BFD

Breakfast For Dinner is just so perfect sometimes. 

I know that Whataburger sells these, but I am convinced these tasted better, if not solely by the fact that I gently breaded the chicken with my own hands and carefully shaped each biscuit (with enough butter to scare just about anyone). This dinner had me drooling and greedily reaching for seconds, only loosely trying to reign in my satisfaction since we had guests at the table.

And another (fairly solid) great accomplishment I must share….

home sweet future home

After weeks of searching and fretting and driving up and down streets until we wanted to hurl, we finally found it…our first home! I share this news tenuously because we just have a contract on it at this point, so I will not really feel like it’s ours ‘til we close. ‘Til we sleep in it. ‘Til our dogs run around in the little backyard. I will keep ya’ll posted…

For now, feed the people you love breakfast for dinner. I promise they will drool.

Honey Butter Chicken Biscuit

Adapted slightly from Bon Appetit

Chicken cutlets:

1 ¼ cup buttermilk

1 tablespoon hot sauce

1 teaspoon kosher salt

½ teaspoon freshly ground black pepper

¼ teaspoon cayenne pepper

4 skinless, boneless chicken cutlets (about 1 ½ pounds total), pounded to ¼” thickness

Honey butter and assembly:

1 stick butter, room temp

1/3 cup honey

½ teaspoon kosher salt, plus more

Vegetable oil (for frying; about 2 1/2 cups)

2 cups panko (Japanese breadcrumbs)

½ teaspoon smoked paprika

½ teaspoon garlic salt

Freshly ground black pepper

4 large biscuits

Hot sauce (for serving)

For chicken cutlets: Combine buttermilk, hot sauce, salt, black pepper, and cayenne in a large ziplock bag; add chicken. Seal bag, turn to coat, and chill 3-8 hours (at least 3).

For honey butter and assembly: Mix butter, honey, and 1/2 teaspoon salt in a small bowl until smooth; set aside.

Pour oil into a large skillet, preferably cast iron, to a depth of 1/2" and heat over medium-high heat until oil bubbles immediately when a little panko is added.

Meanwhile, place panko, paprika, garlic salt, and pepper in a shallow bowl. Remove chicken from marinade; season lightly with salt and pepper. Dredge/press chicken into panko mixture, shaking off excess. Working in 2 batches and maintaining oil temperature, fry chicken until golden brown, crisp, and cooked through, about 3 minutes per side and internal temperature reaches 165 degrees F. Transfer chicken to a paper towel–lined baking sheet to drain.

Split biscuits and spread each side with 1 tablespoon reserved honey butter. Build sandwiches with biscuits, chicken, and hot sauce.