Pappy Chicken Biscuit!

Pappy Chicken Biscuit!

5 from 1 vote
Recipe by ChefsPOVCuisine: Breakfast



This fried chicken biscuit will change your life. The biscuit is a bit easier than most biscuit recipes, the pickles are homemade, and the fried chicken is amazing. What ties all this together is the Pappy Bourbon Barrel-Aged Maple Syrup. We use it to make the pickles and to pour on top of the fried chicken. Yes indeed we did!

Pappy Pickles

  • 1 cup white distilled vinegar

  • 1/4 cup Pappy Bourbon Barrel-Aged Maple Syrup

  • 1/8 cup sugar

  • 2 teaspoons salt

  • 1 teaspoon Red Pepper Flakes

  • 1 teaspoon mustard seeds

  • 1 large cucumber – sliced into 1/8 inch thick rounds

  • Biscuits
  • 2 cups all purpose flour

  • 1 1/2 tablespoons baking powder

  • 1 1/2 teaspoons salt

  • 1 1/2 cups heavy cream

  • Fried Chicken
  • 4 2 ounce chicken breast cutlets

  • 2 cups all purpose flour

  • 1 tablespoon salt and pepper

  • 2 teaspoons sugar

  • 4 each eggs

  • 4 cups vegetable oil

Pappy Pickles

  • Combine all ingredients, except for the cucumber, in a pot and bring to a boil. Remove from heat, taste, adjust seasoning to your liking (maybe more syrup?). Set aside to cool.
  • Place sliced cucumber into a jar. Pour room temperature liquid over cucumbers so that they are completely submerged. Put lid on jar and place in refrigerator. Should be ready to eat after one day and good for up to one week.
  • Cream Biscuits
  • Preheat oven to 400 and spray a sheet pan with cooking spray (or butter!).
  • In a stainless bowl, whisk together flour, salt and baking powder.
  • Add cold heavy cream and mix until combined and a dough is formed. Do not over mix, if possible.
  • Place dough on counter. Flatten a bit by hand. Then fold like a book. Press down on dough to seal the layers. Turn dough 1/2 turn and fold like a book again. Press down on dough to seal the layers again. Do this a few more times. Then press dough down until about 1/2 inch of thickness throughout. Cut into round biscuit shapes using a biscuit cutter and place on a baking tray. Place biscuits as close together as possible which will help them rise while cooking
  • Place baking tray with biscuits in a preheated oven for about 12-18 minutes until golden brown on top. Remove the biscuits from the oven, brush the top with melted butter if you wish, and let cool slightly.
  • Fried Chicken
  • Heat the vegetable oil in cast iron skillet or deep dutch oven until it reaches 350 degrees.
  • On a plate or shallow bowl, mix together the flour, salt, pepper and sugar. In separate bowl, whisk together the eggs.
  • Take chicken cutlets and season with salt and pepper. Dredge the cutlets in the flour mixture, then dredge the cutlets in the egg mixture, and finally dredge the cutlets back into the flour mixture. That is flour…egg wash…flour, in that order.
  • Slowly lower the coated chicken into the hot oil and let brown – about 4 minutes. Turn the chicken over and continue to cook until the chicken temperature meets 165 on a meat thermometer – about another 4 minutes. Remove the chicken and place on paper towels to drain.
  • Biscuit Assembly
  • Take a warm biscuit and slice it in half like a sandwich. Top the biscuit with a piece of fried chicken. Drizzle the chicken with Pappy Bourbon Barrel-Aged Maple Syrup. Top the chicken with the pickles and then place the top on the biscuit.
  • Take a good look at that biscuit! Enjoy!

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