用料
| Chicken thights 雞大腿肉 | 4 |
| Fresh made biscuits 現做鬆餅 | 4 |
| Flour (seasoned with S&P TT)麪粉（加入適量鹽和黑椒粉） | 2 cups |
| Vegetable oil (for frying) 炸雞用蔬菜油 | 2 1/2 cups |
| Hot sauce 辣醬 | for serving |
| Chicken marinade 醃雞: | |
| Buttermilk of kefir 酪乳或酸乳酒 | 1 cup |
| Hot sacue 辣醬 | 1 tbsp |
| Cayenne pepper 辣椒粉 | 1/4 tsp |
| Salt 鹽 | 1/2 tsp |
| Black pepper 黑椒粉 | 1/2 tsp |
| Honey Butter 蜂蜜黃油： | |
| Butter(room temperature) 室温黃油 | 1/2 cup |
| Honey 蜂蜜 | 1/4 cup |
| Salt 鹽 | 1/2 tsp |
Fried Chicken Biscuits 炸雞鬆餅的做法
Combine the marinade ingredients in a bowl and marinade the chicken for about 30-45 minutes. 將雞和醃雞料都放入一個大碗中，混勻後放在冰箱裏醃30-45分鐘。
Use the biscuit recipe to bake fresh biscuits. 用鬆餅的菜譜來做現做的鬆餅。
Combine the honey, butter and salt to make the honey butter. Set aside. 混合黃油、蜂蜜和鹽做成蜂蜜黃油待用。
Take the chicken out of the marinade season with salt and pepper and coat in flour. 將醃好的雞取出裹上粉料。
Add oil to a skillet and heat it up. Pan-fry the chicken to golden brown, about 3 minutes per side. 煎鍋加油加熱後，將裹好粉料的雞放入兩面炸至金黃，大約每一面炸3分鐘。
Cut the biscuits in half and spread both sides with honey butter. Place the chicken between two biscuits halves with hot sauce on top. Continue with the remaining biscuits and chicken. 鬆餅對半切好，兩邊塗上蜂蜜黃油，將炸好的雞塊放入，並在一邊塗上辣醬。做好剩餘的鬆餅和炸雞塊。
