Whether it’s for breakfast or brunch these Fried Chicken Biscuit Breakfast Sandwiches will blow your mind. The biscuits are soft and buttery and the chicken is fried to perfection drizzled in honey!
Okay…so… I am in love with Chick-Fil-A’s Buttermilk Chicken Biscuit Sandwich to my soul! From the regular size biscuit sandwiches all the way down to the mini chicken sandwiches. These sandwiches are on my list of foods that I only can allow myself to eat very seldomly because I will gorge on these biscuit sandwiches.
When it comes to food, I can be rather competitive. Out of my competitive nature and desire to make better food than people and institutions I know I really can’t compete with, I decided to take a shot at making my own Fried Chicken Biscuit Breakfast Sandwich. In fact, Chick-Fil-A has created an entire art behind the making of their breakfast sandwich.
Why did I do this to myself?!
About this Fried Chicken Biscuit Breakfast Sandwich
There is no main star in this recipe, in my opinion. The key to success to this Fried Chicken Biscuit Breakfast Sandwich is, both, the buttermilk biscuits and the fried chicken. The biscuit is soft and buttery and a perfect bread option for this sandwich. For the fried chicken I used skinless chicken thighs and seasoned them with salt, pepper, smoked paprika, and onion and garlic powder. I also poured buttermilk over the chicken that adds a delicious flavor. I used skinless chicken thighs because the dark meat just tastes better on this sandwich.
What makes these sandwiches even better were I drizzled the chicken with honey as soon as they were finished cooking. For the biscuits, I brushed them with honey butter as soon as they were finished baking. That made the golden-baked biscuits even more delectable.
This Fried Chicken Biscuit Breakfast Sandwich is what delicious breakfast dreams are made of. You can add coleslaw, bacon, or pickle to these sandwiches for an extra added touch.
Commonly Asked Questions
Yes! You absolutely can. I chose to use chicken thighs because dark meat tends to have a better natural flavor of chicken to me and it’s more tender than chicken breast. If you are going to use the breast, my recommendation is to cut them in half so they are not so large on the biscuit, pound them with a meat clever to thin them out a bit, and use the same spices included in this chicken breakfast sandwich recipe.
For sure! Most of the recipes on my blog leave room for creativity. If you don’t want to use chicken, you can use sausage, turkey bacon, bacon, Goetta (if you’re from Cincinnati, OH).
More breakfast recipes
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Fried Chicken Biscuit Breakfast Sandwich
- Total Time: 55 mins
- Yield: 8 1x
Description
This Fried Chicken Biscuit Breakfast Sandwich is made of a buttery soft biscuit and well seasoned fried chicken drizzled in honey.
Ingredients
- 2 c. flour
- 1 tbsp. Baking powder
- 1 tbsp. Sugar
- 1 tsp. Salt
- 1/2 tsp baking soda
- 1/4 c. shortening, cold
- 4 tbsp. Unsalted butter, cold
- 1 c. buttermilk, cold
- 2 tbsp. Butter, melted
- 4 tbsp. Butter
- 1 tbsp. honey
- 4 Boneless Chicken Thighs, cut in half
- 1 c. buttermilk
- 1/2 tbsp. Seasoned salt
- 2 tsp. Black pepper
- 1/4 tsp. Smoked paprika
- 1/4 tsp. Red pepper
- 1/2 tsp. Onion powder
- 1/3 tsp. Garlic powder
- 1/4 tsp. Red pepper
- 1 c. flour
- Oil for frying
Instructions
- Cut the chicken thighs in half giving you 8 pieces. Place them in a mixing bowl. Sprinkle the chicken with seasoned salt, black pepper, smoked paprika, onion powder, and garlic powder. Use your hands and toss the chicken in the seasonings making sure every piece of chicken is seasoned. Pour the buttermilk over the chicken. Cover in plastic wrap and allow to sit for 30 minutes at room temperature. If you need more time, place it in the refrigerator, until 30 minutes before ready to fry the chicken.
- In the meantime, make the biscuits. Preheat the oven to 425 Degrees.
- In a large mixing bowl, add the flour, baking powder, salt, baking soda, sugar, and whisk together. Add the cold shortening and butter and use a pastry cutter or fork to mix into the dry ingredients. Pour in the cold buttermilk and use hands to bring together into a ball.
- Lightly flour your surface, the dough will still be sticky. Roll the dough in the flour on the surface until the dough is smooth. Use a roller and roll the dough to ½ inch thick, and use a biscuit cutter to cut the biscuits and place in a buttered round pan. Brush the biscuits with 2 tablespoons of melted butter and bake for 15 minutes and the tops of the biscuits should be slightly browned. Melt 4 tablespoons of butter with the honey and mix together.
- As soon as the biscuits are finished baking brush with the butter and honey mixture and pour some down the sides of the pan and the pan should sizzle a bit. Set aside and allow to cool.
- Pour oil in a deep fryer and heat the deep fryer to 350 Degrees. Take the flour and pour in a shallow bowl or pan. Season with 1 teaspoon of salt, 1 teaspoon of black pepper, and ¼ teaspoon of red pepper. Mix with a fork. Take the chicken thigh and shake excess buttermilk off the chicken, dredge through the flour and shake excess flour, and place in a deep fryer and allow to cook for 3-5 minutes on both sides until golden brown.
- As soon as the chicken is taken out of the fryer, season again with a pinch of salt and pepper and drizzle lightly with honey.
- Once the chicken is fried, take one of the biscuits and slice in half, place the chicken in the middle making a sandwich, and serve.
- Prep Time: 15 mins
- Cook Time: 40 mins
- Category: Breakfast
These look so good. I can’t wait to make them. If I may ask do you have a preference as in which type of honey to use?
★★★★★
Just regular clover honey. Nothing fancy.
Got it. Thank You
Delicious food item this is. I love it very much to take it after tea in the morning. I was inspired to make it before I my season training program. And shared it with trainees.
★★★★★
That is awesome Reese! I’m glad you liked them!