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Pine State Biscuits's Reggie Deluxe
Created by Pine State Biscuits
From the show Oprah's Sandwich Showdown
Serves 1


Pine State Biscuits's Reggie Deluxe You'll need some extra napkins for Pine State Biscuits's breakfast favorite!

INGREDIENTS
  • 1 buttermilk biscuit
  • A few slices thick-cut bacon
  • Savory Sausage Gravy (see below)
  • 1 egg over easy
  • 1 slice cheddar cheese
  • Southern Buttermilk Fried Chicken (see below)

Pine State Biscuits's Reggie Deluxe is built between 2 halves of a fresh-baked buttermilk biscuit. Lay down the Southern Buttermilk Fried Chicken first, then top it with a heap of freshly cooked, thick-cut bacon. Smother that in Savory Sausage Gravy and cap it off with one egg over easy and a slice of cheddar cheese.

Savory Sausage Gravy
  • 1 large onion
  • 1 pound breakfast sausage (make your own or buy ready-made)
  • 1/4 stick unsalted butter
  • 1/4 to 1/2 cup water
  • 1 quart cream (room temperature)
  • 1 pint whole milk (room temperature)
  • 1 Tbsp. sea salt
  • 1/2 to 1 cup flour
  • Vegetable oil

Mince onion. Place in large saucepan over medium heat, drizzle with oil and simmer until clear. Mix in 1 pound of sausage and cook mixture until the sausage is browned but not fully cooked. Reduce heat to low. If desired, drain excess grease at this point.

While sausage is cooking, begin melting butter over medium-low heat in a separate saucepan. Once melted completely, begin adding flour slowly, stirring constantly until a smooth, thick, light-colored roux develops, approximately 10 to 15 minutes. Stir in a dash of heavy cream if roux becomes too thick or clumpy.

Crank the sausage mixture up to medium-high heat and add just enough water to make the mixture soupy (approximately 1/2 cup), and cook over medium-high heat, stirring frequently for 5 to 7 minutes. Stir in roux. Mix thoroughly. Reduce heat to medium and begin stirring in heavy cream slowly. Be sure to add cream slowly so to keep cooking temperature up. Stir in milk using same method as cream. Once incorporated, keep stirring. As the gravy begins to thicken, add salt and any additional spices to taste. Continue stirring frequently until gravy thickens, then reduce heat to low and stir occasionally until desired consistency is reached.

Serve immediately or store in fridge. Leftover gravy can be frozen for a few months.

Southern Buttermilk Fried Chicken
  • 3 to 4 5-ounce chicken breasts
  • 1 quart buttermilk
  • Cayenne pepper
  • 3 large eggs
  • 1 cup self-rising flour
  • 1/2 tsp. black pepper
  • Seasoning for chicken
  • Oil for frying (peanut is best, but canola or soybean will work)

To marinate: Pour buttermilk into container with secure lid. Generously sprinkle cayenne over buttermilk and mix thoroughly with whisk. Slice chicken breasts in half, running your knife parallel to the cutting board so you have thin chicken breasts. Add to buttermilk mixture. Secure lid and place in fridge.

An hour before cooking: In a medium-size bowl, beat eggs (add a dash of water). Add hot sauce to the egg mixture if desired. In a large bowl, combine flour and pepper. Drain chicken in colander and lay breasts flat on baking sheet. Season chicken with something delicious like Cajun spice or your own secret blend. Dip the seasoned chicken in the egg and then dredge in the flour mixture. Place prepared chicken on clean sheet pan and store in the fridge until ready to cook. It's best to allow some time for the egg-flour coating to become doughy before you fry.

Heat oil to 350° and fry chicken until golden brown and delicious, about 8 to 10 minutes. We recommend a cast-iron Dutch oven for frying.
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