The Ultimate Honey Butter Chicken Biscuit: A Homemade Delight for Any Meal
Imagine waking up to the aroma of a warm, flaky buttermilk biscuit, kissed with sweet honey butter, cradling a tender, well-seasoned fried chicken thigh. It’s not just a dream – it’s the reality of our mouthwatering homemade honey butter chicken biscuit recipe.
Whether gracing your breakfast or dinner table, these delectable treats, often referred to as a southern staple, are the embodiment of comfort food at its finest.
If you’re someone who delights in the company of bacon or sausage alongside your french toast, adores the delicate dance of sweet and savory in dishes like monte cristos or croque madames, or even finds yourself captivated by the irresistible allure of chicken and waffles blanketed in maple syrup – consider this an invitation to befriend a fellow food lover who understands your cravings.
These honey-infused chicken biscuits are a breakfast revelation. In case you’re unfamiliar with the term, a chicken biscuit is a warm and inviting biscuit sandwich that envelops a succulent piece of fried chicken within its tender embrace – and trust us, it’s nothing short of amazing.
A DIFFERENT TYPE OF FRIED FUNK CHICKEN SANDWICH
Honey adulation funk biscuit breakfast sandwiches really just camemainstream.all because of your original fast food joint. Looking at you, Wendy’s and Whataburger.
But actually, you earn a manual one, my friend. And do not suppose it’s hard to make it’s just a twist on the fried funk and biscuit we all know and love.
These manual whataburger echo honey adulation funk biscuits are a brunch must have.
Juicy buttermilk- marinated fried funk shanks with crisp, scraggy, golden brown crust speckled with interspersed honey adulation and squeezed between a ethereal, honey- invested, short buttermilk biscuit.
Topped with honey butter sauce brushed for even more deliciousness? Now how fabulous is that?
WHY YOU’RE GOING TO LOVE THIS HONEY Adulation funk BISCUIT
- Family Style Perfection– serve a server of these breakfast sandwiches over and watch how presto they’ll vanish.
- They are perfect for brunch or as a filling autumn snack. impeccably Cooked funk-juicy, well- seasoned, crisp funk shanks absolutely smeared in honey adulation sauce. An indulgence everyone will obsess over!
- Easy to Make Ahead– Make the biscuits a day ahead while the funk is marinating, also fry the day of, warm the biscuits in the roaster, and cover everything in that succulent honey adulation!
To make this better-than-Whataburger honey butter chicken biscuit recipe, you will need the following equipment:
- Large mixing bowls – for mixing the brine and dredge ingredients to make perfect fried chicken thighs and for preparing the biscuit dough.
- Dutch oven, deep fryer or large, heavy-bottomed pot – for frying the chicken to golden, crispy perfection.
- Candy thermometer – this is also called a deep frying thermometer
- Tongs – for safely grabbing that chicken in the oil!
- Cast Iron Skillet – for baking the biscuits.
- Box Grater – for grating the frozen butter, which creates the flakiest dang biscuits around.
- Whisk and spatula: for mixing ingredients.
- Wire rack – for cooling the biscuits after baking.
- Paper towels – for draining the fried chicken and sopping up any excess oil.
- Measuring cups and spoons – for measuring so you get consistently delicious results every time.
For this recipe, I have divided the ingredients into three main parts. Each component plays a crucial role in creating the perfect homemade honey butter chicken biscuit.
By using a brine, you can guarantee that your chicken will cook up tasty and moist. Buttermilk mixed with hot sauce and herbs, a family favorite, helps tenderize the meat and infuses it with mouthwatering tastes that outshine fast food. (Whataburger honey butter chicken biscuit, I’m looking at you!)
Chicken thighs with no bones or skin are simple to obtain at your neighborhood grocery store, but conventional chicken thighs can be had for less money if you don’t mind doing a little deboning effort. We’re not utilizing chicken breasts here; juicy chicken thighs are preferred for fried chicken sandwiches.
Buttermilk mix powder should be kept on hand if, like me, you tend to throw away the remainder of a half gallon of buttermilk. Buttermilk that lasts a lot longer is dehydrated buttermilk.
A traditional ingredient in a southern buttermilk brine is spicy sauce! Fermenting hot peppers with vinegar and occasionally adding aromatics like garlic and onions results in hot sauce. We want this flavor to be present in our chicken since it is designed to pack a flavorful punch.
My custom spice blend gives the food a delicious, smokey flavor. Not to be overlooked is that smoked paprika!
