A rich and crispy breakfast sandwich featuring fried chicken, fluffy scrambled eggs, and melted cheese layered inside soft, buttery biscuits. Ideal for weekend brunch or meal prepping.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Serves 4
Ingredients
2 cups all-purpose flour
1 tbsp baking powder
1/2 tsp salt
1/2 cup cold butter, cubed
3/4 cup cold buttermilk
2 boneless chicken thighs or breasts
1 cup buttermilk (for soaking)
1 cup flour (for dredging)
1 tsp paprika
1/2 tsp garlic powder
1/4 tsp cayenne
Salt and pepper to taste
Vegetable oil for frying
4 eggs
2 tbsp milk or cream
4 slices cheese (cheddar, American, or choice)
Optional: pickles, hot sauce, honey butter
Instructions
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Preheat oven to 425°F. Mix flour, baking powder, and salt. Cut in butter, stir in buttermilk. Form dough, cut biscuits, bake for 12–15 minutes.
-
Marinate chicken in buttermilk with seasoning for at least 30 minutes.
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Mix dredging flour with spices. Coat chicken thoroughly.
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Fry in 350°F oil for 4–6 minutes per side until crisp and cooked. Drain.
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Beat eggs with milk. Scramble slowly over low heat until soft.
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Split biscuits. Layer chicken, eggs, and cheese. Add toppings if desired.
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Serve warm or wrap for later.