- I'm the LeBron James of this (beep).
(organ music)
(pop music)
Hey, what's up?
I'm Nichi.
I'm a Tasty producer and seems like everybody's obsessed
with the fried chicken sandwich.
But I think that there's a fried chicken sandwich
that's super underrated.
It's the friend chicken biscuit.
You have a thick flavorful piece of fried chicken on top
of a warm, buttery, flaky biscuit.
It's absolutely delicious.
But sometimes I don't want to want in line for hours
just to get a breakfast sandwich.
So I'm gonna make my own version,
and see how homemade stacks against fast food.
(pop music)
(glove snaps)
All right, so we're gonna start with seasoning our chicken
in just something very simple, just salt and pepper.
Make sure you get both sides.
I like a nice flavorful piece of chicken.
We're using chicken thighs.
They are really juicy and kind of thick cuts of chicken.
So if you maybe overcook it a little bit,
you're not gonna notice as much.
So I'm gonna load our chicken into the bag
where we're gonna pour our marinade.
First thing, I'm gonna add buttermilk here.
Next, I'm gonna be adding pickle juice.
So this might seem weird,
but it adds a really, really nice tang to the chicken.
This smells delicious.
Okay, so make sure you wanna spread out all of those flavors
and get your chicken completely coated
in your marinade here.
We're gonna let it sit overnight.
See you guys tomorrow.
So it's time to make the biscuit
of our fried chicken biscuit, my favorite part.
We're gonna start with adding flour, baking powder,
baking soda, and salt.
So we're gonna whisk our dry ingredients together
to make sure that they are fully incorporated.
We're gonna add our cold butter
into our fully incorporated dry mixture here.
And then I'm just going to toss this together
so that the butter's fully coated.
And then I'm gonna use a pastry blender to cut this up.
If you don't have a pastry blender, a fork is totally fine.
I wouldn't recommend using your hands
because if you don't use it quick enough,
your butter is gonna get too warm.
And that's not exactly what we're looking for.
We're gonna cut this about pea size.
The bigger your butter is,
the flakier your biscuit is gonna be.
So once you get to a sandy texture here,
you're pretty much done.
And then you can go ahead and incorporate your buttermilk.
Make sure you pour it slowly because when you pour it slowly
you can make sure that the dough gets,
kinda, wet evenly without having to overwork it.
And work smarter, not harder people.
Cool, I'm just gonna incorporate this in.
And just make sure all of our dough is nice and hydrated.
Great.
So this looks perfect.
Nice shaggy texture,
which is exactly what we're looking for.
So now I think I'm ready to start forming my biscuits.
To get started, I'm gonna sprinkle some flour out
on the surface where our dough is gonna go
to prevent it from sticking.
Then, we're gonna dump the dough right on top of that.
My favorite part.
Let's make a mess.
You just wanna kind of bring this together
and form it before you start rolling it.
Just kinda turn the dough into one big blob, if you will.
You want to work it just to the point
where it starts to come together.
A good biscuit dough you don't want to overwork it
so that it stays tender when we're cooking.
Great.
So I think she's just about come together here.
So we're gonna put a little bit more flour on the surface
before we roll it out.
Make sure you put some flour on your rolling pin as well
'cause it's gonna help with sticking.
So we're looking to get this about an inch thick,
and I think we're about good.
I'm gonna use a three inch cookie cutter
to cut the biscuits.
Now, make sure you dip this in the flour
'cause remember you don't want it to stick.
And then we're just gonna cut out six biscuits.
Look how perfect this is.
Like I'm so excited to make these.
So if you're losing your dough a little bit,
just bring it back to its shape and then roll it out
to about an inch again and keep cutting your biscuits.
So these biscuits are looking absolutely perfect.
Before I put them in the oven, I'm gonna brush the tops
of them with butter.
And then we're gonna add some flaky sea salt
to them as well.
So our biscuits are done.
All we need to do is put them in the oven
at 375 degrees Fahrenheit for about 12 to 15 minutes,
and then we can get started on our chicken.
Now, it's time to make the breading for my chicken.
I am going to combine some flour, baking powder,
which is great to make sure that you're chicken
is really crunchy and stays crunchy.
We've got some onion powder and some garlic powder
and then of course some salt.
We're gonna whisk all of our dry ingredients together.
Make sure it's all nice and incorporated.
We're gonna add our buttermilk in but only a little bit
at a time 'cause it's gonna make sure
that this mixture here flakes up.
And what happens then is you're gonna get some really nice
pockets of crunch on your chicken when you fry it.
And this is what it's supposed to look like,
nice and clumpy.
