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.
Yield: 4 people
Calories: 443kcal
Materials
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.
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.
Video
Nutrition
Calories: 443kcal | Carbohydrates: 37g | Protein: 24g | Fat: 21g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 117mg | Sodium: 735mg | Potassium: 407mg | Fiber: 2g | Sugar: 3g | Vitamin A: 505IU | Vitamin C: 1mg | Calcium: 92mg | Iron: 3mg