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Start your morning in crispy fried chicken heaven with this chicken biscuit breakfast sandwich. Loaded with flavor, you won’t want to have your breakfast any other way!
Biscuit Breakfast Sandwich
This delicious breakfast sandwich will take your everyday breakfast menu from boring to iconic with little effort!
Spicy fried chicken, topped with American cheese and tucked between fluffy homemade buttermilk biscuits, makes for a filling and flavor-filled breakfast you’ve never experienced before. The hot sauce and honey drizzle on top is just the icing on the cake!
This recipe makes a whopping 8 sandwiches, making it the perfect dish to serve at a brunch party or any special occasion!
Why You’ll Love this Chicken Biscuit Breakfast Sandwich Recipe:
- The Best Biscuits: These biscuits are homemade, making them super buttery and fluffy.
- Feeds Many: This recipe yields 8 servings, so they’re perfect for a hungry group!
- So Yummy: The hot sauced coated, honey-drizzled fried chicken will melt in your mouth!
How to Make a Chicken Biscuit Breakfast Sandwich
Be sure to see the recipe card below for full ingredients & instructions!
Prep the Chicken
- Prep and marinate the chicken according to the instructions below (in the recipe card).
Make the Biscuits
- Preheat oven to 400°F. Line a baking sheet with parchment paper and set aside.
- In a medium bowl, combine the dry ingredients. Then grate the butter and work it into the dry mix.
- Add milk to the flour mixture and stir until just combined. Place the dough on the counter and shape, fold, and flatten as instructed.
- Cut out the dough into 8 rounds. Then place on the baking sheet and bake for 18-20 minutes, until golden brown.
Fry the Chicken
- While the biscuits are baking, combine the flour and seasonings in a shallow dish.
- Heat 2-3 inches of oil in a large skillet to 350°F. Remove the chicken from the buttermilk, dredge it in flour, and fry in the oil for 8-10 minutes, flipping halfway through.
- Transfer the chicken to a plate or baking sheet lined with paper towels to drain.
Cook the Eggs
- Mix the eggs, salt, and pepper together in a small bowl.
- Cook the eggs according to the instructions and cut them into 3 pieces.
- Repeat for the remaining 2 portions of the egg mixture. You’ll have 9 egg pieces when finished.
Assemble the Sandwiches
- Cut a biscuit in half, spread it with butter, and drizzle with honey.
- Place a piece of fried chicken on the bottom half of the biscuit.
- Top with egg, a couple quarters of American cheese, and hot sauce if desired. Enjoy!
Absolutely! To save some time, you can use canned biscuits from the grocery store. Simply prepare them as directed on the package!
If you don’t have buttermilk, you can make your own by measuring out 1 cup of milk, removing 1 tablespoon, and adding 1 tablespoon of white vinegar or lemon juice. Stir well and let stand for 5 minutes before using.
Yes! To make this fried chicken in the air fryer, lay the chicken pieces in a single layer in your air fryer basket (you may need to air fry in batches). Brush the chicken pieces with oil, then fry at 375°F for 20-25 minutes, or until golden and crispy, flipping halfway through cooking.
Chicken is cooked through when it reaches 165°F internally. If you do not have a thermometer, you can check the doneness by slicing into a piece of chicken. If the juices run clear, the chicken is cooked. If the juices are pinkish or reddish, the chicken needs to cook for longer.
Recipe Tips and Tricks
- Avoid frying too much chicken at once. Otherwise, the oil will drop in temperature and give you greasy chicken.
- Only mix the biscuits until just combined. You don’t want to overmix as the biscuits can come out dense, making the butter leak out.
- Don’t have buttermilk? Make your own by measuring out 1 cup of milk. Then remove a tablespoon and replace it with 1 tablespoon of white vinegar or lemon juice. Stir well and let it stand for 5 minutes before using.
Make Ahead Instructions
You can bake the biscuits and fry the chicken up to 2 days in advance of when you plan to eat these sandwiches. Store the biscuits in an airtight container at room temperature, and store the chicken in an airtight container in the refrigerator until ready to assemble.
Storage Instructions
Store chicken biscuit breakfast sandwiches in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 7-10 minutes, until warmed through.
Freezing Instructions
Freeze chicken biscuit breakfast sandwiches tightly wrapped in 2 layers of plastic wrap and 1 layer of aluminum foil for up to 2 months. Let thaw overnight in the refrigerator before reheating.
Variations
- Save time by using store-bought canned biscuits.
- Make these breakfast sandwiches spicier by adding a few dashes of hot sauce to the buttermilk.
- Switch up the cheese! Try cheddar, Swiss, or Monterey jack!
Serving Suggestions
Serve chicken biscuit breakfast sandwiches with:
- Fresh cut fruit
- Coleslaw
- A side of bacon
- Salad
Tips for the Best Chicken Biscuit Breakfast Sandwich
- Make sure not to overmix the biscuits; otherwise, they will become dense and the butter may leak out.
- Pat the chicken dry before marinating to remove any residual packaging juices and allow the marinade to fully penetrate the chicken.
- You can marinate the chicken overnight in the refrigerator for more flavor and tenderness!
- Don’t try to fry too much chicken at once. Frying more than 2-3 pieces at a time will drop the temperature of the oil too much, leading to greasy chicken.
