If sweet and savory were to meet up for a lunch date, this is the sandwich they’d feast on. Between two halves of a biscuit, worlds collide—from fried chicken to apple butter to Tillamook Smoked Medium Cheddar. The result is like a big bang for your taste buds.
"This recipe came about as an employee somewhere around 8 months pregnant requested that our friend, who may or may not be named Mister Chatfield, make her lunch with all of these ingredients on a biscuit. It ended up being outstanding and stayed in the menu! Cheddar + apple butter + fried chicken + biscuit? Yes please! It's breakfast, lunch, dinner, and dessert all in one!" – Walt Alexander of Pine State Biscuits
3-5 Honeycrisp apples, diced
1 cup (12 oz) honey
1 cup (11.6 oz) maple syrup
1 tablespoon brown sugar
1 tablespoon cinnamon
1 tablespoon nutmeg
1 tablespoon salt
1 cup (8 oz) apple cider vinegar
2 tablespoons (¼ stick) Tillamook Unsalted Butter
2 tablespoons (1 oz) lemon juice
2 chicken breasts
2-3 cups (16.8-25.2 oz) and ¼ cup (2.1 oz ) buttermilk
1 teaspoon cayenne pepper
1 cup (4.5 oz) all-purpose flour
1 tablespoon salt
2 teaspoons black pepper
1¼ cups eggs, beaten
1 tablespoon Texas Pete (or your favorite) hot sauce
2 pieces of fried chicken (see recipe below)
2 dollops apple butter (see recipe below)
4 pieces bacon, cooked
2 slices Tillamook Smoked Medium Cheddar Cheese
2 Pine State Biscuits (try the Sweet Potato Biscuit!)
Stir together apple mix (diced apples, honey, syrup, brown sugar, cinnamon, nutmeg, salt, and apple cider vinegar) – this can be done the day before for extra flavor. Once the flavors are combined, melt butter in large stock pot on low to medium heat. Pour apple mix in a wide saucepan or stockpot, and cook over medium heat until browned and tender. Add lemon juice at the end. Remove from heat, place in blender, and puree. Let mix cool in container in fridge for 1-2 hours then serve.
For the best results, marinate chicken breast in 2-3 cups buttermilk and cayenne pepper for a few days before frying. If you don’t have that much time, try at least 30 minutes! After chicken has been marinated, it’s time to start the dredging. Create the dry dredge mixture by combining all-purpose, flour, salt, and pepper in a bowl. Create the wet dredge mixture by combining the beaten eggs, Texas Pete hot sauce, and ¼ cup buttermilk in a separate bowl. Dip each chicken breast in the wet dredge mixture, then gently toss the chicken in the dry dredge mixture until fully coated. Place on a sheet pan lined with wax paper and pan spray, then place sheet pan in the refrigerator for a few hours. This will let all the ingredients set in and ensure a nice thick crust. In a deep fryer, heat fry oil to 350°F (if you don’t have a deep fryer, a deep cast iron kettle full of soy or canola oil will also work). Cook breaded chicken breast for about 6-8 minutes or until coatings are golden brown.
Make the Biscuit Sandwich
Cut biscuits in half. For each sandwich, place fried chicken on the bottom half of biscuit, with concave side of chicken facing up, in order to hold as much of the other ingredients as possible. On top of chicken, lay two strips of cooked thick cut bacon. Dollop a generous amount of apple butter, then top with a slice of Tillamook Smoked Medium Cheddar. Melt cheese on open-faced biscuit in warmer or oven until you see the first signs of cheese dripping (450°F in your oven will work great). Place biscuit top back on and serve.