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.

Ingredients

  • 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

Instructions

  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.

Notes

Yields: 4 servings

Source: Confections of a Foodie Bride

Estimated time: 30 minutes

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{ 21 comments… read them below or add one }

1 Apron Appeal May 18, 2011 at 2:11 am

wha??? you said hollandaise…I was hoping for hollandaise. Rude – getting my hopes up like that. Oh well, another tender biscuit recipe to try is just as good. I’m plowing through tender buttermilk biscuit recipes these days searching for…THE ONE. Since your site has provided “The One” I’ve been looking for in the past (strawberry, vanilla & carrot cakes) I’m pretty hopeful that the search stops here.

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2 Erin May 18, 2011 at 6:40 am

I’ve actually never had a Chick-fil-A breakfast chicken biscuit. I grew up in the North where they do not exist. Even though I’ve lived in Memphis for 4 years now I’ve only gone there once, and missed the end of Breakfast by a few minutes (annoying!). Something I need to work on still! But in the mean time I’ll make yours :-)

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3 Josie May 18, 2011 at 7:45 am

We ALWAYS crave Chick-fil-A on Sundays! Joey wants to open a “Chick-fil-Atheist” that is right next door to Chick-fil-A and ONLY open on Sunday, lol.

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4 Krissy Roszell May 18, 2011 at 3:18 pm

This was going to be my exact comment. I always crave it on Sundays booo! Looks delicious!

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5 Kate May 18, 2011 at 5:01 pm

LAUGHING!!! Good one, Joey!

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6 Thao May 19, 2011 at 11:47 pm

LOLLLLL!!!!!!

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7 kathleen May 18, 2011 at 7:53 am

While I love a good Chick-fil-A chicken sandwich {extra pickles, please}, I think the best chicken biscuit is from Bojangles. It’s best dipped in their honey mustard sauce & even better? it’s served all day.

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8 Christine May 18, 2011 at 8:22 am

Oh yum! We love Chick-fil-A’s Spicy Chicken anything. I can’t wait to try this!

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9 vanillasugarblog May 18, 2011 at 8:56 am

bring on the rooster sauce! love this!

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10 Tina (My Life as a Mrs) May 18, 2011 at 9:00 am

So, when can I come for Saturday breakfast?! hah Looks killer! We love us some sriracha in our household!!

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11 Joanne May 18, 2011 at 11:14 am

This sounds like the BEST breakfast tradition ever! I love the addition of sriracha. And honey. The two combined sound like a party that I want to be at.

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12 Kerstin May 18, 2011 at 5:48 pm

I’m drooling – this looks amazing! I’m all about biscuit breakfast sandwiches but have never done a chicken one so this is being bookmarked :)

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13 katie May 18, 2011 at 7:34 pm

O M G

Spicy chicken nuggets are in my future. Sriracha…genius! Apparently CFA’s spice comes from marinading the chicken, but I love the idea of Sriracha. And I really love the idea of a chicken biscuit on a Sunday.

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14 Dixie Caviar May 25, 2011 at 2:43 pm

Oh How I love Chick-Fil-A’s Spicy Chicken! When I lived in Los Angeles, my boyfriend and I would drive 45 minutes to the closest franchise in order to get our fix. I even celebrated my birthday there (in a food court, no less) because I love them so. Now that I’m back in the South I can get Spicy Chicken whenever my heart desires. Except Sunday, when I crave it the most.

Thanks for sharing this amazing-looking version!

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15 michelle vantine June 4, 2011 at 8:03 pm

I just made this it was SOOOOO good. Thanks for a great recipe

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16 Tamara June 29, 2011 at 9:57 am

I was reading this recipe and it sounds so yummy! But as I was reading through I noticed that instruction number 4 states, “Dip the milk in the chicken…” And i’m guessing you mean the other way around, teehee. Deep fried milk anyone?

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17 foodiebride June 29, 2011 at 12:53 pm

Haha! Oops!

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18 michelle February 10, 2012 at 4:41 pm

What do you mean by “ground red pepper”? I’ve made this twice and it’s SO good but I always get thrown for a loop at the ground red pepper part and forget what I did last time. Paprika? Cayenne? I need to make a note on my recipe so I don’t run into this dilema next time! It’s SO deeelish by the way. Love the touch of the honey, with spicy and salty, yum!

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19 foodiebride February 10, 2012 at 4:51 pm

My bottle actually reads “ground red pepper” :) but it’s cayenne.

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20 Nee Nee May 24, 2012 at 1:45 pm

Um, I just found this. You’re my hero!

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21 Sarah E. September 8, 2012 at 1:27 pm

These were fantastic – thank you for sharing!

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