This dredge mixture is what gives our fried chicken it’s perfectly crispy, crunchy, golden brown exterior.
The actual magic is in the other components, which are a straightforward mixture of herbs and spices like fragrant rosemary, garlic powder, and the optional but incredibly fun granulated honey.
Cornstarch and baking powder improve regular flour.
Why did I include those?
Because when the chicken is fried, cornstarch actually absorbs some of the liquid to form a sophisticated little screen that keeps the juices from escaping.
And you do realize that baking powder is a lifter? We use it in the biscuits, but when it’s added to a frying batter, it really aids dredging expansion during frying, giving the crust plenty of tiny, crispy bubbles.
Amazingly simple with amazing results!
HONEY BUTTER BISCUITS:
These fluffy, flaky, and mountain-high buttery biscuits are the star of the show and are made with just a few basic pantry essentials, grated frozen salted butter, sweet honey, and extremely, extremely cold buttermilk.
Melted salted butter and honey are brushed over the tops to offer more sweetness and a gorgeous golden brown hue.
Even if you don’t like fried chicken, this recipe for honey butter biscuits is fantastic.
HOW TO MAKE WHATABURGER HONEY BUTTER CHICKEN BISCUITS
BRINE AND DREDGE THE CHICKEN THIGHS
Step 1 | Mix all the ingredients for the brine together in a large bowl. Add the chicken thighs and marinate for at least 1 hour to overnight.
Step 2 | In a sizable mixing bowl, combine all the dredging ingredients. Pull the chicken thighs out of the brine and coat them completely in the flour mixture. Then, while awaiting frying, let rest on a baking sheet.
Step 1 | Stir the grated butter into the dry ingredients for the biscuits after combining all of the dry ingredients.
Step 2 | Using a silicone spatula, incorporate your wet ingredients until they are thoroughly absorbed and the dough resembles shaggy fur.
Step 3 | Flour a work surface and pat down the biscuit mixture into a roughly-even-thickness rectangle.
Step 4 | Using your hands, fold the dough like an envelope. Once it is envelope-shaped, flatten it out with your hands or a rolling pin and turn it 90 degrees and repeat at least 3 times. This creates the flaky layers.
Step 5 | Wrap the biscuit dough in plastic wrap and put in the fridge to chill the butter so your biscuits end up super flaky and tall.
Step 6 | Roll the dough out to a flat rectangle again and use your biscuit cutter to cut out the dough. Bonus points if you mash the scraps together and make more biscuits.
Step 7 | Brush the tops of the unbaked biscuits with the mixture of melted butter and honey.
The biscuits should be baked in a hot cast iron skillet till golden brown and tall honey!
Step 8 | Fry the chicken in heated oil and place it on a wire rack over a baking sheet covered with paper towels to catch the oil and prevent it from getting soggy.Cut a biscuit in half, sandwich some fried chicken inside, and then generously spread honey butter all over.
You will be plastered in honey buttah if you don’t eat with napkins!
VARIATIONS AND SUBSTITUTIONS
You can easily customize this honey butter fried chicken recipe to suit your taste buds or dietary preferences. Here are some suggestions:
- Add cayenne pepper or red pepper flakes to the chicken brine or dredging to make a spicy honey butter chicken biscuit. For more heat, add some cayenne pepper or hot sauce to the honey butter glaze.
- Deliciously cheesy: Before serving, place a slice of cheddar cheese on top of the chicken and allow it to melt.
- Sweet and savory: To create a sweet and savory flavor mix, drizzle the honey butter over the fried chicken.
- Please, some bacon For an added flavorful bite, sprinkle some crispy bacon over the chicken.
- Combine the herbs: For a distinctive flavor variation, mix in some fresh thyme or rosemary with the biscuit dough.
- Go small: For a miniature slider, prepare tiny chicken thighs and biscuits.
CREATIVE HONEY BUTTER COMBINATIONS
- For a warm, comforting fall flavor, a dash of cinnamon or nutmeg can be added to the honey butter.
For a special touch, try lavender or vanilla-flavored honey.
- Add herbs like thyme, rosemary, or sage to honey butter to make it flavorful.
For the flakiest texture, use cold butter and buttermilk — and by cold, I mean as cold as you can go without freezing. Additionally, avoid overworking the biscuits as this will make them harsh and hard. For soft, flaky biscuits, lots of gentle patting and folding is required!
You should cook the chicken in small batches in addition to using an oil/candy thermometer to maintain consistency in your fried chicken outcomes. By doing this, the risk of overpopulation and a large reduction in oil temperature is reduced.
