Chicken Biscuit Recipe
A delightful fried chicken and biscuit sandwich, perfect as an addictive snack.
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Instructions
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Marinate chicken thighs in pickle juice, refrigerated, for 4 hours to overnight.
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Heat 1.5 to 2 inches of oil in a Dutch oven or deep skillet to 325F.
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Whisk together flour, cornstarch, sugar, garlic powder, onion powder, paprika, chili powder, salt, and pepper in one shallow bowl.
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Whisk together egg, buttermilk, salt, and pepper in a separate shallow bowl.
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Coat each chicken piece in the buttermilk mixture, then in the flour mixture, shaking off excess after each dip.
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Fry chicken in the 325F oil for 7-8 minutes total, flipping halfway, until deep golden brown and an internal temperature of 165F.
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Transfer fried chicken to a paper towel-lined plate and season to taste.
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Halve the biscuits, top each with a piece of chicken and 1 tablespoon of warm honey, then cover with the other biscuit half and serve immediately.