This Buttermilk Chicken Biscuits recipe is made with chicken tenders coated in a golden crispy batter and tender homemade golden biscuits!
BUTTERMILK CHICKEN BISCUITS
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!
PERFECT DINNER 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:
peanut oil or vegetable oil (for frying)
favorite biscuit mix or homemade recipe
Marinade:
6 chicken tenders
1/2 cup buttermilk
1 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 teaspoon garlic powder
1/4 teaspoon paprika
Breading:
1 1/2 cups all purpose flour
1 teaspoon salt
1/2 teaspoon black pepper
3/4 teaspoon garlic powder
3/4 teaspoon paprika
1/2 teaspoon cayenne pepper
3 tablespoons buttermilk
HOW TO MAKE BUTTERMILK CHICKEN AND 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 butter dip 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 – you’re going to love these buttermilk chicken & biscuits!
Enjoy!
CRAVING MORE RECIPES? GIVE THESE A TRY!
CHICKEN FRIED STEAK WITH SAWMILL GRAVY
HONEY GARLIC GLAZED CHICKEN
NASHVILLE HOT CHICKEN
BUTTERMILK CHICKEN BISCUITS
Ingredients
- cooking oil of choice
- favorite biscuit mix or homemade recipe
Marinade
- 6 chicken tenders
- 1/2 cup buttermilk
- 1 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon paprika
Breading
- 1 1/2 cups all purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3/4 teaspoon garlic powder
- 3/4 teaspoon paprika
- 1/2 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. You can also follow my recipe for cream biscuits or butter dip buttermilk biscuits for a homemade touch.
- 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!
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! ????
For shame! LOL!
I make chicken fingers similar to this but I smash potato chips and add to coating. Even the crumbs are delicious!
That sounds so good!
I use corn flakes for the coating and it makes great crispies for the milk gravy also.