Description
Crispy fried chicken cutlets nestled inside warm, flaky homemade biscuits, drizzled generously with a sweet and spicy hot honey sauce. This comfort food classic combines buttery, flaky biscuits with tender buttermilk-soaked chicken and a sticky, flavorful glaze for a mouthwatering meal perfect for brunch, lunch, or dinner.
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 (for soaking)
- 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 butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Stir in the cold buttermilk and honey just until the dough comes together. Avoid overmixing to keep biscuits tender.
- Shape and Bake Biscuits: Turn the dough out onto a floured surface, gently knead it to combine, then roll or pat it to about 1/2-inch thickness. Use a biscuit cutter or a glass to cut out biscuit rounds and place them on a parchment-lined baking sheet. Bake for 12-15 minutes or until the tops are golden brown. Remove from oven and set aside.
- Prepare the Chicken: Slice each chicken breast horizontally to create four thinner cutlets. Place them in a bowl with 1 cup of buttermilk and let soak for 10 minutes to tenderize and add moisture.
- Bread and Fry the Chicken: Mix together the flour, garlic powder, paprika, cayenne pepper, salt, and pepper in a shallow dish. Heat vegetable oil in a large skillet over medium-high heat to about 350°F (175°C). Dredge the soaked chicken cutlets in the seasoned flour mixture, shaking off any excess. Fry the chicken pieces for about 3-4 minutes on each side, or until they are golden brown, crispy, and fully cooked through. Transfer to a paper towel-lined plate to drain excess oil.
- Make the Hot Honey Sauce: In a small saucepan over low heat, combine the honey, hot sauce, and red pepper flakes. Stir gently until the mixture is warmed through and well combined. Remove from heat.
- Assemble the Biscuits: Slice each biscuit in half horizontally. Place a piece of the fried chicken on the bottom half, drizzle generously with the hot honey sauce, and top with the other biscuit half. Serve immediately for best flavor and texture.
Notes
- Use cold butter and buttermilk to ensure flaky, tender biscuits.
- Adjust the cayenne and red pepper flakes in the sauce to your preferred spice level.
- Chicken breasts can be pounded thinner if desired for quicker frying and crispier texture.
- Serve with extra hot honey sauce on the side for dipping or drizzling.
- Biscuits are best enjoyed fresh but can be reheated in the oven to maintain crispness.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
