Imagine a sandwich cookie. Now enlarge it to thrice or four times its original size, basically imagine a sandwich cookie the size of a burger. Now replace the buns with a crunchy and somewhat flaky biscuits with delicious and piping hot fried chicken sandwiched between them. You’ve got yourself a chicken biscuit! Contrary, to what the name suggests, the preparation is not a biscuit made of chicken. Ew. Instead, it’s a crunchier take on a sandwich or a meatier take on a sandwich cookie.
Much like the snickerdoodle, garlic crab fries, and ice cream sandwich, this dish too hails from the land of Coachella, which is precisely why you should be eating it this month! Follow the recipe below to make yourself some yummy chicken biscuits!
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Print Recipe Coachella Chicken Biscuit Recipe
Preheat oven to 400°F. Place butter and shortening in freezer for 10 minutes.
Blend 4 cups flour and next 5 ingredients in a food processor. Add butter and shortening. Pulse mixture until it resembles coarse meal, 20-25 pulses. Transfer mixture to a large bowl. Gradually add buttermilk while tossing mixture with a fork (mixture will not be completely incorporated). Knead in bowl with lightly floured hands just until dough forms, about 3 turns.
Transfer dough to a lightly floured surface. Pat out dough until 1" thick. Lift 1 side and fold it over. Gently repeat 5 more times. Roll dough to 3/4"-thick round. Using a 3" biscuit cutter, cut biscuits from dough. Gather scraps and repeat patting out and cutting biscuits for a total of 10 biscuits.
Place biscuits on a parchment paper- lined baking sheet, spaced 1"-2" apart. Bake until golden brown and a tester inserted horizontally comes out clean, 12-15 minutes. Transfer biscuits to a wire rack; let cool slightly. Serve warm or at room temperature.
For Fried Chicken
Whisk buttermilk, dill, 1 1/2 teaspoons salt, 1 teaspoon pepper, and cayenne in a large bowl. Add chicken; turn to coat. Cover; chill at least 3 hours or overnight.
Pour vegetable oil in a large pot to a depth of 2". Attach a deep-fry thermometer to side of pot. Heat oil over medium heat to 350°F.
Whisk 1 1/4 cups water with remaining 2 teaspoons salt, remaining 3/4 teaspoon pepper, flour, and next 6 ingredients in a large bowl. Drain chicken well; pat dry with paper towels. Working in batches, dip chicken into batter. Fry chicken, turning occasionally, until skin is crispy and golden brown and chicken is just cooked through, 9-12 minutes per batch. Drain chicken on paper towels.
Split biscuits in half horizontally; place 1 bottom half on each plate. Top each with a cheese slice, if desired, then a chicken thigh. Place biscuit top over.