These sandwiches are so awesome! Sorry, I know I’m not to say that myself, but look at them! Crispy fried chicken meets flaky biscuits and gets drizzled with honey? What? Crispy, buttery, sweet, and substantial enough to power you through the morning without requiring you to actually be functional while making them. Double-what?
The beauty here is the prep-ahead factor. Fry the chicken the night before, bake the biscuits while half-asleep, and assemble everything in minutes. The chicken reheats in the oven and stays crispy enough that you won’t miss the fresh-fried version. Split a warm biscuit, add the chicken, drizzle with honey, and you’re done. Amazing.
We rotate toppings based on what needs to be cleared out of the fridge. Sometimes it’s whatever cheese is hanging around, sometimes hot sauce gets mixed into the honey, sometimes avocado makes an appearance (which turns the whole thing into a slippery mess, but some people are into that). The base recipe holds up to whatever you throw at it.
How to Make Fried Chicken, Bacon and Hot Honey Biscuits
1. Prepare the Chicken:
Place the chicken breast between two sheets of plastic wrap and pound to an even thickness.
Cut into 4 equal pieces.
In a bowl, whisk together the egg and milk.
In another bowl, combine rice flour, all-purpose flour, black pepper, garlic powder, and salt.
Dredge each chicken piece in the flour mixture, then dip into the egg mixture, and back into the flour mixture. Repeat for a double coating.
2. Fry the Chicken:
Heat canola oil in a large skillet over medium-high heat.
Fry the chicken pieces for 3-4 minutes on each side until golden brown and cooked through.
Transfer to a paper towel-lined plate to drain excess oil.
3. Cook the Bacon and Eggs:
In a separate skillet, cook bacon slices until crispy. Set aside.
Fry eggs to your desired doneness.
4. Prepare the Hot Honey Sauce:
In a small bowl, mix honey and hot chili oil until well combined.
5. Assemble the Biscuits:
Split the biscuits in half.
Place a piece of fried chicken on the bottom half of each biscuit.
Drizzle with hot honey sauce.
Top with a slice of bacon and a fried egg.
Cover with the top half of the biscuit.
Notes
Biscuits: Use your favorite biscuit recipe or store-bought biscuits for convenience.
Spice Level: Adjust the amount of chili oil in the honey sauce to control the heat.
Serving Suggestion: Serve immediately while warm for the best taste and texture.
Breakfast Biscuit: FAQ
Q: Can I use chicken thighs instead of breasts?
A: Yes, boneless, skinless chicken thighs can be used..
Q: How can I make the biscuits from scratch?
A: Combine 2 cups all-purpose flour, 1 tbsp baking powder, 1/2 tsp salt, 1/2 cup cold butter, and 3/4 cup milk. Mix until just combined, roll out, cut, and bake at 425°F (220°C) for 12-15 minutes.
Q: Is there a substitute for hot chili oil?
A: You can use red pepper flakes or a dash of hot sauce mixed into the honey as an alternative.
Q: Can I bake the chicken instead of frying?
A: Yes, bake at 400°F (200°C) for 20-25 minutes, flipping halfway through, until the chicken reaches an internal temperature of 165°F (74°C).
Q: How do I store leftovers?
A: Store components separately in airtight containers in the refrigerator for up to 3 days. Reheat before assembling.
Fried Chicken, Bacon and Hot Honey Biscuits
Total Time: 30 minutes
Yield: 4 sandwiches 1x
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Description
Fried chicken on buttery biscuits with honey. Make the chicken ahead, reheat it in the morning, and assemble while barely awake. Or serve it as a decadent dinner. Crispy, sweet, and endlessly adaptable.
Ingredients
For the Chicken:
1 (8 oz) boneless, skinless chicken breast (225g)
1/2 cup rice flour (60g)
1/4 cup all-purpose flour (30g)
1 tsp black pepper
1 tsp garlic powder
1 tsp salt
1/4 cup milk (60ml)
1 egg
1/2 cup canola oil (120ml)
For the Assembly:
4 biscuits (store-bought or homemade)
4 slices bacon
4 eggs
For the Hot Honey Sauce:
1/4 cup honey (60ml)
1 tsp hot chili oil
Instructions
1. Prepare the Chicken:
Place the chicken breast between two sheets of plastic wrap and pound to an even thickness.
Cut into 4 equal pieces.
In a bowl, whisk together the egg and milk.
In another bowl, combine rice flour, all-purpose flour, black pepper, garlic powder, and salt.
Dredge each chicken piece in the flour mixture, then dip into the egg mixture, and back into the flour mixture. Repeat for a double coating.
2. Fry the Chicken:
Heat canola oil in a large skillet over medium-high heat.
Fry the chicken pieces for 3-4 minutes on each side until golden brown and cooked through.
Transfer to a paper towel-lined plate to drain excess oil.
3. Cook the Bacon and Eggs:
In a separate skillet, cook bacon slices until crispy. Set aside.
Fry eggs to your desired doneness.
4. Prepare the Hot Honey Sauce:
In a small bowl, mix honey and hot chili oil until well combined.
5. Assemble the Biscuits:
Split the biscuits in half.
Place a piece of fried chicken on the bottom half of each biscuit.
Drizzle with hot honey sauce.
Top with a slice of bacon and a fried egg.
Cover with the top half of the biscuit.
Notes
Biscuits: Use your favorite biscuit recipe or store-bought biscuits for convenience.
Spice Level: Adjust the amount of chili oil in the honey sauce to control the heat.
Serving Suggestion: Serve immediately while warm for the best taste and texture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
Category: Breakfast, Main Course
Method: Frying
Cuisine: American
Nutrition
- Serving Size: 1 biscuit
- Calories: 550
If you like this, you are going to love these favorite breakfast recipes:
Green Chile and Egg Breakfast Tacos
Oatmeal Blueberry Breakfast Muffins
Rava (Khara) Bath Recipe: Perfecting the South Indian Breakfast Classic
Breakfast of Kings: Hash Browns with Gravy and Fried Egg
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