If you’re wanting Blackstone griddle chicken recipes, then add this awesome fried chicken breakfast sandwich to your list of things to make on the griddle! This awesome flat top grill breakfast sandwich is made with fried chicken, country ham, bacon, an over easy egg, and a spicy sweet sauce, all piled high on a big buttermilk biscuit.
Who says you can’t have fried chicken for breakfast?!
This awesome and easy fried chicken breakfast sandwich definitely deserves a spot on your list of Blackstone griddle breakfast recipes to try out. Here’s how to make it:
Ingredients for Fried Chicken Breakfast Sandwich
Here’s what you need to make our fried chicken breakfast sandwich and the fantastic sweet and spicy sauce that pairs perfectly with it:
- boneless skinless chicken thighs
- country ham slices – We found a small pack of country ham in our grocery store for only $1.50 that specifically said “Biscuit Slices”… look with the dried/non-refrigerated meats in the store.
- egg, flour, cornstarch – for the fried chicken dredge
- eggs – for the actual breakfast sandwich
- vegetable oil – or your favorite frying oil
- biscuits – We cheated and used store-bought biscuits to keep this griddle breakfast recipe easy.
- salt, pepper, and garlic powder
- siracha, mayo, and honey – for the simple sauce
Why we prefer boneless skinless chicken thighs for frying on the griddle…
You may have noticed that I specifically mentioned boneless skinless chicken thighs for this griddle fried chicken breakfast sandwich. I actually prefer the thighs to boneless skinless chicken breasts when it comes to this griddle cooking method for a few reasons:
- Chicken thighs give you more of a margin of error, because they are more difficult to overcook and they are less prone to drying out since they’re dark meat.
- We also like to use boneless skinless chicken thighs because they’re the perfect size for a biscuit breakfast sandwich. And since we were adding other meats to our biscuit also, we didn’t want the piece of chicken to be too large.
- Shallow frying on the griddle is different than deep frying… Because your heat source is only coming from one side, the actual griddle surface, it’s more difficult to get 360 degree heat like you would in a deep fryer or oven, so the thinner cuts of meat are preferred. Since the chicken thighs are thinner, they’ll be less likely to burn on the griddle before they’re cooked through.
How to Make a Fried Chicken Biscuit Sandwich on the Blackstone Griddle
Step 1: Dredge your boneless skinless chicken thighs.
While your griddle is preheating, go ahead and prep your chicken.
First, you’ll probably need to trim your chicken thighs a bit so that they cook evenly. Your boneless skinless chicken thighs probably have one fatter, more uniform side and one side of meat that is smaller and thinner. I just trimmed the smaller side of the chicken thighs off so that I was left with an evenly thick piece of chicken about the size of my biscuits.
I did, however, go ahead and dredge and fry the extra trimmed pieces for a little breakfast appetizer… they were fantastic in the siracha honey mayo!
In the past, I have used buttermilk for fried chicken… because of its slight acidity, the buttermilk helps to tenderize the chicken. But since I was making this chicken for biscuits and I was using thighs in this recipe, I was afraid that adding the buttermilk in the dredging process would make the batter too “gloopy”. Chicken thighs are, of course, smaller than breasts, and I didn’t want to overpower the meat with a thicker breading.
First, set up a simple dredging station with two wide-bottomed bowls.
Add flour and cornstarch in a ratio of about 3:1 to one of the bowls… To make two of these griddle breakfast sandwiches, I used 3/4 cup of flour and about 1/4 cup of cornstarch. Adding the cornstarch to the flour helps with the crispiness of your fried chicken. You could also add a bit of powdered sugar to the flour, but since I was making a honey siracha mayo for these biscuits, I didn’t want too much sweetness.
In a second bowl, add one beaten egg, a splash of milk, a touch of siracha, and a sprinkle of salt, pepper, and garlic powder. Mix your egg wash mixture well, and then you’re ready to dredge your chicken thighs.
This simple dredge goes like this: flour, egg wash, flour.
First coat the chicken thigh in the flour mixture, then transfer it to the bowl with the egg wash mixture, and then back to the flour mixture. Shake off any excess flour and set your dredged thighs to the side until it’s time to add them to the Blackstone griddle.
Step 2: Cook bacon on the griddle.
Why do I cook my bacon first? A few reasons… first it takes longer to cook because my wife prefers it super crispy (she calls it “bacon dust”), and second, you can use the leftover bacon grease on the griddle surface to fry your chicken.
Just lay a few slices of bacon down on the Blackstone so it can start cooking while you move on to the next steps.
Step 3: Make the sweet siracha mayo.
While your bacon is cooking, you can go ahead and make the awesome sweet and spicy sauce for this Blackstone griddle breakfast recipe! Just add mayo, honey, and siracha to a small bowl and mix well. If you want a spicier sauce, add more siracha or even a few dashes of your favorite hot sauce. Then set the sauce to the side to use later.
*You can find the exact recipe for the sauce at the end of this post.
Step 4: Shallow fry the chicken on the Blackstone griddle.
When your bacon is almost done cooking, you can move it to a cooler side of your griddle. But keep all of that good bacon grease on your griddle surface… it’s perfect for frying and flavoring your chicken. Just add a bit of vegetable oil or your favorite frying oil to the bacon grease and you’re ready to shallow fry your chicken thighs.
Carefully lay the dredged chicken in the grease and oil combo on your griddle surface and let it start cooking on the first side. Here’s what my Blackstone griddle looked like at this point:
Depending on which griddle or flat top grill that you have, you may find that your bacon grease and oil naturally flow into your grease trap. That’s typically a good thing, but when you’re shallow frying on the griddle you need all of that extra oil to get your food crispy.
