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The Breakfast Sandwich 50 · make it at home

The chicken and egg biscuit

45 min, plus 1 hour to brine · 4

Crispy chicken thigh, a fried egg and something sweet and sharp, in a split biscuit or bun. Brunch's best answer to which came first.

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The real one

You need

• 4 boneless chicken thighs
• 1 cup buttermilk
• 1 tbsp hot sauce
• 1 cup flour
• 1 tsp each salt, pepper, paprika, garlic powder
• Oil for frying
• 4 biscuits or soft buns
• 4 eggs
• 4 tbsp tomato jam or honey
• Lettuce and herb mayo

How to make it

1. Soak the chicken in buttermilk and hot sauce for 1 to 12 hours in the fridge.
2. Mix the flour and spices. Lift each thigh out, let it drip, and press it into the flour on both sides.
3. Heat 1 inch of oil to 350°F (175°C) in a heavy pan. Fry the chicken 5 to 6 minutes a side until deep golden and 175°F inside. Drain on a rack and salt.
4. Fry the eggs in a little butter until the whites set.
5. Split the biscuits, spread herb mayo, add lettuce, chicken, egg and a spoon of tomato jam or a drizzle of honey.

Tips

• A thermometer is the difference between greasy and crisp.
• Pickles and honey with spiced oil makes it Nashville hot.

Chef Amazing's own home version, in our words; not any place's recipe.