Frickin Chicken Biscuit Recipe
Two Fresh Baked Cathead Buttermilk Biscuits filled with Chicken-Fried Chicken Breast, Melted Monterey Jack Cheese, Spicy Honey-Mustard and Dill Pickles
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Frequently paired with
The best thing to pair and share with Frickin Chicken Biscuit
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Biscuit and Chicken Filling
Method
Preparation
Make the Biscuit Dough
Preheat your oven to 425°F (220°C). In a large bowl, whisk together flour, baking powder, salt, and baking soda. Cut in the butter until the mixture resembles coarse crumbs. Stir in buttermilk until just combined. Do not overmix.
Bake the Biscuits
Turn the dough out onto a floured surface and gently pat it into a 1-inch thick rectangle. Cut out biscuits using a biscuit cutter or a glass. Place on a greased baking sheet and bake for 15-20 minutes until golden brown.
Prepare the Chicken
While the biscuits are baking, prepare the chicken. Season the chicken breasts with salt and pepper. Dredge each piece in flour, then dip in beaten egg, and finally coat with bread crumbs.
Fry the Chicken
Heat vegetable oil in a deep skillet over medium-high heat. Fry the chicken pieces for 5-7 minutes on each side, or until golden brown and cooked through. Drain on paper towels.
Assemble the Biscuit
Once the biscuits are baked and the chicken is fried, slice the biscuits in half. Place a piece of fried chicken on the bottom half, top with a slice of Monterey Jack cheese, spicy honey-mustard mixture, and dill pickles. Place the top half of the biscuit on and serve immediately.