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A breakfast biscuit sandwich recipe with chili crisp hot honey.

Chicken Breakfast Biscuit Sandwich Recipe with Chili Crisp Hot Honey

  • Difficulty Level: 2
  • Serves Serves: 4
  • Preparation

    20 mins

  • Cooking

    20 mins

Other/ Fusion Fusion Chicken Dairy Eggs Bread Breakfast Less Than 60 mins

Make the ultimate breakfast biscuit sandwich with a few easy ingredients! Chili Crisp Hot Honey is the secret ingredient.

 

Biscuits are one of the perfect breads to use for breakfast sandwiches. They especially pair well when making fried chicken for breakfast, as the crispy fried chicken and fluffy biscuit contrast each other perfectly. To balance out the salty and umami flavors, look no further than Lee Kum Kee Chili Crisp Hot Honey Sauce. Sweet, spicy, and adding a little extra umami, it makes for the perfect addition to any breakfast! 

What You Will Need

Ingredients

  • -- For the Fried Chicken --
  • 2 boneless, skinless chicken thighs
  • 1 cup all-purpose flour
  • 1/2 tsp garlic powder
  • 1/2 tsp paprika
  • Vegetable oil, for frying
  • -- For Sandwich Assembly --
  • 4 biscuits, split and toasted
  • 4 eggs
  • 4 slices American or cheddar cheese
  • Pickles (optional)

Marinade

  • 1 cup buttermilk
  • 2 Tbsp. Lee Kum Kee Sriracha Chili Sauce
  • 1 tsp. salt
  • 1 tsp. black pepper

Seasoning

  • Lee Kum Kee Chili Crisp Hot Honey Sauce, for drizzling

Sauce Mix

  • 1/4 cup Lee Kum Kee Chili Crisp Hot Honey Sauce
  • 1 Tbsp. butter

Made with
Lee Kum Kee products

Chili Crisp Hot Honey Sauce 20oz

Chili Sauces

Chili Crisp Hot Honey Sauce
Bottle of Lee Kum Kee Sriracha Chili Sauce, a bold and spicy sauce ideal for adding heat to your favorite dishes

Sriracha Sauces, Chili Sauces

Sriracha Chili Sauce (Gluten Free & Non-GMO)

How to make it

  1. In a bowl, combine buttermilk, Lee Kum Kee Sriracha Chili Sauce, salt, and pepper. Butterfly or pound out chicken thighs, add to marinade, and let sit for at least 15 minutes.
  2. In a shallow dish, mix flour, garlic powder, and paprika. Dredge marinated chicken in flour mixture, pressing to coat well.
  3. Heat about 1 inch of oil in a skillet over medium heat to 350°F. Fry chicken thighs for 4–5 minutes per side until golden brown and crispy. Drain on a wire rack.
  4. In a small saucepan, warm Lee Kum Kee Chili Crisp Hot Honey Sauce with butter over low heat until melted and glossy. Brush or pour generously over hot fried chicken.

  5. Fry eggs in oil one at a time. Top with a slice of cheese to melt before removing from the heat.  On each toasted biscuit, layer glazed fried chicken, cheesy fried egg, and pickles (if using), plus additional Chili Crisp Hot Honey if desired. Top with the bun and serve immediately.

     

    Want to try this recipe for yourself? Find Chili Crisp Hot Honey Sauce near you by visiting our product page!

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