Celebrate National Fried Chicken Day with The Big Biscuit

July 6 is National Fried Chicken Day, and The Big Biscuit is showing Kansas Citians how to celebrate. Let’s look at a recipe + pro tips for making the restaurant’s fried chicken.

The Big Biscuit's Fried Chicken Sandwich

Is 6 a.m. too early for a fried chicken sandwich?

Photo via The Big Biscuit

Table of Contents

Tomorrow is National Fried Chicken Day (yes, that exists) and we’re celebrating with a fried chicken recipe from The Big Biscuit. The recipe makes 4-6 servings. Let’s dig in.


  • 4-6 (7-ounce) skinless, boneless chicken breasts

For the brine:

  • 4 quarts warm water
  • 1⁄2 cup kosher salt
  • 1 cup granulated sugar
  • Juice of 1 lemon, leave the halved lemon rinds in the brine
  • 2 tablespoons Cholula Hot Sauce
  • 2-3 bay leaves

For the egg wash:

  • 4 large eggs
  • 4 cups whole milk
  • 1/3 cup Cholula Hot Sauce

For the breading:

  • 4 cups all-purpose flour
  • 3 tablespoons kosher salt
  • 2 tablespoons medium-grind black pepper
  • 2 tablespoons onion powder
  • 2 tablespoons garlic powder
  • 1 tablespoon cayenne pepper
  • Vegetable oil (for frying)


To prepare the brine:

  1. In a large stockpot, combine water, salt, and sugar, stirring to dissolve completely. Bring to a boil over medium heat.
  2. Stir in lemon juice, rinds, and bay leaves, then remove from heat and allow brine to cool completely.
  3. Place raw chicken on a cutting board, cover with plastic wrap, and lightly beat it with a mallet on each side for 20-30 seconds to flatten evenly.
  4. Once tenderized, drop chicken into the cooled brine for 24 hours and refrigerate.

To bread the chicken:

  1. In a mixing bowl, whisk eggs, milk, and hot sauce together until smooth.
  2. Combine flour, salt, pepper, onion powder, garlic powder, and cayenne in a shallow pie plate and whisk until all ingredients are evenly distributed.
  3. Remove the chicken from the brine and lightly pat dry with paper towels.
  4. Dip a chicken breast in the egg wash, then the breading, turning to coat completely. Place the breaded chicken breast on a baking sheet and repeat with remaining breasts until done.

To fry the chicken:

  1. In a table-top deep fryer or 8/10-quart Dutch oven, bring vegetable oil to 350 degrees.
  2. Using tongs, carefully place a single breast into the fryer for three to five minutes, turning half-way through.
  3. The chicken is done when the center is white all the way through, not translucent, and registers 165 degrees on a kitchen thermometer.
  4. Repeat the same process with the remaining breasts.
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