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Hot-Honey Chicken Biscuit
Melissa Hart

Hot-Honey Chicken Biscuit

This is a breakfast sandwich because biscuits make the rules. A thin chicken cutlet fries quickly and stays manageable between the layers. Brush on hot honey after frying; sugar in the oil burns long before the chicken reaches 165°F.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 1 lb boneless skinless chicken breast cutlets
  • 1 tsp kosher salt
  • 1/2 cup buttermilk
  • 1 cup all-purpose flour
  • 1 tsp paprika
  • 1/2 tsp garlic powder
  • 2 cups neutral oil
  • 1/4 cup honey
  • 1 tsp hot sauce
  • 4 large baked biscuits split

Method
 

  1. Season the chicken cutlets with salt and soak them in the buttermilk for 20 minutes.
  2. Whisk the flour, paprika and garlic powder in a shallow dish.
  3. Lift the chicken from the buttermilk, press it into the flour and rest the coated cutlets for 5 minutes.
  4. Heat 1/2 inch oil in a skillet to 350°F and fry the cutlets for 3 to 4 minutes per side until crisp and 165°F.
  5. Stir the honey and hot sauce together and brush 1 tablespoon over each drained cutlet.
  6. Place the chicken inside the warm split biscuits and serve immediately.