"Biker Jim" Pittenger has already shared how he makes the best biscuits for biscuits sandwiches. Now, it's time to make some sandwiches with those biscuits! First up is a fried chicken biscuit with a breakfast sausage (country) gravy. When you add about 1/2 cup of gravy to a biscuit, you don't need any other condiments!

Biscuit Sandwich, Country Gravy, Fried Chicken

Fried Chicken Biscuit Sandwich with Breakfast Sausage Gravy (Country Gravy)

Chef Jim Pettinger

Yield:

This is enough gravy for 3 or 4 sandwiches. If you like a lot of gravy and are feeding a crowd, scale the gravy part of the recipe accordingly. Just make sure you have 1 boneless skinless chicken thigh per sandwich!

Ingredients List

Best biscuits for biscuit sandwiches
- 1 per sandwich

For the Breakfast Sausage Gravy (aka Country Gravy):

1/2 pound breakfast sausage
4 tablespoons of flour
1 1/4 cup of milk
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon kosher salt (or to taste)
Freshly ground black pepper (as much or little as you like)
2 tablespoons chopped fresh parley

For the fried chicken:

1 1/2 pounds of boneless skinless chicken thighs
1 cup yogurt
3 gloves garlic, smashed
2 tablespoons grated ginger
2 tablespoons garam masala
2 tablespoons kosher salt
2 tablespoons freshly ground black pepper
1 egg
1 cup of buttermilk
2 tablespoons sriracha
4 cups AP flour
2 tablespoons kosher salt
1 tablespoon black pepper
1 tablespoon garlic powder
1 teaspoon cayenne pepper

How to Make Fried Chicken Biscuit Sandwiches with Breakfast Sausage Gravy

Step 1

Brine the boneless chicken thighs: In a large mixing bowl, add the yogurt, smashed garlic cloves, grated ginger, garam masala, kosher salt, and black pepper. Add the chicken thighs and coat them with the yogurt mixture. You can cover this bowl and brine the chicken in the bowl, or you can transfer everything to a large ziploc bag. Bring the chicken overnight (for about 12 hours) in the refrigerator.

Step 2

In a dutch oven, large cast iron skillet, or deep fryer, heat up your oil for deep frying the chicken to 325 F. In a medium sized mixing bowl, whisk together the egg, buttermilk, and sriracha. In another medium sized mixing bowl or plate mix, 2 cups of AP flour and 2 tablespoon salt, the black pepper, garlic powder and cayenne pepper. In another medium sized bowl or plate, add 2 cups of AP flour

Step 3

Remove the chicken from the brine and wipe off any excess yogurt. Dredge one piece of chicken in all purpose flour. Shake off the excess and dip in the buttermilk mixture. Drip off excess and coat in the season flour. Repeat until this process has been applied to all chicken thighs. If you need more flour or buttermilk, just add some more.

Step 4

For frying, don’t overcrowd the oil. Cook in batches for about 7 minutes total, and carefully clip the chicken about halfway through frying. Transfer chicken to a wire rack after frying.

Step 5

Meanwhile, Brown the sausage in a skillet over medium high heat. Reduce heat to medium. Add the flour and stir to incorporate it well with the sausage and rendered sausage fat. Cook for about a minute. Add the milk, garlic powder, and paprika. Stir well to combine and continually stir to cook the gravy. Raw flour is a flavor you want to avoid. After a few minutes of stirring, reduce heat to low and let your gravy simmer for about 5 minutes, stirring a few times to make sure it’s not sticking on the bottom. If your gravy gets thicker than you want it, just add a little more milk. Taste, add more salt, pepper, paprika or garlic powder if you want to. Then add the fresh parsley and stir. Keep warm until you are serving your fried chicken biscuits.

Step 6

Once your chicken is fried, the gravy is done, and when your biscuits are done (again, see Jim’s biscuit recipe for biscuit sandwiches) it’s time to build these sandwiches. Cut a biscuit in half through the equator. Place a fried chicken thigh down on the bottom half of the biscuit. Top with a generous amount of gravy. Place the top half on the gravy and go enjoy.