I’ve been testing out my fried chicken recipes lately, trying to get the perfect breading, making sure it’s crispy, and moist and flavorful on the inside. This recipe, which requires no brining, has come out the winner. The first thing I found was that chicken thighs are a must. The meat is already packed with so much flavor, and like I noted here, they’re hard to overcook which is perfect for frying. The second thing in great fried chicken is the oil. Peanut oil was the definite winner – and if you have allergies, vegetable oil is just fine, but peanut oil was for sure my favorite. And the third thing was putting a little pickle juice in the buttermilk before breading. Trust me, it works.
Last week, my mom told me that she made these great biscuits stuffed with ham and mustard butter (using that in a recipe soon!). She found the recipe here and when she sent me the picture they looked incredible. Fluffy from the yeast, yet they looked flaky and moist. I’ve been trying to find a good biscuit recipe and mine always turn out okay, not bad, but definitely nothing spectacular. I decided to try these – wary of the yeast since I am in the south, but they were SO good. Like melt in your mouth, got to have at least three, ‘can I just eat these forever?’, good. Since fried chicken and biscuits are kind of a staple in the south, I decided to make a breakfast sandwich (yes, this is definitely breakfast fare) that would top all other breakfast sandwiches.
The pimento cheese goes so well with these biscuits – spread a thin layer on (or thick, whatever your preference) and top with a few slices of pickles and these breakfast sandwiches are sure to be a hit. For the fried chicken you don’t have to dip the chicken in buttermilk and pickle juice – but the pickle juice just gives it that something that you just can’t put your finger on. I can’t say enough about these sandwiches – they’re just that good.
Fried Chicken and Pimento Cheese Biscuits
For the fried chicken:
2 cups of flour
1 Tbsp baking powder
Salt and pepper
1 cup buttermilk
1/4 cup pickle juice (I like/use Claussen brand)
6 boneless, skinless chicken thighs
Peanut oil, for frying
For the sandwiches:
6 biscuits (I used this recipe and it was fantastic – can’t rave about it enough)
6 pieces of fried chicken
Pimento cheese (I made my recipe with pepper jack cheese, or you can use your favorite store-bought)
Pickle slices (again, I use Claussen brand)
For the fried chicken, take out two shallow bowls. Place the flour, baking powder, and salt and pepper in one. In the other, mix the buttermilk and the pickle juice together. Take the chicken thighs and dredge in the flour, then in the buttermilk, then back in the flour, shaking off any excess. Repeat with remaining thighs.
Heat your oven to 375 degrees. In a heavy bottomed skillet, heat about 1/2-1 inch of peanut oil over medium high heat. Test to see if the oil is hot enough by flicking a piece of flour in. If it sizzles, it’s ready. Fry in batches, I did three at a time, as to not over crowd the pan. Fry on each side for about 4 minutes or until golden brown. Remove from the oil and place on a wire rack over a baking sheet and season with salt. Repeat with the other batch(es) of chicken and place in the oven for about 10-15 minutes or until fully cooked through.
To assemble the sandwiches, cut the biscuits in half. Place a piece of chicken on the bottom half. On the other half spread a thin layer of pimento cheese and place 1-2 pickle slices. Place the pimento cheese half on top. Repeat with remaining biscuits. Serve immediately.