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Will Coleman's Fried Chicken Biscuit Sandwiches
Will Coleman's Fried Chicken Biscuit Sandwiches
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Prep Time:
30 minutes
Cook Time:
55 minutes
Total Time:
205 minutes
Spicy fried chicken sandwiched between buttery biscuits, topped with honey or pickled veggies for a flavorful meal.
Ingredients:
  • For the spicy fried chicken
  • 1 1/2 to 2 pounds (6 pieces) boneless, skinless chicken thighs
  • 4 cups full-fat buttermilk
  • 3 tablespoons crushed chilies, plus more garnish ( such as Gochugaru ), divided
  • 1 tablespoon smoked paprika, divided
  • 1 tablespoon granulated garlic, divided
  • 1 teaspoon ground mustard
  • 2 teaspoons celery seed
  • 1 tablespoon kosher salt, divided
  • 2 teaspoons freshly ground black pepper, divided
  • 2 quarts vegetable oil, for frying
  • Maldon salt, for garnish
  • For the buttermilk biscuits
  • 3 cups (395g) all-purpose flour, plus more for dusting
  • 1 tablespoon (11g) baking powder
  • 1 1/2 teaspoons (9g) baking soda
  • 1 teaspoon kosher salt
  • 3/4 cups (170g) cold butter, sliced into small pieces
  • 1 1/4 cups (350g) cold full-fat buttermilk
  • 1/4 cup melted butter
  • To serve
  • Chopped chives
  • Honey
  • Pickled vegetables, jalapeños and/or onions
Instructions:
  • Preheat the oven to 375°F. Line a baking sheet with parchment paper and sprinkle with flour. Set it aside for later use.
  • Prepare the chicken marinade by mixing buttermilk, crushed chilies, smoked paprika, granulated garlic, ground mustard, celery seed, kosher salt, and black pepper in a large bowl or gallon storage bag. Add the chicken and ensure it's coated well. Refrigerate and let it marinate for 2 to 4 hours, or overnight.
  • In a large bowl, mix flour, baking powder, baking soda, and salt. Add cold butter pieces to the bowl. Use a dough cutter or your fingertips to blend the butter into the flour until it resembles coarse meal.
  • Make a well in the flour mixture and pour in the buttermilk. Gently fold together until just combined and it forms a shaggy dough. Be careful not to overmix.
  • Transfer the mixture to a lightly floured surface and press the dough together until compacted and no longer shaggy. Shape the dough into a square and roll it out to 3/4-inch thickness. Fold it in half four to six times, gently pressing down each time. Roll the dough out to an 8-inch square.
  • Cutting the biscuits: Use a 3 3/4 to 4-inch round biscuit cutter or ramekin dusted with flour to cut the dough without twisting. Flour the cutter between each cut. Press together any remaining dough and shape it into a square. Roll out the dough again and repeat the cutting process. Arrange the biscuits on a baking sheet lined with parchment paper and a dusting of flour, ensuring they are spaced 1 1/2 inches apart.
  • Chill the biscuits in the freezer for 10 minutes before proceeding.
  • Brush biscuits generously with melted butter and bake until they are a beautiful golden brown, approximately 20 minutes.
  • Preheat vegetable oil in a large Dutch oven until it reaches 350°F. Prepare two baking sheets with wire racks, one lined with paper towel.
  • Prepare the chicken dredge by mixing flour, remaining crushed chilies, paprika, granulated garlic, salt, and pepper in a large mixing bowl.
  • Coat the chicken: Shake off the buttermilk marinade from each piece of chicken, then completely coat each piece with the flour mixture. Place the coated chicken onto the baking sheet with a wire rack to help the coating adhere.
  • Fry the chicken: Preheat the oven to keep the cooked fried chicken warm. Heat oil to 350°F. Cook 3-4 chicken pieces at a time until golden brown and crispy, about 14-16 minutes, flipping halfway through. Ensure the chicken reaches an internal temperature of 165°F. Drain on a wire rack and season with Maldon salt and crushed chili. Keep the first batch warm in the oven while repeating with the rest of the chicken.
  • For an irresistible presentation, split the biscuits in half. Add the cooked chicken on the bottom half of a biscuit and sprinkle with fresh chives, honey, and pickled veggies. Complete the sandwich with the top half of the biscuit and serve promptly to savor every bite.

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