Blackened Chicken with Honey Butter Biscuits and Creamy Coleslaw

Craving down-home comfort food that’s ready in a flash? This blackened chicken recipe delivers crispy, spicy chicken coated in panko and Monterey Jack, paired with flaky buttermilk biscuits slathered in honey butter. A side of creamy coleslaw adds a refreshing crunch.

Everything comes together in just 35 minutes, making it perfect for a busy weeknight dinner that feels like a special treat. The bold blackening spices and sweet honey butter create an irresistible combination.

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Ingredients

1 teaspoon Celery SaltView ingredient guideLike ingredientDislike ingredient

2 teaspoon HoneyView ingredient guideLike ingredientDislike ingredient

4 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

0.25 cup Monterey Jack CheeseView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

4 ounce Coleslaw MixView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

1 tablespoon Blackening SpiceView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. In a shallow bowl, combine the panko breadcrumbs, Monterey Jack cheese, blackening spice, garlic powder, celery salt and a pinch of salt and pepper.
3. Pat the chicken cutlets dry with paper towels. Coat each cutlet in the panko mixture, pressing firmly to adhere.
4. Place the coated chicken on the prepared baking sheet. Bake for 12-14 minutes, until golden and cooked through (internal temperature reaches 165°F).
5. Meanwhile, in a small bowl, mix the mayonnaise with the coleslaw mix. Season with a pinch of salt and pepper. Set aside.
6. In another small bowl, stir together the honey and a pat of butter (if using) to make honey butter. Warm slightly if needed.
7. When the chicken is done, let it rest for 2 minutes. Serve the chicken with a dollop of honey butter on top or on the side, alongside the coleslaw.
8. If serving with biscuits, warm them according to package directions and brush with honey butter.

Recipe Tips

FAQ

Can I use chicken breasts instead of cutlets?

Yes, slice chicken breasts horizontally to about 1/2-inch thickness for even cooking.

How do I make the honey butter?

Simply mix 2 teaspoons of honey with 1-2 tablespoons of softened butter until smooth.

Can I prepare the coleslaw ahead of time?

Yes, mix the coleslaw and mayonnaise up to a day in advance and refrigerate.