You'll need some extra napkins for Pine State Biscuits's breakfast favorite!
Servings: Serves 1
For the Sandwich:
  • 1 buttermilk biscuit
  • A few  slices thick-cut bacon
  • Savory Sausage Gravy
  • 1 egg  over easy
  • 1 slice cheddar cheese
  • Southern Buttermilk Fried Chicken
For Savory Sausage Gravy:
  • large onion
  • 1 pound breakfast sausage  (make your own or buy ready-made)
  • 1/4 stick unsalted butter
  • 1/4 to 1/2 cup water
  • 1 quart cream  (room temperature)
  • 1 pint whole milk  (room temperature)
  • 1 Tbsp. sea salt
  • 1/2 to 1 cup flour
  • Vegetable oil
For Southern Buttermilk Fried Chicken:
  • 3 to 4 5-ounce chicken breasts
  • 1 quart buttermilk
  • Cayenne pepper
  • 3 large eggs
  • 1 cup self-rising flour
  • 1/2 tsp. black pepper
  • Seasoning for chicken
  • Oil for frying (peanut is best, but canola or soybean will work)
To marinate: Pour buttermilk into container with secure lid. Generously sprinkle cayenne over buttermilk and mix thoroughly with whisk. Slice chicken breasts in half, running your knife parallel to the cutting board so you have thin chicken breasts. Add to buttermilk mixture. Secure lid and place in fridge.

An hour before cooking: In a medium-size bowl, beat eggs (add a dash of water). Add hot sauce to the egg mixture if desired. In a large bowl, combine flour and pepper. Drain chicken in colander and lay breasts flat on baking sheet. Season chicken with something delicious like Cajun spice or your own secret blend. Dip the seasoned chicken in the egg and then dredge in the flour mixture. Place prepared chicken on clean sheet pan and store in the fridge until ready to cook. It's best to allow some time for the egg-flour coating to become doughy before you fry.

Heat oil to 350° and fry chicken until golden brown and delicious, about 8 to 10 minutes. We recommend a cast-iron Dutch oven for frying.


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