Honey Truffle Chicken Biscuit Recipe

Prepare chicken

Trim chicken of excess fat and, if using breasts, pound to an even thickness of about 1/2 inch or cut thighs into flat pieces roughly the same thickness. Pat dry slightly with paper towel.

Combine buttermilk, garlic powder, onion powder, hot sauce (if using), kosher salt and black pepper in a bowl. Add chicken, ensuring pieces are submerged. Cover and refrigerate for at least 1 hour and up to 4 hours to tenderize and flavor.

Make breading

In a shallow bowl or wide dish, whisk together flour, cornstarch, paprika, smoked paprika, garlic powder, onion powder, salt and black pepper until evenly combined.

Coat chicken

Remove one piece of chicken from the buttermilk, allowing excess to drip back into the bowl. Dredge thoroughly in the flour mixture, pressing to adhere a thick coating. Place on a wire rack and repeat with remaining pieces. Let rest 10 minutes to set the crust.

Heat oil

Pour about 1 inch of vegetable oil into a large heavy skillet or Dutch oven (about 1 cup as listed). Heat over medium-high until the oil reaches 350°F (175°C) or a piece of bread sizzles and browns in about 45 seconds.

Fry chicken

Fry chicken in batches without overcrowding, 3–5 minutes per side depending on thickness, until golden brown and internal temperature reaches 165°F (74°C). Use tongs to turn gently. Transfer fried chicken to a wire rack set over a baking sheet to drain.

While chicken rests, combine honey, truffle oil, apple cider vinegar and 1/4 tsp salt in a small bowl. Whisk until smooth. Taste and adjust: add a bit more honey if you prefer sweeter, or a tiny extra drop of truffle oil for stronger aroma (do so sparingly).

Brush or drizzle the glaze over the hot fried chicken, using about half the glaze to coat all pieces. Reserve remaining glaze for serving if desired.

Warm biscuits

Split biscuits and warm according to package or recipe instructions. If desired, lightly butter the cut faces and toast them cut-side down in a skillet over medium heat until golden, about 1–2 minutes.

Place a slice of sharp cheddar on the bottom half of each warm biscuit. Set a glazed hot chicken piece on top of the cheese so the heat begins to melt it. If you want extra melted cheese, briefly place assembled bottoms under a broiler for 30–45 seconds watching closely.

Top chicken with remaining glaze if desired and sprinkle with finely chopped chives or parsley. Close biscuit with top half. Serve immediately while hot and crispy.