I’m so excited to share my Maple Glazed Chicken Biscuit Sandwiches with you! Flaky biscuits, crispy fried chicken, and a buttery maple glaze come together for a sweet and savory sandwich that is simple to make and fun to eat. They are perfect for brunch, game day, or a relaxed weekend meal.
Level: Easy
Total Time: 60 minutes
Prep Time: 10 minutes
Cook Time: 50 minutes
Yield: 8 sandwiches
Course: Breakfast, Brunch, Lunch
Cuisine: American
I love a sandwich that hits both sweet and savory notes. These Maple Glazed Chicken Biscuit Sandwiches were inspired by classic Southern fried chicken on a biscuit with a simple maple butter that melts into the biscuit and gives each bite a glossy, flavorful finish. The cookie-cutter approach is straightforward: season and fry the chicken, bake or buy flaky biscuits, and brush everything with a quick maple butter glaze. I find they come together faster than you think and always please a crowd.
This recipe uses common pantry ingredients and an easy frying method. I will walk you through every step so even if you are new to frying chicken or making biscuits, you will know exactly what to do.
How to Make Maple Glazed Chicken Biscuit Sandwiches
• Breaded and fried chicken pieces for crisp texture
• Flaky biscuits as the bread element
• A simple maple butter glaze that melts into the biscuit and adds balanced sweetness and a touch of heat if you like it spicy
Ingredients
For the Chicken
• 2 large boneless, skinless chicken breasts
• 2 cups all-purpose flour
• 1 tablespoon chili powder
• 1 tablespoon kosher salt
• 1 tablespoon black pepper
• 1 cup buttermilk
• 1 teaspoon paprika
• 2 cups canola oil or other neutral oil for frying
For the Biscuits and Glaze
• 1 can (8 count) refrigerated flaky buttermilk biscuits or homemade biscuits baked according to your recipe
• 1/4 cup unsalted butter, softened
• 1 tablespoon pure maple syrup
• 1/4 teaspoon cayenne pepper (optional, for a little heat)
Directions
- Prepare the Biscuits
• Bake the canned biscuits according to the package instructions or bake your homemade biscuits now so they are warm when assembling sandwiches. Set them on a rack. - Trim and Slice the Chicken
• Slice each chicken breast horizontally to make thinner cutlets. Then cut each breast into 4 even pieces so you have about 8 pieces total. Pat them dry with paper towels. - Set Up the Breading Station
• In a medium bowl whisk together flour, chili powder, kosher salt, and black pepper.
• In a second bowl mix buttermilk and paprika. - Bread the Chicken
• Working one piece at a time: dredge chicken in the seasoned flour, then dip into the buttermilk, then back into the flour. Press the flour so the coating sticks. Place each breaded piece on a plate and let rest while you finish the rest. - Fry the Chicken
• Heat oil in a large skillet over medium heat. The oil should reach about 350°F. If you do not have a thermometer, heat until a small pinch of flour sizzles when dropped in.
• Fry the chicken pieces in batches so they do not crowd the pan. Cook 4 to 5 minutes per side until golden brown and cooked through. Transfer to a paper towel lined plate to drain. - Make the Maple Glaze
• In a small bowl, mash together the softened butter, maple syrup, and cayenne pepper if using. Stir until smooth. - Assemble the Sandwiches
• Split each warm biscuit. Spread a generous smear of maple butter on one half, place a piece of fried chicken on top, and finish with the biscuit top. Add a second smear of maple butter if you like extra shine and sweetness. - Serve
• Serve warm. These are best right after assembling while the chicken is crisp and the maple butter is slightly melted.
Process Details
• Why slice the chicken thin: Thinner pieces cook evenly and quickly so the outside crisps without drying the inside.
• Double dredge method: Flour then buttermilk then flour gives a sturdy, crunchy coating that holds up in frying.
• Resting after frying: Letting the chicken drain on a rack or paper towel removes excess oil so the biscuit stays less greasy.
• Maple butter texture: Softened butter mixed with syrup creates an easy spread that melts when it meets warm chicken and biscuit for a glossy finish.
Tips for Success
• Pat the chicken fully dry before breading so the coating sticks.
• Do not crowd the pan while frying. Crowding lowers the oil temperature and yields greasy chicken.
• Keep fried pieces warm in a low oven (about 200°F) on a rack while you finish other batches.
• If you prefer less spice, omit the cayenne from the maple butter. If you like more heat, add a touch more cayenne or a pinch of chili powder to the glaze.
• For a lighter version, bake chicken cutlets instead of frying, then brush with a small amount of oil before finishing.
Serving Ideas
• Serve with a side of fresh fruit for brunch.
• Offer pickles or a simple slaw alongside the sandwiches for a crunchy contrast.
• Pair with coffee or sweet tea on a relaxed weekend morning.
• Make sliders by slicing smaller biscuit rounds for party platters.
Storage & Freezing
• Refrigerator: Store cooled, assembled sandwiches wrapped tightly for up to 24 hours. Reheat in a 350°F oven until warmed through to help re-crisp the chicken. The biscuit may not be as flaky after refrigeration.
• Freezing: Freeze fried chicken pieces separately in a single layer on a tray until firm, then transfer to a freezer bag for up to 1 month. Reheat from frozen in a 375°F oven until heated through. Assemble with freshly baked or warmed biscuits and fresh maple butter.
Nutrition Info (Approximate per Sandwich)
These are estimates based on the ingredients listed and typical portion sizes:
• Calories: ~450
• Protein: ~30 g
• Carbohydrates: ~30 g
• Fat: ~22 g
• Sodium: ~900 mg
These are rough estimates. Exact values depend on biscuit brand, oil absorption, and portion sizes.
Maple Glazed Chicken Biscuit Sandwiches are an easy way to upgrade a classic fried chicken biscuit with a sweet, buttery finish. I love how the warm maple butter melts into the biscuit and seals in the chicken juices. The recipe is forgiving, so once you get the frying and breading steps down, you can make a big batch for a crowd. I hope you enjoy making and sharing these sandwiches as much as I do.
