Nothing cures a rough morning like these sweet and savoury Honey Chicken Biscuits! This recipe is perfect for those days when you need a little extra comfort food to kickstart your day.
Start by preparing your dredging station: in one shallow dish, mix the flour and SPG rub. In another shallow dish, whisk together two eggs and a cup of buttermilk. This combination will create a flavorful, crispy coating for your chicken.
Season your chicken thighs generously with the Q Lab Secret Stash Brown Sugar rub and Honey Killer Bee rub for a sweet, slightly spicy kick. Make sure each piece is evenly coated, then let the chicken sit for a few minutes to sweat through the rub.
Preheat your Weber kettle grill or oven. While it's heating up, heat the frying oil in a large skillet to 350°F (175°C). This is the ideal temperature to achieve that perfect golden-brown crust without burning.
Once the oil is hot, dredge the chicken thighs in the flour mixture, dip them in the egg and buttermilk mixture, and dredge them once more in the flour for an extra crispy layer.
Fry the chicken thighs in batches to avoid overcrowding the pan. Cook each piece for about 3-4 minutes per side until they are golden brown and crispy. Remove the chicken from the oil and drain on a cooling rack placed over a baking sheet to catch any excess oil.
While the chicken is frying, lightly grease a smaller cast iron skillet or a baking dish and arrange the biscuits for cooking. Place the skillet on the grill and cook the biscuits until they're golden brown.
Once the biscuits are done, let them cool slightly before slicing them in half. To assemble, place a fried chicken thigh on the bottom half of a biscuit, drizzle generously with honey, and top with the other half of the biscuit. Serve these delicious honey chicken biscuits with a side of eggs (or your favorite breakfast sides), and enjoy.
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