Name: Fried Chicken Biscuits
Yield: Makes 4 servings
Ingredients: 1 cup buttermilk; 1 tablespoon hot sauce; 1/2 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper; 1/4 teaspoon cayenne pepper; 4 skinless, boneless chicken cutlets (about 1 1/2 pounds total), pounded to 1/4" thickness; 1/2 cup (1 stick) unsalted butter, room temperature; 1/4 cup honey; 1/2 teaspoon kosher salt, plus more; Vegetable oil (for frying; about 2 1/2 cups); 2 cups panko (Japanese breadcrumbs); Freshly ground black pepper; 4 Pies-N-Thighs Biscuits; Hot sauce (for serving)

Image may contain Burger Food Dessert Confectionery and Sweets

Fried Chicken BiscuitsZach DeSart

Fried chicken on a hot buttered biscuit—what's not to like?

Recipe information

Yield
Makes 4 servings

Ingredients

Chicken cutlets:

1 cup buttermilk

1 tablespoon hot sauce

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1/4 teaspoon cayenne pepper

4 skinless, boneless chicken cutlets (about 1 1/2 pounds total), pounded to 1/4" thickness

Honey butter and assembly:

1/2 cup (1 stick) unsalted butter, room temperature

1/4 cup honey

1/2 teaspoon kosher salt, plus more

Vegetable oil (for frying; about 2 1/2 cups)

2 cups panko (Japanese breadcrumbs)

Freshly ground black pepper

4 Pies-N-Thighs Biscuits

Hot sauce (for serving)

Preparation

For chicken cutlets:
Step 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.
Step 2
DO AHEAD: Chicken can be marinated 8 hours ahead. Keep chilled.
For honey butter and assembly:
Step 3
Mix butter, honey, and 1/2 teaspoon salt in a small bowl until smooth; set honey butter aside.
Step 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.
Step 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. Transfer chicken to a paper towel–lined baking sheet to drain.
Step 6
Split biscuits and spread each side with 1 tablespoon reserved honey butter. Build sandwiches with biscuits, chicken, and hot sauce.

TagsSandwich Fried Chicken Biscuit Pastries Southern American Chicken Breast Chicken Poultry Buttermilk Dairy Main Dinner Nut Free Make Ahead Kwanzaa Bon Appétit

Recipe notes

See Related Recipes and Cooking Tips

19 Breakfast Sandwiches to Start Your Day Right
What’s the best thing since sliced bread? All of the ingredients inside.
82 Superb Sandwich Recipes
These hearty sandwiches might just be the best thing since sliced bread...
23 Light and Airy Biscuits
These biscuits so tender and delicate they may just float away.
13 Lunches You Should Never Take to Work
These meals are loud, messy, smelly, and guaranteed to annoy your coworkers bite by bite. So, um, maybe eat them at home?
It's Fried Chicken Time
Break your fear of frying at home with these 31 recipes for the quintessential Southern staple.
The Best Snacks of All Time
These sweet, salty, and savory bites will do the trick.
The United Sandwiches of America
The United Sandwiches of America
Salty Sweet Snacky Treats
When it's drizzling and gray, it's all well and good to sit down and tuck into a multi-course meal, or you can graze through a spread that sates your sweet and salt tooth.