Fried chicken biscuit

Cook it at home: Fried chicken biscuits

The Chapel Hill breakfast: a tall buttermilk biscuit split open around a crisp fried chicken breast. Brine the chicken the night before, and make the biscuits while the oil heats.

Pans and tools

• Heavy Dutch oven or deep pot
• Deep-fry or instant-read thermometer
• Wire rack set over a sheet pan
• Baking sheet and parchment
• Large mixing bowls
• Sharp knife or bench scraper
• Meat mallet or rolling pin

You’ll need

• For the chicken: 3 boneless, skinless chicken breasts (about 1 1/2 lb / 680 g), each halved crosswise and pounded to 1/2 inch (1.25 cm)
• 2 cups (480 ml) buttermilk
• 1 tbsp hot sauce
• 2 tsp kosher salt, plus more to finish
• 2 cups (250 g) all-purpose flour
• 1 tbsp cornstarch
• 2 tsp black pepper
• 1 tsp garlic powder
• 1 tsp paprika
• 1/2 tsp cayenne
• About 6 cups (1.4 L) peanut or vegetable oil, for frying
• For the biscuits: 3 cups (375 g) all-purpose flour, plus more for the counter
• 1 tbsp baking powder
• 1/2 tsp baking soda
• 1 1/2 tsp kosher salt
• 1 tbsp sugar
• 1/2 cup (113 g) cold unsalted butter, cut into small cubes, plus 2 tbsp melted for brushing
• 1 1/4 cups (300 ml) cold buttermilk
• To serve: 6 thin slices of cheddar (optional), honey or hot sauce

Steps

1. Brine: whisk the 2 cups buttermilk, hot sauce and 2 tsp salt in a bowl. Add the chicken pieces, cover and refrigerate 4 to 12 hours.
2. Make the biscuits: heat the oven to 450°F (230°C). Whisk the flour, baking powder, baking soda, salt and sugar. Rub in the cold butter with your fingertips until the largest pieces are the size of peas.
3. Pour in the cold buttermilk and stir with a fork just until a shaggy dough forms. Turn it onto a floured counter, pat into a 1-inch (2.5 cm) rectangle, fold in thirds like a letter, pat out again and fold once more.
4. Pat to 1 inch thick and cut 6 square biscuits with a sharp knife (no twisting). Set them touching on a parchment-lined sheet and bake 14 to 16 minutes until tall and golden. Brush with melted butter.
5. Heat the oil in a heavy Dutch oven to 350°F (175°C); it should come about 2 inches (5 cm) up the side.
6. Whisk the 2 cups flour, cornstarch, pepper, garlic powder, paprika and cayenne in a shallow dish. Drizzle in 3 tbsp of the brine and rub it through with your fingers so the flour has little clumps.
7. Lift each piece of chicken from the brine, let the excess drip off, and press it firmly into the flour on both sides. Rest the pieces on a rack 10 minutes so the coating sets.
8. Fry 2 or 3 pieces at a time, turning once, 5 to 7 minutes, until deep golden and 165°F (74°C) inside. Keep the oil between 325 and 350°F. Drain on a rack and salt lightly.
9. Split each warm biscuit, lay on a slice of cheddar if you like, add a piece of chicken and close. Serve with honey or hot sauce.

Contains: Wheat, milk.

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