Chicken Biscuit Recipe

By
Morgan Baker
Morgan Walker
Morgan Baker
Morgan is a recipe developer and photographer. She is also a gardener and exceptional hugger.
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Published on 12/9/21
Chicken Biscuit

The Spruce / Morgan Baker
Prep: 15 mins
Cook: 6 mins
Marinate: 4 hrs
Total: 4 hrs 21 mins
Servings: 4 servings
Nutrition Facts (per serving)
966 Calories
43g Fat
97g Carbs
50g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 966
% Daily Value*
Total Fat 43g 56%
Saturated Fat 11g 56%
Cholesterol 258mg 86%
Sodium 2855mg 124%
Total Carbohydrate 97g 35%
Dietary Fiber 3g 9%
Total Sugars 34g
Protein 50g
Vitamin C 2mg 9%
Calcium 254mg 20%
Iron 6mg 33%
Potassium 655mg 14%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

The chicken biscuit may be one of the most crave-able 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 thigh 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.

Just 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 result! 

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

  • 1 large egg, whisked

  • 1/2 cup buttermilk

  • Salt and pepper, to taste

  • 4 store-bought canned biscuits, prepared as directed on the package

  • 4 tablespoons honey, warmed

Steps to Make It

  1. Gather the ingredients.

  2. Place the chicken thighs and pickle juice in a resealable plastic bag. Close the bag, allowing all the air to escape, creating a tight seal. Marinate the chicken in the refrigerator for at least 4 hours, or overnight, rotating occasionally to marinate evenly.

  3. When ready to cook the chicken, pour the flour, cornstarch, sugar, garlic powder, onion powder, paprika, and chili powder into a shallow bowl and whisk well to combine.

  4. Pour the whisked egg and buttermilk into a second shallow bowl. Add a pinch of salt and pepper to each bowl.

  5. In a large Dutch oven or deep cast-iron skillet, add about 2 inches of oil. Heat over medium-high heat to 325 F.

  6. One at a time, remove a piece of marinated chicken from the bag and dip it into the buttermilk mixture, turning to coat evenly. Allow the excess buttermilk to drip off.

  7. Then transfer to the flour mixture and toss to coat evenly.

  8. Transfer to a plate or sheet pan and repeat with remaining chicken.

  9. Transfer the chicken to the hot oil and cook until deeply golden brown, about 6 minutes total, flipping halfway through.

  10. Transfer to a paper-towel lined plate and season with a pinch of salt.

  11. Cut the cooked biscuits in half and top with each one with a piece of fried chicken, then top with 1 tablespoon of warmed honey.