Hot Honey Chicken Biscuit Sandwich Recipe
Prep Time:
40 minutes
Cook Time:
30 minutes
Servings:
4 Sandwiches
Ingredients
  • 1 can refrigerated biscuit dough
  • 1 teaspoon smoked paprika
  • ½ teaspoon cayenne pepper
  • ½ cup honey
  • 1 tablespoon Frank's Red Hot sauce
  • 1 teaspoon apple cider vinegar
  • 2 boneless, skinless chicken breasts (about 1 pound), butterflied to create thinner pieces
  • 1 cup buttermilk
  • 1 cup all-purpose flour
  • 1 teaspoon kosher salt,
  • ½ teaspoon black pepper
  • Vegetable oil, for frying (about 2 cups)
  • 4 ounces jalapeño Monterey Jack cheese, sliced
  • 8 pickle slices
  • 8 fresh jalapeño slices
Directions
  1. Preheat the oven to 375 F.
  2. Prep a baking sheet with parchment paper.
  3. Combine two biscuits-worth of dough into one to make 5 large biscuits (you'll have 1 extra), and arrange them on the baking sheet
  4. Combine the paprika and cayenne and sprinkle them evenly over the unbaked biscuits.
  5. Bake per package directions until golden.
  6. While the biscuits are baking, make the hot honey: Warm the honey, hot sauce, and vinegar in a small saucepan over low heat until combined.
  7. Remove from the heat and set aside.
  8. Immediately brush each biscuit with hot honey.
  9. Transfer the chicken breasts to a plastic bag, and pound them to ½-inch thickness.
  10. Transfer the chicken to a bowl, season it with salt and pepper, and soak it in buttermilk for 30 minutes.
  11. In a shallow dish, combine the flour, ½ teaspoon salt, and ¼ teaspoon pepper.
  12. Dredge the chicken, shaking off the excess flour.
  13. Heat 1-2 inches of vegetable oil in a heavy skillet to 350 F.
  14. Fry the chicken for 3-4 minutes per side until golden and cooked through.
  15. Drain the chicken on paper towels or a cookie cooling rack.
  16. Set the oven to the broil setting on high.
  17. Split the biscuits, arrange the chicken and cheese slices on top of the bottom biscuit halves, and broil for 3 minutes, until the cheese is melted.
  18. To assemble the sandwiches, layer pickles and jalapeño slices on top of the cheese, cap with the top half of the biscuit, and drizzle with additional hot honey.
  19. Serve warm.