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1
For the chicken: Combine the buttermilk, garlic powder, onion powder, paprika and pepper in a large bowl.
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2
Add the chicken thighs and marinate in the refrigerator for 24 hours.
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3
For the cheddar biscuits: Preheat oven to 350 degrees F. Combine the flour, baking powder, sugar, salt and pepper in the bowl of a stand mixer fitted with the paddle attachment, and mix.
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4
Add the shortening and butter and mix on low speed until the mixture resembles cornmeal.
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Add the cheese and mix.
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6
Slowly stir in the buttermilk while mixing, just until combined; do not over mix.
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7
Turn the dough out onto a lightly floured surface and roll out to about an inch in thickness; be careful not to overwork the dough.
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8
Cut, using a 3-inch biscuit cutter, and place the biscuits on a sheet pan lined with parchment paper.
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9
Brush with melted butter.
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10
Bake until the tops are just golden brown, 12 to 15 minutes.
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11
For the lemon jam: Put the lemon slices in a small saucepot and cover with 1 1/2 cups water and the sugar.
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Cook on low heat for about 2 hours, stirring occasionally, until the mixture has cooked down to a syrup consistency.
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13
For the red-eye gravy: Make a roux by combining the butter and flour in a saucepan.
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14
Cook over medium heat, stirring frequently, about 20 minutes.
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15
Add the brewed and ground espresso, milk, cream and sausage, and stir well to incorporate the roux.
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16
Add the hot sauce, paprika, garlic powder, and salt and pepper to taste.
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Cook on low heat until the mixture has a thick, gravy consistency, about 45 minutes.
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18
For the romaine slaw: Combine the romaine, sour cream, olive oil, red onions, chives, pickled jalapenos and salt and pepper to taste in a large salad bowl and toss well.
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19
To finish the fried chicken: Heat a few inches of canola oil in a fryer or deep skillet to 320 degrees F. Combine the flour, salt, pepper and smoked paprika in a shallow bowl.
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20
Drain the thighs in a colander, and then dredge in the flour mixture.
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21
Fry a few pieces at a time in the hot oil until the chicken reaches an internal temperature of 165 degrees F and has a golden brown crust.
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22
For each serving, place a dollop of red-eye gravy in the center of the plate.
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23
Cut a biscuit in half and place the bottom half atop the gravy.
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24
Top with a fried chicken thigh, another dollop of gravy, a fried egg, 1/2 cup romaine slaw and a dollop of lemon jam.
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25
Place the top half of the biscuit on top and drizzle with 1/2 cup more gravy.
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26
Repeat with the remaining ingredients.
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27
This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe.
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28
The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
