A buttermilk biscuit split around hot fried chicken, glossed with honey or pepper jelly, the breakfast sandwich format Chattanooga's downtown biscuit houses hand across the counter all morning.
The biscuit belongs to the whole South, but the fried-chicken-in-a-biscuit breakfast went from gas-station secret to city-centre staple across Tennessee in the 2010s, as biscuit houses built entire menus on the format. Chattanooga's downtown adopters serve it with pepper jelly or a shot of maple, and the queue on Broad Street on a Saturday morning is its own endorsement. It works because the biscuit is a fat-lined pastry, not bread, and fights the crust on equal terms.
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