Unless you have been under a rock, you may have noticed that chicken biscuit sandwiches have been a fast-food darling of the last couple of years. Today we are bringing the chicken biscuit sandwich with Sriracha may and hot honey butter right to your kitchen. Don’t be intimidated, this sandwich is well worth the effort!
Meet Our Chicken Biscuit Sandwich With Sriracha Mayo and Hot Honey Butter
Don’t get us wrong, we love the drive-thru as much as the next person. But there are some days when we’re craving all the flavor of fast food with all the nourishment of homecooking. Our chicken biscuit sandwich with sriracha mayo and hot honey butter has a lot of moving parts sure, but wow you can’t argue with the results. So let’s get into what makes this sandwich so special and how to make it really shine.
This recipe will make for two generous sandwiches that are locked and loaded with flavors. To make sure that the sandwich has good bite to it, make sure to flatten out the breasts so that they fry evenly and have an even bite to them too. This recipe is absolutely flavor-packed, and part of it comes from seasoning and marinating. While the breasts only ‘need’ twenty minutes to marinade, we suggest for giving them as much time to really absorb the seasonings and buttermilk. Up to four hours will ensure that your chicken is bursting with flavor and juicy too.
The other flavor boosters in this recipe are two sandwich spreads. The first one is an agave sriracha mayo that balances heat, sweetness, and cream. If you want to add some freshness, a dash of lemon juice will do the trick. A homemade hot honey butter will add a rich and creamy heat that will pair perfectly with the chicken and mayo. Believe us that you won’t be bored with any bite in this sandwich!
Now, we know that this recipe requires a little elbow grease and brow sweat. That’s why we suggest reaching for your pre-made biscuits of choice! This will add a little bit of ease in the recipe. Plus, it plays well in the symphony that is this sandwich. Once the chicken is marinating and you have your sauces ready, you can simply roll out the biscuits and pop them into the oven. Just make sure to get your timing right so that your biscuits are still warm by the time you’re ready to assemble your sandwiches. It’s worth it, we promise! When it’s all said and done, once you kick your feet up and bite into your creation, we know you’ll be in love.
If you’re looking for more scrumptious eating, try recipes like our grilled date and feta skewers, zucchini quiche, and grilled lemon chicken.
Chicken Biscuit Sandwich
Ingredients
For the chicken:
- 2 large 6-8 oz. chicken breasts
- 1 tbsp chili powder
- 1 tbsp kosher salt
- 1 tbsp black pepper
- 1 tsp paprika
- 1 cup buttermilk
For the spicy agave mayo spread:
- ½ cup mayonnaise
- 1-2 tsp. agave sriracha
- 1 tsp Dijon mustard
- dash lemon juice
For the honey butter:
- ¼ cup unsalted butter softened
- 1 tbsp hot honey
- ¼ tsp cayenne pepper
For the sandwich:
- 1 pack pre-made biscuits
- dill pickles to top
Instructions
- Start by preparing the chicken: Slice each chicken breast horizontally to make thinner cutlets, each about ½-inch thick. Pound gently to even thickness if needed.
- To prepare the seasoning: In a bowl, mix together the 1 tbsp chili powder, 1 tbsp kosher salt, 1 tbsp black pepper, and 1 tsp paprika. Rub the seasoning evenly over the cutlets.
- Place the chicken cutlets in a bowl or resealable bag. Pour in the buttermilk, then cover and refrigerate the chicken for twenty minimutes minimum. Although, if you have enough time marinating for up to four hours will yield more flavor.
- For the spicy mayo spread: In a small bowl, mix the mayonnaise with the agave srarcha and Dijon. If you'd like a bright note, add a dash of lemon juice. Mix and set aside.
- For the hot honey: In another bowl mix unsalted butter with the hot honey and cayenne pepper. Mix until smooth and set aside.
- Preheat the oven according to your biscuit's package instructions. Then, bake the biscuits during the last 15-20 minutes of the chicken's marinating time. Once golden brown, remove from the oven.
- To fry the chicken: Use 2 cups of canola oil in a deep skillet until it reaches a temperature of 350°F.
- Remove the chicken from its container and let all the excess marinade drip off.
- Fry the chicken in batches to avoid overcrowding. Cook for 4-6 minutes per side, or until golden brown and cooked through. Then, drain and drip the fried chicken on a wire rack or paper towels. Lightly salt.
- To prepare the sandwiches: Slice the biscuits and spread with the spicy agave mayo on the bottom half. Place a piece of fried chicken on top and add a few dill pickle slices, spoon or brush some hot honey butter over the chicken and then close the sandwich. Devour immediately and enjoy.