Southern Buttermilk Biscuit Chicken Sandwich
Crispy pan-fried chicken breast nestled in warm buttermilk biscuits with a touch of butter and honey. Ready in under 25 minutes for a classic Southern comfort meal.
- Total time
- 25 min
- Servings
- 2
- Calories
- 568
- Protein
- 38g
Ingredients
- 2 breasts (about 1.25 lbs total) chicken breasts, boneless and skinless
- ½ cup buttermilk
- ¾ cup all-purpose flour
- 1 teaspoon each, plus more to taste salt and black pepper
- 2 tablespoons butter
- 4 biscuits (from a standard 8-count tube) refrigerated buttermilk biscuits
Instructions
- 1
Remove chicken breasts from the refrigerator and place them on a cutting board. If any breast is thicker than 1 inch, place your palm flat on top and carefully slice the breast horizontally in half, creating two thinner cutlets, each about 1/2 inch thick.
- 2
Pour 0.5 cup buttermilk into a shallow dish. Place each chicken piece into the buttermilk and flip it to coat both sides evenly. Let it sit while you prepare the flour mixture.
- 3
In a separate shallow dish, combine 0.75 cup flour with 1 teaspoon salt and 1 teaspoon black pepper. Mix them together with a fork until evenly blended.
- 4
Remove one piece of chicken from the buttermilk, allowing excess liquid to drip back into the dish. Place it in the flour mixture and press gently on both sides so the flour coating sticks. Set the coated piece on a clean plate and repeat with the remaining chicken.
- 5
Place a 12-inch skillet on the stove and set the heat to medium-high. Add 2 tablespoons butter and let it melt, swirling the pan so the butter coats the bottom evenly, about 1 minute.
- 6
When the butter is melted and foamy, carefully place both chicken pieces into the pan. You should hear a steady sizzle when they hit the hot surface — this means the pan is the right temperature.
- 7
Cook the chicken without moving it for 5 to 6 minutes, until the bottom looks golden-brown like the color of warm honey. Do not flip it early.
- 8
Use tongs or a spatula to flip each chicken piece. Cook for another 4 to 5 minutes on the second side until the chicken is also golden-brown on top and feels firm to the touch.
- 9
Transfer the cooked chicken to a clean plate and set it aside to rest for 2 minutes while you bake the biscuits, so the juices redistribute inside the meat.
- 10
While the chicken rests, follow the tube instructions to bake the 4 buttermilk biscuits in a toaster oven or conventional oven at 375°F until they are golden-brown on top, usually 10 to 12 minutes. If you have a separate oven available, start this step while the chicken cooks in the skillet.
- 11
Split each warm biscuit in half by carefully pulling the top and bottom apart with your hands — the interior should still be soft and steaming.
- 12
Place one piece of the cooked chicken on the bottom half of each biscuit. Top with the upper half of the biscuit, pressing gently so the chicken stays in place. Serve immediately while the biscuits are warm.
Tools you’ll need
- cutting board
- chef's knife
- two shallow dishes
- fork
- clean plate
- 12-inch skillet
- tongs or spatula
- toaster oven or conventional oven
- instant-read thermometer (optional, to verify internal temperature of 165°F)
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
