I’m a huge fan of chicken biscuits but they have to be done right. The chicken first and foremost must be super flavorful, fried golden and super crispy. And the biscuit? Oh the biscuit has to be buttery flaky and light. I’m pleased to share that these chicken biscuits understand the assignment. There’s even a spiced red pepper jelly in the mix for good measure. Thanks to Buttermilk Kitchen or sharing it.
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How to Make Fried Chicken Biscuits
Step 1: For the chicken, boil 3 quarts tea, dissolve in sugar & salt. Add bay leaves, peppercorns, more tea, lemons, garlic, parsley. Cool, strain, submerge chicken for 8-12 hours in the fridge. Mix dredge ingredients then rinse brined chicken, dredge and bread then let rest.
Step 2: Heat oil in a large saucepan or skillet to 350 degrees. Lay chicken in the oil and cook for 4 minutes on one side, Flip chicken over and cook for an additional 5 minutes or until chicken registers an internal temperature of 165 degrees. Remove chicken from the pan and place on paper towels or a baking sheet lined with a cooling rack to drain and rest for at least 5 minutes.
Step 3: Preheat oven to 350°F. Butter a half-sheet pan. Grate frozen butter onto a floured baking sheet, toss with flour to coat. Whisk flour, sugar, baking powder, and salt in a large bowl. Add butter and work in with hands until sandy. Stir in buttermilk until a soft, sticky dough forms.
Scoop dough with a greased 4-oz scoop or ½ cup measure onto pan, spacing 1 inch apart. Bake 10 minutes, rotate pan, then bake another 10–15 minutes until golden and cooked through. Cut biscuits in half and slather bottom pieces with jelly if desired. Place fried chicken on top of jelly and close with the top halves. Sprinkle with parsley and serve with pickles on the side.
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Chicken Biscuits Recipe
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Ingredients
- 10 boneless skinless chicken breasts (4 ounces each)
Sweet Tea Chicken Brine
- 6 quarts brewed unsweetened tea, divided
- 1 cup granulated sugar
- 1 1/2 cups Kosher salt
- 2-3 dried bay leaves
- 1 tablespoon whole black peppercorns
- 2 lemons cut in half
- 1/4 cup garlic cloves, smashed
- 1 bunch flat-leaf parsley
O.G. Buttermilk Biscuits
- 20 ounces unsalted European butter, frozen* (5 sticks)
- 5 cups all-purpose flour
- 4 tablespoons granulated sugar
- 4 tablespoons baking powder
- 1 tablespoon + 1 teaspoon Kosher salt
- 2 3/4 cups Banner Butter buttermilk full-fat
- Melted butter (optional)
Fried Chicken Dredge
- 8 cups all-purpose flour
- 1/3 cup garlic powder
- 1/3 cup onion powder
- 2 teaspoons paprika
- 2 teaspoons cayenne pepper
- 2 teaspoons Kosher salt
- 1 teaspoon ground black pepper
Fried Chicken Batter
- 3 large eggs
- 3/4 cup whole milk
Toppings
- Red pepper jelly
- Fresh parsley
- Pickles
Instructions
Make Brine
- Place 3 quarts unsweetened tea in a large stock pot. Set pot on stove over high heat. As soon as tea starts to boil, remove from heat and set aside. While the tea is still hot, add sugar and salt and stir with a whisk until completely dissolved.
- Place bay leaves and peppercorns into a coffee filter tied with butcher’s twine and add to tea mixture. Pour tea mixture into an 8-quart, nonreactive container. Add remainingtea, lemons, garlic, and parsley.
- Let mixture chill completely, remove the spice bag, and strain before using.
- Place chicken in a large container, cover with brine, and refrigerate for at least 8 hours, but no longer than 12 hours.
Biscuits
- While chicken brines, make biscuits. Preheat oven to 350 degrees. Prepare a half- size sheet pan with butter.
- Grate frozen butter, using a box grater, onto a baking sheet lightly coated in flour, and then toss lightly with flour to coat.
- Whisk together flour, sugar, baking powder, and salt in a large mixing bowl. Add in butter and fold into flour, mixing with your hands until mixture resembles sand. Add buttermilk and mix with your hands until dough comes together into a large ball(it should be soft and sticky).
- Scoop biscuits, using a 4-ounce ice cream scoop or a 1/2 cup measuring cup sprayed with nonstick cooking spray, onto the sheet pan, leaving 1 inch between each biscuit.
- Bake for 10 minutes then turn and rotate pan and bake another 10–15minutes. Check for color and doneness. The biscuits should be golden brown, crispy around the edges, and cooked in the middle. Brush immediately with melted butter.
Chicken Dredge
- Add all ingredients to a large mixing bowl and whisk for 2 minutes. Mix with hands for 3 minuntes until fully incorporated. Set aside.
Chicken Batter
- Whisk everything together.
Fried Chicken
- Remove chicken from brine, rinsing off any spices or herbs, and pat dry with paper towels. Place chicken in another bowl and pour batter over it, turning to coat completely.
- Lift chicken out of bowl, letting excess batter drip off, and roll in the dredge, pressing down on both sides so the flour clings tightly to the brined chicken. Set on a baking sheet lined with wax paper while you prepare the oil.
- Heat oil in a large saucepan or skillet to 350 degrees. Use a deep-fry candy thermometer to check the temperature. Make sure not to fill the pan more than halfway with oil.
- Gently lay chicken into the oil and cook for 4 minutes on one side, adjusting heat as necessary to maintain 350 degrees. Flip chicken over and cook for an additional 5 minutes or until chicken registers an internal temperature of 165 degrees.
- Remove chicken from the pan and place on paper towels or a baking sheet lined with a cooling rack to drain and rest for at least 5 minutes.
Assembly
- Cut biscuits in half and slather bottom pieces with jelly if desired. Place fried chicken on top of jelly and close with the top halves. Sprinkle with parsley and serve with pickles on the side.
Notes
Storage
Store leftovers in an airtight reusable plastic bag and push out as much air as possible. Biscuits will last for up to 3 months when frozen, a week if refrigerated and up to 2 days at room temperature. To reheat, preheat the oven to 350 degrees and lightly glaze a baking sheet with either olive oil or butter. Reheat for 5-8 minutes. Properly store leftover chicken within 2 hours of cooking. Use a shallow airtight container or carefully wrap each piece in foil. Fried Chicken will last for up to 5 days in the refrigerator. To reheat, allow the chicken to come to room temperature while the oven preheats to 400 degrees. Line a baking sheet with aluminum foil and place the chicken on it in a single layer. Cover the top of the pan with aluminum foil and bake for 20 minutes.Nutrition
Recipe Tips
- Freeze the Butter: This helps to make the grating easier and makes flakier biscuits.
- Fry at 350: This will give you the crispiest chicken. Anything lower could give you soggy chicken.
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Can you make the biscuit dough the night before? If so, what’s the best way to store the dough? Do you bake the biscuits straight out of the refrigerator or does the dough need to sit out before baking?
You can bake straight from the fridge for sure!