Oven-Fried Mini Chicken Biscuits

Oven-Fried Mini Chicken Biscuits are soft buttery biscuits filled with crispy baked chicken for a bite-sized breakfast, lunch or dinner that’s downright delish!

Homemade Taste in Every Bite

Just one bite of these Oven-Fried Mini Chicken Biscuits and you’ll agree this is breakfast at its best! The biscuits are soft and buttery and the chicken is crispy and juicy. A drizzle of honey is optional, but makes it all that more marvelous. That homemade taste and texture really comes through in every delicious bite! From the chicken…to the biscuits. These mini chicken biscuits are two bites of bliss!

Breakfast for Biscuit Lovers

Oh boy, do we love biscuits! Whole wheat biscuits, flaky cheddar biscuits and especially classic buttermilk biscuits. And when you fill ‘em with crispy flavorful chicken and a drizzle of thick sweet honey, our world is completely rocked.

We’ve always loved going to Chick-fil-A to get their famous fried chick-n-minis for breakfast, but now that I’ve created an easy and awesome baked version here at home, our morning trips through the drive-thru have become non-existent.

Ingredients and Supplies

(see recipe card at the bottom of this post for measurements and details. To learn more about specific baking ingredients and how they function in baking recipes, reference my Complete Guide to Baking Ingredients)

Ingredients:

• Boneless, skinless chicken tenderloins: the size of the tenders is perfect for cutting into bite-sized pieces and they’re easy to work with. You could swap in boneless chicken breasts or thighs cut into chunks for a similar result.
• Buttermilk: tenderizes the chicken while adding tangy flavor and helping the coating stick better. Also adds moisture, tenderness, and a subtle tang to the biscuits while reacting with the leavening for a better rise. Substitute with whole milk or make your own buttermilk in a pinch.
• Self-rising flour: provides the structure and built-in leavening that makes the biscuits fluffy and tender. Also helps create a light crust on the chicken and gives the breading something to cling to. Make your own self-rising flour with all-purpose flour + baking powder + salt.
• Plain bread crumbs: add texture and help the chicken coating crisp up in the oven. Panko breadcrumbs will make the coating even crunchier.
• Kosher salt: lightly sweetens the biscuits and enhances the flavor of both the chicken and coating. Table salt will actually pack a saltier punch than Kosher salt so if you only have table salt, adjust accordingly.
• Granulated sugar: balances the savory flavors in the biscuits and helps the coating brown nicely in the oven.
• Unsalted butter (cold): creates flaky biscuit layers and gives the biscuits rich flavor as it melts during baking. Salted butter or grated frozen butter both work great too.
• Unsalted butter (melted for brushing biscuits): adds flavor, softness, and that golden bakery-style finish to the biscuits.

Supplies:

• Large resealable baggie
• Baking sheets
• Parchment paper
• Large mixing bowl
• Whisk
• Rolling pin

How to Make Oven-Fried Mini Chicken Biscuits

• To prepare the chicken, cut each chicken tenderloin into 3 nugget-sized pieces. Place in a bowl and cover with the 1 and 1/2 cups buttermilk. Place in the refrigerator for 30 minutes.
• Preheat oven to 450°F.
• Place 1/4 cup flour, bread crumbs, 1 teaspoon salt and 1 teaspoon sugar in a large resealable baggies. Remove each piece of chicken from the buttermilk with a fork letting excess buttermilk drip back into the bowl and place the chicken in the resealable baggie. Seal and shake the chicken until each piece is completely coated.

• Place about an inch apart on a parchment-lined baking sheet.
• Drizzle a little of the melted butter over each nugget.
• Bake until coating starts to crisp and brown, about 25 minutes.
• Meanwhile, prepare the biscuits. In a large bowl, whisk together the flour and sugar.

• Cut in the butter with a pastry blender or two knives in opposite directions.
• Add the buttermilk and stir with a wooden spoon or your hands until well combined.

• Flatten the dough out into about an 8×10-inch rectangle on a floured surface. Fold in half and then in half again and flatten back out into the rectangle. Repeat the folding process again and flatten back into the rectangle.

• Cut into 20 squares.
• Place biscuits a few inches apart on a parchment-lined baking sheet. Brush with half the melted butter. Bake for 15-20 minutes or until biscuits have risen and are starting to turn a light brown on top.

• Remove and brush with remaining melted butter.
• To serve, cut a biscuit in half, place a chicken nugget in the middle and drizzle with some honey (if desired) before sandwiching back together to enjoy!

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days, but I’d recommend storing the chicken and biscuits separately if possible so the biscuits don’t get soggy.

Reheat the chicken in a 350°F oven or air fryer for about 5–8 minutes to help it crisp back up, and warm the biscuits for a few minutes wrapped loosely in foil or in the microwave for about 10–15 seconds. If reheating assembled sandwiches, a few minutes in the oven works best to warm everything through without drying it out.

If you make my Oven-Fried Mini Chicken Biscuits and post a pic to social, be sure to tag me on Instagram @thebakermama so I can see! If you’re on Facebook, be sure to join my Friends of The BakerMama group to connect and share all the fun and yummy recipes of mine that you make! 😍 I just love seeing how inspired and creative y’all get with the recipes and ideas I share. Enjoy!

xoxo,

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