Fried Chicken Biscuit

• 55 g All-purpose flour (7 tbsp)
• 3 g Baking powder (⅔ tsp)
• 1.5 g Salt (¼ tsp)
• 90 g Nonfat Greek yogurt (⅓ cup)
• 6 g Butter, melted (1¼ tsp)
• 110 g raw Chicken breast (3.9 oz raw)
• 6 g Hot sauce (0.2 oz)
• 22 g Crushed cornflakes (0.8 oz)
• 0.8 g Paprika (⅓ tsp)
• 3 g Vegetable oil spray (⅔ tsp)
• 15 g drained Dill pickles (0.5 oz drained)
• 8 g Honey (0.3 oz)

You'll need: Air fryer, Baking sheet, Parchment paper, 2 bowls, Rolling pin or glass, Instant-read thermometer.

Method

1. Marinate the chicken

   Slice the chicken breast in half horizontally so it's thin and about the size of the biscuit. Stir a third of the yogurt with the hot sauce and a pinch of the salt and coat the chicken in it. Leave it while you make the dough.

   Yogurt tenderizes the chicken the way buttermilk does, with a fraction of the fat.

2. Make the yogurt biscuit dough

   Heat the oven to 220°C (425°F). Mix the flour, baking powder and the rest of the salt, then stir in the remaining yogurt and the melted butter until a shaggy dough forms. Pat it into one round biscuit about 9 cm (3½ inches) wide and 2.5 cm (1 inch) thick, and set it on the lined baking sheet.

   Handle the dough as little as you can. Overworking makes biscuits dense instead of tall and flaky.

3. Bake the biscuit and air-fry the chicken

   Slide the biscuit into the 220°C (425°F) oven for 12 minutes, until golden. Meanwhile, press the chicken into the cornflakes mixed with the paprika, spray with the oil and air-fry at 200°C (400°F) for 10–12 minutes, flipping once, until crisp and 74°C (165°F) inside.

   Crush the cornflakes coarsely in a bag. Fine dust doesn't crisp like fried chicken.

4. Build the biscuit

   Split the warm biscuit. Lay the crispy chicken on the bottom half, add the pickles, drizzle with honey and close.

   The sweet-and-salty combination of honey with pickles is the best part, so don't skip either.

Swaps

• Chicken breast → Boneless skinless chicken thighJuicier and richer. Cook to 74°C (165°F).
• Crushed cornflakes → Panko breadcrumbsLighter, with a crisp but less golden crust.