Southern Buttermilk Fried Chicken Biscuit
Crispy fried chicken thighs tucked into warm buttermilk biscuits with a touch of hot honey and tangy pickles. Restaurant-quality sandwich in under 30 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 520
- Protein
- 38g
Ingredients
- ¾ cup buttermilk
- 2 pieces (about 12 oz total) chicken thighs, boneless and skinless
- ¾ cup all-purpose flour
- 1 tsp salt
- ½ tsp black pepper
- 2 tbsp vegetable oil
- 2 pieces buttermilk biscuits (from deli or frozen, pre-baked)
- 2 tbsp hot honey (mix 2 tbsp honey + 0.25 tsp cayenne)
- 4 slices dill pickle slices
Instructions
- 1
Pat chicken thighs dry with paper towels. Season all over with salt and pepper.
- 2
Pour buttermilk into a shallow bowl. Mix flour, salt, and pepper in another bowl.
- 3
Dip each chicken thigh into buttermilk, then coat both sides thoroughly with seasoned flour.
- 4
Heat oil in a 10-inch skillet over medium-high until it shimmers, about 90 seconds.
- 5
Sear chicken 5–6 minutes per side without moving. Edges should turn deep golden and no pink remains inside.
- 6
Transfer chicken to a plate lined with paper towels to drain. Warm biscuits in the skillet 30 seconds per side.
- 7
Split each warm biscuit in half. Drizzle cut sides with hot honey.
- 8
Layer one chicken thigh and 2 pickle slices on the bottom half of each biscuit. Top with the other half.
- 9
Serve immediately while chicken and biscuits are still warm.
Tools you’ll need
- 10-inch skillet (cast iron preferred)
- two shallow bowls
- paper towels
- tongs
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.
