Crispy Chicken & Egg Biscuit Sandwich
Chicken biscuit: master this homemade crispy chicken and egg sandwich. Enjoy tender chicken, fluffy eggs, and warm biscuits for breakfast.
Ingredients
- 4 large buttermilk biscuits
- Peanut oil
- 2 boneless skinless chicken breasts
- ¼ cup pickle juice
- 5 large eggs
- ½ cup milk
- ½ cup flour
- 1 ½ tablespoons powdered sugar
- ¼ teaspoon pepper
- ½ teaspoon salt
Instructions
- Prepare biscuits according to package directions.
- If frying, heat peanut oil in pressure cooker to 400°F. If baking or air frying, preheat to 375°F.
- Pound chicken breasts flat and cut each in half to make 4 large pieces. In a large zip to lock bag, combine pickle juice and ¼ cup water. Add chicken and marinate for 30 minutes.
- In a flat bowl combine 1 egg and milk thoroughly. In another bowl combine flour, powdered sugar, pepper and salt. Dip each piece of chicken in the egg/milk mixture, then coat with the flour mixture, then place gently in the hot oil (or on a baking sheet or in air fryer).
- Pressure Cooker: close pressure cooker, bring to pressure, cook for 3½ minutes, do a quick release and remove chicken to paper towels to drain. Air Fryer: air fry for 7-10 minutes, flipping half way through cooking time. Baking: bake 10-15 minutes, flipping half way through cooking time.
- While the chicken is cooking, heat a small amount of oil in a large skillet. Scramble remaining 4 eggs in a bowl. Pour in the hot skillet and cook without stirring just until cooked through.
- Remove egg from pan and cut into 4 pieces.
- Cut biscuits in half, add a piece of chicken, egg, and cheese to each. Serve immediately while warm.
Video
Notes
- For extra crispy chicken, ensure your oil is at the correct temperature (400°F). If it's too cool, the chicken will absorb more oil and become greasy. I've found that maintaining a consistent oil temperature is key to achieving that perfect golden crunch.
- To prevent dry chicken, avoid overcooking. Poultry is safely cooked when it reaches an internal temperature of 165°F (74°C). Use a meat thermometer to check for doneness.
- Assemble the sandwiches right before serving to keep the biscuits from getting soggy and the chicken at its crispiest. For make-ahead, store cooked chicken and eggs separately in the fridge for up to 3 days, then reheat and assemble. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- To prevent dry chicken, avoid overcooking. Poultry is safely cooked when it reaches an internal temperature of 165°F (74°C). Use a meat thermometer to check for doneness.
- Assemble the sandwiches right before serving to keep the biscuits from getting soggy and the chicken at its crispiest. For make-ahead, store cooked chicken and eggs separately in the fridge for up to 3 days, then reheat and assemble. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.