Mini Chicken Biscuit Recipe

Preheat and prepare

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.

Mix dry ingredients

In a large bowl whisk together 2 cups all-purpose flour, 2 tsp baking powder, 1 tsp granulated sugar, and 1 tsp fine salt until evenly combined.

Cut in butter

Grate the cold butter on the large holes of a box grater or cut into small cubes. Using a pastry cutter or your fingertips, quickly work the butter into the flour mixture until the texture resembles coarse crumbs with pea-sized pieces of butter remaining.

Add buttermilk

Stir in 3 tablespoons buttermilk until the dough just comes together. If dough is too dry, add up to 1 tablespoon more buttermilk. Do not overmix — it should be shaggy and slightly sticky.

Shape and cut biscuits

Turn the dough onto a lightly floured surface and fold it over itself 3 times to create layers. Pat to about 3/4-inch thickness. Use a 2.5-inch round cutter (or a knife to square) to cut out 6 mini biscuits. Re-roll scraps once to make remaining biscuits.

Egg wash and bake

Beat the egg with a teaspoon of water and brush the tops of the biscuits lightly. Place biscuits on the prepared sheet about 1 inch apart. Bake 10–12 minutes until golden brown on top. Remove and optionally brush tops with 1 tablespoon melted butter. Let cool slightly before assembling.

Prep chicken

Slice the boneless chicken into pieces roughly the size of your biscuits (about 1/2-inch thick and 2–3 inches wide). You should end up with 6 small pieces totaling about 1 cup. If using breast, pound gently to even thickness.

Marinate

Place the chicken pieces in a shallow bowl or zip-top bag with 1/2 cup buttermilk and 1 tsp hot sauce (optional). Refrigerate for at least 15 minutes (up to 2 hours) to tenderize and flavor.

Make dredge

In a shallow dish combine 1/2 cup flour, 1 tbsp cornstarch, 1 tsp paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp salt, and 1/4 tsp black pepper. Mix well.

Dredge chicken

Remove chicken from buttermilk, let excess drip off, then dredge thoroughly in the seasoned flour mixture, pressing to adhere. Shake off loose flour and set aside on a plate for a few minutes to form a light crust.

Fry

Heat about 1 cup vegetable oil in a heavy skillet over medium-high heat until shimmering and a small pinch of flour sizzles immediately (approx. 350°F / 175°C). Fry the chicken pieces in batches, 2–3 minutes per side, until golden brown and internal temperature reaches 165°F (74°C). Transfer to a wire rack or paper towel-lined plate to drain.

Make sauce

Stir together 2 tsp mayonnaise and 1 tsp Dijon or yellow mustard in a small bowl. Taste and adjust; add a pinch of salt if desired.

Assemble minis

Slice each warm biscuit in half. Spread a thin layer of the mayo-mustard on the bottom half of each biscuit. Place one piece of fried chicken on top, add 1–2 pickle slices, then cover with the biscuit top. If desired, brush the tops with a little melted butter for shine and extra flavor.

Serve

Serve warm. These mini chicken biscuits are best eaten within 30 minutes while the biscuit is tender and the chicken is crispy.