Fried chicken is a perfect summertime snack, often brought to picnics or potlucks. But rarely do most of us make the effort to cook it up ourselves, usually relying on the experts. Well, no more—the recipe for The Big Biscuit’s beloved fried chicken sandwiches has finally been revealed, and even the most kitchen-challenged among us can give it the old college try.
So what makes The Big Biscuit’s fried chicken sandwiches so special?
All the chicken on the menu at The Big Biscuit is brined for 24 hours. An overnight soak gives the chicken time to absorb the flavor from the spices and also allows the meat to retain 30-40 percent more moisture.
The Big Biscuit’s chicken is also tenderized, which they say evens out the thickness of the meat. An egg wash creates a stick-worthy surface for the breading while also adding a rich, creamy texture to the fried chicken crust.
The Big Biscuit Fried Chicken
Makes 4-6 servings
- 4-6 (7-ounce) skinless, boneless chicken breasts
For the brine:
- 4 quarts warm water
- ½ cup kosher salt
- 1 cup granulated sugar
- Juice of 1 lemon, leave the halved lemon rinds in the brine
- 2 tablespoons Cholula hot sauce
- 2-3 Bay leaves
For the egg wash:
- 4 large eggs
- 4 cups whole milk
- 1/3 cup Cholula hot sauce
For the breading:
- 4 cups all-purpose flour
- 3 tablespoons kosher salt
- 2 tablespoons medium-grind black pepper
- 2 tablespoons onion powder
- 2 tablespoons garlic powder
- 1 tablespoon cayenne pepper
- Vegetable oil, for frying
To prepare the brine: In a large stockpot, combine water, salt, and sugar, stirring to dissolve completely, and bring to a boil over medium heat. Stir in lemon juice, rinds, and bay leaves, remove from heat, and allow brine to cool completely.
Place raw chicken on a cutting board, cover with plastic wrap, and lightly beat it with a mallet on each side for 20-30 seconds to flatten evenly. Once tenderized, drop chicken into the cooled brine for 24 hours and refrigerate.
To bread the chicken: In a mixing bowl, whisk eggs, milk, and hot sauce together until smooth.
Combine flour, salt, pepper, onion powder, garlic powder, and cayenne in a shallow pie plate and whisk until all ingredients are evenly distributed.
Remove the chicken from the brine, lightly pat dry with paper towels. Dip a chicken breast in the egg wash then the breading, turning to coat completely. Place the breaded chicken breast on a baking sheet and repeat with remaining breasts until done.
To fry the chicken: In a table-top deep fryer or 8-to 10-quart Dutch oven, bring vegetable oil to 350 degrees F. Using tongs, carefully place a single breast into the fryer for 3-5 minutes, turning halfway through. The chicken is done when the center is white all the way through, not translucent, and registers 165 degrees on a kitchen thermometer. Repeat the same process with the remaining breasts.
Try out the chicken recipe at home, or seek out the experts at one of The Big Biscuit’s locations in Missouri and Kansas.