Fried Chicken Biscuit Sandwiches 3 Ways!

Fried Chicken Biscuit Sandwiches 3 Ways!

Ingredients

  • 12 boneless skinless chicken thighs, trimmed of excess fat
  • 1/3 cup cold water
  • 1 Tbl. lemon juice concentrate

For Egg Bath:

  • 1 egg
  • 1/4 cup whole milk

For Seasoned Flour:

  • 1 cup flour
  • 1 Tbl. powdered sugar
  • 1 tsp. paprika
  • 1 1/2 tsp. regular table salt
  • 1 tsp. regular black pepper
  • 1/2 tsp. coarse ground black pepper
  • 1/2 tsp. Slap Ya Mama Cajun Seasoning
  • 1/2 tsp. onion powder
  • 1/2 tsp. garlic powder
  • 1/2 tsp. celery salt
  • 1/2 tsp. ground rosemary powder
  • 1/2 tsp. dried dill weed
  • 1/4 tsp. dried basil
  • 1/4 tsp. sage
  • 1/4 tsp. dried thyme
  • 1/4 tsp. celery seeds
  • 1/4 tsp. cayenne

Rest of Ingredients:

  • peanut or canola oil, enough until pan is 1/4" deep
  • 12 of my Mile-High Sour Cream Biscuits, buttered on the inside
  • my homemade dill or sweet pickle slices, 2-3 per sandwich as preferred
  • honey

Instructions

  • In bowl or ziplock baggie, marinate chicken thighs in lemon water while you prepare the rest of your ingredients.
  • In pie dish, beat eggs, beat in milk until well combined.
  • In doubled brown paper lunch bags, add flour and seasonings, twist top closed and shake until well combined.
  • In large deep frying pan, heat oil to about 350º F.
  • Drop chicken pieces (*letting excess liquid drip away first), 2 at a time, into seasoned flour mixture, twist top closed, and shake coating well. Shake pieces of excess flour.
  • Dip each piece of chicken into the egg mixture, coating both sides well and letting excess drip off. Then coat again well in flour mixture. Use bag to press on coating, turn pieces over, press other sides. Gently shake off excess flour. Place each as you go along onto a cooling rack placed over a baking sheet, and let rest while you heat up the oil to 350º F. in frying pan over medium heat.
  • Place chicken pieces, pretty side up into hot oil over Medium heat and fry until golden on bottom, about 5 minutes, with lid OFF. Turn pieces over, COVER with tight fitting lid, reduce heat to LOW immediately, and fry for 5 minutes. Remove lid, turn pieces back over, return heat to Medium, and fry 5 more minutes with lid OFF, turning halfway thru to crisp. (*I did only 6 pieces at a time as to NOT overcrowd the pan. Highly recommended. Only takes 15 minutes per batch. No biggie).
  • Place cooked pieces onto cooling rack place over a baking sheet.
  • Spread insides of sliced biscuits with a little butter. Place 1 - 2 dill pickle slices onto some. Top all with a chicken thigh, drizzle some with honey, and ladle some with gravy. Place top biscuit halves on.
  • Enjoy!!