Ultimate Crispy Fried Chicken Biscuit Sandwich with Honey Butter

When you’re searching for the epitome of comfort food, look no further than this incredible Fried Chicken Biscuit sandwich recipe. It’s a symphony of flavors and textures that promises to satisfy every craving and leave you utterly enchanted. Imagine biting into a cloud-like, fluffy biscuit, giving way to perfectly crispy, seasoned fried chicken, all brought together with a luscious, sweet honey butter. This isn’t just a meal; it’s an experience – a truly elevated take on a classic Southern staple that you’ll want to revisit again and again.

The star of this sandwich, the fried chicken, uses a method so exceptional that I also incorporate it into my Chicken and Mac n’ Cheese Waffles. It’s a versatile base recipe for fried chicken that guarantees tender, juicy results, making it ideal for a myriad of dishes, from sandwiches to standalone meals.

The Secret to Unforgettably Crispy and Juicy Fried Chicken

I genuinely believe I’ve discovered the ultimate method for fried chicken, delivering the best results I’ve ever tasted. The cornerstone of this exceptional flavor and texture lies in an extended buttermilk marinade, infused with a carefully selected blend of spices. While a day or two will yield fantastic results, I’ve found that allowing the chicken to marinate for a full three days elevates it to an unparalleled level of deliciousness. Trust me, the extra wait is more than worth it!

The magic of the buttermilk brine is twofold: it tenderizes the chicken fibers, making each bite incredibly soft, and it deeply infuses moisture, ensuring the chicken remains succulent throughout the cooking process. The longer the chicken soaks, the deeper the flavor penetration and the more tender it becomes. This patient approach is truly what sets this fried chicken apart.

Once marinated, the chicken simply needs to be removed from the buttermilk, allowed to drip off any excess, and then tossed directly into a mixture of perfectly seasoned flour. This streamlined breading process makes preparation remarkably easy and quick, ensuring you can get this delightful meal on the table without unnecessary fuss. In just about 6 minutes of frying, your chicken will be golden, crispy, and cooked to perfection, easily surpassing any takeout option.

For those who crave an extra layer of crispness, you have the option to dip the chicken in an egg wash before coating it in the seasoned flour, as many traditional recipes suggest. However, I’ve found through experimentation that while this adds a slight textural boost, it’s not strictly necessary. The chicken turns out fantastic either way, so feel free to choose the method that best suits your preference and time constraints.

Crafting the Perfect Fluffy Biscuits

A fried chicken biscuit sandwich is only as good as its biscuit, and for this recipe, I exclusively use Joanna Gaines’ “Jojo’s Biscuits” recipe. It’s truly a game-changer, consistently producing biscuits that are unbelievably fluffy, flaky, and rich—exactly what you want to cradle your crispy chicken. For convenience and a perfect sandwich size, I recommend cutting the biscuit dough into 3-inch squares before baking. These biscuits are so reliable and delicious that I haven’t bothered with any other recipe since discovering them!

To make the preparation even smoother, I love to whip up a batch of the biscuit dough the night before I plan to enjoy these sandwiches, right when I’m getting the chicken marinating. This allows me to bake them fresh in the morning or whenever I’m ready. You can bake them immediately, store the unbaked dough in the fridge overnight, or even freeze them for a longer period. I often double the biscuit recipe, baking one batch for immediate enjoyment and freezing the other for spontaneous future cravings. Having freshly baked biscuits ready to go makes this comfort meal surprisingly accessible even on busy days.

Tips for Biscuit Perfection:

• Cold Ingredients are Key: Always use very cold butter and buttermilk. Cold fat creates steam in the oven, leading to those desirable flaky layers.
• Don’t Overwork the Dough: Mix just until the ingredients are combined. Overworking develops gluten, resulting in tough biscuits.
• Folding for Flakes: A few gentle folds can create extra layers, giving your biscuits that irresistible texture.
• Square vs. Round: While round biscuits are classic, cutting them into squares means no dough scraps to re-roll, keeping them tender and maximizing yield.
• Freezing Dough: Unbaked biscuits freeze beautifully. Place cut biscuits on a baking sheet to freeze solid, then transfer to an airtight bag. Bake from frozen, adding a few minutes to the baking time.

📖 Recipe

Ultimate Crispy Fried Chicken Biscuit with Honey Butter

This is like an ultimate comfort food pairing, and I LOVE this fried chicken. I have found my new go-to anytime I want some fried chicken, the buttermilk bath is the secret. But be prepared, this recipe starts the night before you want to eat it!

