Southern-Fried Chicken and Biscuits With Onions, Pickles, and Honey Butter
(from castro15’s recipe box)
Categories: Meals
Ingredients
- 1 Red Onion
- 2 Chicken Breasts
- 1/2 Tbsp. Honey
- 1 Tbsp. Butter
- 4 Biscuits
- 1 Cup Chicken Breading
- 1/2 oz. Baby Arugula
- 8 Pickle Slices
Directions
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Preheat the oven to 375 degrees and prepare a baking sheet with foil or use a non-stick baking sheet. Throughly rinse produce and pat dry. Peel and thinly slice red onion into rounds for garnishing sandwiches. Rinse chicken breasts, pat dry, and slice each into two equal-sized halves.
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In a small pan over low heat, combine honey and butter until melted, about 1-2 minutes. Whisk together and remove from heat.
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Place biscuits on prepared baking sheet. Brush outsides with ⅓ of the honey butter. Place in oven to bake for 5-6 minutes, or until warm and flaky. Remove from oven and split biscuits in half. Brush insides with another ⅓ of honey butter. Set aside.
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Season cut chicken breasts with a pinch of salt and pepper. In a mixing bowl, combine the chicken breading and ¼ tsp. each of salt and pepper. Coat chicken breasts with breading and tap off any excess.
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Line a plate with paper towels. Warm a medium pan and 2 Tbsp. olive oil over medium heat. Once hot, add the coated chicken breasts and fry on each side for 5-6 minutes, or until breading is browned and crispy and chicken has reached a minimum internal temperature of 165 degrees. Watch closely to avoid burning chicken. Remove from pan and move to paper towel-lined plate.
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Place two biscuit bottoms on the plate. Add baby arugula, a round or two of red onion, fried chicken, and 2 pickle slices to each sandwich. Drizzle remaining honey butter over the chicken, if desired. Top with biscuit halves and enjoy!