For the chicken: Combine the buttermilk, garlic powder, onion powder, paprika and pepper in a large bowl. Add the chicken thighs and marinate in the refrigerator for 24 hours.
For the cheddar biscuits: Preheat oven to 350 degrees F. Combine the flour, baking powder, sugar, salt and pepper in the bowl of a stand mixer fitted with the paddle attachment, and mix.
Add the shortening and butter and mix on low speed until the mixture resembles cornmeal. Add the cheese and mix. Slowly stir in the buttermilk while mixing, just until combined; do not over mix.
Turn the dough out onto a lightly floured surface and roll out to about an inch in thickness; be careful not to overwork the dough. Cut, using a 3-inch biscuit cutter, and place the biscuits on a sheet pan lined with parchment paper. Brush with melted butter. Bake until the tops are just golden brown, 12 to 15 minutes.
For the lemon jam: Put the lemon slices in a small saucepot and cover with 1 1/2 cups water and the sugar. Cook on low heat for about 2 hours, stirring occasionally, until the mixture has cooked down to a syrup consistency.
For the red-eye gravy: Make a roux by combining the butter and flour in a saucepan. Cook over medium heat, stirring frequently, about 20 minutes. Add the brewed and ground espresso, milk, cream and sausage, and stir well to incorporate the roux. Add the hot sauce, paprika, garlic powder, and salt and pepper to taste. Cook on low heat until the mixture has a thick, gravy consistency, about 45 minutes.
For the romaine slaw: Combine the romaine, sour cream, olive oil, red onions, chives, pickled jalapenos and salt and pepper to taste in a large salad bowl and toss well.
To finish the fried chicken: Heat a few inches of canola oil in a fryer or deep skillet to 320 degrees F. Combine the flour, salt, pepper and smoked paprika in a shallow bowl. Drain the thighs in a colander, and then dredge in the flour mixture. Fry a few pieces at a time in the hot oil until the chicken reaches an internal temperature of 165 degrees F and has a golden brown crust.
For each serving, place a dollop of red-eye gravy in the center of the plate. Cut a biscuit in half and place the bottom half atop the gravy. Top with a fried chicken thigh, another dollop of gravy, a fried egg, 1/2 cup romaine slaw and a dollop of lemon jam. Place the top half of the biscuit on top and drizzle with 1/2 cup more gravy. Repeat with the remaining ingredients.
This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	6297.99 Kcal (26368 kJ)
Calories from fat	5145.03 Kcal
		% Daily Value*
Total Fat	571.67g	879%
Cholesterol	1165.62mg	389%
Sodium	3471.67mg	145%
Potassium	1739.7mg	37%
Total Carbs	230.08g	77%
Sugars	69.09g	276%
Dietary Fiber	9.48g	38%
Protein	74.3g	149%
Vitamin C	40.2mg	67%
Vitamin A	3.5mg	115%
Iron	5.8mg	32%
Calcium	979.6mg	98%

Amount Per 100 g
Calories	400.41 Kcal (1676 kJ)
Calories from fat	327.1 Kcal
		% Daily Value*
Total Fat	36.34g	879%
Cholesterol	74.11mg	389%
Sodium	220.72mg	145%
Potassium	110.6mg	37%
Total Carbs	14.63g	77%
Sugars	4.39g	276%
Dietary Fiber	0.6g	38%
Protein	4.72g	149%
Vitamin C	2.6mg	67%
Vitamin A	0.2mg	115%
Iron	0.4mg	32%
Calcium	62.3mg	98%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

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savory
bitter
sweet

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