Ingredients

For the Buttermilk Soak:

• 2.5-3 lb Chicken Breast, cut in half widthwise and lengthwise
• 2 cups Buttermilk
• 1 tablespoon Kosher Salt
• 1 teaspoon Black Pepper
• 2 teaspoon Hot Paprika
• ½ teaspoon Cayenne Pepper
• ½ teaspoon Garlic Powder
• ½ teaspoon Onion Powder

For the Honey Butter:

• 8 tablespoons Unsalted Butter, softened
• 4 tablespoons Honey

For the Chicken and Assembly:

• 2 large Eggs
• ¼ cup Water
• 2 cups All-Purpose Flour
• 2 tablespoons Cornstarch
• 1 tablespoon Kosher Salt
• 1 tablespoon Fresh Cracked Black Pepper
• Corn Oil, for frying (enough for 2 inches deep)
• White Cheddar, for serving (optional)
• Bacon, cooked crisp, for serving (optional)

Instructions

For the Buttermilk Soak:

1. The night before (or up to 2 days ahead), prepare the buttermilk soak. In an airtight container, combine the chicken pieces, buttermilk, 1 tablespoon kosher salt, 1 teaspoon black pepper, 2 teaspoons hot paprika, ½ teaspoon cayenne pepper, ½ teaspoon garlic powder, and ½ teaspoon onion powder. Toss the chicken thoroughly in the mixture, ensuring each piece is well coated. Cover and refrigerate for at least 8 hours, and ideally up to 48 hours, or even 3 days for the best flavor and tenderness. This step is also a great time to prepare your biscuit dough (using your favorite recipe, like Joanna Gaines’ “Jojo’s Biscuits”) and store it in the fridge, or make your honey butter.

For the Honey Butter:

1. If not done already, make the honey butter: In a small bowl, combine the 8 tablespoons of softened unsalted butter and 4 tablespoons of honey. Mix thoroughly with a spoon or small spatula until well combined and smooth. Set aside at room temperature.

For the Chicken and Assembly:

1. When ready to cook, heat about 2 inches of corn oil (or other high smoke point oil) in a 12-inch cast iron skillet or deep, heavy-bottomed pan to 325°F (163°C). Use a thermometer to monitor the oil temperature, maintaining it as consistently as possible.
2. Prepare your breading stations. In one shallow dish, whisk together the 2 large eggs and ¼ cup water. In a second shallow dish, combine the 2 cups all-purpose flour, 2 tablespoons cornstarch, 1 tablespoon kosher salt, and 1 tablespoon fresh cracked black pepper, stirring well to ensure even distribution.
3. Working in batches to avoid overcrowding the pan, remove a piece of chicken from the buttermilk soak, allowing excess liquid to drip off. For extra crispiness, dip it into the egg wash, then immediately transfer it to the seasoned flour. Or, for a simpler coating, go directly from buttermilk to flour. Flip the chicken several times in the flour, pressing firmly to ensure a thick, even coating. Gently place the breaded chicken into the hot oil. Fry for 2-3 minutes per side, or until golden brown and cooked through (internal temperature should reach 165°F or 74°C). Remove the chicken from the oil and place it on a wire rack set over a paper towel-lined platter to drain excess oil. Sprinkle lightly with additional kosher salt while hot. Repeat with remaining chicken.
4. Assemble your ultimate sandwich: Split a freshly baked biscuit in half. Generously spread the prepared honey butter on both cut sides. Place a piece of crispy fried chicken inside. For an even more decadent experience, top with a slice of white cheddar cheese (which will melt slightly from the warm chicken) and some crispy cooked bacon, if desired. Serve immediately and enjoy!

Notes

For the fluffiest, most delicious biscuits, I highly recommend using Joanna Gaines’ “Jojo’s Biscuits” recipe. It is truly the best!

Nutrition Information:

Serving Size:

1 serving

Amount Per Serving:
Unsaturated Fat: 0g

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Assembling Your Masterpiece: The Fried Chicken Biscuit Sandwich

Once your chicken is fried to golden perfection and your biscuits are baked to a fluffy ideal, the final step is to assemble these components into the ultimate comfort food sandwich. The honey butter is non-negotiable here; its sweet, creamy richness perfectly complements the savory, crispy chicken and the soft biscuit. A generous slather on both sides of a split biscuit creates a delightful foundation.

Optional Toppings to Elevate Your Sandwich:

• Cheese: A slice of sharp white cheddar or even a creamy provolone, placed on the warm chicken, will melt slightly, adding another layer of indulgence.
• Bacon: Crispy strips of bacon bring a salty, smoky crunch that pairs incredibly well with the chicken and honey butter.
• Pickles: For a tangy counterpoint, thin slices of dill pickles can cut through the richness and add a refreshing bite.
• Hot Sauce: If you like a little kick, a drizzle of your favorite hot sauce can awaken the flavors and add a fiery dimension.
• Jalapeño Jam: A sweet and spicy jam can offer a unique complexity, balancing heat with fruitiness.

There’s nothing quite like the first bite of a homemade fried chicken biscuit sandwich. It’s the perfect blend of savory and sweet, crispy and tender, making it an ideal choice for a decadent brunch, a satisfying lunch, or a truly special dinner. This dish is more than just food; it’s a celebration of flavor and the joy of home cooking.

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