Description
A classic Southern-inspired Buttermilk Biscuit Fried Chicken Sandwich featuring tender, juicy chicken thighs marinated in buttermilk and hot sauce, coated in a flavorful seasoned flour mixture, and fried to a crispy golden brown. Served on warm buttery biscuits with creamy mayonnaise, tangy pickles, and optional shredded lettuce for a perfect combination of textures and flavors.
Ingredients
Scale
Chicken Marinade
- 4 boneless skinless chicken thighs
- 1 cup buttermilk
- 1 tablespoon hot sauce
Breading
- 1 1/2 cups all-purpose flour
- 1/4 cup cornstarch
- 1 1/2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/4 teaspoon cayenne pepper
For Frying and Assembly
- Vegetable oil, for frying (about 1 inch deep)
- 4 buttermilk biscuits, split
- 2 tablespoons butter, softened
- 1/4 cup mayonnaise
- 8 to 12 pickle slices
- 1 cup shredded lettuce (optional)
Instructions
- Marinate the Chicken: Place the boneless skinless chicken thighs in a large bowl, then pour the buttermilk and hot sauce over the chicken. Toss to coat evenly, cover the bowl, and refrigerate for at least 1 hour or up to overnight to tenderize and infuse flavor.
- Prepare the Breading Mixture: In a separate bowl, combine the all-purpose flour, cornstarch, salt, black pepper, smoked paprika, garlic powder, onion powder, and cayenne pepper. Mix well to ensure the spices are evenly distributed.
- Heat the Oil: Pour vegetable oil into a large skillet to a depth of about 1 inch and heat it over medium-high until it reaches 350°F (175°C), suitable for frying chicken.
- Coat the Chicken: Remove the chicken thighs from the marinade, allowing any excess liquid to drip off. Dredge each piece thoroughly in the flour mixture, pressing the coating onto the chicken to adhere well.
- Fry the Chicken: Carefully place the coated chicken thighs into the hot oil. Fry for approximately 5 to 7 minutes per side, until the chicken is golden brown and cooked through, reaching an internal temperature of 165°F (74°C). Use a wire rack to drain excess oil after frying.
- Prepare the Biscuits: While the chicken is frying, split the buttermilk biscuits and toast the halves until slightly golden. Spread softened butter on each biscuit half, then spread mayonnaise over it for added moisture and flavor.
- Assemble the Sandwiches: Place one fried chicken thigh on the bottom half of each biscuit. Top each with 2 to 3 pickle slices and shredded lettuce if using. Finish with the top biscuit half to complete the sandwich.
Notes
- For extra crispy chicken, double dip by returning the dredged chicken to the buttermilk marinade and then back into the flour mixture before frying.
- You can swap chicken thighs for chicken breasts sliced into cutlets if preferred.
- To ensure even cooking, maintain oil temperature during frying and avoid overcrowding the skillet.
- Optionally add spicy mayonnaise or cheese slices to customize the sandwich to your liking.
