📝 About This Recipe
This recipe elevates the classic Southern breakfast staple into a gourmet fast-food masterpiece, featuring a shatteringly crisp fried chicken thigh nestled inside a flaky, buttery biscuit. The secret lies in the 24-hour pickle juice brine and a spicy honey drizzle that balances the savory, salty crunch of the breading. It’s a comforting, soul-satisfying sandwich that brings the warmth of a roadside diner straight to your kitchen.
🥗 Ingredients
The Chicken & Brine
- 4 pieces Chicken thighs (boneless, skinless)
- 1 cup Buttermilk (full fat)
- 1/2 cup Pickle juice (from a jar of dill pickles)
- 1 tablespoon Hot sauce (vinegar-based like Frank's RedHot)
The Flour Dredge
- 2 cups All-purpose flour
- 1/4 cup Cornstarch (for extra crunch)
- 1 tablespoon Smoked paprika
- 1 tablespoon Garlic powder
- 2 teaspoons Onion powder
- 1/2 teaspoon Cayenne pepper (adjust for heat preference)
- 1 teaspoon Kosher salt and black pepper (each)
The Biscuits & Assembly
- 4 pieces Large buttermilk biscuits (freshly baked or high-quality store-bought)
- 2 tablespoons Unsalted butter (melted, for brushing)
- 2 tablespoons Honey (warmed)
- 12 slices Dill pickle chips
- 1 quart Peanut oil (for frying; vegetable oil is a fine substitute)
👨🍳 Instructions
-
1
In a large bowl, whisk together the buttermilk, pickle juice, and hot sauce. Submerge the chicken thighs in the brine, cover, and refrigerate for at least 4 hours, or ideally overnight.
-
2
In a shallow dish, combine the flour, cornstarch, smoked paprika, garlic powder, onion powder, cayenne, salt, and pepper. Whisk thoroughly to ensure the spices are evenly distributed.
-
3
Remove the chicken from the fridge. Drizzle 3 tablespoons of the liquid buttermilk brine into the flour mixture and use a fork to create small clumps; these clumps create the extra-crispy 'nuggets' on the crust.
-
4
Lift a chicken thigh from the brine, letting the excess drip off, and press it firmly into the flour mixture. Ensure every crevice is coated, then set on a wire rack for 10 minutes to allow the coating to set.
-
5
While the chicken rests, heat 2 inches of oil in a heavy-bottomed Dutch oven or cast-iron skillet to 350°F (175°C).
-
6
Carefully lower the chicken thighs into the hot oil. Fry for 6-8 minutes per side, or until the internal temperature reaches 165°F and the exterior is a deep golden brown.
-
7
Remove the chicken and place it on a clean wire rack set over a baking sheet to drain. Immediately season with a tiny pinch of salt while hot.
-
8
Split your biscuits in half and lightly toast the cut sides in a dry pan or under the broiler until golden.
-
9
Mix the melted butter and warmed honey together in a small ramekin.
-
10
Brush the warm honey-butter generously over the top and bottom halves of the biscuits.
-
11
Place three pickle chips on the bottom biscuit, top with a fried chicken thigh, and close the sandwich with the top biscuit half.
-
12
Serve immediately while the chicken is steaming and the biscuit is buttery and soft.
💡 Chef's Tips
For the flakiest biscuits, ensure your butter is ice-cold before baking. Don't crowd the frying pan; fry in batches if necessary to keep the oil temperature from dropping. Using chicken thighs instead of breasts ensures the meat stays juicy and doesn't dry out during the high-heat fry. If you like it 'Nashville Hot', whisk a tablespoon of the hot frying oil with extra cayenne and paprika and brush it over the chicken before assembly. A wire rack is essential for cooling—placing fried chicken on paper towels can make the bottom soggy.
🍽️ Serving Suggestions
Serve with a side of creamy coleslaw to cut through the richness. Pair with a glass of sweet iced tea or a crisp pilsner beer. Add a fried egg on top for the ultimate 'brunch' version of this sandwich. A side of crispy hash browns or stone-ground grits completes the Southern theme. Drizzle with extra spicy maple syrup if you prefer a sweeter profile.