Chapel Hill Chicken Biscuit Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


For the fried chicken:
  • 2 - boneless chicken breasts, halved horizontally
  • 1/4 cups - buttermilk
  • 1 teaspoons - coarsely ground black pepper, plus 3/4 teaspoon finely ground
  • 3/4 cups - all-purpose flour
  • 1/2 teaspoons - kosher salt
  • 1 teaspoons - cayenne
  • 1/2 teaspoons - paprika
  • 1 teaspoons - Old Bay seasoning
  • 1/2 cups - corn or peanut oil
  • To assemble the sandwich:
  • 4 - biscuits, See Buttermilk Biscuit recipe
  • - Butter lettuce
  • 4 - thick tomato slices
  • - Mayonnaise
  • Directions:

    1. Marinate chicken: In a bowl, toss chicken with buttermilk and coarse black pepper, coating thoroughly. Place in refrigerator and marinate at least 2 hours and up to 24.

    2. In a shallow bowl or on a large plate, combine remaining dry ingredients for dredging.

    3. Fry chicken: Fill a heavy skillet with ¼ inch oil. Heat oil over medium-high heat to 365 degrees, using a candy thermometer to monitor temperature. Shake excess buttermilk off of chicken, then use a mallet to flatten to ½-inch thickness. Toss chicken in dredging mixture, coating both sides. Add chicken to skillet and fry until golden brown and cooked through, about 10 minutes per side, turning with tongs every few minutes.

    4.Cut biscuits in half. Spread mayo inside both halves. Top each bottom half with 1 piece chicken, lettuce and tomato. Close sandwiches.

    Brief Description

    This sandwich is a favorite for both breakfast and lunch at Denver's Rise & Shine Biscuit Kitchen and Cafe.

    Main Ingredient:


    Category:  Breakfast

    Cuisine:  American

    Prep Time: 3 hour(s)


    Adapted from Seth Rubin of Rise & Shine Biscuit Kitchen and Cafe, Denver


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    Posted On:

    September 7, 2014

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