Fried Chicken Breakfast Sandwich
This fried chicken breakfast sandwich is a fantastic breakfast to make on the Blackstone griddle! Fried chicken, country ham, bacon, and an over easy egg all piled high on a buttermilk biscuit with an easy 3 ingredient siracha mayo. Delicious!
Servings: 2 sandwiches
Calories: 1009kcal
Ingredients
- 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
Instructions
- 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!