Chicken N' Biscuit Recipe

Marinate Chicken

In a bowl, combine chicken breasts and buttermilk. Cover and refrigerate for at least 2 hours or overnight.

Prepare Breading

In a shallow dish, mix flour, paprika, garlic powder, onion powder, salt, and black pepper.

Fry Chicken

Heat vegetable oil in a deep skillet over medium-high heat. Remove chicken from buttermilk, dredge in flour mixture, and fry until golden brown and cooked through, about 6-7 minutes per side. Drain on paper towels.

Prepare Biscuit Dough

Preheat oven to 425°F (220°C). In a bowl, mix flour, baking powder, and salt. Cut in butter until mixture resembles coarse crumbs. Stir in buttermilk until just combined.

Bake Biscuits

Turn dough onto a floured surface, knead gently, and roll out to about 1-inch thickness. Cut into rounds and place on a baking sheet. Bake for 12-15 minutes or until golden.

Make Gravy

In a saucepan, melt butter over medium heat. Stir in flour and cook for 1-2 minutes. Gradually whisk in milk, cooking until thickened. Season with salt and pepper.

Mix Chipotle Butter

In a bowl, mix softened butter, chipotle powder, and honey until well combined.

Cook Eggs

In a non-stick skillet, cook eggs sunny-side-up over medium heat until whites are set but yolks are still runny.

Assemble the Dish

Place a biscuit on a plate, top with fried chicken, pour on country gravy, add chipotle butter, and place a sunny-side-up egg on top. Drizzle with chili honey before serving.