Today, January 13, happens to be Julian’s birthday. This is important for a lot of reasons. The first one being, it’s his big dirty thirty. Three. Zero. And that means that it’s kind of a big deal because it’s one of those big deal birthdays that should be made a big deal of. The second thing is that because of this special occasion, we all get to eat and enjoy these BBQ Fried Chicken Sandwiches. So let’s all say thanks to my fiancé because of his birth. (Thanks for being born Julian). We have you to thank for breaking our New Year’s resolutions so early on. Sure, we could be eating healthy right now, and yeah we probably should be sticking to our diets, but why would we do something like that? Especially when these fried chicken sammies are here calling out our names. That sounds like total madness.
While we’re on the topic of complete and utter madness, let’s talk about these biscuits for a hot minute. I think it’s important to single them out right at the beginning of this post, because they’re one of the greatest sandwich vessels ever created. This is what you get when you combine cornbread (everyone’s favorite) with biscuits (also everyone’s favorite). Cornbread biscuits. That’s right, cornbread biscuits. Biscuits that are cornbread. I really love my cornbread with lots of cheddar cheese, jalapeño, scallions, and corn. So I made sure to include these flavors into these biscuits, along with cornmeal, so that the biscuits have that same quality and taste of cornbread that we all know and love. Did you mind just explode?! Not yet? Well, don’t worry, there’s plenty still to explode your head about late on in the post. Like creamy coleslaw and fried chicken dipped in BBQ sauce. Did I mention that they’re all sandwiched together to create the best sandwich you’ll ever have?!
Let’s start by making the cornbread biscuits. In a large bowl, combine the dry ingredients. Even though we’re reinventing biscuits and cornbread, these are still super easy to make. Just like regular biscuits.
Whisk all the ingredients together until well combined. And just like in good ole buttermilk biscuits, we’re going to add in the cold butter.
**Tip: Make sure the butter is super cold so that the biscuits can puff up higher in the oven. Cold butter equals high fluffy biscuits. Keep that mind.**
Using your fingertips work quickly to breakdown the butter into small bits, the size of peas. You can also use a pastry cutter or a potato masher. Add in the jalapeño, scallions, cheddar cheese, and corn.
Stir together until evenly combined. Add in the buttermilk and stir with a rubber spatula until it comes together.
**Tip: Mix until just combined. It’ll look kind of scraggly but it will come together when we go to knead it. Over mixing the dough at this point will make the biscuits tough and dry.**
Turn the dough out onto a lightly floured work surface and knead a few times to bring the dough together. Roll or pat out to about 1/2 an inch thick. Cut into rounds and place on a baking sheet lined with parchment paper.
Brush with melted butter and bake until golden brown, about 12 to 15 minutes. Remove from the oven and let cool completely.
We need to make a quick coleslaw to go in our sandwiches. There needs to be something creamy and cool to offset the textures from the chicken and biscuit. In a large bowl, combine the shredded cabbages, carrots, mayo, honey, apple cider, salt, pepper and celery salt.
**Tip: To make things easier on you, feel free to use a bag of shredded coleslaw mix from the store. I like coleslaw with red cabbage so I shredded a bit of that and added it to the mix.**
Cover with plastic wrap and place in the fridge to chill until ready to use. This can be made a day or two in advance.
Let’s make the fried chicken for the sandwich. This is a classic fried chicken recipe. Use boneless chicken cutlets so that they cook up faster. Coat in buttermilk and then in the seasoned flour mixture and then back into the buttermilk and once again into the flour.
**Note: The double dipping of the chicken will ensure we get a super crunchy coating on the chicken. Once dipped, place the chicken on a wire rack and let rest for about 10 minutes before frying. This will make sure the coating sticks to the chicken.**
Dry in vegetable or canola oil until crispy and golden brown, about 8 to 10 minutes. If using a shallow cast iron skillet, flip the chicken over halfway through cooking.
Let’s assemble these sandwiches. Split open the biscuits, slather them with dijon mustard and then dip a piece of chicken into the warmed BBQ sauce and place on the bottom half of the biscuits.
Add a scoop of the coleslaw and a couple pickle slices onto the top part of the biscuit. Sandwich together and serve. Since my favorite BBQ place serves pickles with their BBQ, I thought it would be necessary to add the pickles to this sandwich. The brininess from the pickles, just makes this sandwich perfect.
