Chicken Biscuit Recipe 

Required time

Prep:15 mins

Cook:16 mins

Marinate:4 hrs

Total:4 hrs 31 mins

Servings:4 servings

The chicken biscuit recipe may be one of the most craveable snacks because it is dilicious. This version is made simple by using store-bought biscuits (although you can make your own if you have the time) and is easily customizable with condiments. If you want it for breakfast, so throw on some cheesy scrambled eggs, or add bacon for extra decadence. Try adding chipotle mayo, pickles, or spicy honey instead of regular honey.Be sure to keep an eye on your oil temperature. Too hot, and you will burn the outside of the chicken thighs while the inside remains raw. Too low, and the chicken will take on the taste of the oil then it become greasy as it sits for a long time to cook, so the best way to mitigate this issue is to invest in a thermometer.

Don’t skip the pickle juice brine, cause it sounds weird, but the acidity in the pickle juice helps tenderize and flavor the chicken biscuit recipe and will result in a deliciously moist meal!

A Note From Our Recipe Tester

“If you are looking for an easy dish that you can make a go-to for breakfast, lunch, snack or dinner so this recipe definitely fits the bill! Adding the honey to the chicken biscuit gives some balance in saltiness of the chicken because it is a delicious addition to the buttery biscuits.”

Ingredients Chicken Biscuit Recipe 

• 4 boneless, skinless chicken thighs
• 1 cup pickle juice
• Vegetable oil, for frying
• 1 cup all-purpose flour
• 3 tablespoons cornstarch
• 1 1/2 teaspoons sugar
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon paprika
• 1/2 teaspoon chili powder
• Salt, to taste
• Freshly ground black pepper, to taste
• 1 large egg, whisked
• 1/2 cup buttermilk, well shaken
• 4 baked store-bought or homemade biscuits
• 1/4 cup honey, warmed

Steps to Make Chicken Biscuit Recipe 

1. Gather the ingredients.

2. Place the chicken thighs and pickle juice in a zip-top bag, then Press out any air and seal the bag. Marinate the chicken, refrigerated, for 4 hours or up to overnight, rotating the bag occasionally.

3. Add 1 1/2- to 2-inches of oil to a large Dutch oven or deep heavy-duty skillet, preferably cast-iron, then Heat over medium-high heat to 325 F.

4. Meanwhile, put the flour, cornstarch, sugar, garlic powder, onion powder, paprika, chili powder, and a pinch of salt and pepper in a rimmed shallow bowl and whisk to combine.

5. Whisk together the egg, buttermilk, and a pinch of salt and pepper in a separate rimmed shallow bowl.

6. Remove the chicken from the marinade (discard the marinade), after that Coat a piece of chicken evenly in the buttermilk mixture, shaking off any excess.

7. Coat the same piece of chicken evenly in the flour mixture, shaking off any excess.

8. Put the chicken on a plate and repeat with remaining pieces.

9. Transfer the chicken to the hot oil and fry until deep golden brown, flipping halfway through, and a thermometer inserted in the thickest part of the chicken registers 165 F, 7 to 8 minutes total. Adjust the heat as necessary to maintain frying temperature of 325 F.

10. Transfer to a paper-towel lined plate as the chicken becomes done, so Season to taste with salt and pepper.

11. Cut the biscuits in half, then top each half with a piece of chicken. Drizzle 1 tablespoon of warm honey over each, then close the sandwiches with the remaining

biscuit half, then serve immediately.

Nutrition Facts (per serving)
Calories	1027
Fat	50g
Carbs	97g
Protein	50g