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Kentucky Biscuit Sandwich

Kentucky Biscuit Sandwich

Cook Time

30 minutes

Difficulty

Easy

Prep Time

2 hours

Servings

4

Kentucky Biscuit Sandwich

Ingredients

1 tablespoon Apple Cider Vinegar
1 tablespoon Baking Powder
8 tablespoons chilled and cut into ½ inch cubes unsalted Butter
½ cup Buttermilk
1 teaspoon Celery Seeds
4 boneless Chicken, Thighs
2 cups shredded Coleslaw, Mix
4 Eggs
2 ½ cups cake Flour
2 cups Flour, All-Purpose
1 teaspoon Hot Sauce
¾ teaspoon Kosher Salt
¼ cup Mayo
1 quart (soybean or canola) cooking Oil
¼ cup Sour Cream
1 teaspoon Sugar
½ tablespoon Sweet Heat Rub

Cooking Instructions

Be the hero of your family’s next brunch with these Biscuits with Fried Chicken, Coleslaw and Poached Eggs! Master the art of deep frying on the pellet grill and serve these tasty sandwiches for a special occasion or tailgating event. Make sure you make extra—these Biscuits with Fried Chicken, Coleslaw and Poached Eggs will go fast!

For the biscuits

  • 2 ½ cups all purpose flour
  • 2 ½ cups cake flour
  • ¾ teaspoon kosher salt
  • 1 tablespoon baking powder
  • 8 tablespoons (1 stick) unsalted butter, chilled and cut into ½ inch cubes
  • 2 cups full fat buttermilk

For the chicken

  • ½ cup buttermilk
  • 1 teaspoon hot sauce
  • ½ tablespoon Sweet Heat Seasoning
  • 2 cups all purpose flour
  • 4 boneless chicken thighs
  • 1 quart cooking oil (such as soybean or canola) for deep frying

For the coleslaw

  • ¼ cup mayonnaise
  • ¼ cup sour cream
  • 2 cups shredded coleslaw mix
  • 1 teaspoon celery seeds
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon sugar
  • ½ tablespoon Sweet Heat Rub

For the sandwiches

  • Biscuits (see above)
  • Fried chicken (see above)
  • Coleslaw (see above)
  • 4 eggs
  1. Fire up your Louisiana Grill and set the temperature to 375˚F. If you’re using a gas or charcoal grill, set it up for medium heat.
  2. Make the biscuits: In a large mixing bowl, whisk together the all purpose flour, cake flour, kosher salt, and baking powder until it’s well mixed. Add the cubed butter and toss the butter to coat it in the flour.
  3. Using your pointer fingers, quickly squash the butter cubes so that they are the size of walnuts. Once the butter is all squashed, slowly stir in the buttermilk until it is just combined. Spray a baking sheet lightly with cooking spray, and scoop biscuits with the ice cream scoop, spacing the biscuits about 2 inches apart on the sheet.
  4. Bake the biscuits on the Louisiana Grill for about 20-25 minutes, or until the biscuits are fluffy and golden brown. Remove them from the grill and set aside.
  5. Make the fried chicken: Reduce the temperature of your Louisiana Grill to 350˚F. Place a deep cast iron pan on the grill and fill the pan with 2-3 inches of cooking oil and place a temperature probe into the oil.
  6. In a resealable plastic bag, combine the buttermilk, hot sauce, and Sweet Heat Seasoning. Seal and shake the bag to combine. Add the chicken thighs to the bag, and allow to marinade in the fridge for 2 hours.
  7. Once the chicken has finished marinating, remove the chicken from the marinade and place onto a plate of flour. Discard the excess marinade. Coat the chicken in the flour, and insert a temperature probe into one of the pieces.
  8. Once the oil reaches 350˚F, fry the chicken for 7-10 minutes, or until the chicken is crispy and golden brown, and the internal temperature is 170˚F. Remove the chicken from the oil, and place on a paper towel-lined baking sheet. Allow the chicken to rest for 5 minutes.
  9. Make the coleslaw: In a large mixing bowl, combine the sour cream, mayonnaise, sugar, apple cider vinegar, celery seed, and Sweet Heat Seasoning. Mix well until creamy and smooth. Toss the shredded coleslaw mix with the dressing until well coated and set aside.
  10. Poach the eggs: Fill a small pot halfway with water and heat it on the stove over medium low heat until it just begins to simmer. Stir the water so that a whirlpool forms and crack an egg directly into the water. Poach the egg for 5-7 minutes, keeping the water at barely a simmer, until the whites are completely firm but the yolk is still runny. Remove the egg from the water and drain it on a paper towel lined baking sheet. Repeat with the remaining eggs.
  11. Assemble the sandwiches: Cut a biscuit in half and top with a scoop of coleslaw, a piece of fried chicken, a poached egg, and the other half of the biscuit. Serve immediately.

Special Tools

  • Baking Sheet
  • Cooking Spray
  • Deep Cast Iron Pan
  • Mixing Bowls
  • Oven Mitts
  • Paper towel
  • Resealable plastic bag
  • Small Pot
  • Temperature Probe
  • Wire Racks

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