Mark Phillips
@chefsoutherntemp
00:20
Prep
00:20
Cook
00:40
Total Time
Ingredients & Directions
Directions
Chicken Biscuits
1 pack
Bisquick cheese garlic biscuit mix
2 tablespoons
fresh rosemary, chopped
oil for frying
1 pack
1 tablespoon
all-purpose seasoning
2 cups
all-purpose flour
2
egg whites, slightly whisked
1 cup
honey
1 cup
Texas Pete sriracha sauce
sliced pickles
- Pre-heat the oven to 425°F.
- Make biscuit mix according to package to directions, adding the chopped rosemary to the dry mix before adding the liquid.
- Once mixed, scoop 1-2 ounces and place on a sheet pan lined with parchment paper, and bake for approximately 10 minutes.
- Heat oil in a heavy bottomed pot until the temperature reaches 350°F (use a candy/deep frying thermometer or electric fryer).
- Season pieces of chicken with all-purpose seasoning.
- In a separate bowl, coat the chicken in the flour, toss in the egg whites and then place back into the flour to coat evenly.
- Shake off excess flour and fry for 5-7 minutes or until golden brown and the internal temperature of the chicken pieces reach 165°F.
- In another bowl, mix equal part honey and hot sauce.
- Drain chicken and toss in the sauce.
- Split the mini biscuits in half and place hot honey fried chicken piece on biscuit, top with pickle slices and other half of biscuit.
Did you make this recipe? Tag @smfchicken with #smfchickenrecipes
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Mini Hot Honey Chicken Biscuits
Mark Phillips
@chefsoutherntemp
Yield: 12-14
00:20
Prep
00:20
Cook
00:40 Total Time
Ingredients
Directions
Chicken Biscuits
1 pack
Bisquick cheese garlic biscuit mix
2 tablespoons
fresh rosemary, chopped
oil for frying
1 pack
1 tablespoon
all-purpose seasoning
2 cups
all-purpose flour
2
egg whites, slightly whisked
1 cup
honey
1 cup
Texas Pete sriracha sauce
sliced pickles
- Pre-heat the oven to 425°F.
- Make biscuit mix according to package to directions, adding the chopped rosemary to the dry mix before adding the liquid.
- Once mixed, scoop 1-2 ounces and place on a sheet pan lined with parchment paper, and bake for approximately 10 minutes.
- Heat oil in a heavy bottomed pot until the temperature reaches 350°F (use a candy/deep frying thermometer or electric fryer).
- Season pieces of chicken with all-purpose seasoning.
- In a separate bowl, coat the chicken in the flour, toss in the egg whites and then place back into the flour to coat evenly.
- Shake off excess flour and fry for 5-7 minutes or until golden brown and the internal temperature of the chicken pieces reach 165°F.
- In another bowl, mix equal part honey and hot sauce.
- Drain chicken and toss in the sauce.
- Split the mini biscuits in half and place hot honey fried chicken piece on biscuit, top with pickle slices and other half of biscuit.
