Crispy Chicken Biscuit with Honey Butter Sauce
Ingredients
The Biscuit
-
2
cups
All-Purpose Flour
-
1½
tsp
Baking Powder
-
¼
tsp
Baking Soda
-
1½
tsp
Sugar
-
6
tbsp
Salted Butter, cold
-
¾
cup
Buttermilk
The Chicken
-
2
pieces
Organic Boneless Chicken Breast (1 lb.)
-
2
Large
Organic Eggs
-
1
cup
All-Purpose Flour
-
1
cup
Panko Breadcrumbs
-
¼
cup
Organic Milk
-
1
tbsp
Paprika
-
½
tsp
Ground Cumin
-
1
tsp
Oregano
-
1
tsp
Black Pepper
-
½
tsp
Sea Salt
The Honey Butter Sauce
-
½
cup
Honey
-
4
tbsp
Butter, melted
-
¼
tsp
Nutmeg
-
Dash
Black Pepper
Instructions
- Preheat the oven to 425°F.
- In a large bowl, combine flour, sugar, baking soda, and baking powder. Whisk together.
- Cut cold butter into small pieces and mix into the flour mixture until crumbly.
- Slowly add buttermilk and blend until combined; the dough will be sticky.
- Knead the dough on a floured surface and form into a ball, then refrigerate for 30 minutes.
- Roll the dough to 1-inch thickness and cut with a biscuit cutter.
- Place biscuits on a buttered baking sheet and bake for 12 minutes until brown.
- Heat oil in a pan over medium heat for the chicken.
- Cut chicken breasts into three pieces and season with paprika, cumin, black pepper, and sea salt.
- Coat each piece lightly with flour, then dip in egg mixture, followed by the flour-panko mix.
- Fry each chicken piece for 4 minutes on each side, then set aside.
- For the honey butter sauce, whisk together honey, melted butter, nutmeg, and black pepper until smooth.
- Cut biscuits in half, add a piece of fried chicken, drizzle with honey butter sauce, and top with the other half.
Nutrition Facts (estimated)
Servings
6
Calories
857
Total fat
33.2g
Total carbohydrates
20g
Total protein
33.2g
Sodium
0mg
Cholesterol
0mg
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