A well-prepared plate of fried chicken and fresh biscuits is a southern delicacy that doesn’t only have to be enjoyed in a restaurant because this delicious recipe for Fried Chicken Biscuit Sandwiches from Simply Recipes sets you up for flavor success right in your own kitchen.

Ingredients for Fried Chicken Biscuit Sandwiches

1 ½ – 2 pounds of boneless, skinless chicken thighs

Pickled vegetables like japaneños or onions, to serve

Chopped chives, to serve

3 drizzles of honey, to serve

¾ of cold butter, sliced into small pieces

¼ cup of melted butter

5 ¼ cups of cold, full-fat buttermilk

4 cups of all-purpose flour, plus more for dusting

1 tablespoon of baking powder

1 ½ teaspoon of baking soda

2 quarts of vegetable oil, for frying

3 tablespoons of crushed chilies, plus more for garnish, divided

1 teaspoon of ground mustard

2 teaspoons of celery seed

1 tablespoon of smoked paprika, divided

1 tablespoon of granulated garlic, divided

2 teaspoons of freshly ground black pepper, divided

1 ¼ tablespoon of kosher salt, divided

Maldon salt, for garnish

Recipe and Instructions for Fried Chicken Biscuit Sandwiches

1. You’ll begin your chicken marinade by combining 4 cups of your buttermilk, 1 ½ tablespoon crushed chilies, 1 teaspoon smoked paprika, 1 ½ teaspoon granulated garlic, ground mustard, celery seed, 1 ½ teaspoon kosher salt, and 1 teaspoon black pepper into a large bowl or gallon-sized storage bag. Add in your chicken thighs, and toss to coat it in the marinade. Store this in the refrigerator to marinate for 2-4 hours or overnight. 
2. When you’re ready to cook, start by preheating the oven to 375°F. Line a baking sheet with parchment paper and sprinkle flour atop it. Set aside until ready for use.
3. In a large bowl, combine your flour, baking powder, baking soda, and salt. Place the cold butter pieces into the flour mixture and then use a dough cutter to cut the pieces of butter into the flour. You can use a rocking motion with the dough cutter to break up the butter into smaller pieces. Afterward, the butter should resemble a coarse meal.
4. Create a well in the center of your flour mixture, and pour in your buttermilk. Fold the mixture together with a large spoon or rubber spatula until it all comes together into a shaggy, crumbly mixture. Be careful to not overwork the dough.
5. Transfer the mixture to a lightly floured surface and press the dough together with your hands until it’s compacted together and no longer shaggy. Form the dough into a square and then roll it out into a ¾-inch thick square. Fold the dough in half about four to six times while lightly patting the dough down with your hands. You’ll do this in order to create layers in the biscuit; roll out the dough into an 8-inch square.
6. While using a 3 ¾ to 4 inch round biscuit cutter or ramekin dipped in flour, begin cutting the dough without twisting the cutter. Be sure to flour the cutter between each cut and gently press together the remaining dough, forming it into a square. Roll out the remaining dough and follow the same step with the next pieces, and once all of the biscuits are cut, place them onto the baking sheet with parchment paper and sprinkled flour, spacing the biscuits out 1 ½ inch apart.
7. Place your biscuits in the freezer for 10 minutes to cool. Then, remove them from the freezer, use a pastry brush to brush the biscuits with butter, and bake them for 20 minutes or until they’re golden brown.
8. Whenever you’re ready to fry the chicken, place a large Dutch oven or heavy-bottomed pan over medium heat and pour in vegetable oil until it’s about ¾ inches deep. Using a thermometer to measure, heat the oil until it reaches 350°F. Meanwhile, set up two baking sheets with wire racks atop them. Cover one with a paper towel and set these aside until they’re ready for use.
9. Make the dredge for the chicken by combining your flour, remaining chilies, paprika, granulated garlic, salt, and pepper in a large mixing bowl.
10. Remove the chicken from the buttermilk marinade and allow the excess buttermilk to drip off. Then, individually dredge each piece into the flour mixture making sure that the chicken thigh is fully coated. As you coat each piece, transfer it onto the baking sheet with the wire rack in order to prevent the coating from coming off.
11. Preheat your oven to warm in preparation for the cooked fried chicken. Once your vegetable oil reaches 350°F, place three to four chicken pieces into the pan. Once the chicken is in the oil, the temperature will slightly drop, so be sure to raise the heat, and closely monitor the oil temperature.
12. Fry the chicken for 14 to 16 minutes, turning each piece of chicken halfway through. Cook the pieces until they reach an internal temperature of 165°F and the outer chicken is of a crispy and golden brown texture. Remove the chicken from the coil and place them onto a clean wire rack. Sprinkle the chicken with Maldon salt and crushed chili, placing the first batch into the warmed oven. Repeat with remaining chicken in batches.
13. You’ll serve by placing your cooked chicken onto the bottom piece of a cut-in-half biscuit and top with chives, honey, and pickled vegetables. Top each sandwich with the top half of the biscuit, serving immediately, and enjoy.

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