A Chicken Biscuit You Can Do at Home

This is easier than you might think.

The chicken biscuit is one of the best sandwiches in existence. The arguments in favor of this statement are pretty simple: fried chicken on top of a delicious biscuit. Full stop. You don’t need to go any further, honestly, but add some spice, some honey, or some combination thereof and you’re really cooking with gas. And let’s be honest here. Does anything sound more southern than a chicken biscuit? The answer is no.

The trouble is, from the outside looking in, it seems pretty labor-intensive to try to do it at home.

Never fear! We’ve got a recipe for fried chicken thighs to pair with our buttermilk biscuits to make this ultimate in breakfast sandwiches. And you’ll need a few ingredients and there are a few steps involved … but this is not a complicated thing. We repeat: A chicken biscuit is fully attainable at home.

Here’s the recipe and watch the video for a super fast demonstration on how they’re done.

Fried chicken thighs

4 boneless, skinless chicken thighs
Kosher salt
1 cup all-purpose flour
2 t paprika
1/2 t cayenne
1 t granulated garlic
1/2 t dried thyme
1/2 t onion powder
1 cup buttermilk
High heat oil (we used peanut oil, but safflower or good quality vegetable oil would likewise do the trick)
Cast iron skillet
Soak the thighs in buttermilk, then preheat enough oil to fill the skillet roughly halfway. Mix dry ingredients. Ideally, the oil should approach 425 – use a candy thermometer to take the guess work out of things. Remove each chicken thigh from the buttermilk bath individually, using your dry hand to dredge. Fry 6-8 minutes, pausing to flip each piece halfway through.
Serve with hot sauce, honey, spicy pickles, or any combination thereof.
Pair with our buttermilk biscuit recipe for a perfect chicken biscuit.