Fried Chicken, Mashed Potato and Mushroom Gravy Biscuit Sandwich
SERVINGS
INGREDIENTS
30 Conestoga® 3 oz. Simple Split Buttermilk Biscuits (3049)
Butter substitute, for brushing
2 tbsp. Olive oil
4 lbs. White button mushrooms, stemmed and sliced
6 cloves Garlic, minced
1 bunch Thyme, finely chopped
1 bag Pioneer® Roasted Chicken Gravy
30 Boneless, skinless chicken thighs
1/2 cup Salt
1/4 cup Pepper
1/4 cup Paprika
1 bag Pioneer® All Purpose Breading and Batter Mix
8 cups Cooked mashed potatoes, kept warm
1 bunch Chives, finely chopped, for garnish
INSTRUCTIONS
Allow Biscuits to stand at room temperature for a minimum of 2 hours. Biscuits can also
be refrigerated up to 36 hours prior to baking.
Preheat a standard oven to 425°F, or convection oven to 350°F. Line a rimmed baking
sheet with parchment paper. Place biscuits on a prepared baking sheet and brush with
butter substitute. Bake in a standard oven for 4-5 minutes, or a convection oven for 6-8
minutes. Remove from oven and brush again with butter substitute. Split the biscuits in
half.
Heat oil over medium-high heat. Add mushrooms and cook, stirring occasionally and
scraping up any brown bits from the bottom of the pan, until dark golden-brown, about
10-15 minutes. Stir in garlic and thyme and cook until fragrant, about 1-2 minutes.
Bring 3 quarts of water to a full rolling boil.
Combine 1 quart of cool tap water and 1 package of Gravy Mix in a separate container. Mix
with a wire whisk until lump-free.
Pour Gravy Mix into boiling water. Cook until gravy comes to a boil. Simmer for 1 minute
while stirring constantly. Remove from heat and stir in mushroom mixture. Maintain
internal gravy temperature at 165°F during service.
Season chicken evenly with salt, pepper and paprika.
Whisk together 3 lbs. Batter Mix and 3 lbs. Water (equal parts mix and water) in large bowl. Place remaining dry batter mix in separate bowl.
Dip chicken in wet batter mix, then remove from the batter, allowing excess to drip back into bowl. Coat chicken in the dry batter mix, shaking off any excess.
Fry in oil preheated to 375°F until golden-brown and internal temperature reaches 165°F, about 5-7 minutes. Transfer to a paper-towel-lined plate to let drain.
Top bottom halves of biscuits evenly with mashed potatoes, 1 piece of chicken, 1-2 oz. of gravy and biscuit tops. Garnish top of sandwich with chives and serve.
