Chicken and Biscuits with Honey Butter

Chicken and Biscuits

My friends will be the first to tell you that I’m just an “ok” cook. I can bake, but cooking is definitely hit or miss for me. I’ll give you an example. I tried to make Swedish meatballs the other night and they were soooo salty! I think it’s because I let the liquid reduce too much and the flavor became too concentrated. Miles and I ate one or two and then agreed that they were on the verge of being good, but the salt took over. The color was even a little weird.

It’s funny because I had a friend come over who was starving and after tasting one meatball lost his appetite! We agreed that it looked a bit like Alpo. I had to take a pic for proof; I think you’ll agree with me.

IMG_3130

If you think it looks interesting, I’m happy to share the recipe. I’m going to try it again myself when I get my confidence back up 🙂

Anyway, when I do have a savory success, I get very excited and even get the giggles. That’s what happened with the Chicken and Biscuits. This is a bit of a copycat recipe from Pies N Thighs, a chicken spot in Brooklyn. I’ve tried the biscuit recipe, which I love, but I never tried the chicken. I already have my tried and true chicken strip recipe that Miles loves that’s very similar. We both marinade the chicken in buttermilk and use hot sauce. Well, I actually use Frank’s Red Hot.

Chicken and Biscuits 4

Chicken and Biscuits 3

This time I decided to blend my recipe with theirs to see what would happen. Either Miles and I were very hungry, or it was delicious. I think it was a bit of both, but mostly delicious. I will warn you, this recipe is not for the calorie counter. There is a ton of butter in the biscuits, there’s friend chicken involved and honey butter. I giggled all through out dinner. I even added more hot sauce to the sandwich and smiled every time I had a burst of hot sauce with the honey butter. I can’t wait to make this again.

Chicken & Biscuits with Honey Butter

For the biscuits

  • 1 ½ teaspoons baking powder
  • 1 ¼ teaspoons kosher salt
  • ½ teaspoon sugar
  • 1/8 teaspoon baking soda
  • 2 ¾ cups all-purpose flour (, plus more)
  • ¾ cups (1 ½ sticks) chilled unsalted butter, cut into pieces
  • ¾ cups chilled buttermilk (, plus more for brushing)

For the Chicken

  • ¾ cup buttermilk
  • 4 tablespoons hot sauce (, I like Franks Red Hot)
  • ¼ teaspoon kosher salt
  • 1/8 teaspoon freshly ground black pepper
  • 2 skinless (, boneless chicken cutlets (about 1½ lb. total), cut lenghtwise)
  • Vegetable oil ((for frying; about 2½ cups))
  • 1 cups panko ((Japanese breadcrumbs))
  • Freshly ground black pepper

For the Honey Butter

  • ¼ cup (1/2 stick) salted butter, room temperature
  • 1/8 cup honey or more to taste

Make the biscuits

  1. Preheat oven to 375°. Pulse baking powder, salt, sugar, baking soda, and 2 ¾ cups flour in a food processor. Add butter and pulse until the texture of coarse meal with a few pea-size pieces of butter remaining.
  2. Transfer mixture to a large bowl. Mix in buttermilk with a fork, then gently knead just until a shaggy dough comes together.
  3. Pat out dough on a lightly floured surface until 1¼” thick. Cut out biscuits with a 3” biscuit cutter, rerolling scraps once.
  4. Place biscuits on a parchment-lined baking sheet and brush tops with buttermilk. Bake until golden brown, 30–35 minutes.

Make the chicken

  1. Combine buttermilk, hot sauce, salt, black pepper, in a resealable plastic bag; add chicken. Seal bag, turn to coat, and chill at least 3 hours to overnight.
  2. 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.
  3. 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.

Make the Honey Butter

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

Assemble the chicken and biscuits

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

Adapted from Pies and Thighs

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