Spicy Chicken Biscuit

by Shawnda on May 18, 2011

in Bread,Breakfast,Chicken & Poultry

Spicy Chicken Breakfast Biscuit

Weekend breakfasts are my very favorite meal of the week. They’re such a simple joy. There’s no rushing around, looking for phones (the baby had it last!), car keys (the baby had them last!), or wallets (you can guess where our suspicion lies). There’s no discovering that we’re out of milk after the cereal is in the bowl. Actually, there’s no cereal – weekend breakfasts are slow and a more involved process than cereal without enough milk. They usually involve hollandaise sauce.

Back when it was just the two of us, The Foodie Groom and I had standing Saturday morning breakfast plans. We’d sleep in (how things have changed!) and then rush over to Chick-fil-A to get through those glass doors by 10:29 for chicken biscuits (and for The Foodie Groom, chicken minis) for breakfast. Some mornings, we’d order double and have the extras for breakfast on Sunday. Have you ever had a chicken biscuit on a Sunday morning? I swear that it tastes 1000 times better :)

This is our homemade take on that fast food breakfast favorite, the Spicy Chicken Biscuit. It’s our favorite tender buttermilk biscuit, a spicy fried chicken breast, and cheese. I use the breading method (milk, flour, chill) that Katie uses in her at-home recipe for chicken nuggets and throw in a big dose of sriracha and cayenne to turn up the temperature.

And right before I take a bite, I add a big drizzle of honey to make it just right!

Spicy Chicken Biscuit

A tender buttermilk biscuit, spicy chicken breast, and honey: our version of a fast food favorite, made at home.


  • 2 chicken breasts
  • 1 heaping Tbsp sriracha
  • 1/3 cup milk
  • 1/3 cup flour
  • 1/4 tsp salt
  • 1/2 tsp fresh ground black pepper
  • 1 tsp ground red pepper
  • 1/2 tsp chile powder
  • 1/4 tsp garlic powder
  • 4 buttermilk biscuits
  • Monterrey Jack or Pepper Jack, for serving
  • Honey, for serving
  • Vegetable oil, for frying


  1. Pound chicken breasts to even thickness (~1/3-inch) and cut in half. (If you're chicken breasts are very large, consider cutting them into thirds - whatever fits your biscuits best.)
  2. Stir milk and sriracha together in a shallow dish. It will look like strawberry milk but it won't taste like strawberry milk.
  3. Whisk flour, salt, peppers, garlic and chile powders together in another shallow dish.
  4. Dip the chicken in the milk and then dredge in the seasoned flour. Repeat and place on a plate.
  5. Dredge the remaining three pieces of chicken breast. Place the chicken in the fridge for 15 minutes.
  6. Heat oil (enough to come up 1/2 - 3/4 inch in your pan) over medium-high heat to 375. Fry chicken ~5-7 minutes on each side, until the internal temp reaches 165.
  7. Transfer to a plate lined with paper towels and let rest a few minutes.
  8. Serve on a split biscuit, topped with cheese and honey.


Yields: 4 servings

Source: Confections of a Foodie Bride

Estimated time: 30 minutes

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