Rosemary Honey Chicken and Biscuits

We do not fry much at my house, so when we do, it had better be worth it. This recipe is! Following my directions for frying chicken (be sure to use a thermometer to keep the oil temperature consistent) will give you what I think is perfect fried chicken—golden brown and crispy on the outside and moist and flavorful on the inside. When this delicious piece of chicken is enclosed in a fluffy biscuit and topped with a drizzle of Rosemary Honey, you may be tempted to eat the whole biscuit on your own instead of cutting it in half to share!

Rosemary Honey

1 cup honey

1 teaspoon chopped rosemary

Chicken Biscuits

2 tablespoons butter, softened

8 Olive Oil Biscuits, split (see recipe on page 5)

4 pieces Mississippi Fried Chicken (see recipe on page 208)

8 rosemary sprigs for garnish

To make the honey, combine the honey and rosemary in a small saucepan. Cook over medium-low heat for 5 minutes. Transfer to a bowl and let cool completely. Once cooled, the honey can be stored in an airtight container at room temperature for up to 1 week.

To make the Chicken Biscuits, preheat the oven to 375 degrees F.

Spread some of the softened butter over each cut side of the biscuits. Replace the tops on the biscuits and transfer to a baking sheet. Bake the biscuits for 4 to 5 minutes, until toasted.

Cut the fried chicken breasts into halves and place each half between a buttered and toasted biscuit.

If you’re feeling fancy or serving a crowd, place a rosemary skewer through each chicken and biscuit sandwich to hold it together. Serve with a drizzle of Rosemary Honey.

Makes 8 servings.