Fried Chicken Biscuit with Herb Mayo

These inventive, ultra-hearty sandwiches take chicken biscuits to the next level.

Fried Chicken Biscuit with Herb Mayo
  • 2 cups whole buttermilk
  • 2 tablespoons hot sauce
  • 1 tablespoon plus 2 teaspoons kosher salt, divided
  • 3 teaspoons ground black pepper, divided
  • 8 boneless skinless chicken thighs
  • 1 cup mayonnaise
  • 2 teaspoons chopped fresh oregano
  • 1 teaspoon chopped fresh thyme
  • ½ teaspoon chicken bouillon paste
  • 2 cups all-purpose flour
  • 1 teaspoon celery seed
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • Canola or peanut oil, for frying
  • 8 large biscuits
  • Carrot and Celery Relish (recipe follows), to serve
Carrot and Celery Relish
  • ½ pound carrots, peeled and roughly chopped
  • ½ pound celery, roughly chopped
  • 1 medium yellow onion, peeled and roughly chopped
  • 1 cup distilled white vinegar
  • 1½ cups sugar
  • ⅓ cup water
  • 1 tablespoon kosher salt
  1. In a shallow dish, stir together buttermilk, hot sauce, 1 tablespoon salt, and 2 teaspoons pepper. Add chicken, tossing to coat. Cover and chill for at least 4 hours or overnight.
  2. In a small bowl, combine mayonnaise, oregano, thyme, and bouillon paste.
  3. In a shallow dish, combine flour, celery seed, thyme, oregano, remaining 2 teaspoons salt, and remaining 1 teaspoon pepper. Remove chicken from marinade; discard marinade. Dredge chicken in flour mixture; let stand in dredge for 15 minutes.
  4. In a large Dutch oven, pour oil to a depth of 4 inches. Heat over medium heat until a deep-fry thermometer registers 350°. Place a wire rack inside a rimmed baking sheet.
  5. Working in batches, fry chicken until deep golden brown and crispy and a meat thermometer inserted in thickest portion registers 165°, 8 to 10 minutes. Transfer chicken to prepared rack and let drain.
  6. Cut biscuits in half. Spread biscuits with mayonnaise mixture and top with fried chicken and Carrot and Celery Relish.
Carrot and Celery Relish
  1. In the work bowl of a food processor, add carrots, celery, and onion; pulse until finely chopped. Transfer carrot mixture to 2 (1-pint) glass jars with lids.
  2. In a small saucepan, add vinegar, sugar, ⅓ cup water, and salt. Bring to a boil over medium-high heat. Pour vinegar mixture over carrot mixture. Cover with lid, and let cool to room temperature. Store, refrigerated, for up to 3 months.