The Reggie Deluxe

  • 30
    min prep
  • 1
    hours total
  • 2
    sandwiches

Why eat fried chicken on its own when you can eat it on a biscuit with bacon? And why eat it on a biscuit with bacon when you can top it with gravy and Tillamook Medium Cheddar Cheese? Oh, and an egg. Don’t answer. These are rhetorical questions.

"The Reggie Deluxe started as a combination of almost everything we were cooking at the farmers market. Fried chicken and biscuits being our specialty, we decided to see what a combination of our thick cut bacon on top of the chicken, smothered with gravy, and then capped with melted, oozy, gooey Tillamook Medium Cheddar Cheese, and topped off with a farm egg would be like. It was a ridiculous combination, and a unanimous success. Now the Reggie D is our flagship sandwich, and dominates our dining area landscape on a busy weekend day. It’s not a hard sandwich to make…one just has to perfect the parts in order to make the whole a success." – Walt Alexander of Pine State Biscuits

Let's Make This!

Ingredients
  • Fried Chicken
  • 2 chicken breasts
  • 2-3 cups (16.8-25.2 oz) and ¼ cup (2.1 oz) buttermilk
  • 1 tablespoon 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
  • Biscuit Sandwich
  • 2 pieces of fried chicken (see below)
  • 4 pieces bacon, cooked
  • 2 slices Tillamook Medium Cheddar Cheese
  • 2 Pine State Biscuits (try the Sweet Potato Biscuit!)
  • 4-6 oz sausage gravy
  • 2 eggs, fried
Directions
  • Fried Chicken
  • Step 1

    For the best results, marinate chicken breasts 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!

  • Step 2

    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.

  • Step 3

    Dip each chicken breast in the wet dredge mixture, then gently toss the chicken in the dry dredge mixture until fully coated.

  • Step 4

    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.

  • Step 5

    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 coating is golden brown.

  • Biscuit Sandwich
  • Step 1

    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.

  • Step 2

    On top of chicken, add 2 strips of cooked thick cut bacon to each sandwich, and pour 2-3 oz of your favorite gravy over the top of the bacon and chicken.

  • Step 3

    Add a slice of Tillamook Cheese to each sandwich, and melt in broiler or oven (450°F in your oven will work great) until sides are melty and drippy.

  • Step 4

    Take out of the broiler, add your fried egg, and then put biscuit top on... Wallah, the Reggie Deluxe!

Recipe By

Brian Snyder, Walt Alexander, Kevin Atchley

Chefs Brian, Kevin, and Walt launched their kitchen at the bustling Portland Farmers Market. As word caught on about this delicious biscuit operation, they opened more locations for folks to enjoy down-home cookin’.

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