Buttermilk-brined crispy fried chicken is the heart of this gluten-free biscuit sandwich. Both the biscuits and crunchy coating are a cinch to make, thanks to our Gluten-Free All-Purpose Biscuit & Baking Mix. Take it a step further and top it off with pickles and a drizzle of honey for an unforgettable main dish.
Prepare the soak: Combine the buttermilk and seasonings in a bowl large enough to hold all the chicken pieces.
Prepare the chicken: Submerge the chicken pieces in the buttermilk soak. Cover and refrigerate for at least 4 hours, or overnight.
Make the dredging mix: Whisk together the baking mix and seasonings in a large bowl; set aside until needed.
To dredge and fry: Preheat the oven to 350°F. Place a rack on a large baking sheet and place it in the center of the oven.
Put a deep cast-iron pan on the stove and heat 1 1/2" of peanut or canola oil over medium heat, until the oil reaches 350°F.
Take the pieces of chicken out of the soak, one by one, and let the extra liquid drain off. Coat the chicken thoroughly with the dredging mix. Place gently into the oil; don’t crowd the pieces, you’ll be doing this in batches. Fry the chicken for 5 to 7 minutes, until golden brown, then turn and fry for another 5 minutes.
Drain the chicken briefly on absorbent paper, then place on the rack in the oven while you finish frying the rest of the pieces. The last ones will need about 15 minutes of oven time to make sure they're cooked all the way through.
Remove the cooked chicken from the oven. Increase the oven temperature to 400°F.
To make the biscuits: Work the cold butter into the baking mix, leaving some butter in small, visible pieces. Stir in the herbs.
Whisk the eggs and milk together and add to the dry mixture. Mix until evenly moistened, though still crumbly.
Lightly dust your work surface with baking mix and turn the dough out onto it. Fold the dough over on itself four times to bring it together, then gently flatten it to about 1" thick. Brush any surplus baking mix off the top of the dough.
Cut biscuits with a 3" round cutter dipped in baking mix and transfer to a parchment-lined baking sheet, leaving 1” of space between them. Stack the scraps together, gently flatten to 1" thick, and cut additional biscuits. Brush the tops with milk or melted butter, if desired; this will help them brown.
Bake the biscuits for 14 to 18 minutes, until they're golden brown. Remove them from the oven and let them rest for 10 minutes or so before serving.
To serve: Split the biscuits in half and place fried chicken pieces on the bottoms. Top with your choice of sliced pickles, hot sauce, or spiced honey.
