Cast-Iron Hot Honey Fried Chicken Biscuit Sandwiches with Pickles
Marinate boneless chicken thighs in buttermilk, dredge them in seasoned flour, then shallow-fry in a cast-iron skillet over a medium camp stove flame or a grate over medium coals, 4 to 5 minutes per side, until they reach 165°F. Stack them in warm split biscuits with pickles and a quick hot honey butter. Plan about 15 minutes of prep and 25 minutes of cooking, plus a marinade that can happen at home.
This is the breakfast sandwich for the morning you have time and a hungry crew. Crisp chicken, a soft biscuit, tangy pickles and a drizzle of spicy honey butter. It is a little messy and worth it.
The work is easy if you set up first. Marinate the chicken in the cooler, mix the butter before you heat the oil, and fry two thighs at a time. Keep an eye on the oil and keep kids and dogs back from the stove.
Cast-Iron Hot Honey Fried Chicken Biscuit Sandwiches with Pickles
- Prep
- 15 min
- Cook
- 25 min
- Serves
- 4
- Difficulty
- Moderate
- Heat
- Medium flame or medium coals (oil around 325–350°F)
- Pack weight
- 5 lb
- Campfire
- Camp stove
- Backpacking
- Cooler required
- One burner
- Low water
- A few dishes
- Prep ahead
Ingredients
14 ingredients, Crew only
Crew Recipe
This one's for the Crew
14 ingredients · 9 steps · Trail Notes · gear list
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