Chicken Parm Biscuits Recipe

Name: Chicken Parm Biscuits
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Chicken Parmesan Biscuits; 1 1/2 cups panko breadcrumbs; 1/3 cup grated parmesan cheese; 2 teaspoons garlic powder; 2 teaspoons italian seasoning; 1 1/2 cups flour; 2 teaspoons salt; 1/2 teaspoon pepper; 2 eggs, beaten (plus a splash of water); vegetable oil, for frying; 6 chicken tenderloins; 2 (16 1/3 ounce) cans homestyle buttermilk biscuits; 1 cup shredded mozzarella cheese; Garlic Parmesan Butter; 1/2 cup unsalted butter, melted; 2 tablespoons grated parmesan cheese; 1 teaspoon salt; 1 teaspoon garlic powder; 1 teaspoon italian seasoning

Servings: persons

Chicken Parmesan Biscuits
1 1/2 cups panko breadcrumbs
1/3 cup grated parmesan cheese
2 teaspoons garlic powder
2 teaspoons italian seasoning
1 1/2 cups flour
2 teaspoons salt
1/2 teaspoon pepper
2 eggs, beaten (plus a splash of water)
vegetable oil, for frying
6 chicken tenderloins
2 (16 1/3 ounce) cans homestyle buttermilk biscuits
1 cup shredded mozzarella cheese
Garlic Parmesan Butter
1/2 cup unsalted butter, melted
2 tablespoons grated parmesan cheese
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon italian seasoning

1
Preheat oven to 400 F and lightly grease a baking sheet.
2
Add the panko, parmesan and garlic powder in a large bowl and whisk to combine.
3
Add the flour, salt and pepper to a separate large bowl and whisk to combine.
4
Add the eggs and about 2 tablespoons of water to a separate bowl and whisk to combine.
5
Heat about 3 inches of oil in a Dutch oven to 350°F.
6
Dredge the chicken in flour first, then coat in the egg wash, and finally cover in panko.
7
Fry the tenders until cooked through and golden brown, about 5-6 minutes. Drain on a paper towel lined plate. Cut each tender horizontally into thirds.
8
Flatten out the biscuit rounds. Add about 1 tablespoon of shredded mozzarella in the center and top with chicken piece. Cover and pinch close to seal. You will have left over fried chicken.
9
Place on the prepared baking sheet. Bake for 17-20 minutes until golden, rotating the pan halfway through.
10
Meanwhile, whisk together the butter mixture.
11
Brush the rolls with the butter mixture while still warm. Serve with marinara on the side.

1331

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: Chicken Parmesan Biscuits, 1 1/2 cups panko breadcrumbs, 1/3 cup grated parmesan cheese, 2 teaspoons garlic powder, and more.

Yes, Chicken Parm Biscuits falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chicken Parm Biscuits

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions