Chicken Biscuit
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.
Ingredients
For Marinade
- 4 chicken thighs boneless, skinless
- 1 cup buttermilk
- 1 tsp salt
- 2 tsp black pepper
- 2 tsp garlic powder
- 1 tsp cayenne
For Frying
- 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.
Recipe Instructions
- 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.
Nutrition
Calories: 443kcalCarbohydrates: 37gProtein: 24gFat: 21gSaturated Fat: 6gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gTrans Fat: 0.1gCholesterol: 117mgSodium: 735mgPotassium: 407mgFiber: 2gSugar: 3gVitamin A: 505IUVitamin C: 1mgCalcium: 92mgIron: 3mg
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