Southerners know a Chicken Biscuit for breakfast is a guaranteed good morning- crispy, juicy chicken on a perfectly flakey, butter biscuit with your condiment of choice.
When it comes to iconic Southern comfort food, the Chicken Biscuit from the state of Georgia takes center stage. This delectable dish perfectly combines the flakiness of a biscuit with the goodness of fried chicken, creating a mouthwatering experience that’s hard to resist.
The Origins: Who Made the First Chicken Biscuit?
The origins of this popular breakfast can be traced back to the heart of Georgia, where culinary enthusiasts sought to create a satisfying and hearty dish. While the exact individual credited with making the first of its kind remains a mystery, the recipe has become a beloved tradition passed down through generations.
Is a Chicken Biscuit Breakfast?
Absolutely! This popular breakfast has become a staple of Southern breakfast cuisine. Its perfect combination of crispy fried chicken nestled within a soft biscuit makes it an ideal morning indulgence. Pair it with a cup of coffee, and you’ve got a hearty breakfast that will kickstart your day.
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Delving into History: The Oldest Biscuits
Biscuits, in general, have a long and storied history. While it’s challenging to pinpoint the absolute oldest biscuit, the tradition of making biscuits dates back centuries. These humble yet versatile baked goods have evolved, with the Southern United States playing a significant role in popularizing variations like the Chicken Biscuit.
The World’s Oldest Biscuit: A Crispy Tale
While the Chicken Biscuit itself may not hold the title of the world’s oldest biscuit, its roots are intertwined with a culinary legacy that spans the ages. Biscuits, in various forms, have been enjoyed globally, showcasing the enduring appeal of this simple yet satisfying baked treat.
The History of the Chicken Biscuit
Its history in Georgia is a testament to the state’s rich culinary heritage. Rooted in the tradition of Southern cooking, this dish gained popularity for its delightful combination of crispy fried chicken and flaky biscuits. It became a go-to comfort food, enjoyed at breakfast or any time of the day.
The Scrumptious Recipe: Bringing Georgia to Your Kitchen
- Boneless, skinless chicken breasts
- Baking powder
- Cayenne pepper
- Vegetable oil
- Biscuit dough (homemade or store-bought)
- Cast iron skillet
- In a bowl, mix flour, baking powder, cayenne pepper, and salt.
- Dip chicken breasts in buttermilk, then coat with the seasoned flour mixture.
- Heat vegetable oil in a cast iron skillet over medium-high heat.
- Fry the chicken until golden brown and cooked through.
- While the chicken is frying, bake biscuits according to your chosen recipe or package instructions.
- Once done, assemble the Chicken Biscuits by placing the fried chicken between split biscuits.
Fried to Perfection: A Crispy Conclusion
This breakfast classic, with its roots deeply embedded in Georgia’s culinary tapestry, is a dish that continues to delight taste buds across the nation. Whether enjoyed for breakfast or as a comforting meal any time of day, this Southern classic is a testament to the timeless appeal of simple, well-executed recipes.
So, roll up your sleeves, preheat that cast iron skillet, and treat yourself to the crispy, flavorful goodness of a homemade Georgia Chicken Biscuit!
- 4 chicken thighs boneless, skinless
- 1 cup buttermilk
- 1 tsp salt
- 2 tsp black pepper
- 2 tsp garlic powder
- 1 tsp cayenne
- vegetable oil
- 1 cup flour
- ¼ cup cornstarch
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp cayenne
- salt and pepper to taste
- 4 store bought biscuits
- condiment of choice Duke's, mustard, hot honey, etc.
- Marinate the chicken the night before. Whisk together the buttermilk and seasonings in a plastic container. Add chicken and thoroughly coat in the marinade. Cover and refrigerate overnight.
- Dredge. The next morning, mix flour, cornstarch and seasonings in a medium sized bowl. Working one piece at a time, pick up chicken thigh and allow excess buttermilk to drip off. Place in dredge and using your other hand, coat thoroughly. Set aside on a wire rack and repeat.
- Fry. Pour 1 – 2 inches of oil in a Dutch oven or cast iron pan. Heat until it reaches 325 ℉. Carefully lower chicken pieces in. (Work in batches to prevent overcrowding). Fry until golden brown and internal temp reaches 165℉, about 7 – 8 minutes. Remove and set aside.
- Prepare biscuits according to package instructions.
- Split biscuits in half and place a piece of chicken on the bottom. Top with desired condiments.