Crispy Chicken Biscuit with Country Gravy & Fried Egg: A Brunch Masterpiece

There are good breakfasts—the kind that get you out of bed on a Saturday. And then there are great breakfasts—the kind that make you question every life choice that led to eating anything less spectacular before now. This crispy fried chicken biscuit with country gravy and a perfectly runny fried egg falls into the second category.

If you’re ready for peak brunch perfection, let’s get cooking.

What You’ll Need

• 1 panko-crusted chicken breast

• 1 flaky, buttery biscuit

• 4 oz rich, creamy country gravy

• 1 egg (fried to sunny-side-up perfection)

• 1 tsp chives (for that chef-level finishing touch)

• A splash of oil

• Confidence (because you’re about to make magic happen)

Step 1: Fry That Chicken to Crispy Perfection

Drop that panko-crusted beauty into the fryer and let it do its thing. You’re looking for a golden brown, ultra-crispy crust while keeping the inside juicy and tender. Let it cook until it reaches an internal temperature of 160°F. At this point, your kitchen should start smelling like pure happiness.

Step 2: Wake Up the Biscuit

While the chicken is frying, grab that flaky, buttery biscuit and split it in half. Place it in the iCombi Pro for about two minutes until it’s warm, soft, and begging to be eaten. No iCombi Pro? No problem. A standard oven at 300°F will work just fine. Just don’t microwave it—unless you enjoy the texture of sadness.

Step 3: Fry That Egg Like You Mean It

Now for the grand finale—the egg. Add a splash of oil to the iVario (or a skillet if you’re doing this at home) and crack in your egg. Fry it sunny side up until the white is cooked through but the yolk is still gloriously runny. You’re not making scrambled eggs for toddlers—you want that yolk to be rich and golden, ready to ooze over everything like a brunch blessing.

Step 4: Build This Tower of Brunch Glory

Now it’s time to plate like a pro:

1. Place the bottom half of your warm biscuit in a large bowl—because we’re making a masterpiece, not a sandwich.
2. Top it with that crispy fried chicken—the kind that crunches when you cut into it.
3. Smother the chicken with 4 oz of rich, creamy country gravy—because if you’re gonna do it, do it right.
4. Gently place the fried egg right on top, letting it sit like the crown jewel it is.
5. Take the top half of the biscuit and place it off to the side—because presentation matters.

Step 5: The Finishing Touches

At this point, you might already be drooling, but hold on. Sprinkle some finely chopped chives over the top, because nothing says “I know what I’m doing” like a little pop of green. Stand back. Admire your work. Take a picture (you earned this moment).

Step 6: Dig In Like You Mean It

Now, the best part—the first bite. The buttery biscuit, the crispy, golden chicken, the silky gravy, and that runny yolk cascading over everything like a brunch miracle. It’s rich, crispy, creamy, and packed with flavor. Every forkful will ruin all other breakfasts for you forever. And honestly? That’s a sacrifice worth making.

Final Thoughts

If you’re not licking your fingers and contemplating a second helping, you might need to reevaluate your choices. This dish is all about big flavors, satisfying textures, and pure brunch indulgence. Whether you’re making this for yourself or serving it at a restaurant that knows how to do brunch right, this is the kind of meal that makes people come back for more.

Now go forth, make this, and let the brunch gods be pleased. One of them is a chef at Atomic Golf Las Vegas.