Why Make This Recipe
Chicken Biscuit Sandwiches are a delicious and comforting meal that combines crispy fried chicken with fluffy, homemade biscuits. It’s perfect for breakfast, lunch, or dinner. This recipe gives you the satisfaction of making a classic favorite from scratch, and the sweet drizzle of honey adds a special touch. You can also customize it to suit your taste by adding pickles or other toppings.
How to Make Chicken Biscuit Sandwich
Ingredients:
- 2 cups all-purpose flour (For the biscuits and coating.)
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 cup unsalted butter (Cold and cubed.)
- 3/4 cup buttermilk (For the biscuits.)
- 4 pieces boneless, skinless chicken thighs (About 1.5 pounds.)
- 1 cup buttermilk (For marinating chicken.)
- 1 cup all-purpose flour (For coating chicken.)
- 1 teaspoon salt (For coating chicken.)
- 1 teaspoon black pepper (For coating chicken.)
- 1/2 teaspoon garlic powder (For coating chicken.)
- 1/2 teaspoon paprika (For coating chicken.)
- As needed cups oil (For frying chicken.)
- 1/4 cup honey (For drizzling on sandwich.)
- As desired slices dill pickle (Optional for assembly.)
Directions:
- Begin by marinating the chicken thighs in 1 cup of buttermilk in the refrigerator for at least 30 minutes or up to 2 hours for better flavor.
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a mixing bowl, combine the flour, baking powder, and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Gradually add the buttermilk and mix until just combined.
- Turn the dough out onto a floured surface. Gently knead a few times until it holds together. Roll out to about 1-inch thickness. Cut out biscuits using a biscuit cutter or a glass, and place them on the prepared baking sheet.
- Bake the biscuits in the preheated oven for 12-15 minutes, or until golden brown.
- While the biscuits are baking, heat oil in a frying pan over medium-high heat. In a shallow bowl, mix together the flour, salt, pepper, garlic powder, and paprika.
- Remove the chicken from the buttermilk marinade, allowing excess to drip off, then dredge each piece in the seasoned flour mixture, pressing to coat well.
- Once the oil is hot (about 350°F or 175°C), carefully add the coated chicken thighs to the frying pan. Fry for 5-7 minutes on each side, or until golden brown and cooked through. Use a cooking thermometer to ensure the internal temperature reaches 165°F (74°C).
- Remove the fried chicken from the oil and place on a plate lined with paper towels to drain excess oil.
- To assemble, slice the biscuits in half and place a piece of fried chicken on the bottom half. Drizzle with honey and add pickle slices if desired, then top with the biscuit top.
How to Serve Chicken Biscuit Sandwich
Serve the Chicken Biscuit Sandwich warm, with additional honey on the side for drizzling. You can also pair it with a side of fries or a fresh salad for a complete meal. It’s great for a family breakfast or a hearty lunch.
How to Store Chicken Biscuit Sandwich
If you have leftovers, store the chicken and biscuits separately in airtight containers. Keep the chicken in the refrigerator for up to 3 days. Reheat the chicken in an oven or skillet to maintain its crispiness, and you can microwave the biscuits for a few seconds to warm them up. It’s best to assemble the sandwich just before serving, so it stays fresh.
Tips to Make Chicken Biscuit Sandwich
- Use cold butter when making the biscuits to ensure they are flaky.
- Don’t over-knead the dough; just mix until it comes together.
- For an extra crispy chicken, let the chicken rest for a few minutes after frying before serving.
- Adjust the spices in the coating to match your taste preferences.
Variation
You can switch up the toppings by adding cheese, lettuce, or sliced tomatoes for a fresh twist. If you prefer, try substituting chicken thighs with chicken breasts for a leaner option.
FAQs
Q: Can I use self-rising flour instead of all-purpose flour?
A: Yes, you can use self-rising flour for the biscuits. Just skip the baking powder and salt in the recipe.
Q: How can I make this recipe spicier?
A: Add cayenne pepper or your favorite hot sauce to the flour mixture for coating the chicken.
Q: Can I bake the chicken instead of frying it?
A: Absolutely! You can place the coated chicken on a baking sheet and bake at 400°F (200°C) for about 20-25 minutes, or until fully cooked.
Enjoy your Chicken Biscuit Sandwich with a side of your favorite dipping sauce or enjoy it just as it is!
Chicken Biscuit Sandwiches
Ingredients
For the biscuits
- 2 cups all-purpose flour For the biscuits.
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 cup unsalted butter Cold and cubed.
- 3/4 cup buttermilk For the biscuits.
For the chicken
- 4 pieces boneless, skinless chicken thighs About 1.5 pounds.
- 1 cup buttermilk For marinating chicken.
- 1 cup all-purpose flour For coating chicken.
- 1 teaspoon salt For coating chicken.
- 1 teaspoon black pepper For coating chicken.
- 1/2 teaspoon garlic powder For coating chicken.
- 1/2 teaspoon paprika For coating chicken.
- As needed cups oil For frying chicken.
For assembly
- 1/4 cup honey For drizzling on sandwich.
- As desired slices dill pickle Optional for assembly.
Instructions
Preparation
- Begin by marinating the chicken thighs in 1 cup of buttermilk in the refrigerator for at least 30 minutes or up to 2 hours for better flavor.
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a mixing bowl, combine the flour, baking powder, and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Gradually add the buttermilk and mix until just combined.
- Turn the dough out onto a floured surface. Gently knead a few times until it holds together. Roll out to about 1-inch thickness. Cut out biscuits using a biscuit cutter or a glass, and place them on the prepared baking sheet.
Baking and Frying
- Bake the biscuits in the preheated oven for 12-15 minutes, or until golden brown.
- While the biscuits are baking, heat oil in a frying pan over medium-high heat.
- In a shallow bowl, mix together the flour, salt, pepper, garlic powder, and paprika.
- Remove the chicken from the buttermilk marinade, allowing excess to drip off, then dredge each piece in the seasoned flour mixture, pressing to coat well.
- Once the oil is hot (about 350°F or 175°C), carefully add the coated chicken thighs to the frying pan. Fry for 5-7 minutes on each side, or until golden brown and cooked through. Use a cooking thermometer to ensure the internal temperature reaches 165°F (74°C).
- Remove the fried chicken from the oil and place on a plate lined with paper towels to drain excess oil.
Assembly
- To assemble, slice the biscuits in half and place a piece of fried chicken on the bottom half. Drizzle with honey and add pickle slices if desired, then top with the biscuit top.