Description
Crispy fried chicken cutlets sandwiched in warm, flaky biscuits with a drizzle of spicy-sweet hot honey.
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt (plus more for seasoning)
- 1/4 cup cold unsalted butter, cubed
- 3/4 cup milk (or buttermilk)
- 2 boneless, skinless chicken breasts
- 1 cup buttermilk (for marinating)
- 1 cup breadcrumbs (panko preferred)
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon cayenne pepper (to taste)
- Salt and black pepper to taste
- 1/2 cup hot honey
- Oil for frying (vegetable, canola, or peanut oil)
Instructions
- Preheat the oven to 450°F (232°C) and line a baking sheet with parchment.
- Whisk the flour, baking powder, and salt in a bowl. Cut in the cold butter until crumbly.
- Stir in the milk until just combined, avoiding overmixing.
- Knead the dough gently 4–6 times on a floured surface. Roll or pat to 1-inch thickness and cut into biscuit rounds.
- Bake the biscuits for 15–20 minutes until golden. Keep warm.
- Marinate chicken in buttermilk for at least 1 hour, up to overnight.
- Combine breadcrumbs, paprika, garlic powder, cayenne, salt, and pepper.
- Coat chicken in the breadcrumb mixture, ensuring even coverage.
- Heat oil in a skillet, fry chicken until golden and cooked through, about 4–6 minutes per side.
- Warm honey and brush over the fried chicken.
- Assemble the biscuits by splitting them, adding chicken, and drizzling more hot honey on top.
Notes
Use chicken thighs or thin cutlets for a richer flavor. Store leftovers separately to maintain crispiness.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Frying & Baking
- Cuisine: Southern