Buttermilk Fried Chicken, Clover Honey, and Country Biscuit Sandwiches

Buttermilk Fried Chicken, Clover Honey, and Country Biscuit Sandwiches
Servings
4sandwiches
Servings
4sandwiches
Buttermilk Fried Chicken, Clover Honey, and Country Biscuit Sandwiches
Servings
4sandwiches
Servings
4sandwiches
Ingredients
Honey Butter
Buttermilk Fried Chicken
For Service
Flour
Servings: sandwiches
Units:
Instructions
Honey Butter
  1. Combine the honey and butter in a mixer and mix with a paddle attachment until smooth, light and creamy. Store in airtight container until ready to serve.
Buttermilk Fried Chicken
  1. Remove any fat and sinew from the breasts. Cut five 4-oz. medallions out of each breast averaging about 3-4" in diameter. Cut the medallions on a bias so they are no more than ½-inch thick.
  2. Combine buttermilk and spices, mix well, and add chicken breasts. Wrap tightly and marinate at least one day—two days is ideal.
  3. Combine the flour and spices and mix well.
  4. Drain the chicken pieces, but do not dry. Dredge in flour and allow to sit at least 5 minutes before frying.
  5. Shake the excess flour from the chicken and fry at 350°F until dark brown and cooked through, about 4-5 minutes. Drain and reserve.
To Serve
  1. Warm biscuits in salamander or oven for a minute. Coat each half with honey butter, top with fried chicken piece, drizzle with honey, and top with other biscuit half. Serve immediately.