This oven-fried chicken biscuit with peach-honey butter is sure to satisfy your deepest Southern breakfast sandwich cravings!
For as long as I can remember, I have been completely obsessed with fried chicken biscuits. A chicken biscuit has been my standard fast food breakfast order at every fast food establishment that serves them since I was a youngster, and these days they are popping up on more and more local restaurant menus. Chicken biscuit? Yes, that’s what I’ll have. I just can’t NOT order it.
Biscuits are just my thing. I am sure that you guys have figured that out about me by now. I’ve made quite a few biscuits on here. Why I haven’t made a chicken biscuit before now is beyond me. I’ll eat them for breakfast, lunch, dinner, or a snack. Anytime of day. I make them almost every Sunday for breakfast, from the recipe that has been firmly engrained in my head for probably 13 years.
I’m going to tell you a story that is, honestly, a little bit embarrassing. Philip and I love YouTube. Like, obsessively love it. We were watching a YouTube video from BuzzFeed a couple of summers ago where they were eating foods from Whataburger. One of the foods was a chicken biscuit that was dripping with honey butter (well, something called butter, but I am not certain that there is any actual butter in it). The BuzzFeed staffers were absolutely going nuts for this chicken biscuit and I decided that one way or another I was going to try it. SO…I found the closes Whataburger and Philip and I went there. Yes we did. We drove to Birmingham so I could try a fast food chicken biscuit.
The biscuit was okay. Yes, we drove all that way for an “okay” biscuit (but there’s a great outlet center and a huge craft beer store in Birmingham, so we were pretty happy with how our day turned out). I couldn’t stop thinking of what that biscuit could be, and I was determined to make a chicken biscuit with (1) a buttery, flaky biscuit; (2) crunchy but juicy chicken (a thigh, yes, you guys know that chicken breasts are not something I purchase often); and (3) honey butter made with real butter and honey and nothing else, except maybe a little salt. Well, and peaches, which was an idea that I just added to the mix last week (and my friend Becky from A Calculated Whisk agreed that it was indeed a good idea).
As per usual, I oven-fried my chicken rather than pan-frying it and served it up on a giant buttermilk biscuit. Yes, dripping with real butter (Kerrygold, which I buy in big boxes from Costco to eat on toast and biscuits) flavored with honey and fresh summer peaches. I mean, really…what could be better than this?
Shared on Meal Plan Monday on A Southern Soul!
Yield: 4 biscuit sandwiches
25 minPrep Time:
32 minCook Time:
57 minTotal Time:
- 1 peach, peeled and halved
- 1/2 cup salted butter (I used Kerrygold), at room temperature
- 2 tablespoons honey
- 4 boneless, skinless chicken thighs, trimmed
- 1/2 cup all-purpose flour
- 2 eggs
- 1 cup panko crumbs
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon cayenne pepper
- olive oil spray
- 4 large biscuits (I used my recipe , but only cut the dough into 4 portions)
- Preheat the oven to 400 degrees. Roast the peach for 10-15 minutes. Allow to cool. Mash in a medium bowl and stir in the butter and the honey until well combined (it will not be homogenous). Pour into a small bowl, cover, and refrigerate.
- When you are ready to make the chicken biscuits, preheat the oven to 450 degrees. Spray a baking sheet with olive oil spray.
- Set up a breading station with 3 bowls: flour, beaten eggs, and panko combined with salt, pepper, and cayenne. Dip each chicken thigh into flour, then egg, then panko until completely coated. Place on the prepared baking sheet. Spray the top of the chicken with more olive oil spray.
- Place the biscuits on the baking sheet with the chicken. Bake for 8-9 minutes, then flip the chicken and bake for another 8-9 minutes, until the chicken is cooked through and the biscuits are light golden brown and no longer doughy.
- Split the biscuits and spread with peach-honey butter. Place the chicken on the biscuits and put more peach-honey butter on top, if desired. Serve immediately.
The cook time includes time to roast the peach.