The Chicken Biscuit from Waffle House features a juicy, seasoned fried chicken breast nestled inside a warm, buttery biscuit, delivering a comforting blend of savory flavors and tender, flaky textures.
Equipments
- Deep fryer
- Tongs
- Mixing bowls
- Whisk
- Measuring cups
- Measuring spoons
- Rolling pin
- Biscuit cutter
- Baking sheet
- Oven
- Wire rack
- Skillet or saucepan (optional for butter)
- Pastry brush (optional for buttering biscuit)
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon granulated sugar
- 1/2 cup (1 stick) unsalted butter, cold
- 3/4 cup whole milk (plus more for brushing)
- 2 boneless, skinless chicken breasts
- 1 cup buttermilk
- 1 1/2 cups all-purpose flour (for dredging)
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon cayenne pepper
- 2 large eggs
- Vegetable oil (for frying)
- Butter (for brushing baked biscuits)
Using cold unsalted butter is crucial for achieving the flaky texture in your biscuits, as it creates steam during baking that lifts the dough. Whole milk enhances the biscuit's richness, while buttermilk tenderizes the fried chicken and adds a subtle tang to the coating. Be sure to dredge the chicken in a seasoned flour mix containing paprika, garlic powder, onion powder, and cayenne pepper for a flavorful, crispy crust. Maintaining vegetable oil at the proper frying temperature ensures juicy chicken without greasiness. Your homemade Chicken Biscuit from Waffle House copycat menu will capture the signature balance of tender chicken and buttery biscuits reminiscent of the original.
Instructions
- Instructions:
- Preheat oven to 450°F (232°C).
- In a mixing bowl, whisk together 2 cups flour, baking powder, baking soda, salt, and sugar.
- Cut in cold butter until mixture resembles coarse crumbs.
- Add milk and stir until just combined; do not overmix.
- Turn dough onto a floured surface, pat to about 3/4-inch thick, and fold dough over 2-3 times.
- Roll dough to 1/2-inch thickness and cut biscuits using a biscuit cutter.
- Place biscuits on baking sheet, brush tops with milk, and bake 12-15 minutes until golden.
- Let biscuits cool slightly on a wire rack; brush with melted butter (optional).
- Place chicken breasts between plastic wrap; pound to even thickness if needed.
- In bowl, pour buttermilk over chicken; cover and refrigerate for 30 minutes.
- In another bowl, whisk together 1 1/2 cups flour, paprika, garlic powder, onion powder, salt, black pepper, and cayenne.
- In a small bowl, beat eggs.
- Heat oil in deep fryer to 350°F (177°C).
- Remove chicken from buttermilk, dip in flour mixture, then in eggs, then again in flour mixture, pressing to coat well.
- Fry chicken breasts in oil until golden brown and heated through (about 5-7 minutes); drain on wire rack.
- Slice biscuits; place fried chicken on bottom half and top with other biscuit half.
- Serve immediately.
Substitution
This Chicken Biscuit from Waffle House copycat recipe uses buttermilk for marinating the chicken to ensure tenderness, but you can substitute with plain yogurt or milk mixed with a tablespoon of lemon juice if buttermilk is unavailable. If you don't have a deep fryer, frying the chicken in a heavy skillet with enough vegetable oil to cover half the thickness of the chicken will yield similar crispiness. When making the biscuits, cold unsalted butter is essential to achieve flaky layers; however, you can use frozen grated butter as a quick alternative for mixing. For a spicier flavor, increase cayenne pepper to taste or add hot sauce to your marinade. Your biscuits can be brushed with melted butter after baking to enhance richness and keep them moist.
Tips
Ensure your oil temperature remains steady at 350degF (177degC) to achieve perfectly crispy chicken without greasiness or undercooking. When mixing biscuit dough, avoid overworking it; gently folding and rolling preserves flaky layers and tender texture. After baking, brushing biscuits with melted butter enhances flavor and gives a moist, golden finish. Soaking chicken in buttermilk for at least 30 minutes tenderizes the meat and helps the seasoning adhere better during frying.
Nutritions
The Chicken Biscuit from Waffle House provides a substantial source of protein from the seasoned fried chicken breast, contributing to muscle repair and satiety. The buttery biscuit adds carbohydrates for energy, along with saturated fats from the cold butter and butter brushing, which should be consumed in moderation. Spices like paprika and cayenne not only enhance flavor but also offer antioxidants and metabolism-boosting properties. Your meal balances savory flavors with macronutrients but can be high in calories and sodium, so consider portion size based on your dietary needs.
Storage
To store your Chicken Biscuit properly, wrap the cooled biscuit and fried chicken separately in airtight containers or plastic wrap to prevent sogginess. Keep them refrigerated for up to 3 days, ensuring the chicken is stored at or below 40degF (4degC) to maintain food safety. When ready to eat, reheat the biscuit in the oven at 350degF (175degC) for 5-7 minutes and the chicken in a skillet to retain its crispiness.
Variation or Alternatives
Swap whole milk for heavy cream in the biscuit dough to achieve a richer and flakier texture. You can marinate the chicken in spicy yogurt instead of buttermilk to add tanginess and tenderize the meat further. For frying, try using a cast iron skillet with vegetable oil for a crispier crust and better temperature control. Consider brushing the biscuits with garlic herb butter instead of plain butter to infuse extra flavor into your Chicken Biscuit.
Allergies
The Chicken Biscuit from Waffle House contains common allergens such as wheat (flour) and dairy (butter, milk, buttermilk), which could trigger allergic reactions in individuals with gluten or lactose intolerance. Eggs used in the batter and dredging process may also pose a risk for those with egg allergies. You should review these ingredients carefully if you have any known food allergies to avoid adverse reactions.
Why this recipe?
The Chicken Biscuit from Waffle House is popular for its crispy, seasoned fried chicken layered inside a warm, buttery biscuit, delivering a satisfying blend of savory flavors and textures. You'll find its balance of crunchy chicken and soft, flaky biscuit comforting and flavorful, making it a perfect breakfast or snack option. Creating a copycat recipe lets you customize seasonings and quality of ingredients, ensuring that you capture the essence of the original while tailoring it to your taste preferences. This beloved menu item's simplicity and indulgent taste make it worth trying at home for an authentic Southern-style meal.