Southern Buttermilk Chicken Biscuit

Ingredients

• 2 breasts (about 1 lb total) boneless, skinless chicken breasts
• 1 cup buttermilk
• 1 cup all-purpose flour
• 4 tablespoons butter, divided
• 4 biscuits canned refrigerated biscuits
• 1 pinch each salt and pepper

Instructions

1. 1

   Place each chicken breast on a cutting board and lay your hand flat on top to hold it steady. Using a sharp knife, carefully slice each breast horizontally (parallel to the board) to split it into two thin patties, like opening a book.

2. 2

   Pour the buttermilk into a shallow bowl. In a separate shallow bowl, whisk the flour with 1 teaspoon salt and ½ teaspoon pepper until evenly blended.

3. 3

   Preheat the oven to 425°F. Place the biscuits on a baking sheet spaced 2 inches apart and set aside on a counter until ready to bake.

4. 4

   Dip each chicken patty into the buttermilk bowl, coating both sides evenly. Lift it out and let excess buttermilk drip back into the bowl for 2 seconds.

5. 5

   Lay the buttermilk-coated chicken into the flour mixture and press gently to coat both sides, front and back, with an even layer of flour. Lift and lightly shake off excess flour.

6. 6

   Heat 2 tablespoons butter in a 12-inch skillet over medium-high heat for 90 seconds until it foams and smells rich and nutty, with the foam just beginning to brown at the edges.

7. 7

   Carefully lay both chicken patties into the hot skillet and cook without moving them for 4 minutes until the bottom is deep golden brown and sounds crispy when you tap it with the spatula.

8. 8

   Using a spatula, flip each patty and cook for another 4 minutes until the second side is deep golden brown and the thickest part reads 165°F on a meat thermometer, about the same color as caramelized sugar.

9. 9

   Transfer the cooked chicken to a clean plate. While the chicken rests, place the biscuit sheet into the preheated oven and bake for 12 minutes until the tops are light golden brown and the biscuits have puffed up by about half.

10. 10

    Remove the biscuit sheet from the oven. Split each warm biscuit in half by pulling the top and bottom apart gently with both hands.

11. 11

    Spread ½ tablespoon butter on the inside of each biscuit half, dividing the remaining 2 tablespoons evenly across all 8 halves.

12. 12

    Place one warm fried chicken patty on the bottom half of each biscuit. Top with the biscuit top, pressing gently so the butter melts into the bread.

Tools you’ll need

• cutting board
• sharp knife
• two shallow bowls
• whisk
• baking sheet
• 12-inch skillet
• meat thermometer
• spatula

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