Fried Chicken Breakfast Sandwich | Dash of Savory

Fried Chicken Breakfast Sandwich

Fried Chicken Breakfast Sandwich

Fried Chicken Breakfast Sandwich is definitely the ultimate breakfast sandwich, but why limit yourself to just breakfast. This is perfectly acceptable for breakfast, lunch, and dinner.

It’s Saturday morning and I have the house to myself. Justin is on a boy’s trip and over my morning coffee I thought I should make breakfast for myself. Why would I not make the ultimate breakfast for myself? Queue the “treat yo self” in big marquee lights.

Hello, biscuits, my name is Victoria and I’m going to treat myself.

I made these epic bacon and cheddar biscuits and then I thought why should I stop there. I fried up some chicken thighs I had in the fridge just hanging out and topped it with a sunny side up egg. I added some spinach for the health factor, because we all know that’ll cancel out the calories.

By looking at the ingredient list, I’m sure this recipe looks intimidating. Believe me, it’s easier than it looks and I think it comes together faster than Eggs Benedict.

Wine Pairing Recommendation: Mimosas on deck.

Fried Chicken Breakfast Sandwich

Fried Chicken Breakfast Sandwich

28 October, 2017
: 6 Servings
: 25 min
: 25 min
: 50 min
: Moderate

I know this recipe looks like a lot, but if you have everything organized and ready to roll before you start cooking, it'll be a quick process. A frying thermometer is key, you want to keep the oil at a consistent 350 degrees F to ensure chicken is evenly cooked through. Invest in an instant read meat thermometer if you don't have one, it'll save the heartache of under-cooked or over-cooked chicken. Serve this sandwich with your favorite hot sauce or a drizzle of honey.


  • 3 cups All Purpose Flour
  • 4 teaspoons Baking Powder
  • 1/2 teaspoon Kosher Salt
  • 1 tablespoon Sugar
  • 1/2 cup Butter, cold and cut into cubes
  • 3-4 slices Thick Cut Bacon, sliced and cooked until crisp
  • 1 1/2 cup Sharp Cheddar, shredded
  • 2 tablespoons Chives, chopped
  • 1 cup Milk
  • 1 whole Egg, whisked used for brushing
  • 3 whole Chicken Thighs, boneless, skinless and cut in half to make 6 small portions
  • Kosher Salt and Ground Black Pepper, for seasoning
  • 2 cups Flour
  • 1/4 cup Cornstarch
  • 1 teaspoon Smoked Paprika
  • 1/2 teaspoon Cayenne Pepper
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Onion Powder
  • 2 whole Eggs, whisked in a shallow pan for dredging
  • 1 cup Canola Oil, for frying
  • 6 whole Eggs, cooked sunny side up or to preference for sandwich assembly
  • Baby Spinach, for sandwich assembly {optional}
  • Step 1 Preheat oven to 450 degrees F.
  • Step 2 Combine dry ingredients and use a pastry cutter to cut in cold butter until butter is about the size of a pea. {Butter needs to be right out of the fridge cold, this is the secret to good fluffy biscuits.}
  • Step 3 Add the cooked bacon bits, grated cheese, chives, and slowly incorporate the milk. Mix until just combined. Turn dough out on a floured surface and knead 10 -15 times over on itself.
  • Step 4 Roll the dough out, fold dough in half and roll out into a 1 inch thick rectangle. {Folding the dough onto itself gives it layers.} Using a large biscuit cutter or thin rimmed glass, cut into 6 rounds. If you have extra dough, repeat rolling out and make extra biscuits.
  • Step 5 Place the biscuits on a sheet pan lightly greased. Brush the tops of the biscuits with the whisked egg wash. Bake for 12 -15 minutes until golden brown. Remove to a wire rack to cool.
  • Step 6 Meanwhile, season chicken thighs with kosher salt and pepper. Combine flour, cornstarch, smoked paprika, cayenne, garlic powder, and onion powder in a shallow pan. Work in batched to dredge chicken thighs, dip in whisked eggs and dredge in flour mixture.
  • Step 7 Heat canola oil to 350 degrees F in a large cast iron skillet. Fry chicken in batches so you don’t overcrowd the pan. About 8-10 minutes per side until golden brown and chicken is cooked through. Keep an eye on the oil temperature to and adjust heat accordingly to keep at a constant 350 degrees F. Remove to a paper towel lined plate to drain oil. Repeat until all 6 pieces of chicken are fried.
  • Step 8 To assemble sandwich
  • Step 9 cut biscuits in half, layer spinach, fried chicken thighs and cooked egg in between two halves of the biscuits. Repeat with all 6 biscuits. Serve immediately and enjoy!

Fried Chicken Breakfast Sandwich

Savor and Enjoy!

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