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Recipe: Lemonade-Brined Fried Chicken Biscuit with Spicy Maple Syrup

  • > 1 HOUR
  • Medium
  • Feeds 2

Food

This new twist on the Southern breakfast classic uses simple ingredients from Chick-fil-A

A fried chicken biscuit is perhaps one of the most Southern breakfast recipes you can find. This version, created by Chef Suzanne Vizethann of Atlanta’s Buttermilk Kitchen, uses chicken brined with Chick-fil-A lemonade, then fried and finished with a spicy maple syrup sauce. Can it get any better than that? Try your hand at this recipe – especially when you’re craving a chicken biscuit on Sunday.

Servings
2
Ingredients

Lemonade brine ingredients

  • 2 4-oz. chicken breasts
  • 1-quart cold Chick-fil-A lemonade
  • 1-quart cold water
  • 4 cloves garlic, crushed
  • 3-4 bay leaves
  • ¼ cup kosher salt
  • 1 tablespoon black peppercorns
  • ½ bunch parsley

Fried chicken dredge ingredients

  • 1 cup whole fat buttermilk
  • 1 cup all-purpose flour
  • ½ tablespoon garlic powder
  • ½ tablespoon onion powder
  • ½ teaspoon paprika
  • ½ teaspoon cayenne
  • ½ teaspoon black pepper, ground
  • 1 teaspoon salt

Spicy maple syrup ingredients

Directions

  • To make the lemonade brine, mix together Chick-fil-A lemonade, water, garlic, bay leaves, kosher salt, peppercorns and parsley. Place the chicken breasts in the lemonade brine. Cover and store in the refrigerator for 2–6 hours.
  • Next, combine all dredge ingredients except the buttermilk in a shallow baking pan. Place the cup of buttermilk in a separate, shallow baking dish. Remove chicken from the brine and pat dry with paper towels. Dip chicken in dredge, then in buttermilk, and then back into the dredge. Add dredged chicken to a fryer pre-heated to 275 degrees Fahrenheit. Fry the chicken for 7-8 minutes.
  • While chicken is frying, prepare the spicy maple syrup. Mix the maple syrup and dipping sauce, then heat over medium heat until warm.
  • While sauce is heating, cut buttermilk biscuits of your choice in half using a serrated knife. Lightly toast the biscuits, cut side down, for about 30 seconds in a pre-heated cast iron skillet or flat top grill.
  • Once sauce has finished heating, set it aside in a warm place and get ready to build your chicken biscuit.
  • Take the biscuit off the skillet or grill and place on a cutting board or surface. Lift the fried chicken out of the fryer once it’s finished and drain on paper towels or wire rack.
  • Toss the chicken with about ½ cup of the spicy maple syrup and then place the chicken on a grilled biscuit.

Tagged In: Recipes Recipe Chef Suzanne Vizethann

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