6tablespoonsunsalted butter85 grams, cold and cut into small cubes (¾ stick)
¾cupwhole milk170 grams
For the Chicken:
1½poundsboneless, skinless chicken breasts
1cupbuttermilk(see note)
1cupall-purpose flour
2tablespoonsground paprika
1tablespoonkosher salt
½teaspoongarlic powder
½teaspoononion powder
½teaspoonground black pepper
canola oilfor frying
Other Toppings:
10largeeggs
½teaspoonkosher salt
⅛teaspoonground black pepper
4tablespoonsunsalted butterroom temperature (½ stick)
honeyfor drizzling
4slicesAmerican cheesefolded into quarters
hot saucefor topping
Instructions
Marinate the Chicken:
Pound the chicken breasts thin and cut them into 8 pieces.
1½ pounds boneless, skinless chicken breasts
Pour the buttermilk into a large bowl, add in the chicken, cover the bowl with plastic wrap, and marinate while you make the biscuits.
1 cup buttermilk
Make the Biscuits:
Preheat oven to 400°F. Line a baking sheet with parchment paper and set aside.
In a medium bowl, combine the flour, sugar, baking powder, and salt together.
2 cups all-purpose flour, 1½ tablespoons granulated sugar, 1 tablespoon baking powder, ½ teaspoon kosher salt
Grate the butter and work it into the dry mix with your hands.
6 tablespoons unsalted butter
Add the milk to the flour mixture and gently stir until just combined.
¾ cup whole milk
Place the dough on a clean counter and shape it into a rectangle about 1-2 inches thick. Fold it in half and flatten it into a rectangle 3 more times.
Use a round cookie cutter or the opening of a glass to cut out 8 rounds.
Place on the baking sheet and bake for 18-20 minutes, until golden brown.
Fry the Chicken:
While the biscuits are baking, prepare the chicken: combine the flour and seasonings in a shallow dish.
1 cup all-purpose flour, 2 tablespoons ground paprika, 1 tablespoon kosher salt, ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon ground black pepper
Heat 2-3 inches of oil in a large skillet to 350°F.
canola oil
Remove the chicken from the buttermilk and place it on a plate lined with paper towels to remove excess liquid.
Dredge the chicken in the flour, pressing it firmly into the dish to ensure the flour fully coats each piece.
Gently drop the chicken pieces into the oil and fry for 8-10 minutes, flipping halfway through. Transfer the chicken to a plate or baking sheet lined with paper towels to drain.
Cook the Eggs:
Mix the eggs, salt, and pepper together in a small bowl.
10 large eggs, ½ teaspoon kosher salt, ⅛ teaspoon ground black pepper
Pour ⅓ of the eggs into a greased skillet and let sit for a few minutes over medium heat until set.
Once set, fold opposite sides of the egg into the middle. Then, flip. Using the spatula, cut into 3 pieces.
Repeat this process for the remaining 2 portions of egg mixture. You’ll have 9 egg pieces when finished.
Assemble the Sandwiches:
Cut a biscuit in half and spread with butter and drizzle with honey.
4 tablespoons unsalted butter, honey
On the bottom half of the biscuit, place a piece of fried chicken.
Top with egg, a couple quarters of American cheese, and hot sauce if desired.
4 slices American cheese, hot sauce
Notes
Buttermilk: If you don't have buttermilk, you can make your own by measuring out 1 cup of milk, removing 1 tablespoon, and adding 1 tablespoon of white vinegar or lemon juice. Stir well and let stand for 5 minutes before using.
Save time by using store-bought canned biscuits.
Make these breakfast sandwiches spicier by adding a few dashes of hot sauce to the buttermilk.
Switch up the cheese! Try cheddar, Swiss, or Monterey jack!
Make sure not to overmix the biscuits; otherwise, they will become dense and the butter may leak out.
Pat the chicken dry before marinating to remove any residual packaging juices and allow the marinade to fully penetrate the chicken.
You can marinate the chicken overnight in the refrigerator for more flavor and tenderness!
Don’t try to fry too much chicken at once. Frying more than 2-3 pieces at a time will drop the temperature of the oil too much, leading to greasy chicken.
Keep fried chicken warm by laying pieces on a wire rack set in a rimmed baking sheet with space between them and placing them in a 200°F oven until ready to serve.
Storage: Store chicken biscuit breakfast sandwiches in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 2 months.