Chicken Biscuit Recipe

Chicken Biscuit Recipe

The chicken biscuit may be one of the most craveable snacks. This version is made simple by using store-bought biscuits (although you can make your own if you have the time) and is easily customizable with condiments. If you want it for breakfast, throw on some cheesy scrambled eggs, or add bacon for extra decadence. Try adding chipotle mayo, pickles, or spicy honey instead of regular honey.

Be sure to keep an eye on your oil temperature. Too hot, and you will burn the outside of the chicken thighs while the inside remains raw. Too low, and the chicken will take on the taste of the oil and become greasy as it sits for a long time to cook. The best way to mitigate this issue is to invest in a thermometer.

Don’t skip the pickle juice brine. It sounds weird, but the acidity in the pickle juice helps tenderize and flavor the chicken and will result in a deliciously moist meal!

“If you are looking for an easy dish that you can make a go-to for breakfast, lunch, snack or dinner – this recipe definitely fits the bill! Adding the honey to the chicken biscuit gives some balance in saltiness of the chicken and is a delicious addition to the buttery biscuits.” — Kiana Rollins

Chicken Biscuit Recipe/Tester Image A Note From Our Recipe Tester

Ingredients

  • 4 boneless, skinless chicken thighs

  • 1 cup pickle juice

  • Vegetable oil, for frying

  • 1 cup all-purpose flour

  • 3 tablespoons cornstarch

  • 1 1/2 teaspoons sugar

  • 1 teaspoon garlic powder

  • 1 teaspoon onion powder

  • 1/2 teaspoon paprika

  • 1/2 teaspoon chili powder

  • Salt, to taste

  • Freshly ground black pepper, to taste

  • 1 large egg, whisked

  • 1/2 cup buttermilk, well shaken

  • 4 baked store-bought or homemade biscuits

  • 1/4 cup honey, warmed

Steps to Make It

  1. Gather the ingredients.

    Chicken Biscuit ingredients in bowls

    The Spruce Eats / Christine Ma

  2. Place the chicken thighs and pickle juice in a zip-top bag. Press out any air and seal the bag. Marinate the chicken, refrigerated, for 4 hours or up to overnight, rotating the bag occasionally.

    Chicken thighs and pickle juice in a zip-top bag

    The Spruce Eats / Christine Ma

  3. Add 1 1/2- to 2-inches of oil to a large Dutch oven or deep heavy-duty skillet, preferably cast-iron. Heat over medium-high heat to 325 F.

    Oil in a pot with a thermometer

    The Spruce Eats / Christine Ma

  4. Meanwhile, put the flour, cornstarch, sugar, garlic powder, onion powder, paprika, chili powder, and a pinch of salt and pepper in a rimmed shallow bowl and whisk to combine.

    Flour, cornstarch, sugar, garlic powder, onion powder, paprika, chili powder in a bowl

    The Spruce Eats / Christine Ma

  5. Whisk together the egg, buttermilk, and a pinch of salt and pepper in a separate rimmed shallow bowl.

    Egg, buttermilk, salt and pepper in a bowl

    The Spruce Eats / Christine Ma

  6. Remove the chicken from the marinade (discard the marinade). Coat a piece of chicken evenly in the buttermilk mixture, shaking off any excess.

    Marinated chicken in a bowl with the egg mixture

    The Spruce Eats / Christine Ma

  7. Coat the same piece of chicken evenly in the flour mixture, shaking off any excess.

    Chicken in a bowl with the flour mixture

    The Spruce Eats / Christine Ma

  8. Put the chicken on a plate and repeat with remaining pieces.

    Breaded chicken in a bowl

    The Spruce Eats / Christine Ma

  9. Transfer the chicken to the hot oil and fry until deep golden brown, flipping halfway through, and a thermometer inserted in the thickest part of the chicken registers 165 F, 7 to 8 minutes total. Adjust the heat as necessary to maintain frying temperature of 325 F.

    Breaded chicken frying in a pot with oil

    The Spruce Eats / Christine Ma

  10. Transfer to a paper-towel lined plate as the chicken becomes done. Season to taste with salt and pepper.

    Fried chicken on a paper towel lined plate

    The Spruce Eats / Christine Ma

  11. Cut the biscuits in half. Top each half with a piece of chicken. Drizzle 1 tablespoon of warm honey over each. Close the sandwiches with the remaining biscuit half, and serve immediately.

    Chicken Biscuits on plates

    The Spruce Eats / Christine Ma

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