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Fried Chicken Biscuits


Fried chicken with biscuits topped with honey butter and a dash of hot sauce. Is it breakfast? Lunch or dinner? You pick -- they are great any time of day!

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Rate this recipe 4.3/5 (11 Votes)


  • 1 cup buttermilk
  • 1 tablespoon hot sauce
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon cayenne pepper
  • 4 skinless, boneless chicken cutlets, about 1 1/2 pound total, pounded to 1/4” thickness
  • 1/2 cup unsalted butter, room temperature, 1 stick
  • 1/4 cup honey
  • 1/2 teaspoon kosher salt, plus more
  • Vegetable oil, for frying; about 2 1/2 cups
  • 2 cups panko Japanese breadcrumbs
  • Freshly ground black pepper
  • 4 biscuits
  • Hot sauce, for serving


Servings 4
Adapted from


Step 1

Combine buttermilk, hot sauce, salt, black pepper, and cayenne in a resealable plastic bag; add chicken. Seal bag, turn to coat, and chill at least 3 hours.

Do ahead: Chicken can be marinated 8 hours ahead. Keep chilled.

Mix butter, honey, and ½ tsp. salt in a small bowl until smooth; set honey butter aside.

Pour oil into a large skillet, preferably cast iron, to a depth of ½” and heat over medium-high heat until oil bubbles immediately when a little panko is added.

Meanwhile, place panko in a shallow bowl. Remove chicken from marinade; season with salt and pepper. Dredge chicken in panko, shaking off excess. Working in 2 batches and maintaining oil temperature, fry chicken until golden brown, crisp, and cooked through, about 3 minutes per side. Transfer chicken to a paper towel–lined baking sheet to drain.

Split biscuits and spread each side with 1 Tbsp. reserved honey butter. Build sandwiches with biscuits, chicken, and hot sauce.

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