Fried Chicken Biscuit Sandwich

Name: Fried Chicken Biscuit Sandwich
Yield: 6
Ingredients: 6 boneless skinless chicken thighs; kosher salt, to taste; freshly ground black pepper, to taste; 1 cup buttermilk; 1 cup dill pickle brine, brine; 4 cups all purpose flour, plus more for dusting; 4 teaspoons baking powder; ½ teaspoon baking soda; 1 teaspoon kosher salt; 2 sticks unsalted butter, cubed and chilled; 1 cup buttermilk, plus 2 tablespoons; ¼ cup melted butter, for brushing; flaky sea salt, for garnish; 6 cups canola oil, for frying; 2 cups all purpose flour; 2 tablespoons baking powder; 1 teaspoon onion powder; 1 teaspoon garlic powder; 1 teaspoon kosher salt, plus more to taste; ½ cup buttermilk

Recipe by Matt Ciampa from tasty.co

Lunch

Ingredients

6 servings

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6 boneless skinless chicken thighs
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kosher salt, to taste
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freshly ground black pepper, to taste
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1 cup buttermilk
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1 cup dill pickle brine, brine
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4 cups all purpose flour, plus more for dusting
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4 teaspoons baking powder
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½ teaspoon baking soda
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1 teaspoon kosher salt
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2 sticks unsalted butter, cubed and chilled

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1 cup buttermilk, plus 2 tablespoons
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¼ cup melted butter, for brushing
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flaky sea salt, for garnish
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6 cups canola oil, for frying
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2 cups all purpose flour
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2 tablespoons baking powder
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1 teaspoon onion powder
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1 teaspoon garlic powder
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1 teaspoon kosher salt, plus more to taste
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½ cup buttermilk

Instructions

Marinate the chicken: Generously season the chicken thighs with salt and pepper, then place in a large zip-top bag. Pour in 2 cups (480 G) of buttermilk and the pickle brine. Close the bag and place inside a large bowl. Marinate the chicken thighs in the refrigerator for 6 hours, or up to overnight.
Make the biscuits: Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
Using a pastry cutter or a fork, incorporate the butter into the dry ingredients, leaving large chunks.
Slowly pour in the buttermilk and fold with a rubber spatula until a thick dough forms.
Lightly dust a clean surface with flour and turn the dough out onto it. Bring the dough together into one large piece.
Adding more flour as needed, roll the dough out with a rolling pin to about 1 inch (2 ½ cm) thick. Using a 3-inch (7 cm) round biscuit cutter or small glass, cut out 6 biscuits and place them on the prepared baking sheet. It’s okay if the biscuits are touching.
Brush the biscuits with the melted butter and sprinkle with flaky salt. Reserve the remaining melted butter.
Bake the biscuits for 12–15 minutes, or until golden brown.
Fry the chicken: Remove the chicken from the refrigerator and let come to room temperature, about 30 minutes.
Heat the canola oil in a large pot until it reaches 350°F (180°C). Set a wire rack over a baking sheet.
In a large bowl, whisk together the flour, baking powder, onion powder, garlic powder, and salt. Add the buttermilk a bit at a time and stir with a rubber spatula to incorporate into the dry ingredients. It should be clumpy.
Transfer a chicken thigh directly from the marinade to the flour mixture. Evenly coat the chicken all over, pressing to adhere the dry ingredients. Set on the wire rack and repeat with the remaining ingredients.
Working 3 pieces at a time, add the chicken to the hot oil and cook until golden brown and the internal temperature reaches 165°F (75°C), 5–7 minutes, turning occasionally to make sure the chicken browns evenly. Remove from the oil and let drain on paper towels. Season with salt.
Cut the biscuits in half and brush one side with the reserved melted butter. Top with a piece of fried chicken and the other half of the biscuit.
Enjoy!