Sunday Brunch: Pan Fried Chicken Sandwich Recipe

1. 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. 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. 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. 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.

* Per serving · 4 servings · Values may vary.