What’s nice about these sandwiches is that you can prep most of it ahead. I’m not a morning person at all, so anything that minimizes cooking while I’m still half-asleep works for me. The chicken actually reheats fine in the oven – it’s not quite as crispy as fresh, but close enough.
We mess around with different versions of this depending on what’s in the fridge. Sometimes we’ll throw in whatever cheese needs to be used up, or I’ll add hot sauce if the honey isn’t spicy enough. My wife likes hers with avocado, which I think makes the whole thing too slippery to eat properly, but to each their own.
How to Make Hot Honey Chicken Breakfast Biscuits
1. Prepare the Chicken:
Place the chicken breast between two sheets of plastic wrap and pound to an even thickness.
Cut into 4 equal pieces.
In a bowl, whisk together the egg and milk.
In another bowl, combine rice flour, all-purpose flour, black pepper, garlic powder, and salt.
Dredge each chicken piece in the flour mixture, then dip into the egg mixture, and back into the flour mixture. Repeat for a double coating.
2. Fry the Chicken:
Heat canola oil in a large skillet over medium-high heat.
Fry the chicken pieces for 3-4 minutes on each side until golden brown and cooked through.
Transfer to a paper towel-lined plate to drain excess oil.
3. Cook the Bacon and Eggs:
In a separate skillet, cook bacon slices until crispy. Set aside.
Fry eggs to your desired doneness.
4. Prepare the Hot Honey Sauce:
In a small bowl, mix honey and hot chili oil until well combined.
5. Assemble the Biscuits:
Split the biscuits in half.
Place a piece of fried chicken on the bottom half of each biscuit.
Drizzle with hot honey sauce.
Top with a slice of bacon and a fried egg.
Cover with the top half of the biscuit.
Notes
Biscuits: Use your favorite biscuit recipe or store-bought biscuits for convenience.
Spice Level: Adjust the amount of chili oil in the honey sauce to control the heat.
Serving Suggestion: Serve immediately while warm for the best taste and texture.
Breakfast Biscuit: FAQ
Q: Can I use chicken thighs instead of breasts?
A: Yes, boneless, skinless chicken thighs can be used and may offer more flavor and juiciness.
Q: How can I make the biscuits from scratch?
A: Combine 2 cups all-purpose flour, 1 tbsp baking powder, 1/2 tsp salt, 1/2 cup cold butter, and 3/4 cup milk. Mix until just combined, roll out, cut, and bake at 425°F (220°C) for 12-15 minutes.
Q: Is there a substitute for hot chili oil?
A: You can use red pepper flakes or a dash of hot sauce mixed into the honey as an alternative.
Q: Can I bake the chicken instead of frying?
A: Yes, bake at 400°F (200°C) for 20-25 minutes, flipping halfway through, until the chicken reaches an internal temperature of 165°F (74°C).
Q: How do I store leftovers?
A: Store components separately in airtight containers in the refrigerator for up to 3 days. Reheat before assembling.
Honey Chicken Breakfast Biscuits
- Total Time: 30 minutes
- Yield: 4 sandwiches 1x
Description
Ingredients
For the Chicken:
1 (8 oz) boneless, skinless chicken breast (225g)
1/2 cup rice flour (60g)
1/4 cup all-purpose flour (30g)
1 tsp black pepper
1 tsp garlic powder
1 tsp salt
1/4 cup milk (60ml)
1 egg
1/2 cup canola oil (120ml)
For the Assembly:
4 biscuits (store-bought or homemade)
4 slices bacon
4 eggs
For the Hot Honey Sauce:
1/4 cup honey (60ml)
1 tsp hot chili oil
Instructions
1. Prepare the Chicken:
Place the chicken breast between two sheets of plastic wrap and pound to an even thickness.
Cut into 4 equal pieces.
In a bowl, whisk together the egg and milk.
In another bowl, combine rice flour, all-purpose flour, black pepper, garlic powder, and salt.
Dredge each chicken piece in the flour mixture, then dip into the egg mixture, and back into the flour mixture. Repeat for a double coating.
2. Fry the Chicken:
Heat canola oil in a large skillet over medium-high heat.
Fry the chicken pieces for 3-4 minutes on each side until golden brown and cooked through.
Transfer to a paper towel-lined plate to drain excess oil.
3. Cook the Bacon and Eggs:
In a separate skillet, cook bacon slices until crispy. Set aside.
Fry eggs to your desired doneness.
4. Prepare the Hot Honey Sauce:
In a small bowl, mix honey and hot chili oil until well combined.
5. Assemble the Biscuits:
Split the biscuits in half.
Place a piece of fried chicken on the bottom half of each biscuit.
Drizzle with hot honey sauce.
Top with a slice of bacon and a fried egg.
Cover with the top half of the biscuit.
Notes
Biscuits: Use your favorite biscuit recipe or store-bought biscuits for convenience.
Spice Level: Adjust the amount of chili oil in the honey sauce to control the heat.
Serving Suggestion: Serve immediately while warm for the best taste and texture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 biscuit
If you like this, you are going to love these favorite breakfast recipes:
Green Chile and Egg Breakfast Tacos
Oatmeal Blueberry Breakfast Muffins
Rava (Khara) Bath Recipe: Perfecting the South Indian Breakfast Classic
Breakfast of Kings: Hash Browns with Gravy and Fried Egg
This is so decadent, love these. I just did them with English muffins and it was spectacular.
Chicken turned out perfect, didn’t prepare the day before so it was ultra crispy. Very good recipe, thanks a lot!
Have made this five times the past three months, and my family loves it every time. I just run with store bought biscuits and it is great, but I feel like I need to find a great recipe for baking the biscuits myself.