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.
- Category: Main Dish or Brunch
- Method: Fry
- Cuisine: Southern
Keywords: chicken biscuit, Southern food, fried chicken, chicken recipes, biscuit sandwich, spicy food