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Fried Chicken Biscuits

Is it Sunday and Chick-Fil-A is closed? Make a delicious fried chicken biscuit right at home!
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Prep Time 45 minutes
Cook Time 20 minutes
Total Time 1 hour 5 minutes
Servings: 4 Biscuits
Course: Breakfast
Cuisine: Brunch, Southern
Ingredients Method

Ingredients
  

Buttermilk Biscuits
  • 2 cups all purpose flour
  • 1 tbsp baking powder
  • 1 tsp kosher salt
  • ½ cup unsalted butter, cold cubed
  • ¾ cup buttermilk
Fried Chicken
  • 2 breasts boneless skinless chicken (about 1 lb)
  • 2 eggs
  • ⅓ cup dill pickle juice
  • ⅔ cup milk
  • 1 ¼ cup all purpose flour
  • ¼ cup breadcrumbs
  • 3 tbsp cornstarch
  • 3 tbsp powdered sugar
  • 2 tsp salt
  • 1 tsp ground black pepper
  • 1½ tsp onion powder
  • ⅓ tsp chili powder
  • peanut oil (or vegetable)
Maple Butter
  • ½ cup salted butter, softened
  • ⅔ cup maple syrup
  • 2 tbsp powdered sugar
  • pinch of salt

Method
 

Fluffy Buttermilk Biscuits
  1. See my recipe here
Maple Butter
  1. Whip butter until light and fluffy
  2. Add half the maple syrup, sugar, and salt. Stir to incorporate.
  3. Slowly add the remaining maple syrup, tasting along the way until you reach the desired taste.
Fried Chicken
  1. Slice each chicken breast length-wise, and pound each piece out to about ½ inch thickness.
  2. Mix together eggs, pickle juice, and milk in a large bowl. Add in chicken and coat. Place in the fridge for at least 30 minutes.
  3. In a separate bowl, mix together flour, corn meal, sugar, salt, onion powder, and pepper.
  4. Dredge the chicken in the flour mixture, back in the egg mixture, and in the flour mixture once more. Let it sit on a baking rack for 5-10 minutes. Meanwhile, fill a cast iron skillet or saute pan with about ½-⅔ inch of oil and place over medium heat.
  5. Fry each piece of chicken for about 2-3 minutes per side, and drain on a paper towel or baking rack.
  6. Serve on a buttermilk biscuit with maple butter or honey.