Fried Chicken Biscuit Recipe
Fried chicken breast inside a homemade biscuit, with sweet-hot pecan sauce, served with brunch potatoes
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Ingredients
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Fried Chicken
Biscuit
Sweet-Hot Pecan Sauce
Brunch Potatoes
Method
Fried Chicken
- 1
Marinate Chicken
In a bowl, submerge the chicken breasts in buttermilk. Cover and refrigerate for at least 1 hour, or overnight for best results.
- 2
Prepare Breading
In a separate bowl, mix together flour, cornstarch, paprika, garlic powder, onion powder, salt, and black pepper.
- 3
Fry Chicken
Heat vegetable oil in a large skillet over medium-high heat. Remove chicken from buttermilk, allowing excess to drip off. Dredge the chicken in the flour mixture, pressing firmly to coat. Fry the chicken for about 6-8 minutes on each side, or until golden brown and cooked through. Transfer to a paper towel-lined plate to drain.
Biscuit
- 4
Preheat Oven
Preheat your oven to 425°F (220°C).
- 5
Mix Dry Ingredients
In a large bowl, combine the flour, baking powder, and salt.
- 6
Add Butter
Cut the butter into small pieces and add to the flour mixture. Use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.
- 7
Add Milk
Stir in the milk until just combined. Do not overmix.
- 8
Shape Biscuits
Turn the dough onto a floured surface and gently pat it to about 1-inch thick. Cut out biscuits using a biscuit cutter or glass.
- 9
Bake Biscuits
Place biscuits on a baking sheet and bake for 12-15 minutes or until golden brown.
Sweet-Hot Pecan Sauce
- 10
Prepare Sauce
In a small saucepan over medium heat, combine pecans, honey, and hot sauce. Stir until heated through and well combined, about 3-5 minutes.
Brunch Potatoes
- 11
Prepare Potatoes
Wash and chop potatoes into small cubes.
- 12
Season and Roast
In a bowl, toss potatoes with olive oil, salt, black pepper, and paprika. Spread in a single layer on a baking sheet.
- 13
Bake Potatoes
Bake in the oven at 425°F (220°C) for 25-30 minutes, or until golden and crispy.
