Fried Chicken Biscuits

From the kitchen of Carly

Thin-pounded chicken soaked in spiced buttermilk, then fried until golden and crispy. Served warm on biscuits with honey butter that melts into every crevice. The heat builds slowly, the butter cools it down. That's the whole point.

Prep
n/a
Cook
n/a
Total
n/a
Servings
4
Difficulty
medium

Ingredients

4 servings

  • 11 cup buttermilk
  • 11 tablespoon hot sauce
  • 11/2 teaspoon kosher salt
  • 11/4 teaspoon freshly ground black pepper
  • 11/4 teaspoon cayenne pepper
  • 14 skinless, boneless chicken cutlets (about 1 1/2 pounds total), pounded to 1/4" thickness
  • 11/2 cup (1 stick) unsalted butter, room temperature
  • 11/4 cup honey
  • 11/2 teaspoon kosher salt, plus more
  • 1Vegetable oil (for frying; about 2 1/2 cups)
  • 12 cups panko (Japanese breadcrumbs)
  • 1Freshly ground black pepper
  • 14 Pies-N-Thighs Biscuits
  • 1Hot sauce (for serving)

Instructions

  1. 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.

  2. DO AHEAD: Chicken can be marinated 8 hours ahead. Keep chilled.

  3. Mix butter, honey, and 1/2 teaspoon salt in a small bowl until smooth; set honey butter aside.

  4. Pour oil into a large skillet, preferably cast iron, to a depth of 1/2" and heat over medium-high heat until oil bubbles immediately when a little panko is added.

  5. 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.

  6. Split biscuits and spread each side with 1 tablespoon reserved honey butter. Build sandwiches with biscuits, chicken, and hot sauce.