Fried Chicken Biscuit Sandwich
Fried Chicken Biscuit Sandwich
Ingredients:
Chicken (marinade)
6 chicken thighs
1 cup buttermilk
½ cup pickle juice
2 tsp kosher salt
2 tsp garlic powder
2 tsp onion powder
2 tsp sweet paprika
½ tsp cayenne pepper
¼ tsp black pepper
1 large eggs
Chicken (dredging)
½ cup Bob’s Red Mill Sweet White Rice Flour
½ cup Bob’s Red Mill Corn Flour
2 tsp kosher salt
2 tsp garlic powder
2 tsp onion powder
2 tsp sweet paprika
½ tsp cayenne pepper
1 quart oil for frying
Spicy Garlic Aioli
1 egg yolk
1 tsp dijon mustard
1 garlic clove, grated
1 Tbsp hot sauce
½ tsp kosher salt
¾ cup avocado oil
1-2 pickles, thinly sliced
Yields 6 servings
Prep time: 60 minutes (including minimum marination)
Cook Time: 30 minutes
In a large bowl, add the chicken and combine the buttermilk, pickle juice, egg (for binding), and all of the spices. Mix thoroughly and marinate for your desired time, 30 minutes minimum recommended but a longer marinade will yield an even tastier final product.
Preheat the oil to 350F in a large skillet and make sure your chicken is at room temperature. Preheat the oven to 475F. Line a baking sheet with the GoodLove Foods Biscuits, and bake for 18-22 minutes for your desired doneness. Allow them to cool for a few minutes.
Combine the ingredients for the dredging, simply do a single coating, and let the chicken rest with the coating for five minutes before frying in the hot oil until it reaches an internal temperature of 165F. Cook the chicken in smaller batches so the oil temperature doesn’t plummet. Remove the fried chicken and place on a wire rack to stay crispy. Sprinkle with kosher salt immediately so it yields to the chicken.
For the aioli, wrap a dish towel around the base of the bowl. Separate one egg yolk and whisk it together with the dijon mustard. Grate in the garlic clove, add the hot sauce, and whisk together with the kosher salt. Whisking constantly, slowly pour in the avocado oil until the aioli is firmly stable. Check for salt.
Once the biscuits have cooled enough to handle, open them in half, slather both sides with the aioli, put the sliced pickles on one half, and place the chicken on top, closing the pieces together. Finish assembling and serve immediately while still warm.
