Breakfast sandwiches are pretty perfect creations. We take 'em to a whole new level by nestling crispy fried chicken, honey butter, pickles, and onions between fluffy buttermilk biscuits. This is the kind of wake up call that will bring everyone to the table, even if they have to grab and go.
Peel onion and slice into thin rounds. Rinse chicken breasts, pat dry, and, on a separate cutting board, slice each into two equal-sized halves.
Make the Honey Butter
In a small pan over low heat, combine honey and butter 1-2 minutes, or until melted. Whisk together and remove from heat.
Warm the Biscuits
Place biscuits on prepared baking sheet. Brush outsides with ⅓ the honey butter. Bake 5-6 minutes, or until warm and flaky. Remove from oven and split biscuits in half. Brush insides with another ⅓ the honey butter. Set aside.
Dredge the Chicken
Season cut chicken breasts with a ½ tsp. salt and a pinch of pepper. In a mixing bowl, combine chicken breading, ¼ tsp. salt, and ¼ tsp. pepper. Coat chicken breasts with breading and shake off any excess.
Fry the Chicken
Line a plate with a paper towel. Heat a medium pan and 2 Tbsp. olive oil over medium heat. Test oil temperature by adding a pinch of breading to it. It should sizzle gently. If it browns immediately, turn heat down and let oil cool. If it doesn't brown, increase heat. Add coated chicken breasts to hot oil and fry 5-6 minutes per side, or until breading is browned and crispy and chicken reaches a minimum internal temperature of 165 degrees. Watch closely to avoid burning chicken. Remove from pan and move to towel-lined plate.
Plate the Dish
Place two biscuit bottoms on a plate. Add baby arugula, a round or two of red onion (to taste), fried chicken, and two pickle slices to each sandwich. Drizzle remaining honey butter over chicken, if desired. Top with biscuit halves and enjoy!