11711 Interstate 10 | Baytown TX 77523 | 281-576-1700 
INGREDIENTS
boneless, skinless chicken thighs
buttermilk
all-purpose flour
salt
black pepper
paprika
garlic powder
onion powder
cayenne pepper
cornstarch
oil (canola, vegetable, or peanut oil)
HOT HONEY
hot sauce
refrigerated canned biscuit
Nutrition
Serving Size: 1 biscuit with chickenCalories: 450Sugar: 10 gSodium: 800 mgFat: 25 gSaturated Fat: 5 gUnsaturated Fat: 15 gTrans Fat: 0 gCarbohydrates: 40 gFiber: 2 gProtein: 20 gCholesterol: 70 mg
Author: yassine
Prep Time: 30 mins / Cook Time: 30 mins / Total Time: 1 hour / Yield: 4 servings
Serving Suggestions & Variations:
Pickle Power: A few slices of tangy dill pickle nestled inside the biscuit with the chicken and hot honey are an absolute game-changer. The acidity cuts through the richness beautifully.
Cheesy Goodness: For an extra decadent treat, add a slice of your favorite cheese (cheddar or pepper jack are fantastic) on top of the chicken while it’s still hot, so it melts slightly.
Breakfast Sandwich: Turn this into an epic breakfast or brunch item by adding a perfectly fried egg on top of the chicken before drizzling with hot honey.
Slaw It Up: A small dollop of creamy coleslaw can add a nice cool crunch and tangy element.
Beef Bacon: If you’re a fan of savory additions, a crispy strip of beef bacon can be a wonderful textural and flavor contrast.
INSTRUCTIONS
First, if using chicken breasts, slice them lengthwise into thinner cutlets, about 1/2-inch thick. If using thighs, you can generally leave them whole or cut them into two pieces if they’re very large.
Place the chicken in a large bowl or a resealable plastic bag. Pour enough buttermilk over the chicken to fully submerge it. If you like, you can add a pinch of salt and pepper to the buttermilk.
Cover the bowl or seal the bag and refrigerate for at least 30 minutes, but ideally 2-4 hours, or even overnight for maximum tenderness and flavor.
In a shallow dish or pie plate, whisk together the flour, salt, black pepper, paprika, garlic powder, onion powder, and cayenne pepper. Make sure it’s well combined.
Remove the chicken from the buttermilk, letting any excess drip off. Do not pat it dry; we want that buttermilk to help the flour stick!
Working one piece at a time, dredge the chicken generously in the seasoned flour mixture. Press the flour onto the chicken to ensure it’s fully coated. For an extra crispy crust, you can double dredge: dip the floured chicken back into the remaining buttermilk, then back into the flour mixture, pressing firmly again.
Place the dredged chicken on a wire rack set over a baking sheet and let it rest for about 10-15 minutes.
While the chicken rests, heat about 2-3 inches of neutral oil in a large heavy-bottomed pot or Dutch oven over medium-high heat until it reaches 350-375°F (175-190°C).
Carefully add 2-3 pieces of chicken to the hot oil, ensuring you don’t overcrowd the pot. Fry for about 6-8 minutes per side, or until the chicken is golden brown, crispy, and cooked through to an internal temperature of 165°F (74°C).
Remove the fried chicken from the oil and place it on a clean wire rack set over paper towels or a baking sheet to drain any excess oil. Season immediately with a little extra salt if desired. Repeat with remaining chicken.
While the chicken fries, bake your biscuits according to package directions or your homemade recipe. They should be warm and fluffy when the chicken is ready.
Once your chicken is fried and your biscuits are baked, carefully split each biscuit in half. Place a piece of hot, crispy fried chicken inside each biscuit.
Generously drizzle with your HOT HONEY Serve immediately and enjoy.