When you are craving THE ULTIMATE comfort food, reach for this Fried Chicken Biscuit sandwich recipe. It will satisfy all your cravings and have you in LOVE! A fluffy biscuit, crispy chicken, and the honey butter!? What's not to love?
I use this same chicken recipe for my Chicken and Mac n' Cheese Waffles. It is just such a great base recipe for fried chicken that can be used in pretty much any application you want to use it in.
THE BEST FRIED CHICKEN
Ok, I think that I have officially found THE BEST fried chicken, at least the best I have ever had. The key is marinating it in a buttermilk spice blend for a day or two. I actually let this one sit 3 days, and lemme just say, you should too, it was THE BEST fried chicken I ever tasted!
The buttermilk brine tenderizes the chicken and keeps it super moist while cooking. And when in doubt the longer you can let it soak, the better.
I then just remove it from the buttermilk brine and toss it right into some seasoned flour and it is ready to hit the hot oil. This simple breading process makes this recipe super easy and quick to get on the table. In about 6 minutes the chicken is cooked and ready to eat, and it beats take out any day!
If you want to add an extra layer of crisp you can toss the chicken in some eggs before putting it in the flour like I suggest in this recipe. Upon reflection, you can do this or eliminate, it turns out fantastic either way.
The Best BISCUITS!
Use THIS RECIPE for your biscuits and cut them into 3-inch squares before baking. They are the only biscuits that I make these days and I don't really need another recipe in my life for them. Joanna Gaines really hit it of the park with them and they come of just right every time.
I like to throw a batch of biscuits together the night before I want to eat these and while I am marinating the chicken. You can bake them when you make them or store them in the fridge overnight or in the freezer for a longer period of time. I usually make a double batch of biscuits and toss one batch in the freeze so I have them any time I want them.
📖 Recipe
Fried Chicken Biscuit
This is like an ultimate comfort food pairing, and I LOVE this fried chicken. I have found my new go-to anytime I want some fried chicken, the buttermilk bath is the secret. But be prepared, this recipe starts the night before you want to eat it!
Ingredients
for the buttermilk soak:
- 2.5-3 lb Chicken Breast, cut in half widthwise and lengthwise
- 2 cups Buttermilk
- 1 tablespoon Kosher Salt
- 1 teaspoon Black Pepper
- 2 teaspoon Hot Paprika
- ½ teaspoon Cayenne Pepper
- ½ teaspoon Garlic Powder
- ½ teaspoon Onion Powder
for the honey butter:
- 8 tablespoons Unsalted Butter, soft
- 4 tablespoons Honey
for the chicken:
- 2 lg Eggs
- ¼ cups Water
- 2 cups All-Purpose Flour
- 2 tablespoons Cornstarch
- 1 tablespoon Kosher Salt
- 1 tablespoon Fresh Cracked Black Pepper
- Corn Oil, for frying
- White Cheddar, for serving
- Bacon, for serving
Instructions
for the buttermilk soak:
- The night before, combine the chicken pieces, buttermilk, salt, pepper, paprika, cayenne, garlic & onion powders, in an airtight container. Toss the chicken in the buttermilk and place in the refrigerator for at least 8 hours, up to 48 hours. This is great to get done up to 2 days ahead of time. I also make my biscuits the day before so all I have to do for dinner is fry the chicken.
for the honey butter:
- Make the honey butter by combining the butter and honey in a bowl and mixing well. I do this quickly just with a spoon or small spatula.
for the chicken:
- Heat 2-inches of oil in a 12 inch cast iron skillet or deep heavy-bottomed pan to 325˚f.
- To bread the chicken, in one shallow dish add the eggs and water and whisk to combine. In another shallow dish combine the flour, cornstarch, salt, and pepper, stir to evenly combine.
- Remove the chicken from the buttermilk soak, dip each side into the eggs, then into the flour. Flip it a couple of times pressing the flour into each piece of chicken then gently placing it in the hot oil. Cook for 2-3 minutes per side. Remove from the oil and place on a wire rack or paper towel-lined platter. Sprinkle with kosher salt.
- Spread a honey butter on each side of a split biscuit, place a chicken piece inside and top with cheese and bacon if desired.
Notes
Use THIS Biscuit Recipe, it is THE BEST!!
Nutrition Information:
Serving Size:
1 gramsAmount Per Serving: Unsaturated Fat: 0g
Did you make this recipe? Let me know by leaving a review or comment! And be sure to sign up for my newsletter, and follow along on Instagram, Pinterest, and Facebook!
Did you make this recipe? Let me know by leaving a review or comment! And be sure to sign up for my newsletter, and follow along on Instagram, Pinterest, and Facebook!
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