These inventive, ultra-hearty sandwiches take chicken biscuits to the next level.
Fried Chicken Biscuit with Herb Mayo
Ingredients
- 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
Instructions
- 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.
- In a small bowl, combine mayonnaise, oregano, thyme, and bouillon paste.
- 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.
- 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.
- 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.
- Cut biscuits in half. Spread biscuits with mayonnaise mixture and top with fried chicken and Carrot and Celery Relish.
Carrot and Celery Relish
- 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.
- 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.
