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Chicken Biscuit Sandwich Recipe

American · Main course · 35 min total

A Southern-inspired comfort food featuring a crispy fried chicken breast nestled in a flaky buttermilk biscuit, topped with tangy pickles and a drizzle of honey. This recipe delivers a satisfying homemade version of a fast-food classic.

Ingredients

• 4 boneless, skinless chicken thighs (about 1 lb)
• 1 cup buttermilk
• 1 cup all-purpose flour
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1/2 teaspoon cayenne pepper
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 cups vegetable oil, for frying
• 4 large buttermilk biscuits, baked or store-bought
• 4 slices dill pickle
• 2 tablespoons honey

Instructions

1. Place chicken thighs in a bowl, cover with buttermilk, and refrigerate for at least 30 minutes (or up to 4 hours).
2. In a shallow dish, mix flour, paprika, garlic powder, cayenne, salt, and pepper.
3. Remove chicken from buttermilk, letting excess drip off. Dredge each piece in seasoned flour, pressing to adhere. Shake off excess.
4. Heat oil in a deep skillet or Dutch oven to 350°F (175°C). Fry chicken in batches for 5-7 minutes per side, until golden brown and cooked through (internal temp 165°F). Drain on paper towels.
5. Split biscuits in half. Place a fried chicken thigh on each bottom half. Top with a pickle slice and a drizzle of honey. Cover with biscuit tops and serve immediately.

Tips

• For extra crunch, double-dredge the chicken: dip back in buttermilk and then flour again before frying.
• If using chicken breasts, pound to even thickness for uniform cooking.
• Biscuits can be made from scratch or use refrigerated dough; warm them before assembling.

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