Well, hello comfort food at its best! Fried Chicken & Buttermilk Biscuit Sandwiches with Sriracha Mayo is absolute perfection. The chicken is crunchy on the outside and moist and so flavorful on the inside. Homemade buttermilk biscuits and the sriracha mayo put these babies over the top. Place a couple of bread-and-butter pickles on top, and you’ll have one of the tastiest sammys in the world right before your hungry eyes and belly!! 135% Loon Approved.
Fried Chicken & Buttermilk Biscuit Sandwiches
Prep time
Cook time
Total time
This Fried Chicken & Buttermilk Biscuit Sandwich is comfort heaven. Crunchy on the outside, and tender and delicious on the outside...with the homemade buttermilk biscuits, with sriracha mayo and bread-and-butter pickles. No words. Go for it.
Author: Kris Longwell
Recipe type: Lunch
Cuisine: American
Serves: 6
Ingredients
- 8 - 10 Homemade Buttermilk Biscuits (can you store bought, in a pinch)
- FOR THE SRIRACHA MAYO:
- 1 cup good quality mayonnaise
- 3 tablespoon Sriracha*
- 1 garlic clove, finely minced
- Juice of 1 lemon
- Kosher salt
- *Available in most super-markets in the condiments section
- FOR THE CHICKEN AND ASSEMBLY:
- 2 cups all-purpose flour
- Kosher salt and freshly ground black pepper
- 1 tablespoon garlic powder
- 1 cup buttermilk
- Louisiana hot sauce (a few shakes)
- 2 lbs boneless, skinless chicken thighs
- Peanut or vegetable oil, for frying
- Bread-and-butter pickles, for garnish (optional)
Instructions
- Make the homemade buttermilk biscuits (click here for easy recipe)
- MAKE THE SRIRACHA MAYO:
- Mix all ingredients in a small bowl, cover with plastic wrap, and keep in the fridge until ready to use (can be made a day before).
- MAKE THE CHICKEN AND ASSEMBLE:
- Lightly season the chicken thighs with salt and pepper.
- Whisk flour, ½ teaspoon pepper, ½ teaspoon salt and the garlic powder in a medium bowl.
- Pour buttermilk into another bowl, and add hot sauce (to taste, 3 - 5 shakes is good).
- One piece at a time, dredge the chicken in the flour mixture, and shake off the excess.
- Dip in buttermilk, allowing excess to drip back into bowl, and then dredge again in the flour mixture, shaking off excess. Continue with remaining chicken. Place in fridge.
- Pour oil into a large heavy skillet to a depth of ½-inch.
- Add deep-fry thermometer in oil and heat to 350 F. (or toss in a small piece of bread, should sizzle and start to brown after a minute or so).
- Take chicken out of fridge and fry in batches until golden brown and cooked through, about 3 minutes per side.
- Transfer to a wire rack.
- Smear some sirarcha mayo on each side of the cut buttermilk biscuits.
- Top with a couple pieces of the fried chicken.
- Add a couple bread-and-butter pickles (optional).
- Top with biscuit top.
- Enjoy!
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