If there is one thing we all agree upon in our multigenerational house, it is the deliciousness of a fried chicken biscuit. (We actually agree on lots of things, but fried chicken biscuits are definitely at the top of the list!)
I myself love fried chicken a whole lot, but especially when it comes in a boneless version. Tender, juicy, it cooks up in a jiffy, and you can eat every last fried chicken-y morsel. And when you add a biscuit and some honey butter to the equation – my heart is going pitter-pat just thinking about it.
Let’s talk about the biscuit part for a sec.
You can of course make your own biscuits from scratch for this recipe (I love my butter biscuits for these!), or you can make the ones we all secretly adore that come in the can (get the big ones!), or you can buy biscuits in the bakery section of your grocery store.
Now let’s talk chicken! I find that a quarter of a chicken breast is just about the perfect size for this chicken biscuit deliciousness, and I always marinate mine in seasoned buttermilk for at least a couple of hours beforehand.
What is buttermilk, anyway?
Buttermilk is a cultured dairy product (that’s what yogurt is too, if that helps) that is thick and tangy and the perfect thing for marinating chicken because it is a milder type of acid. That way your chicken gets tender but not tough. (I also love marinating steak in buttermilk for the same reason.)
And if you have leftover buttermilk, you can make homemade ricotta cheese with it! Double win!
How to make fried chicken honey biscuits!
Pour a cup of buttermilk into a plastic zipper bag and add ½ teaspoon salt and ¼ teaspoon pepper. Pound 4 boneless skinless chicken breasts until they are about ¼ inch thick, cut them in half and pop them in the bag with the buttermilk.
Seal it up, squish it all around until the chicken is coated and let it all marinate in the fridge for a least 2 hours and as much as all day.
When you are ready to cook everything up, stir 4 tablespoons of butter and 2 tablespoons of honey together and set it aside.
Next, get your biscuits ready! You can use either store-bought biscuits or you can make your own – If you are making your biscuits, cook them up now.
Put 2 cups of canola oil into a heavy deep skillet or a Dutch oven and heat over high heat for ten minutes.
Pour the 2 cups of panko bread crumbs into a pie plate or other shallow dish. Coat the chicken pieces in breadcrumbs, pressing them into place (toss the buttermilk marinade).
Fry the chicken in the oil until the chicken is cooked through and golden brown, about 6 minutes or so, turning the pieces over once or twice. Remove them to drain on paper towels, sprinkling them with a little more sea salt.
Cut your biscuits in half horizontally and liberally spread each side with honey butter. Pop a piece of chicken on each biscuit bottom, top with the biscuit top and watch them fly off the table!
More tips for making fried chicken honey biscuits!
Yep! Just make sure they are pounded to about a quarter inch or so and cut into the size of about a deck of cards.
Negative on the olive oil – it has a higher burn point than other oils and we want our chicken biscuits to be nice and golden. You can use vegetable oil, peanut oil or safflower oil though!
First off, let it cool off COMPLETELY. You can pop a lid on your skillet or pot if you want to keep the aroma down. Then take either the empty oil container or another disposable container with a lid, put a funnel in the top of it and carefully pour the oil from the skillet into the container. Put the top on and put it in the trash. Whatever you do, don’t pour the oil down your sink drain – your pipes will not be happy.
I like to serve a little coleslaw on the side of these, and you can even pop a little on your chicken biscuit. One way or the other – winner, winner chicken dinner!
OTHER EASY FRIED CHICKEN RECIPES WE LOVE!
Fried Chicken Honey Biscuits
This easy recipe for fried chicken honey biscuits calls for quick fried boneless chicken nestled on biscuits slathered with honey butter.
- Prep Time: 20 minutes
- Marinating Time: 2 hours
- Cook Time: 6 minutes
- Total Time: 2 hours 26 minutes
- Yield: 8
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Ingredients
- 1 cup buttermilk
- 1 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 4 skinless, boneless chicken cutlets, pounded to be ¼ inch thick and cut in half
- 4 tablespoons butter, room temperature
- 2 tablespoons honey
- Canola oil for frying (about 2-3 cups depending on the size of your pot or skillet)
- 2 cups panko breadcrumbs
- 8 biscuits
Instructions
- Pour buttermilk into a plastic zipper bag and add ½ teaspoon salt and ¼ teaspoon pepper. Add the chicken, seal it up, squish it all around until the chicken is coated and let it all marinate in the fridge for a least 2 hours and as much as all day.
- When you are ready to cook everything up, stir the butter and honey together and set it aside.
- If you are making your biscuits instead of using pre-made ones, cook them up now.
- Put the canola oil into a heavy deep skillet or Dutch Oven and heat over high heat for ten minutes.
- Pour the bread crumbs into a pie plate or other shallow dish. Coat the chicken pieces in breadcrumbs, pressing them into place (toss the buttermilk marinade).
- Fry the chicken in the oil until the chicken is cooked through and golden brown, about 6 minutes or so, turning the pieces over once or twice. Remove them to drain on paper towels, sprinkling them with a little more sea salt.
- Cut your biscuits in half horizontally and liberally spread each side with honey butter. Pop a piece of chicken on each biscuit bottom, top with the biscuit top and watch them fly off the table!
Notes
Need to add something to your kitchen equipment to make this recipe? Below are some of the items we used in the Framed Cooks kitchen to help cook this up. These are affiliate links to things we use and love, which helps to pay for all that bacon I keep buying (without any extra cost to you)! Thanks for using them to keep our kitchen cooking…xoxo!
Jennifer clark says
Woah! It looks something different I am super excited to try this recipe. Thank you so much for sharing this unique content.
Carter says
Aww great! Such an amazing recipe :) Going to save it. Thanks for sharing the unique recipe.
Thank you!
Theresa M Murphy says
I don’t think you can ever go wrong with fried chicken in a biscuit. And the honey butter is the bonus flavor bomb. I like to add just a few drops of hot sauce to my buttermilk marinade to give it that little extra oomph. The tiny bit of warmth tames down the sweetness of the honey just enough. I’m with you; winner-winner chicken is for dinner!
You are so right about the hot sauce tip. As usual. xoxo!