Ingredients
For the Fried Chicken:
1–1/2 to 2 pounds chicken tenders, or 2 large boneless skinless chicken breasts sliced into 1-inch thick strips π
1–1/2 cups all-purpose flour πΎ
1 tsp kosher salt π§
1/4 tsp black pepper πΆοΈ
1/4 tsp garlic powder π§
1/4 tsp smoked paprika πΆοΈ
1 large egg + 2 tablespoons water, beaten π₯π§
Vegetable, canola, or peanut oil, for frying π’οΈ
For the Buttermilk Biscuits:
2 cups all-purpose flour πΎ
1 Tbsp baking powder π₯
1 tsp kosher salt π§
1/4 tsp baking soda π₯
1/2 cup (1 stick) cold butter π§
3/4 cup buttermilk π₯
1/4 cup unsalted butter, melted π§
For the Hot Honey:
1 cup honey π―
2 tsp crushed red pepper flakes πΆοΈ
1 Tbsp apple cider vinegar π
Instructions
For the Fried Chicken:
1οΈβ£ Fill a large pot with about 2 inches of oil. Set the pot to medium heat. π’οΈπ₯
2οΈβ£ In a large bowl, mix flour, salt, pepper, garlic powder, and paprika. In a separate large dish, whisk the egg and water together. π²
3οΈβ£ Dredge the chicken in the flour mixture, coating well. Shake off excess flour and dip in the egg mixture, then back into the flour. Set aside. π
4οΈβ£ Check the oil temperature (around 365-375Β°F) by dropping in a little bit of flour; if it sizzles, it’s ready. Add chicken (2-4 pieces at a time) and fry until golden brownβabout 8 to 10 minutes. Fry the remaining chicken in batches. π³
5οΈβ£ Transfer the fried chicken to a paper towel-lined plate. Set aside. π§»
For the Buttermilk Biscuits:
6οΈβ£ Preheat oven to 450Β°F (230Β°C). Line a baking sheet with parchment paper or a silicone baking mat. π₯
7οΈβ£ In a large bowl, combine flour, baking powder, salt, and baking soda. Cut the cold butter into small cubes or shred it using a box grater for easier mixing. Work the butter into the dry ingredients until it resembles coarse crumbs. π§
8οΈβ£ Stir in the buttermilk using a rubber spatula until a soft dough forms. π©βπ³
9οΈβ£ Scoop the dough onto a lightly floured surface and gently work it together with your hands. Pat the dough into a rectangle and fold it in thirds. Turn the dough, gather any crumbs, and flatten back into a rectangle. Repeat this process two more times. π
π Using a floured 2.5-inch biscuit cutter, cut out the biscuits. Gather any scrap pieces of dough, patting it back down to 1/2-inch thickness, and cut until you have 10-12 biscuits. πͺ
1οΈβ£1οΈβ£ Bake for 15-17 minutes, or until lightly golden brown. Remove from the oven and brush with melted butter. ππ§
For the Hot Honey:
1οΈβ£2οΈβ£ Add honey and pepper flakes to a small saucepan. Simmer over medium heat. Remove from heat and stir in apple cider vinegar. π―π₯
1οΈβ£3οΈβ£ Cool to room temperature and use immediately by drizzling over your fried chicken, or transfer to a glass container and refrigerate until ready to use. βοΈ
To Assemble:
1οΈβ£4οΈβ£ Split the biscuits in half. Place a fried chicken piece on top of each half. Drizzle with hot honey. Serve with pickle slices, if desired. π₯
Enjoy! π
- Prep Time: 25 minutes
- Cook Time: 45 minutes