Crispy Chicken Biscuit Sandwiches With Pepper Jelly
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
American · 30 min · Chicken · high-protein
932 cal
45g protein
89g carbs
44g fat
per serving · estimated
Ingredients
- 3/4 lb boneless skinless chicken breasts, halved thin
- 1/2 cup buttermilk
- 1/2 cup all-purpose flour
- 1/4 cup absorbed vegetable oil, for frying
- 4 refrigerated buttermilk biscuits
- 1 1/2 tbsp butter, melted
- 1/4 cup red pepper jelly
- 1/4 cup dill pickle chips
- 1 tsp each paprika, garlic powder, black pepper, salt
Method (tap to check — screen stays awake)
- Bake the biscuits per the package, about 14 minutes at 400F, until risen and browned on top; brush them with melted butter while hot.
- Soak the thin chicken cutlets in the buttermilk for 10 minutes so the coating has something to grip.
- Stir the seasonings into the flour, then press each wet cutlet firmly into it, shake off the loose flour, and let the pieces sit 3 minutes until the coating looks damp.
- Heat 1/3 inch of oil to 350F in a heavy skillet; a pinch of flour should sizzle immediately.
- Fry the cutlets 3 to 4 minutes per side, until the crust is golden brown and the thickest part reads 165F.
- Drain on a rack and salt them right away while the surface is still hot.
- Split the biscuits, spread pepper jelly on both cut sides, and build with a cutlet and pickle chips.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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