southern croque ma-damn!

a recipe by
Ashley Mincey
Miami, FL

This is my version of the Southern Chicken Biscuit Sandwich and the classic French Croque Madame with more tender, love, and "friedness"! This sandwich is full of flavor, and you and the family are sure to be craving more.

serves 6
prep time 45 Min
cook time 30 Min
method Pan Fry

Ingredients For southern croque ma-damn!

  • 2 c
    self rising flour, plus 1 tbsp
  • 4 tsp
    herbes de provence
  • 1 tsp
    kosher salt
  • 1 1/8 stick
    butter, unsalted
  • 1 c
  • 1 c
  • 1 tsp
    black pepper
  • 7
    eggs (6 fried, 1 for egg wash)
  • 3 Tbsp
    dijon mustard
  • 8 slice
    gruyere cheese, cut in half
  • 3
    chicken breast filets
  • 2 c
    all-purpose flour
  • 1 1/2 c
    traditional breadcrumbs
  • 2 tsp
    garlic powder
  • 2 tsp
    seasoning salt
  • 1 tsp
  • 2 tsp
    onion powder
  • 1
  • 2 c
    vegetable oil

How To Make southern croque ma-damn!

  • 1
    For the biscuits: Preheat the oven to 350F degrees. Whisk together 2 cups self-rising flour, 3 tsp. herbes de provence, and ¼ tsp. salt. Cut in 1 stick of butter. Make a well in the center and pour in the buttermilk. With your hands, slowly stir the buttermilk and flour together until no more buttermilk remains.
  • 2
    Pour out on a floured surface, kneed together 2-3 times until just combined and there are still visible pieces of butter. Press out lightly with your hands. Fold the top third of the dough to the center, and overlap with the bottom. Roll out to 1/2 - 3/4 inch thickness. Minimally trim the edges to show off the inside layers. Cut the dough into 6 squares/rectangles.
  • 3
    Place on a lightly greased cookie sheet. Refrigerate for 10 minutes before baking. Brush with an egg wash. Sprinkle with remaining herbes de provence. Bake for 16 minutes.
  • 4
    For the crispy chicken: Slice the filets in half width-wise. Season the flour and the breadcrumbs evenly with the seasonings. Dredge the chicken in flour, egg, flour, egg, and breadcrumbs.
  • 5
    Heat vegetable oil to 350F degrees in a saute pan. Shallow fry the chicken breasts until golden brown on each side or until the internal temperature is 165F degrees. Place on a cooling rack, and lightly sprinkle with kosher salt directly out of the oil.
  • 6
    For the gravy: Heat the milk on low. Make a blonde roux with 1 tbsp. butter and 1 tbsp. flour. On medium heat, whisk in the milk. Season with the remaining salt, black pepper, and nutmeg. Keep warm.
  • 7
    For assembly: Fry 6 eggs. (Or prepare eggs to preferred cook.) Cut the biscuit in half. Start with the biscuit bottom half, spread on some Dijon, slice of cheese, chicken breast, 2nd slice of cheese, Dijon, and gravy. Spread a tablespoon of gravy on top of the top biscuit half. Top with a half slice of cheese. Broil both sides until the cheese is melted. Top with the top half. Top with a fried egg. (Pictured: Garnish with fresh cracked black pepper and herbes de provence.)