The Pickle-Brined Panko Chicken Biscuit

A Southern breakfast of crisp chicken, tender biscuits, sharp pimento cheese and smoky bacon jam.

Four from-scratch preparations; one assembled sandwich.

1. Bacon Jam — approximately 1½ cups

Ingredients

• 450 g (1 lb) thick-cut bacon, cut into ½-inch pieces
• 1 large yellow onion, finely diced
• 4 garlic cloves, minced
• 60 ml (¼ cup) apple cider vinegar
• 50 g (¼ cup) light brown sugar, packed
• 2 tbsp pure maple syrup
• 60 ml (¼ cup) strongly brewed black coffee
• ½ tsp smoked paprika

Method

1. Begin the bacon in a cold skillet over medium heat. Render for 15–20 minutes until crisp. Remove bacon; retain 2 tablespoons fat.
2. Cook onion in the fat over medium-low heat for 8–10 minutes until soft; add garlic for 1 minute.
3. Add vinegar, brown sugar, maple syrup, coffee and paprika. Scrape up the browned bits, bring to a gentle boil and return bacon to the pan.
4. Simmer uncovered for 25–30 minutes until thick and syrupy. Cool slightly and pulse briefly in a food processor, retaining texture. Refrigerate promptly in a covered container. Use within 3–4 days or freeze for longer storage.

2. White Lily Southern Biscuits — 6–8 large

Ingredients

• 310 g (2½ cups) White Lily self-rising flour, plus dusting flour
• 1 tbsp granulated sugar
• 85 g (6 tbsp) unsalted butter, frozen
• 240 ml (1 cup) cold full-fat buttermilk
• 2 tbsp melted unsalted butter, for brushing

Method

1. Heat oven to 450°F (230°C). Line a baking sheet or 10-inch cast-iron skillet with parchment. Chill the flour and grater for 10 minutes.
2. Stir sugar into the flour. Grate frozen butter into the flour and toss gently to coat.
3. Add cold buttermilk and fold just until a shaggy dough forms.
4. Pat into a rectangle, fold into thirds, rotate and repeat gently 3–4 more times, stopping if the dough becomes tough or warm. Pat to 1 inch thick.
5. Cut straight down with a 3-inch cutter without twisting. Gently re-form scraps. Place biscuits with edges touching.
6. Bake 12–15 minutes until golden. Brush immediately with melted butter.

3. Pickle-Brined Panko Chicken — 4 cutlets

Ingredients

• 2 large boneless, skinless chicken breasts
• 240 ml (1 cup) dill pickle brine
• 60 ml (¼ cup) whole milk
• 65 g (½ cup) all-purpose flour
• 2 large eggs, beaten
• 120 g (1½ cups) panko breadcrumbs
• 1 tsp garlic powder
• ½ tsp cayenne pepper
• Neutral oil, for frying

Method

1. Slice each breast horizontally into two cutlets and pound to ½-inch thickness. Refrigerate submerged in pickle brine and milk for 2–4 hours.
2. Prepare three shallow bowls: flour with garlic powder and cayenne; beaten eggs with a splash of water; and panko.
3. Remove chicken from brine and pat dry. Coat in flour, then egg, then press firmly into panko.
4. Heat ½ inch oil to 350°F (175°C). Fry two cutlets at a time for approximately 3–4 minutes per side until golden and the thickest point reaches 165°F (74°C). Drain on a wire rack.

4. Southern Pimento Cheese — approximately 2½ cups

Ingredients

• 225 g (8 oz) extra-sharp yellow cheddar, block
• 225 g (8 oz) sharp white cheddar, block
• 1 jar (4 oz) diced pimentos, drained
• 120 g (½ cup) Duke’s mayonnaise
• 2 tbsp cream cheese, softened
• ½ tsp onion powder
• ¼ tsp garlic powder
• ¼ tsp cayenne
• ½ tsp smoked paprika
• Salt and black pepper to taste

Method

1. Hand-grate both cheddars on the large holes of a box grater; optionally finely grate one-quarter of the white cheddar.
2. Whisk mayonnaise, cream cheese and spices until smooth.
3. Fold dressing into cheddar, lightly pressing against the bowl to make a spread that retains visible shreds.
4. Fold in drained pimentos and season to taste.
5. Refrigerate in an airtight container for at least 1 hour before using.

Assembly

1. Split a warm White Lily biscuit.
2. Spread the bottom with chilled homemade pimento cheese.
3. Add a hot, crisp pickle-brined panko chicken cutlet.
4. Spoon warm bacon jam over the chicken.
5. Cap with the top biscuit and serve immediately.

Prep each component ahead as needed; keep the chicken and dairy components refrigerated until cooking or serving.

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