I find it easiest to use a bench scraper to scrape the oil back towards the food, using the long flat surface of the scraper to create a sort of oil “pool” around the food like this:
*You can also watch me make this Fried Chicken Breakfast Sandwich on the Blackstone griddle on my YouTube channel to see exactly how I shallow fry on the flat top grill.
Just let your chicken thighs cook on the first side until they’re nice and GBD – or “Golden Brown Delicious”. Then, carefully flip them to the second side. You may also need to add a bit more oil to your griddle before you flip… I actually moved my half-cooked thighs to the side of the Blackstone and then added fresh oil to the center of the griddle to heat. Then, I flipped the chicken thighs to the second side in the fresh hot oil.
Cook your fried chicken thighs on the second side until done… I used my instant read thermometer to check for an internal temp of 170 degrees. Then transfer the fried chicken thighs to a wire cooling rack so they can drain before adding them to your biscuit sandwich.
*By the way, check out this post for my favorite instant read probe thermometer and other must-have flat top grill accessories!
Step 5: Cook the egg and heat up the country ham and biscuits on the griddle.
While your fried chicken is draining and cooling, go ahead and add your eggs and cooked country ham and biscuits to the griddle. We made over easy eggs for this fried chicken breakfast sandwich, because I wanted the soft egg yolk to run down over the breakfast meats and biscuits.
Cut your biscuits in half and heat them on the griddle, cut side down. You can also butter them before heating them if you wish. Then, just add the country ham slices to the griddle to heat them up… they’re precooked, so it won’t take long.
Step 6: Build your fried chicken breakfast sandwich and enjoy!
To build the perfect Blackstone griddle breakfast biscuit sandwich, we spread some of the sweet siracha mayo on the bottom half of the biscuit. Top that with the warm fried chicken, a slice of country ham, a slice of bacon (or two), and your over easy egg.
Now tell me that fried chicken breakfast sandwich isn’t a thing of beauty!
And, yes, it absolutely tasted as good as it looks! Even the wife loved it. It’s one of those things that, the second you take the first bite, you know it’s fantastic. The balance of the sweet honey with the creamy mayo and spicy siracha compliments the fattiness of the meats and the crispiness of the fried chicken perfectly.
And if you want another fantastic griddle breakfast sandwich, then check out this Easy Breakfast Burger! Some people call it a Hangover Burger, and for good reason:
Try this awesome fried chicken breakfast sandwich and let me know what you think! Print the recipe down below!
Fried Chicken Breakfast Sandwich
- 2 boneless skinless chicken thighs
- 2 pieces of bacon
- 2 slices of country ham
- 2 eggs
- garlic powder
- salt and pepper
- vegetable oil – or your favorite frying oil
- 2 biscuits
For the Fried Chicken Dredge
- 3/4 cup flour
- 1/4 cup cornstarch
- 1 egg
- 1/4 cup milk
- 1 tablespoon siracha
- garlic powder
- salt and pepper
For the Sweet Siracha Mayo
- 3 tablespoons mayonnaise
- 1 tablespoon siracha
- 1 tablespoon honey
- Preheat griddle on low.
- While the griddle is heating up, trim the small part of the boneless skinless chicken thighs so that you're left with an even piece of meat about the size of your biscuit. Season both sides of chicken thighs with light seasoning of salt, pepper, and garlic powder.
- In one wide-bottomed bowl, add the flour and cornstarch and mix to combine.
- In a second wide-bottomed bowl, add 1 beaten egg, milk, 1 tablespoon of siracha, and a sprinkle of garlic powder, salt, and pepper. Mix well to combine.
- Dredge the trimmed chicken thighs one at a time: coat each thigh in flour first, being sure to get all of the nooks and crannies. Then, transfer the flour coated thigh to the second bowl with the egg/milk mixture to coat. Transfer the thigh back to the flour bowl and coat in flour again. Shake off excess flour and set to the side. (Flour, egg wash, flour)
- Add bacon to the preheated griddle.
- While bacon is cooking, make the sweet siracha mayo by combining mayonnaise, honey, and siracha in a small bowl. Mix well and set to the side. Add more siracha for a spicier sauce if you wish.
- When bacon is almost done cooking, move it to the side of your griddle, leaving the leftover bacon grease on the griddle. Add about 1/4 cup of vegetable oil to the bacon grease. Use your spatula to pool up the grease and oil in one area. Carefully add the dredged chicken to the oil and start to shallow fry.
- As the chicken fries, use your spatula or a scraper to continue to direct the flow of oil/grease towards the chicken. Fry chicken on the first side until golden brown.
- Flip chicken to the second side and continue to shallow fry, directing the oil and grease towards the chicken. You may need to add another 1/4 cup of vegetable oil to the griddle for the chicken to fry in.
- Cook the fried chicken thighs until cooked through, or until they reach an internal temperature of 170 degrees. Once fully cooked, transfer chicken thighs to a wire cooling rack. Allow the oil to drain and the chicken to cool for approximately 5 minutes.
- While the chicken is cooling, cook two over easy eggs on the griddle. Cut each of the two biscuits in half and heat on the griddle, cut side down. Heat country ham slices on the griddle.
- When eggs are cooked and ham and biscuits are heated, build the fried chicken breakfast sandwich. Add siracha mayo to the biscuit. Top with one fried chicken thigh, 1 piece of country ham, 1 piece of bacon, and 1 over easy egg. Add top of the biscuit. Enjoy!