FRIED CHICKEN BISCUITS

Fried Chicken Biscuits image

Yield Makes 4 servings

Number Of Ingredients 16

Chicken cutlets:
1 cup buttermilk
1 tablespoon hot sauce
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
4 skinless, boneless chicken cutlets (about 1 1/2 pounds total), pounded to 1/4" thickness
Honey butter and assembly:
1/2 cup (1 stick) unsalted butter, room temperature
1/4 cup honey
1/2 teaspoon kosher salt, plus more
Vegetable oil (for frying; about 2 1/2 cups)
2 cups panko (Japanese breadcrumbs)
Freshly ground black pepper
4 Pies-N-Thighs Biscuits
Hot sauce (for serving)

Steps:

For chicken cutlets:
Combine buttermilk, hot sauce, salt, black pepper, and cayenne in a resealable plastic bag; add chicken. Seal bag, turn to coat, and chill at least 3 hours.
DO AHEAD: Chicken can be marinated 8 hours ahead. Keep chilled.
For honey butter and assembly:
Mix butter, honey, and 1/2 teaspoon salt in a small bowl until smooth; set honey butter aside.
Pour oil into a large skillet, preferably cast iron, to a depth of 1/2" and heat over medium-high heat until oil bubbles immediately when a little panko is added.
Meanwhile, place panko in a shallow bowl. Remove chicken from marinade; season with salt and pepper. Dredge chicken in panko, shaking off excess. Working in 2 batches and maintaining oil temperature, fry chicken until golden brown, crisp, and cooked through, about 3 minutes per side. Transfer chicken to a paper towel-lined baking sheet to drain.
Split biscuits and spread each side with 1 tablespoon reserved honey butter. Build sandwiches with biscuits, chicken, and hot sauce.