To us, the name of this dish reads as more than just food. It's battle cry, something you could get a tattoo of, a name to make the poets weep. However you think of it, the sweet, salty, crunchy, unctuous flavors of honey-butter fried chicken paired with flaky, golden biscuits and crisp green beans come together and give your taste buds high fives like a starting quarterback running out of the stadium tunnel.
Trim ends off green beans. Rinse chicken breasts, pat dry, and season with ½ tsp. salt and a pinch of pepper.
Bread the Chicken
Heat canola oil to 350 degrees in a medium pan over medium heat. Place flour in a mixing bowl and combine buttermilk and liquid egg in a second mixing bowl. Add 2 Tbsp. buttermilk-egg mixture to flour and season both bowls with half the seasoning blend, 1½ tsp. salt, and ½ tsp. pepper each. Dip chicken in buttermilk-egg mixture, then in seasoned flour, shaking off any excess.
Fry the Chicken
Prepare a plate with a paper towel. Carefully lay chicken away from you in hot canola oil, cover, and cook 8-10 minutes, flipping chicken every 2 ½ minutes. Cook uncovered 2 more minutes, or until chicken is golden brown and reaches a minimum internal temperature of 165 degrees. Remove chicken to paper towel-lined plate.
Start Cooking Green Beans and Make Honey Butter
Place green beans on one side of baking sheet, drizzle with 2 tsp. olive oil and a pinch of salt and pepper, and toss to coat. Roast 5 minutes, then remove baking sheet from oven. Combine butter and honey in a small bowl until fully incorporated.
Finish Green Beans and Bake Biscuits
Place biscuits on other side of prepared baking sheet. Dollop some honey butter on each biscuit (refrigerate remaining for plating). Bake 5 minutes, or until green beans are tender and biscuits are golden brown.
Plate the Dish
Divide green beans between two plates. Place a piece of fried chicken on each plate followed by a biscuit. Serve chicken with remaining honey butter.