Everyone loves a good fried chicken sandwich, but nothing compares to this one. From the hot honey glaze on the chicken plus the fresh quickles (pickles) and the soft biscuits this sandwich is a match made in heaven.
To make the Quickles- Quick + Pickles
You'll need:
English cucumbers- I prefer the baby ones beccause they make smaller pickles
Apple cider vinegar- you can use white, i just prefer the Braggs ACV it has more flavor complex compared to the white vinegar
Sea Salt & Pepper
Garlic- fresh or dried garlic
Dill- Fresh or dried
Sugar- cane sugar, honey, whatever you prefer
MAKE AN HOUR IN ADVANCE
Combine 1/2 cup vinegar, 1 clove of garlic- crushed up or 1 teaspoon, 1 teaspoon dill, 2 teaspoons of honey, 1 teaspoon sea salt, 2 teaspoons of pepper, 2 small cucumbers sliced
COVER AND REFRIGERATE
For the Biscuits:
These are 2 ingredient biscuits
Greek yogurt- MUST BE PLAIN!
Self rising flour- If you don't have self rising flour, combine AP flour with 1 1/2 teaspoons baking powder, 1 teaspoon of sea salt ratio is per cup of flour
*You can add any additional ingredients, cheese, herbs, I like these to be more on the plain side since the chicken is the star of this sandwich.
Preheat the oven to 400 degrees F
Line a pan with parchment paper
Makes 8 biscuits, 4/5 larger ones
Combine 1 1/2 cups of self rising flour and 1 1/2 cups yogurt. Using a spatula or spoon mix the ingredients together forming a dough, you may need to use your hands. With a large spoon drop dough onto the cookie sheet, egg wash if you prefer and bake for approximately 15-20 minutes
For the Gluten Free version:
Preheat oven to 450 degrees F
Line a pan with parchment paper
1 cup of gluten free flour- I use the Bobs red mill mix or the King Arthur blend
1 Cup of greek yogurt PLAIN
1/4 tsp xantham gum
Combine Ingredients in a bowl, using a spoon or spatula forming a dough you may need to use your hands. With a large spoon drop dough onto the cookie sheet, egg wash if you prefer and bake for approximately 15-20 minutes
For the Chicken:
3 chicken breasts
Sea salt and pepper
Garlic powder
1 Cup of milk
5 tablespoons of hot sauce
2 cups of AP Flour
2 large eggs
Vegetable Oil for frying
*GLUTEN FREE SUB FLOUR FOR GF FLOUR BLEND
Tenderize and flatten the chicken using a meat pounder or whatever is available, combine the milk, eggs and hot sauce in a bowl. Combine flour, 2 tablespoons of garlic, sea salt and pepper and place in a seperate bowl.
Heat a pot with the oil in it to 325 degrees F, fill it approximately 2-3" high.
Dip the chicken in the flour mixture then the milk mixture then repeat again.
Fry the chicken about 12-15 minutes, until golden crispy and 165 degrees F, set aside
For the Honey Sauce:
In a saucepot combine
1/2 cup of honey
2-3 Tablespoons of cayenne pepper
1/2 teaspoon of chili powder
2 teaspoons of crushed red pepper flakes
1 teaspoon of garlic powder
4 tablespoons of butter
Heat until bubbly, dip each piece of chicken into the sauce
Layer the biscuits sliced in half, with the chicken, pickles and then top with the other half of the biscuit and enjoy!
*You can make this recipe spicy or add less spice when making the sauce