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Fried Chicken Biscuits

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 28 Jan 2026

Meets Patient’s editorial guidelines

This high-protein dish brings a taste of classic soul food to your kitchen, combining crispy, golden-fried chicken with tender, buttery biscuits. The chicken is marinated in seasoned buttermilk to ensure a juicy interior, while the panko breadcrumb coating provides a satisfyingly light crunch. A generous drizzle of spicy hot sauce balances the sweetness of the homemade honey butter, creating a complex flavour profile that is both comforting and sophisticated.

Ideal for a hearty weekend brunch or a substantial lunch, these fried chicken biscuits are surprisingly easy to assemble once the marinating is complete. Using shop-bought or pre-prepared biscuits makes this a quick option for feeding a hungry crowd. Serve them warm from the frying pan for the best texture, perhaps with a side of sharp pickles to cut through the rich, savoury flavours.

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Ingredients for Fried Chicken Biscuits

  • 240ml buttermilk

  • 1 tablespoon hot sauce

  • 1/2 teaspoons kosher salt

  • 1/4 teaspoons freshly ground black pepper

  • 1/4 teaspoons cayenne pepper

  • 4 skinless, boneless chicken cutlets (about 675g total), pounded to 1/4" thickness

  • 110g (1 stick) unsalted butter, room temperature

  • 60ml honey

  • 1/2 teaspoons kosher salt, plus more

  • Vegetable oil (for frying

  • about 275g )

  • 220g panko (Japanese breadcrumbs)

  • Freshly ground black pepper

  • 4 Pies-N-Thighs Biscuits

  • Hot sauce (for serving)

How to make Fried Chicken Biscuits

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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.

Mix butter, honey, and 1/2 teaspoons 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 28 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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