Fried Chicken Honey Butter And Biscuit Sandwiches Recipes

SHEET PAN FRIED CHICKEN AND BISCUITS WITH HONEY BUTTER

Steps:

• Heat oven to 400°F. Line half of 15x10x1-inch rimmed sheet pan with heavy-duty foil, creating a rimmed foil barrier in the middle half of the pan; spray foil with cooking spray.
• In small bowl, mix 2 tablespoons of the softened butter and the honey. Set aside.
• In another small bowl, mix bread crumbs, salt, pepper and paprika. Coat chicken pieces with bread crumb mixture. Place chicken, skin sides down, in foil half of pan. In small microwavable bowl, microwave remaining 2 tablespoons butter uncovered on High 10 to 15 seconds or until melted. Pour melted butter around chicken pieces.
• Bake 20 to 23 minutes or until chicken starts to brown. Turn chicken over, and add biscuits to other side of pan. Bake 17 to 20 minutes or until biscuits are golden brown and juice of chicken is clear when thickest part is cut to bone (at least 165°F). Serve chicken with biscuits and honey butter.

FRIED CHICKEN SANDWICH WITH HOT HONEY

Steps:

• Fried Chicken:.
• In a shallow baking dish whisk together flour, paprika, salt and pepper.
• Working in batches place the chicken in the flour mixture, turning to coat thoroughly. Pour the buttermilk in another shallow baking dish. Coat the chicken in the buttermilk then place back into the flour to coat one more time. Place the chicken on a wire baking rack over a sheet tray until ready to fry.
• In a cast iron pan add enough oil to fill about 2 inches up the sides of the pan. Heat the oil to 350 degrees over medium high heat. Fry the chicken in batches turning once until golden brown and cooked through. The breast should be done in about 3-4 minutes per side. Remove to a paper towel lined plate and season with salt.
• Build the sandwiches by placing the fried chicken on a bun and topping with the slaw, hot honey and pickles.
• Slaw: Combine all ingredients in a large bowl and toss to coat. Season with salt and pepper to taste.
• Hot Honey:.
• In a small saucepan combine ingredients. Bring the mixture to a simmer over medium heat. Simmer for 2-3 minutes then remove from heat and allow to cool to room temperature.

BEST CHICKEN 'N' BISCUITS

Steps:

• Bake biscuits according to package directions. Meanwhile, in a Dutch oven, combine 4 cups broth, chicken, carrots, celery, onion, corn, basil and pepper. Bring to a boil. Reduce heat; cover and simmer for 7-10 minutes or until vegetables are tender. , In a small bowl, combine flour and remaining broth until smooth. Stir into chicken mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in browning sauce if desired. Split biscuits; top with chicken mixture.