Sunday Brunch: Pan Fried Chicken Sandwich Recipe – a delicious recipe with buttermilk, honey, mustard, Salt, chicken breasts, flour. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
Combine the buttermilk, honey, and mustard with 2 teaspoons salt and 1 teaspoon pepper in a shallow baking dish. Add the chicken and coat well. Cover and marinate the chicken or at least 3 hours, or as long as overnight (in the refrigerator).
2
Put the flour in a wide, shallow dish--a pie plate works great--and season it with a little salt and pepper. Remove the chicken from the marinade, letting it drain for a second or two after you pull it from the baking dish, then dredge each piece in the seasoned flour.
3
Heat the oil over medium heat in a skillet or saute pan large enough to accommodate the chicken without crowding. Let the oil heat for a full minute, then add the chicken. Cook it for 6 to 7 minutes a side, until golden brown. Turn the heat down to medium after you flip the meat. Meanwhile, bake the biscuits.
4
Assemble the sandwiches: a pan fried chicken breast half on each biscuit bottom, topped with a few heaping tablespoons of cole slaw and a dab of mayo, and the top of the biscuit, of course.
673
kcal
Calories
49
g
Fat
43
g
Carbs
20
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 cup buttermilk, 1/4 cup honey, 2 tablespoons Dijon mustard, Salt and freshly ground pepper, and more.
Yes, Sunday Brunch: Pan Fried Chicken Sandwich Recipe falls under the Breakfast category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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