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Fried Chicken Biscuits
4
Steps
- Combine buttermilk, hot sauce, salt, black pepper, and cayenne in a resealable plastic bag; add chicken. Seal bag, turn to coat, and chill at least 3 hours.
- Do Ahead: Chicken can be marinated 8 hours ahead. Keep chilled.
- Mix butter, honey, and ½ tsp. salt in a small bowl until smooth; set honey butter aside.
- Pour oil into a large skillet, preferably cast iron, to a depth of ½” and heat over medium-high heat until oil bubbles immediately when a little panko is added.
- Meanwhile, place panko in a shallow bowl. Remove chicken from marinade; season with salt and pepper. Dredge chicken in panko, shaking off excess. Working in 2 batches and maintaining oil temperature, fry chicken until golden brown, crisp, and cooked through, about 3 minutes per side. Transfer chicken to a paper towel–lined baking sheet to drain.
- Split biscuits and spread each side with 1 Tbsp. reserved honey butter. Build sandwiches with biscuits, chicken, and hot sauce.
Originally published at Bonappetit.com. Reproduced for personal collection.
