Fried Chicken Biscuit Sandwiches
Ingredients
1 ½ cups
flour
1 ½ tsp.
kosher salt
½ tsp.
paprika
1 tsp.
freshly ground Kowalski's Black Peppercorns
1 tsp.
Kowalski's Garlic Powder
1 tsp.
Kowalski's Poultry Seasoning
3 tbsp.
water
4 pieces
boneless skinless chicken breasts (3-4 oz. each), pounded ½" thick
1
egg, lightly beaten with 2 tsp. water in a shallow dish
- canola oil, for frying
4
Kowalski's Baking Powder Biscuits (from the Artisan Bread Table), split horizontally
Directions
In a large mixing bowl, whisk together first 6 ingredients. Sprinkle water over flour mixture; stir flour mixture with fingers until uniformly clumpy. Working in batches, coat chicken in flour mixture, then egg mixture, then flour mixture again, shaking off excess. Place chicken on a wire rack and let air-dry for 15 min. Heat 1 ½" of oil in a large, deep pot to a temperature of 375°. Fry chicken in oil until golden-brown (4-5 min.). Remove from oil and drain on paper towels for 10 min. until cool enough to eat. Serve on biscuits with desired toppings.
Variations:
- For The Deep South, dunk chicken in cream gravy and top with sharp Cheddar cheese.
- For Carolina On My Mind (pictured), top chicken with Kowalski's Smokey Sweet BBQ Sauce and coleslaw from the Deli Department.
- For The Lexington, drizzle chicken (and biscuit!) with warmed Velvet Bees Gourmet Honey Butter.
- For Nashville Hot, toss chicken with bottled hot sauce and top with dill pickle slices.
- For Gulf Coast, top sandwich with Kowalski's Pimento Cheese Spread and French fried onions.
- For Birmingham Bird, add mayonnaise and garnish with Bibb lettuce, sliced tomatoes and thinly sliced red onion.
