sandwich.
- Assemble the Sandwiches: Split the warm buttermilk biscuits in half and spread the honey mustard mayo generously on both sides. Layer with a piece of fried chicken, a leaf of lettuce, a slice of tomato, and pickles if desired. Serve immediately to enjoy the sandwich at its best.
Notes
- For a spicy twist, add a pinch of cayenne pepper to the flour mixture or drizzle the sandwich with hot honey.
- Using homemade buttermilk biscuits enhances the texture and flavor of the sandwich.
- Ensure the oil temperature remains steady for even frying and to prevent greasy chicken.
- Chicken thighs provide juicier meat compared to breast for this recipe.
Nutrition
- Serving Size: 1 sandwich
- Calories: 620
- Sugar: 6g
- Sodium: 840mg
- Fat: 35g
- Saturated Fat: 10g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 95mg