**Tip: Since we’re scratch-making the biscuits and the slaw, and frying the chicken fresh, feel free to just use your favorite store-bought BBQ sauce.**
If you’re not a fan of BBQ sauce (I’m not judging, one of my sister’s dislikes BBQ sauce) then feel free to just leave the fried chicken plain. Or if you just want a little bit of sauce, you can spoon it over the top of the chicken when you go to sandwich it all together.
For that complete BBQ dinner experience, serve these with a bit of potato salad or mac and cheese or even this Caesar salad if you’re feeling extra healthy (but not quite). Make some of the components or side dishes in advance so that on the day of, you can make these sandwiches as quickly as possible.
Let’s pretend like it’s summer with these BBQ sandwiches. If you’re experiencing the coldest time of year right now with rain and snow and chilly winds, then I think this recipe is for you. In fact, I don’t think it, I know it. This recipe IS for you. Make these for dinner on the weekend to bring a little warmth to your life. Enjoy!
- 1½ cups all-purpose flour
- ½ cup yellow cornmeal
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- 2 teaspoons sugar
- ½ teaspoon salt
- ½ cup (1 stick) cold unsalted butter, diced, plus 2 tablespoons melted butter
- ½ cup frozen corn, thawed
- ½ cup shredded Cheddar cheese
- 1 small jalapeño pepper, seeded and diced
- ¼ cup sliced scallions
- 1 cup buttermilk, chilled
- 2 cups shredded coleslaw mix
- 1 cup shredded red cabbage
- ½ cup mayonnaise
- 1 tablespoon apple cider vinegar
- 1 tablespoon honey
- ½ teaspoon celery salt
- ½ teaspoon black pepper
- 4 to 6 boneless chicken cutlets, cut in half
- 1½ cups buttermilk
- ½ teaspoon hot sauce
- 2 cups all-purpose flour
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon granulated garlic
- ½ teaspoon granulated onion
- ½ teaspoon paprika
- ½ teaspoon dried oregano
- vegetable or canola oil for frying
- 1 (18-ounce) bottle store-bought BBQ sauce, warmed on the stove
- ¼ cup Dijon mustard
- ½ cup pickle chips
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper, set aside.
- To make the biscuits, in a large bowl, combine the flour, cornmeal, baking powder, baking soda, sugar, and salt. Add the butter and breakdown with your fingers until they resemble coarse crumbs the size of peas. Stir in the corn, Cheddar, jalapeño, and scallions until evenly combined. Using a rubber spatula, fold in the buttermilk until the dough comes together. Turn out onto a lightly floured work surface and knead a few times to shape into a disc. Roll or pat out to about ½ an inch thick. Cut out 8 biscuits with a 4-inch round biscuit cutter, placing each onto the prepared baking dish. Brush with melted butter and bake until golden brown, about 12 to 15 minutes. Remove from oven and let cool before assembling the sandwiches.
- Meanwhile, make the coleslaw. In a large bowl, combine the shredded coleslaw mix, red cabbage, mayo, vinegar, honey, celery salt and black pepper. Give it a taste and adjust seasoning accordingly. Cover with plastic wrap and place in fridge until ready to use.
- To make the chicken, place the cut up chicken in a large bowl and cover with the buttermilk and hot sauce. Cover with plastic wrap and let chill for at least 30 minutes. This is just for flavor and tenderness. If you're in a pinch for time, just proceed.
- Place the flour and seasonings in a shallow dish. Fill a large cast iron skillet about halfway up with oil. Set over medium-high heat and heat until about 350 degrees with a deep fry thermometer. Coat the chicken in flour, then return to the buttermilk and dip back into the flour once more. Press and shake excess flour and place on a wire rack set over a baking sheet. Continue coating the rest. Let the chicken set for about 10 minutes, to ensure that the dredging sticks.
- Fry the chicken in batches, until crispy and golden brown, about 8 to 10 minutes, turning over halfway. Drain and transfer the chicken to a clean wire rack, set over a baking sheet. Continue frying the rest of the chicken.
- To assemble the sandwiches, split the biscuits in half an spread each half with Dijon mustard. Dip the chicken in the warmed BBQ sauce and place one piece on top of each bottom half of the biscuits. Top with a scoop of coleslaw and a couple pickle chips. Replace the top of the biscuit and serve immediately.