- Keep fried chicken warm by laying pieces on a wire rack set in a rimmed baking sheet with space between them and placing them in a 200°F oven until ready to serve.
Ready to add some pizzazz to your morning with these chicken biscuit breakfast sandwiches? They’re so good, you’ll end up making them as meal prep for yourself to have a tasty breakfast every day of the week!
If you’ve made this recipe, please be sure to let us know by leaving a star rating or a comment below. Enjoy!
Chicken Biscuit Breakfast Sandwich Recipe
Start your morning in paradise with this chicken biscuit breakfast sandwich. Loaded with flavor, you won’t want your breakfast any other way!
Prep: 45 minutes
Cook: 30 minutes
Total Time : 1 hour 15 minutes
Instructions
Prep the Chicken
-
Pound the chicken breasts thin and cut them into 8 pieces.
1½ pounds boneless, skinless chicken breasts
-
Pour the buttermilk into a large bowl, add in the chicken, cover the bowl with plastic wrap, and marinate while you make the biscuits.
1 cup buttermilk
Make the Biscuits
-
Preheat oven to 400°F. Line a baking sheet with parchment paper and set aside.
-
In a medium bowl, combine the flour, sugar, baking powder, and salt together.
2 cups all-purpose flour, 1½ tablespoons granulated sugar, 1 tablespoon baking powder, ½ teaspoon kosher salt
-
Grate the butter and work it into the dry mix with your hands.
6 tablespoons unsalted butter
-
Add the milk to the flour mixture and gently stir until just combined.
¾ cup whole milk
-
Place the dough on a clean counter and shape it into a rectangle about 1-2 inches thick. Fold it in half and flatten it into a rectangle 3 more times.
-
Use a round cookie cutter or the opening of a glass to cut out 8 rounds.
-
Place on the baking sheet and bake for 18-20 minutes, until golden brown.
Fry the Chicken
-
While the biscuits are baking, prepare the chicken: combine the flour and seasonings in a shallow dish.
1 cup all-purpose flour, 2 tablespoons ground paprika, 1 tablespoon kosher salt, ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon ground black pepper
-
Heat 2-3 inches of oil in a large skillet to 350°F.
Canola oil
-
Remove the chicken from the buttermilk and place it on a plate lined with paper towels to remove excess liquid.
-
Dredge the chicken in the flour, pressing it firmly into the dish to ensure the flour fully coats each piece.
-
Gently drop the chicken pieces into the oil and fry for 8-10 minutes, flipping halfway through. Transfer the chicken to a plate or baking sheet lined with paper towels to drain.
Cook the Eggs
-
Mix the eggs, salt, and pepper together in a small bowl.
10 large eggs, ½ teaspoon kosher salt, ⅛ teaspoon ground black pepper
-
Pour ⅓ of the eggs into a greased skillet and let sit for a few minutes over medium heat until set.
-
Once set, fold opposite sides of the egg into the middle. Then, flip. Using the spatula, cut into 3 pieces.
-
Repeat this process for the remaining 2 portions of egg mixture. You’ll have 9 egg pieces when finished.
Assemble the Sandwiches
-
Cut a biscuit in half and spread with butter and drizzle with honey.
4 tablespoons unsalted butter, Honey
-
On the bottom half of the biscuit, place a piece of fried chicken.
-
Top with egg, a couple quarters of American cheese, and hot sauce if desired.
4 slices American cheese, Hot sauce
Notes
- Buttermilk: If you don’t have buttermilk, you can make your own by measuring out 1 cup of milk, removing 1 tablespoon, and adding 1 tablespoon of white vinegar or lemon juice. Stir well and let stand for 5 minutes before using.
- Save time by using store-bought canned biscuits.
- Make these breakfast sandwiches spicier by adding a few dashes of hot sauce to the buttermilk.
- Switch up the cheese! Try cheddar, Swiss, or Monterey jack!
- Make sure not to overmix the biscuits; otherwise, they will become dense and the butter may leak out.
- Pat the chicken dry before marinating to remove any residual packaging juices and allow the marinade to fully penetrate the chicken.
- You can marinate the chicken overnight in the refrigerator for more flavor and tenderness!
- Don’t try to fry too much chicken at once. Frying more than 2-3 pieces at a time will drop the temperature of the oil too much, leading to greasy chicken.
- Keep fried chicken warm by laying pieces on a wire rack set in a rimmed baking sheet with space between them and placing them in a 200°F oven until ready to serve.
Storage: Store chicken biscuit breakfast sandwiches in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 2 months.
Nutrition Facts
Chicken Biscuit Breakfast Sandwich Recipe
Amount Per Serving (1 sandwich)
Calories 663
Calories from Fat 315
% Daily Value*
Fat 35g54%
Saturated Fat 15g94%
Trans Fat 1g
Polyunsaturated Fat 5g
Monounsaturated Fat 12g
Cholesterol 341mg114%
Sodium 1732mg75%
Potassium 596mg17%
Carbohydrates 52g17%
Fiber 2g8%
Sugar 14g16%
Protein 35g70%
Vitamin A 1849IU37%
Vitamin C 1mg1%
Calcium 318mg32%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.
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