Good morning, sunshine! If you’re anything like me, the mere thought of a warm, flaky biscuit paired with crispy, juicy fried chicken is enough to get you out of bed with a smile. Today, I’m thrilled to share a chicken biscuit recipe that’s not only mouthwateringly delicious but also surprisingly simple to whip up at home. Whether you’re looking to impress your family at brunch or just treat yourself to a comforting meal, this recipe is your golden ticket.
Why You’ll Love This Chicken Biscuit Recipe
Let’s face it life can be hectic. Between juggling work, family, and the occasional attempt at a social life, finding time to prepare a satisfying meal can feel like a Herculean task. That’s where this chicken biscuit recipe comes in. It’s quick, it’s easy, and it’s guaranteed to please even the pickiest of eaters (yes, I’m looking at you, Aunt Karen). Plus, there’s something undeniably comforting about biting into a homemade biscuit sandwich that just makes the world feel right.
Note: The full list with exact measurements will be found in the recipe card at the end of the article.
Ingredients
Before we dive into the nitty-gritty, let’s gather our ingredients. Here’s what you’ll need:
For the Chicken:
- 2 cups pickle juice brine
- 2 boneless, skinless chicken breasts, cut into 4 pieces
- 2 teaspoons paprika
- 2 tablespoons black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cornstarch
- 3 tablespoons powdered sugar
- 1 1/2 cups all-purpose flour
- 1 cup milk
- 2 eggs, beaten
- 2 quarts peanut oil (for frying)
- Salt and pepper, to taste
For Assembly:
- 4 warm biscuits, sliced in half
- Sliced pickle chips, for garnish
Instructions
Brine the Chicken: Place the chicken pieces in a resealable plastic bag or a bowl with a lid. Pour in the pickle juice brine, ensuring the chicken is fully submerged. Refrigerate for at least 30 minutes, but if you can, let it marinate for up to 8 hours. The longer, the better the brine works its magic to tenderize the meat and infuse it with flavor.
Prepare the Dredging Stations: In one bowl, whisk together the paprika, black pepper, garlic powder, onion powder, cornstarch, powdered sugar, and flour. In a separate bowl, combine the milk and beaten eggs. These will be your dredging stations, so set them up side by side for an efficient workflow.
Heat the Oil: In a large cast-iron skillet, deep fryer, or Dutch oven, heat the peanut oil to 350°F (175°C). Use a thermometer to keep the temperature consistent this ensures your chicken cooks evenly and achieves that coveted crispy exterior.
Dredge the Chicken: Remove the chicken from the brine and pat it dry with paper towels. Season both sides with a pinch of salt and pepper. Dip each piece into the milk and egg mixture, ensuring it’s fully coated. Then, dredge it in the seasoned flour mixture, pressing down firmly to adhere as much of the coating as possible. Shake off any excess flour before frying.
Fry the Chicken: Carefully lower the coated chicken pieces into the hot oil. Fry them, turning occasionally, until they’re golden brown and crispy on all sides about 4 minutes total. Once done, transfer the chicken to a plate lined with paper towels to drain any excess oil.
Assemble the Biscuits: Place a fried chicken cutlet on the bottom half of each sliced biscuit. Top with a few pickle slices for that tangy crunch, then cap it off with the top half of the biscuit. Serve immediately, and watch as these beauties disappear faster than you can say “seconds, please!”
Cooking Tips
- Pickle Brine Perfection: Don’t skip the pickle brine! It not only imparts a delightful tang but also keeps the chicken incredibly moist. If you’re feeling adventurous, try experimenting with different types of pickle brines—dill, bread and butter, or even spicy varieties can add unique twists to the flavor profile.
- Biscuit Bliss: While store-bought biscuits work in a pinch, making your own can elevate this dish to new heights. If you’re up for it, check out my homemade biscuit recipe for a flaky, buttery base that’s simply divine.
- Oil Matters: Peanut oil is my go-to for frying due to its high smoke point and neutral flavor. However, if allergies are a concern, feel free to substitute with canola or vegetable oil.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs are a fantastic alternative and can add even more juiciness to your sandwich. Just ensure they’re boneless and skinless for easy cooking.
How do I store leftovers?
If you somehow manage to have leftovers (kudos to your self-control), store the fried chicken and biscuits separately in airtight containers in the refrigerator. Reheat the chicken in the oven at 350°F (175°C) for about 10 minutes to maintain its crispiness. Biscuits can be warmed in the microwave for a few seconds or in the oven alongside the chicken.
There’s something truly special about creating a meal that brings joy to those around you. This chicken biscuit recipe has been a staple in my kitchen for years, and I’m delighted to share it with you. Whether it’s a lazy Sunday brunch or a quick weeknight dinner, this dish is sure to become a cherished favorite in your home as well. So, tie on that apron, crank up some tunes, and let’s make some magic happen in the kitchen!
For another crispy and satisfying chicken dish, you’ve got to check out the baked crispy chicken recipe. It’s oven-fried perfection!
If breakfast is your favorite meal of the day (same here!), don’t miss these classic breakfast sandwich recipes. Perfect for mornings on the go or lazy weekends.
And if you’re planning a cozy brunch, this brioche French toast casserole is a sweet, decadent treat that’s sure to impress.
Print
Rise and Shine with This Irresistible Chicken Biscuit Recipe
- Total Time: 50–55 minutes
- Yield: 4 servings 1x
Description
This chicken biscuit recipe is your new go-to for crispy, golden fried chicken tucked inside warm, buttery biscuits with a kick of pickle tang. Perfect for brunch, lunch, or an indulgent snack, it’s fast, flavorful, and sure to impress.
Ingredients
For the Chicken:
2 cups pickle juice brine
2 boneless skinless chicken breasts, cut into 4 pieces
2 teaspoons paprika
2 tablespoons black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon cornstarch
3 tablespoons powdered sugar
1 1/2 cups all-purpose flour
1 cup milk
2 eggs, beaten
2 quarts peanut oil
Salt and pepper, to taste
For Assembly:
4 warm biscuits, sliced in half
Sliced pickle chips, for garnish
Instructions
Brine the Chicken
Place chicken pieces in a resealable bag or container with the pickle juice brine. Refrigerate for 30 minutes to 8 hours.Mix Dredging Ingredients
In one bowl, combine paprika, black pepper, garlic powder, onion powder, cornstarch, powdered sugar, and flour. In another, whisk milk and eggs.Heat the Oil
Preheat peanut oil in a skillet or Dutch oven to 350°F.Coat the Chicken
Remove chicken from brine and pat dry. Season with salt and pepper. Dip in the milk-egg mixture, then dredge in the flour mixture, pressing firmly.Fry the Chicken
Fry each piece until golden brown and cooked through, about 4 minutes. Transfer to a paper towel-lined plate.Assemble the Sandwiches
Place a chicken cutlet on each biscuit half, top with pickles, and close with the biscuit top. Serve immediately.
Notes
For extra crispy chicken, double-dip: flour → egg → flour again.
No pickle juice? You can make a quick brine using vinegar, salt, and sugar.
Use an oil thermometer to keep your frying temp stable at 350°F.
Store leftovers separately and reheat chicken in the oven to maintain crispiness.
- Prep Time: 40 minutes
- Cook Time: 10 minutes
- Category: Lunch
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 520
- Sugar: 4g
- Sodium: 850mg
- Fat: 32g
- Saturated Fat: 8g
- Unsaturated Fat: 21g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 95mg
Keywords: chicken biscuit recipe, fried chicken biscuit, southern chicken biscuit, biscuit sandwich, brunch chicken sandwich, easy chicken biscuit