Description
Crispy fried chicken cutlets nestled inside warm, flaky homemade biscuits, drizzled with a spicy-sweet hot honey sauce. This easy-to-make recipe combines tender buttermilk-marinated chicken, fluffy biscuits baked to golden perfection, and a vibrant hot honey drizzle for the perfect balance of flavors and textures in a comforting Southern-inspired sandwich.
Ingredients
Scale
Biscuits
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 6 tablespoons cold unsalted butter, cubed
- 3/4 cup cold buttermilk
- 1 tablespoon honey
Chicken
- 2 large boneless, skinless chicken breasts
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- Salt and pepper to taste
- Vegetable oil, for frying
Hot Honey Sauce
- 1/2 cup honey
- 2 tablespoons hot sauce (such as Tabasco or your favorite)
- 1/4 teaspoon red pepper flakes
Instructions
- Prepare the Biscuits: Preheat your oven to 425°F (220°C). In a large bowl, whisk together the flour, baking powder, and salt. Cut in the cold unsalted butter with your fingers or a pastry cutter until the mixture resembles coarse crumbs. Stir in the cold buttermilk and honey just until combined, being careful not to overmix.
- Shape and Bake Biscuits: Turn the dough onto a floured surface and knead it lightly a few times. Roll it out to about 1/2-inch thickness. Use a biscuit cutter or a round cutter to cut out biscuits, then place them on a parchment-lined baking sheet. Bake for 12-15 minutes until the biscuits are golden brown and cooked through.
- Prepare the Chicken: Slice each chicken breast in half horizontally to create four thin cutlets. Place the cutlets in a bowl with 1 cup of buttermilk and let them soak for 10 minutes to tenderize and add moisture.
- Bread and Fry Chicken: In another bowl, combine the flour, garlic powder, paprika, cayenne pepper, salt, and pepper. Heat vegetable oil in a skillet over medium-high heat. Remove the chicken from the buttermilk, dredge each piece thoroughly in the flour mixture, and fry in the hot oil for 3-4 minutes per side until golden brown and fully cooked. Drain on paper towels.
- Make the Hot Honey Sauce: In a small saucepan over low heat, combine the honey, hot sauce, and red pepper flakes. Stir continuously until the mixture is well combined and heated through, about 2-3 minutes. Keep warm.
- Assemble the Biscuits: Slice each biscuit in half horizontally. Place one piece of fried chicken onto the bottom half of the biscuit, drizzle generously with the hot honey sauce, and top with the biscuit’s other half. Serve immediately while warm and enjoy the perfect balance of sweet heat and crispy comfort.
Notes
- For extra crispiness, double-dredge the chicken by dipping it back into the buttermilk and then the flour mixture before frying.
- You can adjust the cayenne and hot sauce quantities to make the dish milder or spicier according to your taste.
- Buttermilk can be substituted with milk plus a tablespoon of lemon juice or vinegar if unavailable.
- Biscuits are best enjoyed fresh out of the oven but can be reheated gently in an oven to maintain flakiness.
- Use a thermometer to ensure oil stays around 350°F (175°C) for perfect frying results.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Southern American
