Birds on Biscuits
When it comes to Southern classics, few things can top fried chicken or a warm, flaky buttermilk biscuit. Together, these staples are a powerhouse meal any time of day. Thomas Marlow, the executive chef of Mimosa Grill in Charlotte, North Carolina, says his restaurant has a love affair with fried chicken, serving it crisped in cast-iron for dinner, on a waffle for brunch, or as these chicken biscuits on their late-night bar menu. South Carolina native Sarah Simmons offers her playful take on the breakfast sandwich, whipping up a deviled egg sauce to top the fried bird.
Sarah Simmons’ Fried Chicken Biscuit
Simmons, the owner of Columbia’s Rise Gourmet Goods and Bakeshop, refreshes the traditional egg sandwich with a deviled egg sauce. The key to Simmons’ chicken is the brine, which is well worth the one- or two-day wait to keep the chicken juicy after frying.
Mimosa Grill’s Fried Chicken Biscuit
Since a lot of resting time is involved in this recipe, Marlow suggests frying the chicken in advance. “The gluten-free dredge will keep it crispy until the next day in the refrigerator,” he says, crediting Atlanta chef Todd Richards for the tip. As for Grandma T’s biscuit recipe? It’s named for Marlow’s Grandma Theresa, “a phenomenal baker.”
Find out more about the Best Best Southern Recipe for Biscuit Basics
share
TLP Editors
trending content
-
Beat the Heat at The Darling Oyster Bar
by TLP's Partners -
OKO Brings Filipino Soul to East Austin | Listen
by Veronica Meewes -
Ready, Set, Boil: A Guide to the Iconic Southern Seafood Boil
-
A First Look at Cane Pazzo | Listen
by Amber Chase -
Our 2025 Road Trips Issue is Here!
by Erin Byers Murray
More From At the Table
-
Ready, Set, Boil: A Guide to the Iconic Southern Seafood Boil
-
10 Dad-Approved Recipes for Father’s Day
-
10 Delicious Father’s Day Gifts
-
Burger Bonanza: 5 Sizzling Burger Recipes
-
Two Perfect Pairings for Mother’s Day Morning | Listen