This delicious chicken biscuit combines a savory, fried chicken fillet topped with a hot, honey butter, a spicy green chile cheese spread, and a flaky, buttery biscuit. It makes a great weeknight dinner, weekend brunch, or a picnic in the backyard with the kids.
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I think this chicken biscuit combines several of my favorite Southern foods. First, who doesn’t love a crunchy, savory fried chicken that is moist and flavorful on the inside? Then top the hot chicken with some sweet and spicy butter, allowing it to melt and ooze down the sides. How amazing does that sound?
Then slather the biscuit with my take on Southern pimento cheese, but instead of pimentos, I add a can of diced green chiles for a little beat of zest. The best part is that you can use the leftover spread for crackers or spreading into celery sticks.
TIPS TO MAKE THIS CHICKEN BISCUIT RECIPE
- Don’t skip marinating the chicken. The buttermilk will tenderize the meat and help to keep it moist. The pickle juice will add tons of flavor and open the fibers of the meat to allow all the goodness to soak in.
- Slice the chicken breasts in half horizontally to make it a perfect size for a biscuit. If your chicken breasts are smaller, use 4 breasts and pound them into a uniform size.
- Make it easy on yourself. Use frozen or refrigerated biscuit dough. Why not take advantage of this convenience.
- If you are not a fan of spicy food, adjust or omit the hot sauce in the honey butter.
- The same applies to the cheese spread. Be sure to use mild canned green chiles for minimal heat or use jarred pimentos instead. To save time, you could use a prepared pimento cheese spread.
I like to serve these chicken biscuits with a side of Southern Style Coleslaw, some Cheesy Baked Zucchini Fries, and Millie’s Old Fashioned Lemon Bars for dessert.
EQUIPMENT USED TO MAKE THIS RECIPE
- Bruntmor, Enameled Cast Iron Dutch Oven Casserole Dish 6.5 quart (Turquoise) – functional and so pretty. I display this on an open shelf in my kitchen when I’m not using it.
- Anchor Hocking Glass Bowl Set – 10 pcs – These wonderful bowls go in the microwave and the dishwasher. Plus, they stack to save space!
- Pyrex 4 Measuring Cup, Clear with Red Graphics – This is a kitchen staple.
- Stainless Steel Measuring Spoons-6 Piece – I love the long, rectangle design. They even fit into small spice jars.
- KitchenAid KHM512AQ Pro Line 5 Speed Hand Mixer, Aqua Sky
SPICY SWEET CHICKEN BISCUIT with Green Chile Cheese Spread
- Total Time: 1 hour + marinating time
- Yield: Serves 4
A chicken biscuit with a fried chicken fillet, topped with a spicy, sweet, honey butter, and a green chile cheese spread makes a great weeknight meal or weekend brunch.
For the Green Chile Cheese Spread:
- 2 cups shredded Monterey Jack or white cheddar cheese
- 8 ounces cream cheese, softened
- ½ cup mayonnaise
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- 4 ounce can diced green chiles, very well-drained
For the fried chicken:
- 1 cup pickle juice
- ½ cup buttermilk
- 2 boneless, skinless chicken breasts (sliced in half horizontally)
- 1 cup all-purpose flour
- ¾ cup cornstarch
- 1 teaspoon baking powder
- 1 teaspoon black pepper
- 2 teaspoons Kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 teaspoons Old Bay Seasoning
- ¾ cup buttermilk
- Vegetable oil for frying
For the butter:
- 10 tablespoons butter, softened
- 3 tablespoons honey
- 1 tablespoon hot sauce (I used Frank’s)
- For the sandwich:
- 4 hot biscuits. Sliced (I used the kind that comes in a refrigerated can)
Make the cheese spread.
In the bowl of an electric mixer, add all of the cheese spread ingredients. Mix on low speed until well combined. Spoon into a container with a tight-fitting lid. Refrigerate until ready to use.
Brine the chicken.
Place the chicken pieces into a ziplock bag. Pour in the pickle juice and ½ cup buttermilk. Close the bag and massage the liquid into the meat. Allow the chicken to marinate in the refrigerator for 1 hour or up to overnight.
Make the chicken.
In a medium bowl, stir together the flour, cornstarch, baking powder, pepper, salt, garlic powder, onion powder, and Old Bay Seasoning until well combined. Spoon about a cup of the dry ingredients to a shallow plate. Set aside.
Add the ¾ cup buttermilk to the remaining flour mixture in the bowl and whisk until smooth and the consistency of pancake batter. If the batter is too thick, add a bit of water, one teaspoon at a time until you reach the desired consistency.
In a Dutch oven over medium heat, add enough oil to come up to almost half the pot. Heat the oil to 350 degrees.
Remove the chicken from the ziplock bag. Dry the chicken very well on paper towels.
Dip the chicken in the dry coating, rolling to lightly coat each side, shaking off any excess coating.
Next, dip the chicken into the batter, coating on both sides. Allow the excess batter to drip off.
Roll the batter coated chicken in the dry coating.
Carefully drop the chicken into the hot oil. Allow to cook while you bread the other chicken pieces.
Cook the chicken until the coating is a deep golden brown (mahogany color), turning once during cooking, and the chicken has reached an internal temperature of 165 degrees when a thermometer is inserted into the thickest part – about 4 minutes per side.
Meanwhile, make the butter.
In a small bowl, stir together the softened butter, honey, and hot sauce. Set aside.
Remove the chicken from the oil and place on a paper towel-lined plate.
While the chicken is hot, spoon a teaspoonful of the butter onto the chicken to melt.
Assemble the sandwich.
Spread 2 tablespoons of the chile cheese spread on the bottom half of each biscuit. Set the chicken on top. If desired, you can lightly spread a bit of the butter mixture on the top half of the biscuit.
- Prep Time: 45 minutes + marinating time
- Cook Time: 15 minutes
- Category: Main Dish or Brunch
- Method: Fry
- Cuisine: Southern
Keywords: chicken biscuit, Southern food, fried chicken, chicken recipes, biscuit sandwich, spicy food