A crispy, spicy fried chicken fillet served inside a flaky biscuit with condiments of your choice.
Why You’ll Love This Recipe
This sandwich marries hot and crunchy chicken with a soft, buttery biscuit. The combination of spice, texture, and savoury flavours makes it a satisfying meal for brunch, lunch, or dinner.
ingredients
boneless chicken breast or thigh
spice seasoning (e.g., paprika, cayenne, black pepper)
buttermilk (for marinade)
all‑purpose flour
salt
biscuits (store‑bought or homemade)
oil for frying
condiments (such as mayo, honey, or pickles)
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
directions
- Marinate chicken in buttermilk and spices for at least 30 minutes.
- Dredge chicken in flour seasoned with salt and additional spices.
- Heat oil in a deep skillet or fryer to medium‑high temperature.
- Fry chicken until cooked through and golden brown.
- Drain on paper towels.
- Split biscuits and place a fried chicken piece inside; add condiments and serve.
Servings and timing
Serves: 4
Preparation: 40 minutes (including marinating)
Cooking: 15 minutes
Total: ~55 minutes
Variations
• Add cheese slices or jalapeños.
• Use spicy honey for drizzle.
• Serve with coleslaw inside the biscuit.
storage/reheating
Store leftover chicken in the refrigerator for up to 2 days. Reheat in an oven or air‑fryer to retain crispiness. Biscuits are best fresh.
FAQs
Can I use dark meat?
Yes, chicken thighs stay juicier.
How spicy is the sandwich?
Adjust cayenne and paprika to your heat preference.
Can I bake instead of fry?
Yes, bake chicken at high heat with a light oil coating.
Are biscuits necessary?
Any soft roll or brioche bun works.
Can this recipe be gluten‑free?
Use gluten‑free flour and biscuits.
How do I keep chicken moist?
Do not overcook; fry until just cooked through.
What condiments pair well?
Mayo, honey mustard, and pickles are excellent.
Can I meal‑prep this?
Prepare marinade and seasoning ahead, fry fresh.
Why use buttermilk?
Buttermilk tenderises and adds flavour.
What sides complement this?
Fries, salad, or pickles pair well.
Conclusion
Spicy fried chicken biscuit sandwiches are a flavourful, satisfying meal with crisp coating and tender interior on a buttery biscuit.
Print
Spicy Fried Chicken Biscuit Sandwich
- Prep Time: 30 minutes (plus marinating time)
- Cook Time: 30 minutes
- Total Time: 1 hour (plus marinating)
- Yield: 4 sandwiches 1x
- Category: Main Course
- Method: Frying & Baking
- Cuisine: Southern
- Diet: Halal
Description
Spicy Fried Chicken Biscuit Sandwich is a bold, comforting Southern-style dish featuring crispy, golden fried chicken with a spicy kick, nestled between buttery homemade biscuits and topped with creamy sauce or pickles — perfect for brunch or indulgent dinners.
Ingredients
- For the chicken:
- 1 lb boneless, skinless chicken thighs or breasts
- 1 cup buttermilk
- 1 tsp hot sauce
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 tsp paprika
- 1/2 tsp cayenne pepper
- 1/2 tsp garlic powder
- Salt and black pepper to taste
- Vegetable oil, for frying
- For the biscuits:
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 1/2 cup cold unsalted butter, cubed
- 3/4 cup cold buttermilk
- For serving (optional):
- Pickles
- Spicy mayo or honey butter
Instructions
- Marinate the chicken: In a bowl, combine buttermilk and hot sauce. Add chicken and marinate for at least 1 hour (or overnight in the fridge).
- Make the biscuits: Preheat oven to 425°F (220°C). In a large bowl, whisk flour, baking powder, baking soda, and salt. Cut in butter until mixture resembles coarse crumbs. Stir in buttermilk just until dough comes together. Turn out onto floured surface, pat to 1-inch thick, fold over a few times, then cut into rounds. Place on a baking sheet and bake for 12–15 minutes until golden. Cool slightly.
- Fry the chicken: In a shallow bowl, mix flour, cornstarch, paprika, cayenne, garlic powder, salt, and pepper. Remove chicken from marinade, dredge in flour mixture, pressing to coat well.
- Heat oil in a large skillet over medium-high heat. Fry chicken for 3–4 minutes per side, or until golden brown and cooked through. Drain on paper towels.
- Assemble: Slice biscuits in half, place fried chicken on the bottom half, and top with pickles and spicy mayo or honey butter if desired. Serve warm.
Notes
- Use chicken thighs for juicier results, or breasts for a leaner option.
- Double dredging the chicken ensures extra crunch.
- Biscuits can be made ahead and reheated just before serving.
- Try adding coleslaw or cheese for extra layers of flavor.
Nutrition
- Serving Size: 1 sandwich
- Calories: 620
- Sugar: 3g
- Sodium: 780mg
- Fat: 35g
- Saturated Fat: 14g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 29g
- Cholesterol: 105mg
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