By Christie Vanover | Published June 28, 2020 | Last Updated February 22, 2023
It starts healthy. Really. It starts with boneless skinless chicken breasts.
You’ll want to place them between parchment paper and pound them, so the breast has an even thickness. This will make cooking more consistent.
It will also make the breast large enough, so you can cut it into two pieces for two servings.
All fried chicken includes a dunk in a buttermilk bath and seasoned flour.
Today, I didn’t have any buttermilk, so I combined some Greek yogurt with milk. Ta da. Instant buttermilk. I also added an egg and hot sauce.
The flour is seasoned with my chicken rub. I also added cornstarch to help create extra crispy skin.
I love fried chicken crust, so I give my breasts a double dunk. First in the milk, then the flour and repeat. I’ve been known to do a triple dunk, but today, we’re making chicken and biscuits, so two times is plenty.
Heat a skillet of oil to about 350F degrees. I use my Thermoworks Thermapen IR to check the temp. Depending on the size of your skillet, you can cook 2-3 breasts at a time. Just don’t overcrowd the pan.
It’ll take about 5 minutes for the bottom to get golden brown. Then, give them a flip and cook about another 5 minutes, to an internal temp of 165F. You can use the Thermapen IR to check that temp, too.
At this point, you could slap the fried chicken on a brioche bun with some pickles and spicy mayo and you’d have a copycat Popeye’s chicken sandwich. But we’re taking this chicken and biscuits sandwich to Nashville not New Orleans.
The secret to Nashville Hot Chicken is combining hot oil and Nashville Hot Rub. The oil has to be hot to keep your chicken crispy. For this recipe, I’m also adding honey to the dunk. That’s what makes it sticky, sweet and spicy.
Now, we can make our chicken and biscuits sandwich. I bake my homemade biscuits just as I’m dropping the last batch of chicken into the fryer. Then, slice the biscuit in half, add a Nashville hot honey chicken breast, some bread and butter pickles and more hot honey. Don’t forget those napkins.
Nashville Hot Honey Chicken and Biscuits
- 3 chicken breasts
- 3/4 cup Greek yogurt
- 1 cup milk
- 1 egg beaten
- 2 tsp hot sauce
- 2 cups flour
- 3/4 cup cornstarch
- 2 tbsp Christie Vanover's Chicken Rub
- oil for frying
- 1/2 cup honey
- 1/4 cup Nashville Hot Chicken rub
- 6 flaky homemade biscuits
- bread and butter pickles
- Pound the chicken breasts between two sheets of parchment paper, so they have an even thickness. Cut each in half.
- In a medium bowl, combine the yogurt, milk, egg and hot sauce. Add the chicken and soak. Refrigerate while you make the biscuits.
- In another bowl, combine the flour, cornstarch and chicken rub.
- Remove the chicken from the milk bath. Shake off any excess liquid. Dredge in the flour. Shake off excess. Return to the milk bath. And then dredge one more time in the flour mixture.
- Place on a wire rack over a sheet pan and repeat with the rest of the chicken.
- Add about 1 1/2 inches of oil to a large skillet. Heat to 350F degrees.
- Add 2-3 pieces of chicken and fry for about 10 minutes, flipping once, until it reaches an internal temperature of 165F degrees.
- Repeat with the rest of the chicken. Start baking the biscuits while the last batch of chicken is frying.
- Place the chicken on a clean wire rack over a sheet pan.
- Ladle out 1 cup of the hot oil into a bowl. Be careful it will be hot. Stir in the honey and Nashville Hot Rub.
- Dunk the chicken into the hot honey. Return to the wire rack.
- Serve on hot biscuits with bread and butter pickles. Pour on more hot honey, if you like it extra sticky.
This estimate was created using an online nutrition calculator
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