fried chicken biscuit sandwiches with hot honey mustard glaze

Hot honey has a moment in an all of itself. But… have you had hot honey mustard glaze?

I’m here to tell you it’s life changing.

And your fried chicken sandwiches will never be the same.

Ingredients:

5 Tbsp butter

3 Tbsp yellow mustard

4 Tbsp hot honey

1 package 8 biscuits, cooked according to directions

4 large boneless chicken breasts, cut in half horizontally

1 quart of buttermilk

Approximately 2 quarts of avocado oil

1 1/2 cup flour

1 tsp salt

1/2 Tbsp tj’s onion salt

1/2 Tbsp smoked paprika

1/2 tsp white pepper

Directions:

Add butter, mustard, and hot honey to a small saucepan. Bring to a boil, whisking occasionally. Turn heat down to low and let reduce until thick and glazed

Place breasts in a large ziplock bag. Pour in buttermilk and seal bag. Refrigerate for 6 hours before frying.

Preheat oven to 420.

In a bowl, whisk together flour, salt, onion salt, pepper, and paprika until combined.

Heat avocado oil in a large dutch oven until it reaches 380 degrees.

Place a wire rack over a baking tray and set near stove.

Remove chicken breasts from buttermilk. Don’t bother to shake off or remove buttermilk. You will use it as a binder instead of eggs.

Coat chicken in flour mixture.

Working in batches, add chicken to oil and fry until skin is golden brown. Remove from oil and place on wire rack.

Once all breasts have fried, place pan in oven and cook until chicken breasts reach an internal heat of 165 degrees. About 20 minutes.

Place chicken on bottom half of biscuit, drizzel with hot honey glaze, top with other biscuit half.