Recipe courtesy of Food Network Kitchen
Total:
1 hr
Active:
45 min
Yield:
8 servings
Level:
Intermediate
Total:
1 hr
Active:
45 min
Yield:
8 servings
Level:
Intermediate

Ingredients

Directions

Watch how to make this recipe.

Whisk the buttermilk, 2 tablespoons hot sauce, the garlic, thyme, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Add the chicken and turn to coat. Cover and refrigerate 30 minutes.

Meanwhile, combine the cornflakes, flour, 1/2 teaspoon salt and a few grinds of pepper in a shallow baking dish. Combine the honey and the remaining 2 tablespoons hot sauce in a small bowl; set aside.

Heat 1/2 inch of peanut oil in a large cast-iron skillet over medium-high heat until a deep-fry thermometer registers 350 degrees F. Meanwhile, remove the chicken cutlets from the buttermilk mixture, letting the excess drip off, then press into the cereal mixture on both sides. Working in batches, fry the chicken until golden and crisp, about 2 minutes per side. Transfer to a rack set over a baking sheet and season with salt.

Brush the cut sides of the biscuits with the mayonnaise; sandwich with the fried chicken, lettuce, pickles and a drizzle of the spicy honey.

IDEAS YOU'LL LOVE

Oven-Fried Chicken

Recipe courtesy of Ina Garten

Fried Chicken

Recipe courtesy of Bobby Flay

Drop Biscuits

Recipe courtesy of Ree Drummond

Chicken Enchilasagna

Recipe courtesy of Ree Drummond

Turkey Tea Sandwiches

Recipe courtesy of Ina Garten

Refried Beans

Recipe courtesy of Ree Drummond

Pulled Pork Sandwiches

Recipe courtesy of Bobby Flay

Chinese Chicken Salad

Recipe courtesy of Ellie Krieger

Curry Chicken Pot Pie

Recipe courtesy of Alton Brown

Trending Videos 6 Videos

Get the recipe

School-of-Fish Cupcake Cake 00:56

These colorful cupcakes are sure to make a splash at any summer gathering.

Similar Topics:

Browse Reviews By Keyword

          On TV

          Get Cooking