Fried Chicken Biscuit Sandwich
I teamed up with my friends at GoodLove Foods to make these unbelievably delicious sandwiches.
PREP TIME
1 hour
COOK TIME
30 minutes
INGREDIENTS
30
Serves: 6
Ingredients
Chicken (marinade)
- 666 Chicken Thighs, Boneless Skinless
- 1 cup1 cup1 cup Buttermilk
- .5 cup.5 cup.5 cup Dill Pickle Juice
- 2 tsp2 tsp2 tsp Kosher Salt
- 2 tsp2 tsp2 tsp Garlic Powder
- 2 tsp2 tsp2 tsp Onion Powder
- 2 tsp2 tsp2 tsp Paprika, sweet
- .5 tsp.5 tsp.5 tsp Cayenne Pepper
- .25 tsp.25 tsp.25 tsp Black Pepper
- 111 Eggs, large
Chicken (dredging)
- .5 cup.5 cup.5 cup Sweet White Rice Flour - Bob's Red Mill
- .5 cup.5 cup.5 cup Corn Flour
- 2 tsp2 tsp2 tsp Kosher Salt
- 2 tsp2 tsp2 tsp Garlic Powder
- 2 tsp2 tsp2 tsp Onion Powder
- 2 tsp2 tsp2 tsp Paprika, sweet
- .5 tsp.5 tsp.5 tsp Cayenne Pepper
- 1 quart1 quart1 quart Avocado Oil, for frying
Spicy Garlic Aioli
- 111 Egg Yolk
- 1 tsp1 tsp1 tsp Dijon Mustard
- 111 Garlic, clove, grated
- 1 Tbsp1 Tbsp1 Tbsp Hot Sauce
- .5 tsp.5 tsp.5 tsp Kosher Salt
- .75 cup.75 cup.75 cup Avocado Oil
Sandwich Assembly
- 666 Gluten-Free Biscuits - Good Love Foods
- 1-21-21-2 Pickles, thinly sliced
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- In a large bowl, add the chicken and combine the buttermilk, pickle juice, egg (for binding), and all of the spices. Mix thoroughly and marinate for your desired time, 30 minutes minimum recommended but a longer marinade will yield an even tastier final product.
- Preheat the oil to 350F in a large skillet and make sure your chicken is at room temperature. Preheat the oven to 475F. Line a baking sheet with the GoodLove Foods Biscuits, and bake for 18-22 minutes for your desired doneness. Allow them to cool for a few minutes.
- Combine the ingredients for the dredging, simply do a single coating, and let the chicken rest with the coating for five minutes before frying in the hot oil until it reaches an internal temperature of 165F. Cook the chicken in smaller batches so the oil temperature doesn’t plummet. Remove the fried chicken and place on a wire rack to stay crispy. Sprinkle with kosher salt immediately so it yields to the chicken.
- For the aioli, wrap a dish towel around the base of the bowl. Separate one egg yolk and whisk it together with the dijon mustard. Grate in the garlic clove, add the hot sauce, and whisk together with the kosher salt. Whisking constantly, slowly pour in the avocado oil until the aioli is firmly stable. Check for salt.
- Once the biscuits have cooled enough to handle, open them in half, slather both sides with the aioli, put the sliced pickles on one half, and place the chicken on top, closing the pieces together. Finish assembling and serve immediately while still warm.
Add a Note
My Notes:
About This Recipe
Show nutritional information
Coconut Free Gluten Free Nut Free Poultry Shellfish Free Sugar Alcohol Free| This is our estimate based on online research. | |
| Calories: | 1944 |
| Fat: | 184 g |
| Carbohydrates: | 32 g |
| Protein: | 27 g |
| Cholesterol: | 33 g |
| Sodium: | 1239 mg |
| Fiber: | 3 g |
| Sugars: | 3 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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