Fried Chicken Biscuits
Crispy buttermilk-marinated chicken cutlets served on homemade biscuits with honey butter and hot sauce. A perfect blend of Southern comfort food featuring crunchy panko-crusted chicken and sweet honey butter sandwiched between fluffy biscuits.
Ingredients
- •1 cup buttermilk
- •1 tablespoon hot sauce
- •½ teaspoon kosher salt
- •¼ teaspoon freshly ground black pepper
- •¼ teaspoon cayenne pepper
- •4 piece skinless, boneless chicken cutlets
- •½ cup unsalted butter
- •¼ cup honey
- •½ teaspoon kosher salt
- •2½ cups vegetable oil
- •2 cups panko breadcrumbs
- •1 to taste black pepper
- •4 piece biscuits
- •1 to taste hot sauce
Cooking Instructions
- 1.
Combine buttermilk, hot sauce, salt, black pepper, and cayenne in a resealable plastic bag; add chicken. Seal bag, turn to coat, and chill at least 3 hours.
180 min
- 2.
DO AHEAD: Chicken can be marinated 8 hours ahead. Keep chilled.
480 min
- 3.
Mix butter, honey, and 1/2 teaspoon salt in a small bowl until smooth; set honey butter aside.
5 min
- 4.
Pour oil into a large skillet, preferably cast iron, to a depth of 1/2" and heat over medium-high heat until oil bubbles immediately when a little panko is added.
10 min
- 5.
Meanwhile, place panko in a shallow bowl. Remove chicken from marinade; season with salt and pepper. Dredge chicken in panko, shaking off excess. Working in 2 batches and maintaining oil temperature, fry chicken until golden brown, crisp, and cooked through, about 3 minutes per side.
15 min
- 6.
Split biscuits and spread each side with 1 tablespoon reserved honey butter. Build sandwiches with biscuits, chicken, and hot sauce.
5 min