And now we're ready to dip our chicken in.
So a normal dredge is usually when you go from flour to egg
to flour and then directly to frying.
But we're not gonna do that here.
We're gonna do a little bit of an untraditional method,
which is we're gonna take our chicken here
that's already been marinading, already nice and wet,
and that's gonna serve as kind of the binding
that the egg would serve as.
Make sure that you press it in to make sure that it sticks.
As you can see, we've got these extra little flakes here,
and they're gonna get nice and crispy when you fry it.
That's exactly what we want.
All right, so now we're ready to fry our chicken.
We've got our oil here heated to 350 degrees Fahrenheit.
And we are going to start frying our chicken in batches.
All right, so when you're putting it in, just make sure you
put it in away from you.
The sound of chicken frying is like one
of the greatest sounds known to man.
(oil bubbles)
So I can already see my chicken is kinda starting
to get nice and gold.
We're gonna let this go for five to seven minutes or until
the internal temperature reaches 165 degrees Fahrenheit.
So I'm just gonna use this spider here to kinda push
the chicken around and make sure that it's cooking evenly,
and they're not getting kinda clumped together.
All right, these are looking absolutely beautiful.
I'm gonna take it out.
And remember I said we wanna make sure
that our internal temperature is at 165 degrees
so I'm gonna use my little gadget here to make sure
that we are perfectly at 165, which we are.
So we're gonna go ahead and take the rest
of our chicken out.
Wow, look at this.
Look how perfectly, like, just golden this is.
Looking absolutely beautiful.
You got those nice crunchy pieces on the top.
I'm gonna hit these pieces with a little more salt
while they're still hot.
Just a little bit.
All right.
This is looking absolutely beautiful.
Pretty excited.
We got super, perfectly crispy,
golden brown chicken over here.
And over here, we got some thick homemade, flaky biscuits.
So when we bring these things together,
just (bomb explodes) explosion in your mouth.
We're just gonna cut our biscuit in half.
Now, I'm gonna brush one side with butter.
And then, we're gonna put a piece of chicken on it.
And go for a medium size.
And then we're gonna close it on top here.
And guys, that's a chicken biscuit.
And it looks gorgeous.
You can add other toppings to this, pickles, mayo, slaw.
Guess it depends on when you want to have it.
How about we see how it stacks up
against the competition, uh?
We are here with my friend, David.
He is going to be a taste tester.
And I've got two chicken biscuit sandwiches for you.
- Looking at these, my first glance, I'm thinking like
it reminds me of like Good Burger.
Like this was the, you know, a regular chicken patty,
and they sprinkle this one with something magical
and kinda made it twice in size.
They put a little piehay (fire sparks) right there.
A little pieyah I want on the top.
I like that.
I'm gonna go ahead and get into it.
Let's see.
Let's try this one out first.
- [Nichi] It's a good crunch.
I can hear it.
(food crunches)
- I gotta say it's good.
It was definitely crispy like you said.
Kinda has like a that crunch you want in the biscuit,
but it was still soft.
The chicken was good.
It had that, like, a something familiar taste,
but I can't even really put it together quite yet.
I'm interested to see what's going on
with the big boy though.
- [Nichi] Okay, all right, well, let's see what's up
with the big boy. - Want them to go ahead.
See if I could.
- That's a good crunch.
That's a great bite.
(food crunches)
- This is what I want when I want like a chicken biscuit.
Like this one was good, you know?
It has like that crispy, kinda crunchy flavor,
light, airy biscuit.
But when I bit into this one, I could almost feel
the extra butter that I would put in all my recipes
that I'm not supposed to.
- So, I'm glad to hear that this one's your favorite
'cause this one's actually from Chick-Fil-A.
- Wow, so that's really good I mean.
This is like really good.
This one (bell dings) I do have to say
is just a little bit better like they're both amazing.
But this one just takes the cake for me.
- So worth staying in as opposed to like driving out--
- Oh yeah, we're staying in for sure.
I'm actually gonna go ahead and take this opportunity
to do a little bit more market research.
- Oh, word.
- I hope, you know, this goes well.
- Yeah, seems, seems likely.
Thanks, David.
Well, there you guys have it.
Our homemade fried chicken biscuit in a blind taste test
wins out against the fast food fried chicken biscuit.
Fast food's really great in a pinch,
but if you've got a little bit of extra time,
I really recommend you guys trying this out.
It's absolutely delicious.
If there are any other fast foods you want us to try,
make sure you leave it in the comment below.
And we will see you guys next time.
- [Announcer] Oh yes.
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