clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Fried Chicken Biscuit Breakfast Sandwich

Fried Chicken Biscuit Breakfast Sandwich

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

  • Author: Nicole Washington
  • Total Time: 55 mins
  • Yield: 8 1x


This Fried Chicken Biscuit Breakfast Sandwich is made of a buttery soft biscuit and well seasoned fried chicken drizzled in honey.


Units Scale
  • 2 c. all purpose 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. all purpose flour
  • Oil for frying


  1. Cut the chicken thighs in half, giving you eight 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, ensuring every piece of chicken is seasoned. Pour the buttermilk over the chicken.
  2. Cover in plastic wrap and 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.
  3. In the meantime, make the biscuits. Preheat the oven to 425 Degrees.
  4. Add the flour, baking powder, salt, baking soda, and sugar in a large mixing bowl, and whisk together. Add the cold shortening and butter, and use a pastry cutter or fork to mix the dry ingredients. Pour in the cold buttermilk and use your hands to bring it together into a ball. 
  5. 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 them in a round buttered pan.
  6. Brush the biscuits with 2 tablespoons of melted butter and bake for 15 minutes the tops of the biscuits should be slightly browned. Melt 4 tablespoons of butter with the honey and mix together. 
  7. As soon as the biscuits are finished, bake and brush with the butter and honey mixture, and pour some down the sides of the pan the pan should sizzle a bit. Set aside and allow to cool. 
  8. Pour oil into 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. 
  9. Take the chicken thigh, shake excess buttermilk off the chicken, dredge through the flour mixture, and shake excess flour, and place in a deep fryer and cook for 3-5 minutes on both sides until golden brown. 
  10. When the chicken is removed from the fryer, season again with a pinch of salt and pepper and drizzle with honey. 
  11. Once the chicken is fried, take one of the biscuits and slice it in half, place the chicken in the middle make a sandwich, and serve.
  • Prep Time: 15 mins
  • Cook Time: 40 mins
  • Category: Breakfast
  • Method: Cook
  • Cuisine: American