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Wake up your mornings with these flaky, buttery chicken biscuits. Tender chicken breast is nestled in a homemade biscuit that’s as soft and comforting as grandma’s favorite recipe. Pair this delightful breakfast sandwich with honey or your favorite jam for a start to your day that feels like a cozy hug.
Marinate the chicken breasts in pickle juice for at least 30 minutes for ultimate tenderness and flavor.
Preheat your oven to 450°F (232°C).
In a large bowl, whisk together 2 cups of all-purpose flour, 1 tablespoon baking powder, 1/2 teaspoon baking soda, 1 teaspoon salt, and 1 tablespoon sugar.
Cut in 1/2 cup of cold butter until the mixture resembles coarse crumbs.
Stir in 3/4 cup of buttermilk just until moistened; do not overmix.
Turn the dough onto a floured surface, knead gently 8-10 times, then roll to 1/2-inch thickness and cut with a floured 2-inch biscuit cutter.
Place the biscuits on a baking sheet lined with parchment paper.
Bake the biscuits in the preheated oven for 12-15 minutes or until golden brown. Brush with melted butter immediately after baking.
While the biscuits are baking, mix 1 cup of flour with 1 teaspoon salt and 1/2 teaspoon black pepper for dredging the chicken.
Heat 1/4 cup of vegetable oil in a skillet over medium-high heat.
Remove the chicken from the marinade, rinse, and dredge in the flour mixture until well coated.
Fry the chicken in the hot oil until golden brown on both sides and cooked through, about 3-4 minutes per side.
Split each biscuit open, place a piece of fried chicken inside, and serve warm.
