Ingredients
- Refrigerated biscuit dough (1 tube, 8 count)
- Boneless, skinless chicken breast cutlets (4 pieces)
- All-purpose flour (1 cup)
- Buttermilk (1/2 cup)
- Honey (1/2 cup)
- Hot sauce (2 tablespoons, e.g., cayenne pepper sauce)
- Vegetable oil (3 cups)
- Seasoning blend (1 tablespoon of paprika, 1 teaspoon salt, 1/2 teaspoon black pepper)
Instructions
- Step 1: Preheat oven according to the biscuit package instructions (usually 350°F or 400°F). Place biscuits on a baking sheet and bake until golden brown and fluffy (12–15 minutes). Split the baked biscuits horizontally and set aside.
- Step 2: Prepare the chicken dredge. In a shallow dish, combine the flour and seasoning blend. Place the buttermilk in a separate shallow dish. Dip each chicken cutlet first into the buttermilk, ensuring it is fully coated, and then press firmly into the flour mixture, shaking off any excess.
- Step 3: Heat the vegetable oil in a large skillet or Dutch oven to 350°F. Carefully add the breaded chicken cutlets to the hot oil, working in batches if necessary, and fry for 5–7 minutes per side until the chicken is golden brown and the internal temperature reaches 165°F. Remove the chicken and drain on a wire rack or paper towels.
- Step 4: While the chicken drains, make the hot honey. Combine the honey and hot sauce in a small bowl and whisk until fully incorporated. Immediately brush or toss the fried chicken pieces with the hot honey glaze until coated.
- Step 5: Assemble the biscuits. Place one piece of hot honey chicken onto the bottom half of each split biscuit. Drizzle any remaining hot honey sauce over the chicken and top with the other half of the biscuit before serving immediately.
Notes
- For the crispiest chicken crust that stays intact, let the breaded cutlets rest on a wire rack for five to ten minutes before dropping them into the 350°F oil—this allows the coating to properly adhere.
- If you have leftovers, store the chicken and biscuits separately in airtight containers in the refrigerator to keep the biscuits from absorbing moisture from the fried coating.
- To bring back that satisfying crunch, reheat the chicken pieces uncovered in a 350°F oven or an air fryer until hot, then re-glaze with the hot honey just before reassembling the biscuit.
- Elevate your sandwich by adding a few crisp dill pickle chips or a tablespoon of cooling coleslaw inside the biscuit assembly to balance the richness and spicy heat of the glaze.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American