Buttermilk Fried Chicken Biscuit Sandwich
This Buttermilk Fried Chicken Biscuit has chicken that has been fried to golden perfection tucked into a warm, fluffy biscuit. Drizzled with a sweet and spicy honey, my twist on a Southern classic becomes a sweet and savory explosion of flavor.
Servings: 8 biscuit sandwiches
Calories: 587kcal
Ingredients
Hot Honey
- ½ cup honey
- 2 tablespoons unsalted butter
- Pinch of kosher salt
- 2 teaspoons gochugaru Korean red pepper flakes or can use standard red pepper flakes
Buttermilk biscuits (skip if using store-bought biscuits)
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 2 teaspoons granulated sugar
- 1 teaspoon kosher salt
- ½ teaspoon baking soda
- 8 tablespoons unsalted butter very cold and cut into about ½ inch cubes
- ¾ cup buttermilk very cold
Buttermilk brined chicken
- 1 pound chicken thinly sliced and cut into 6 to 8 three to four inch pieces
- 2 cups buttermilk
- 2 tablespoons hot sauce like Frank's or your choice
- 1 tablespoon kosher salt
Flour dredge
- 1 ½ cups all purpose flour
- ½ cup cornstarch
- 2 teaspoons Old Bay seasoning
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- Oil for frying
Instructions
Make hot honey
- Place all of the hot honey ingredients into a small sauce pan and bring to a boil. Take off the heat and cover for at least 30 minutes to allow the pepper to infuse the honey.
Brine chicken
- In a shallow container, or a large Ziploc bag, combine, buttermilk, hot sauce, and salt. Add your thinly sliced chicken and turn to coat completely in the buttermilk. refrigerate for at least 30 minutes, up to overnight.
Make biscuits (skip if making store-bought biscuits)
- Preheat your oven to 450°F and line a baking sheet with parchment paper.
- Measure the dry ingredients for your biscuits into the bowl of your food processor. Add cubes of cold butter. Pulse the ingredients for three 1 second pulses.
- Turn the food processor on while slowly pouring your buttermilk in through the opening on top, stopping as soon as the dough forms a ball. Do not overmix.
- Dump the dough out onto a lightly floured surface, knead 3 to 4 times, and roll out to about ½ to ¾ inch thick.
- Cut with floured 3½ inch round cutter. Gather together your scraps and cut out 6 to 8 biscuits. Place on your prepared baking sheet.
- Brush the tops with a little more buttermilk and bake at 450°F for 12 to 15 minutes, or until golden brown.
Fry chicken
- While the biscuits are baking, add 1 inch of vegetable oil to a large skillet and heat to 350°F
- Combine the flour dredge ingredients into another shallow dish. Remove a piece of chicken, allowing the excess buttermilk to drip off, and then place into the flour dredge, turning to completely, and using your hands to pack it onto the surface.
- Carefully place 3 to 4 pieces of chicken into the oil and fry for 3 to 5 minutes, or until the bottom side has turned crispy and golden.
- Flip and fry for another 3 to 5 minutes, then place on a wire rack with paper towels underneath.
- Repeat with remaining chicken, adding more oil and bringing back up to heat as needed.
- Extra crispy, chicken, turn the heat up to about 375°F and refry each piece of chicken for about one to two minutes, or until deeply golden brown.
Assembly
- Split open a biscuit, nestle a piece of crispy fried chicken on top, and a drizzle with hot honey to your heart content. Repeat with the remaining chicken and biscuits and enjoy!
Notes
Storing honey
Spicy honey butter can be safely stored in an airtight container in the refrigerator for up to 2 weeks as the honey acts as a natural preservative.
Spicy honey butter can be safely stored in an airtight container in the refrigerator for up to 2 weeks as the honey acts as a natural preservative.
- Storing the Sandwich Components
Separate the Chicken and Biscuits: Store the chicken and biscuits in separate containers to keep the biscuits from getting soggy. - In the Fridge: Keep both in the fridge for up to 3-4 days in airtight containers.
- Freezing: For longer storage, wrap each piece tightly and place in freezer bags. You can freeze them for up to 3 months.
Fried Chicken:
- Oven: Preheat the oven to 350°F (175°C). Place the chicken on a baking sheet, cover loosely with foil, and heat for 10-15 minutes.
- Air Fryer: Heat at 350°F (175°C) for about 5-7 minutes until crispy.
Biscuits:
- Oven: Wrap in foil and heat at 300°F (150°C) for 5-7 minutes.
- Microwave: Wrap in a damp paper towel and microwave for 10-15 seconds. 3. Putting it all together: Warm the honey just a bit in the microwave so it is runny. Once the rest of the components are reheated, assemble your sandwich just before you’re ready to eat. Don’t forget the honey!
Nutrition
Calories: 587kcal | Carbohydrates: 73g | Protein: 9g | Fat: 74g | Saturated Fat: 28g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 30g | Trans Fat: 1g | Cholesterol: 95mg | Sodium: 1866mg | Potassium: 205mg | Fiber: 2g | Sugar: 23g | Vitamin A: 741IU | Vitamin C: 3mg | Calcium: 205mg | Iron: 3mg
