Breakfast / Brunch
Fried Chicken Biscuit Sandwiches
Buttery, homemade biscuits stacked with crispy chicken, creamy pimiento cheese, and a fried egg? Count us in.
Ingredients
FOR THE ESSENTIAL FRIED EGG:
Instructions
Stir together ¼ cup buttermilk, hot sauce, 1 teaspoon salt in a large bowl. Add chicken; cover and refrigerate for at least 1 hour or overnight.
Preheat oven to 450°. In a 10-inch cast-iron skillet, place 2 tablespoons butter; place skillet in oven to preheat.
Stir together 2 cups flour and ½ teaspoon salt in another large bowl. Using a pastry blender or 2 forks, cut in remaining 8 tablespoons cold butter until mixture is crumbly. Stir in remaining ¾ cup buttermilk just until combined.
Lightly flour work surface; on prepared surface, pat dough to ½-inch thickness. Cut dough into quarters, and stack quarters on top of each other. Pat dough to ½-inch thickness; repeat procedure 3 more times. Using a 4½-inch round cutter, cut 4 biscuits, and carefully place in hot skillet.
Bake until golden brown, 15 to 18 minutes. Let cool completely; slice biscuits in half.
Whisk together ¼ teaspoon salt and remaining 1 cup flour in a shallow dish. Remove chicken from bowl, discarding buttermilk mixture.
Dredge chicken in flour mixture, shaking off excess. Let chicken stand on a wire rack at room temperature for 30 minutes.
Pour oil to a depth of 1 inch in a 12-inch cast-iron skillet; heat over medium-high heat until a deep-fry thermometer registers 365°.
Add chicken to hot oil, and fry until golden brown and a meat thermometer inserted in center registers 165°, 6 to 7 minutes. Remove chicken from oil, and let drain on paper towels.
Combine Cheddar, cream cheese, pimientos, mayonnaise, garlic powder, onion powder, red pepper, and remaining ¼ teaspoon salt in another large bowl; beat with a mixer at medium-high speed until well combined.
Place 2 chicken tenders on bottom half of each biscuit. Top each with ¼ cup pimiento cheese and 1 Essential Fried Egg. Cover with top half of biscuits.
FOR THE ESSENTIAL FRIED EGG
Melt butter in an 8-inch cast-iron skillet over medium-low heat. Gently crack egg into skillet, and fry, covered, until yolk is set, 3 to 4 minutes. Sprinkle with salt and pepper.