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Infused Honey Butter Chicken Biscuit

Ingredients
  

Magnolia Table Biscuit Recipe (halved)

  • 2 cups self rising flour
  • 1 tbsp baking powder
  • 1/2 tsp baking soda
  • 1 1/2 sticks cold butter cut into pieces
  • 3/4 cup buttermilk +1 tbsp for eggwash/brushing
  • 1 large egg +1 egg for eggwash/brushing

Fried Chicken

  • 2 chicken breasts cut into cutlets
  • 1/4 cup flour
  • 1/2 cup panko breadcrumbs
  • 1/2 cup regular breadcrumbs
  • 1/2 tsp garlic powder
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 1/4 tsp paprika
  • 1/2 cup buttermilk
  • 2 eggs
  • frying oil of your choice

Infused Honey Butter

  • 1/4 cup honey
  • 2 tbsp regular salted butter melted
  • 1 tbsp canna butter melted

Instructions
 

For the Biscuits

  • In a large mixing bowl, mix together your baking soda, powder, and flour.
  • Add in your butter & use a pastry cutter to work the butter into the flour mixture until the pieces are even and about the size of peas.
  • Stir in the beaten eggs with a wooden spoon until combined. Stir in 1½ cups buttermilk until the dough comes together into a sticky mass. If it is too dry, add more buttermilk 1 tablespoon at a time, mixing after each addition, until it reaches the correct consistency. Cover the bowl and refrigerate for at least 30 minutes and up to overnight.
  • Preheat the oven to 400 degrees F & line a baking sheet with parchment paper.
  • Sprinkle a little flour onto your surface, then roll out the dough & press it into about a 1/2 inch thickness.
  • Use a floured biscuit cutter (or the rim of a glass if you dont have a biscuit cutter) to cut out about 12 biscuits.
  • Transfer the biscuits to the baking sheet. Using the extra egg and buttermilk, make an egg wash & brush the tops of the biscuits.
  • Bake 15-20 minutes, or until golden brown.

For the Chicken

  • Cut your chicken breasts in half vertically to make 4 equal sized cutlets. Place them between two sheets of plastic wrap and use a meat mallet to pound them until the chicken gets to about 1/4 inch thick.
  • Start an assembly line to bread the chicken. In one shallow dish add 1/4 cup flour. In the second, whisk together your buttermilk & eggs. For the last shallow dish, mix together your breadcrumbs + seasoning.
  • Dredge your chicken in the flour, then the buttermilk/egg mixture (shaking off any excess), and finally the breadcrumb mixture. Really press the breading onto your chicken breasts to help it stick.
  • Heat your frying oil in a large skillet over medium-high heat. Add your chicken breasts and fry until golden & crispy, about 3-5 minutes per side. Transfer to a wire rack over a baking sheet to keep it crispy while you get ready to assemble!

For the Honey Butter

  • Melt your butters over low heat & add them to a small mixing bowl with the honey. Whisk together. If the mixture becomes to thick before using it you can add it to a small sauce pan to reheat & thin it down a bit.

Assembly

  • Slap one of those crispy chicken cutlets between two biscuits, drizzle on that delicious honey butter and ENJOY! :)