Chicken Biscuit Recipe
hot honey glazed giant chicken tenders on a flaky biscuit with pimento cheese, housemade pickled veggies and hashbrowns
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Ingredients
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Chicken Biscuit Ingredients
Method
Preparation Directions
- 1
Prepare the Chicken
Marinate the chicken breasts in buttermilk for at least 30 minutes. In a separate bowl, mix flour, cornstarch, baking powder, salt, and black pepper.
- 2
Fry the Chicken
Heat oil in a frying pan over medium-high heat. Remove chicken from buttermilk, dredge in the flour mixture, and fry until golden brown and cooked through (about 5-7 minutes per side). Drizzle hot honey over the chicken after frying.
- 3
Make the Biscuits
Preheat the oven to 425°F (220°C). In a bowl, mix flour, baking powder, salt, and add cold butter. Cut in the butter until crumbly. Add milk gradually until dough forms. Roll out and cut into rounds. Bake for 12-15 minutes or until golden.
- 4
Prepare Hashbrowns
Cook hashbrowns in a skillet until crispy and golden brown.
- 5
Assemble the Biscuit
Slice the biscuit in half, spread pimento cheese on the bottom, add the hot honey-glazed chicken, top with pickled veggies, and finish with the other half of the biscuit. Serve with hashbrowns on the side.