Hearty breakfast sandwiches layered with crispy fried chicken, fluffy scrambled eggs, and melted cheese inside golden buttermilk biscuits. Perfect for mornings at home or on the go.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
Ingredients
2 cups all-purpose flour
1 tbsp baking powder
1/2 tsp salt
1/2 cup cold butter, diced
3/4 cup cold buttermilk
2 boneless chicken thighs or breasts
1 cup buttermilk (for marinating)
1 cup flour (for dredging)
1 tsp paprika
1/2 tsp garlic powder
1/4 tsp cayenne pepper
Salt and pepper to taste
Vegetable oil for frying
4 eggs
2 tbsp milk or cream
4 slices cheese (cheddar, American, or preferred)
Optional: pickles, honey butter, hot sauce
Instructions
-
Preheat oven to 425°F. Mix dry biscuit ingredients. Cut in cold butter. Stir in buttermilk, roll out dough, cut biscuits, and bake 12–15 minutes.
-
Soak chicken in buttermilk with salt and pepper for 30 minutes.
-
Mix flour with spices. Dredge chicken in flour mixture.
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Heat oil to 350°F. Fry chicken 4–6 minutes per side until golden and cooked through.
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Beat eggs with milk and cook over low heat, stirring gently, until soft and fluffy.
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Slice biscuits in half. Stack with fried chicken, scrambled eggs, and cheese. Add toppings if desired.
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Serve warm or wrap for later.