CHICKEN BISCUIT UPGRADE
CHICKEN BISCUIT PLUS
CHICKEN BISCUIT FREE

Add 2 eggs and milk into a bowl and mix.Add 1/2 cup of flour into one bag and 1/2 cup of flour, panko breadcrumbs, oregano, and garlic powder into a separate bag.

Cut your chicken breasts into three 3 even pieces. Season both sides of the chicken pieces with paprika, ground cumin, black pepper, and sea salt.

Add cooking oil to a cooking pan on medium heat.

Remove from oven and set them to the side.

Bake the biscuits for 12 minutes or until brown.

Butter a baking sheet (paid link) and place biscuits close together so their edges touch.

Using a rolling pin, flatten the dough until it is 1-inch thick.

Cover with plastic wrap and place in the fridge for 30 minutes. Knead the dough a dozen times and form it into a ball.

Cut your cold butter into small pieces and add to the flour mixture.

In a large bowl, add flour, sugar, baking soda, and baking powder.

Looking for more brunch ideas? Then check out my: It’s also perfect for mornings on the run as it holds up fairly well if you need a grab-and-go option.

CHICKEN BISCUIT UPGRADE

When you want to upgrade your breakfast and try something new give this Crispy Chicken Biscuit AKA Honey Butter Chicken Biscuit a go and you will not be disappointed.

CHICKEN BISCUIT FREE

Say hello to the new way to breakfast! However, feel free to enjoy this morning, noon, and night. Make sure your oil is hot before adding your chicken into the plan, and be sure to flip the chicken breasts 4 minutes in. I find that panko breadcrumbs are crisper than regular breadcrumbs or flour alone and double coating gives you an additional layer making the chicken even crispier.Īlso, your chicken should be moist! They don’t take long to fry, and if you easily overcook them. That’s what gives you that crisp most of us look for. The crispy chicken shows up on taste and texture because the chicken is seasoned and double-coated in panko and flour. If your biscuits are too hard, then you may have over-kneaded them, or they were not baked at a high temperature (make sure you pre-heat your oven). You’re looking for that slightly crispy on the outside and fluffy on the inside texture. Your biscuit should have some height, and you should be able to see those layers as soon as you take them out of the oven. What texture should I be looking for in my biscuits and chicken? This chicken biscuit recipe goes great with syrup, jelly, jam, and enjoy it as-is.

If you’re not a fan of honey butter, you can skip it altogether.

This will ensure it is good and chilled and will go a long way in creating those buttery layers I spoke about earlier.

Before making your buttermilk biscuits, place your butter in the freezer for 15 minutes.

CHICKEN BISCUIT PLUS

If you don’t have buttermilk, you can replace it with regular milk plus 1 teaspoon of lemon juice or white vinegar.Just omit the additional baking powder and baking soda. You can use self-rising flour instead of all-purpose flour.The honey butter sauce only requires four ingredients: raw honey, melted butter, nutmeg, and black pepper.For the chicken, you’ll need boneless chicken breasts, egg, all-purpose flour, panko breadcrumbs, milk, paprika, ground cumin, oregano, black pepper, and sea salt.You’ll combine all-purpose flour, sugar, baking powder, baking soda, cold salted butter, and buttermilk for the buttermilk biscuit.But in typical Dude That Cookz fashion, I wanted to create one with my own spin! Ingredients you’ll need to make your honey butter chicken biscuit: As a matter of fact, there are quite a few fast-food chains that offer a similar biscuit on their menu. Typically, we enjoy them simply with creamy butter and syrup, jelly, or jam - but when you want to take your biscuit game up a notch, you create a Crispy Fried Chicken Buttermilk Biscuit drenched in a homemade honey-butter sauce.Ī chicken biscuit sandwich is not a new thing. No matter what we’re making, biscuits are in the mix. And that still holds true in my own home today. Anytime was a great time for scrambled eggs, pancakes, and of course, buttermilk biscuits.

Where I’m from, we didn’t limit a morning spread to the earlier hours. Growing up in Louisiana, you quickly learned you could enjoy breakfast any time of day. Who doesn’t love a buttermilk biscuit? I mean, we practically grew up on those buttery layers! This classic, Crispy Chicken Buttermilk Biscuit is drenched in a honey-butter sauce - the perfect compliment to every bite.

Chicken biscuit