Description
A classic Southern-style fried chicken sandwich served on flaky buttermilk biscuits. Tender chicken thighs marinated in buttermilk and hot sauce, coated in seasoned flour, then fried to golden perfection. Layered with homemade honey mustard mayo, fresh lettuce, tomato, and optional pickles for a perfectly balanced and flavorful meal that’s crispy, juicy, and satisfying.
Ingredients
Scale
Chicken Marinade
- 2 large boneless, skinless chicken thighs
- 1 cup buttermilk
- 1 teaspoon hot sauce
Coating
- 1 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
Sandwich Assembly
- Vegetable oil for frying
- 4 buttermilk biscuits (halved)
- 4 tablespoons mayonnaise
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- 4 lettuce leaves
- 4 slices of tomato
- Pickle slices (optional)
Instructions
- Marinate the Chicken: In a bowl, combine 1 cup buttermilk with 1 teaspoon hot sauce. Add the chicken thighs to the mixture, ensuring they are fully submerged. Cover and refrigerate for at least 1 hour or overnight to tenderize and infuse flavor.
- Prepare the Flour Coating: In a separate bowl, mix together 1 cup all-purpose flour, 1 teaspoon garlic powder, 1 teaspoon paprika, ½ teaspoon salt, and ½ teaspoon black pepper. This seasoned flour will create a flavorful and crispy crust.
- Coat the Chicken: Remove chicken from the marinade, allowing excess liquid to drip off. Dredge each piece thoroughly in the flour mixture, pressing to adhere well and ensure an even coating.
- Heat the Oil: Pour vegetable oil into a deep skillet or Dutch oven to a depth of about 1 inch. Heat the oil to 350°F (175°C), ideal for frying to a crispy golden brown while cooking the chicken through.
- Fry the Chicken: Carefully add the coated chicken thighs to the hot oil. Fry for 6–8 minutes total, turning once halfway through, until the exterior is crispy and the internal temperature reaches 165°F (74°C). Remove and drain on paper towels to remove excess oil.
- Make Honey Mustard Mayo: In a small bowl, mix 4 tablespoons mayonnaise with 1 tablespoon honey and 1 teaspoon Dijon mustard until smooth. This creamy spread adds a sweet and tangy contrast to the fried chicken.
- Assemble the Sandwiches: Spread the honey mustard mayo evenly on the bottom half of each biscuit. Layer with a leaf of lettuce, a slice of tomato, the fried chicken thigh, and optional pickle slices. Top with the other biscuit half and serve immediately while warm.
Notes
- For extra crispy chicken, try double-dipping: dredge the marinated chicken in flour, return it to the buttermilk, then coat again in flour before frying.
- Use homemade or store-bought buttermilk biscuits according to preference; warming them before assembly enhances their softness and flavor.
- Adjust hot sauce quantity in marinade to suit your desired spice level.
