Description
Indulge in the ultimate comfort food with this Buttermilk Biscuit Fried Chicken Sandwich recipe. Crispy, juicy fried chicken thighs are sandwiched between fluffy buttermilk biscuits and topped with a sweet and tangy honey mustard mayo.
Ingredients
Scale
For the Chicken:
- 4 boneless, skinless chicken thighs
- 1 cup buttermilk
- 1 teaspoon hot sauce
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
For the Coating:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon cayenne pepper
For Assembly:
- Vegetable oil for frying
- 4 buttermilk biscuits, split
- 4 tablespoons mayonnaise
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- Optional toppings: pickle slices, shredded lettuce, tomato slices
Instructions
- Marinate the Chicken: In a bowl, combine buttermilk, hot sauce, garlic powder, paprika, salt, and pepper. Marinate chicken thighs for at least 1 hour in the refrigerator.
- Coat the Chicken: In a separate bowl, mix flour, baking powder, and cayenne pepper. Dredge marinated chicken in the flour mixture until coated.
- Fry the Chicken: Heat oil in a skillet and fry chicken thighs until golden brown and cooked through.
- Prepare the Sauce: Mix mayonnaise, honey, and Dijon mustard in a bowl.
- Assemble the Sandwich: Spread honey mustard mayo on biscuits, add fried chicken, and desired toppings. Serve immediately.
Notes
- For extra-crispy chicken, double-dip by dredging in flour, buttermilk, and flour again.
- You can use store-bought or homemade biscuits, ensuring they are sturdy enough for the sandwich.
- Prep Time: 20 minutes (plus marinating time)
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Southern American
Nutrition
- Serving Size: 1 sandwich
- Calories: 640
- Sugar: 6 g
- Sodium: 900 mg
- Fat: 38 g
- Saturated Fat: 9 g
- Unsaturated Fat: 25 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 2 g
- Protein: 29 g
- Cholesterol: 105 mg
