This Buttermilk Chicken Biscuits recipe is made with chicken tenders coated in a golden crispy batter and tender homemade golden biscuits!
A DELICIOUS CHICKEN AND BISCUITS RECIPE
These buttermilk chicken biscuits are a must try for dinner! Between the perfect fried chicken tenders and the moist, fluffy biscuits - your tastebuds will be in heaven the second you try these! And who doesn't love some good fried chicken and fluffy biscuits? YUM! Just scroll down below to follow the step by step directions to make your own chicken biscuits for dinner!
THE PERFECT COMFORT FOOD
I have to say - these buttermilk chicken biscuits make the PERFECT meal when you're craving some delicious comfort food. I mean biscuits and fried chicken? It can't get much better than that! Pair it with some potatoes or your favorite veggie and it really is the ultimate dinner meal! Your tastebuds will be drooling before you even get it onto your plate. These chicken biscuits truly are the perfect dinner comfort food!
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- favorite biscuit mix or homemade recipe
- chicken tenders
- buttermilk
- salt
- cayenne pepper
- garlic powder
- paprika
- all purpose flour
- black pepper
HOW TO MAKE BUTTERMILK CHICKEN BISCUITS:
First, get your ingredients gathered up to make this recipe just a little easier!
In a gallon sized ziploc bag, place the chicken tenders, buttermilk, and seasonings for the marinade and mix well. Refrigerate for at least 4 hours.
Prepare the biscuits according to package or recipe directions. You can also follow my recipe for cream biscuits or southern buttermilk biscuits for a homemade touch instead of the mix used.
Prepare the breading by adding flour, salt, pepper, garlic powder, and paprika in a bowl and mixing it until well combined.
Add buttermilk and stir.
Remove the chicken tenders from ziplock bag and place one at a time in your batter, making sure to cover both sides well.
Repeat with each chicken tender and place on a plate.
Heat cooking oil in a deep large pot in order to prevent popping and splatter over medium heat. Once heated enough so that it sizzles if you drop batter into it, place chicken tenders in the oil. Cook the chicken tenders for 3 minutes on each side, using a pair of tongs to flip them.
Let the chicken drain onto paper towels upon cooking, making sure the temperature has reach 165 degrees.
Slice a biscuit in half, butter, and pour honey on both halves of the biscuit.
Add a chicken tender and place the top of the biscuit back on in order to make a sandwich.
Serve immediately and enjoy!
CRAVING MORE RECIPES?
Buttermilk Chicken Biscuits
Ingredients
- your favorite biscuit mix
Marinade
- 6 chicken tenders
- ½ cup buttermilk
- 1 teaspoon salt
- ¼ teaspoon cayenne pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon paprika
Breading
- 1 ½ cups all purpose flour
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¾ teaspoon garlic powder
- ¾ teaspoon paprika
- ½ teaspoon cayenne pepper
- 3 tablespoons buttermilk
Instructions
- In a gallon sized ziploc bag, place the chicken tenders, buttermilk, and seasonings for the marinade and mix well. Refrigerate for at least 4 hours.
- Prepare the biscuits according to package or recipe directions.
- Prepare the breading by adding flour, salt, pepper, garlic powder, and paprika in a bowl and mixing it until well combined. Add buttermilk and stir with a fork.
- Remove the chicken tenders from ziplock bag and place one at a time in your batter, making sure to cover both sides well. Repeat with each chicken tender and place on a plate.
- Heat cooking oil in a deep large pot in order to prevent popping and splatter over medium heat. Once heated enough so that it sizzles if you drop batter into it, place chicken tenders in the oil.
- Cook the chicken tenders for 3 minutes on each side, using a pair of tongs to flip them. Let the chicken drain onto paper towels upon cooking, making sure the temperature has reach 165 degrees.
- Slice a biscuit in half, butter, and pour honey on both halves of the biscuit. Add a chicken tender and place the top of the biscuit back on in order to make a sandwich. Serve and enjoy!
Notes
- If you want to make the biscuits homemade, try my Southern Buttermilk Biscuit recipe.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
SuperMom
I made these for breakfast and my son loved it, better than McDonald's! I substitute breast for tenders, still good! Thanks for sharing the recipe!
Brandie @ The Country Cook
YES!! I love hearing that!! Thank you so very much for taking the time to come back and leave a review!
Kenneth Brown
I use corn flakes for the coating and it makes great crispies for the milk gravy also.
Lynn Roberson
I make chicken fingers similar to this but I smash potato chips and add to coating. Even the crumbs are delicious!
Brandie @ The Country Cook
That sounds so good!
Carlee
That looks like heaven! Can you believe my husband doesn't like biscuits? It makes no sense! I don't think that's going to stop me from making these though. I'll eat his biscuit too! ????
Brandie @ The Country Cook
For shame! LOL!