Use store-bought biscuit dough instead of creating your own if you’re short on time.
WHAT TO SERVE WITH HONEY BUTTER CHICKEN BISCUITS
If you want to add some extra flavor and texture to your honey butter chicken biscuit, try adding crispy bacon, lettuce, tomato, or avocado.
Honey butter chicken biscuits are satisfying on their own, but they can also be served with a variety of tasty sides. Try serving them with coleslaw, mac and cheese, or sweet potato fries for a delicious Southern-style meal.
Feel free to serve some extra honey (or hot honey!) and/or compound honey butter on the side. You can also pair these with crispy fried potatoes, top with a fried egg, or serve alongside fresh fruit for a complete breakfast.
THE PERFECT PAIRINGS: DRINKS TO SERVE WITH HONEY BUTTER CHICKEN BISCUITS
Pairing the right drink with your honey butter chicken biscuits can take your brunch to the next level!
- Sweet tea: A classic southern drink, sweet tea complements the sweet and savory flavors of the biscuits.
- Beer: An ice-cold beer pairs well with the richness of the biscuits and helps to cut through the sweetness of the honey butter glaze. A perfect pairing for big game days.
- Mimosa: Is it brunch without a mimosa? Never.
MAKE-AHEAD, STORAGE, & REHEATING
These honey chicken biscuits can be made ahead of time. Prepare the fried chicken and biscuits separately, store them in airtight containers in the refrigerator for up to 3 days.
To reheat the fried chicken, place it on a wire rack over a baking sheet and bake at 350°F for 15-20 minutes or until heated through. Wrap the biscuits in foil and bake at 350°F for 10-12 minutes until warm.
For longer storage, you can also freeze the fried chicken and biscuits separately.
Wrap each piece of chicken and biscuit individually in plastic wrap, then place them in freezer bags or airtight containers.
They can be stored in the freezer for up to 2 months. To reheat, thaw the chicken and biscuits in the refrigerator overnight, then follow the reheating instructions above.
How do I tell if the biscuits are done baking?
When the tops of the biscuits are golden brown and they have risen significantly, they are ready. The layers in my flaky biscuit recipe are extremely noticeable, and the biscuits are rather tall.
Can I use store-bought biscuits?
Although store-bought biscuits can be used if you’re pressed for time, homemade biscuits have the best flavor and texture. Simply reheat them in the oven in accordance with the directions on the package, then put together your honey butter chicken sandwich.
Whataburger Honey Butter Chicken Biscuit Recipe
wendy's honey butter chicken biscuit
- 6 boneless, skinless chicken thighs
FRIED CHICKEN BRINE
- 3 cups buttermilk
- 2 tablespoon hot sauce
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 2 teaspoon smoked paprika
- 3 tablespoon kosher salt
- 2 teaspoon freshly cracked black pepper
- 1 teaspoon chili powder
FRIED CHICKEN DREDGE
- 3 cups all purpose flour, sifted
- 1 cup cornstarch
- 1 tablespoon baking powder
- 1 tablespoon kosher salt
- ½ teaspoon ground rosemary
- 1 teaspoon smoked paprika
- 2 teaspoon garlic powder
- 1 teaspoon granulated honey, OPTIONAL
HONEY BUTTER BISCUITS
- 2 cups all purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- 6 tablespoon salted butter, frozen and grated
- 2 tablespoon honey
- 1 cup buttermilk, very cold
- 2 tablespoon Melted Salted Butter + 1 teaspoon honey, for brushing on top of biscuits
BRINE THE CHICKEN THIGHS
- In a large bowl, whisk together all the ingredients for the fried chicken brine. Add the chicken thighs and cover with plastic wrap. Let marinate for at least 2 hours or up to 24 hours.
DREDGE THE CHICKEN
- In a medium size bowl, whisk together all the ingredients for the fried chicken dredge. Splash a few teaspoons of the brine into the dredge to help create crags.
- Coat the brined chicken in the flour mixture, patting in the flour and then gently shaking off the excess, before placing on a plate or baking sheet. Repeat with the rest of the chicken.
FRY THE CHICKEN
- Heat a 4 qt dutch oven filled 4 inches with vegetable oil to 350 degrees F (use your candy thermometer) on the stove top.
- Gently place the prepared chicken thighs into the hot oil in batches, no more than 2-3 so the oil does not cool down too much. Fry the chicken thighs for 7-8 minutes, until the crust is golden brown, crispy, and the chicken is floating. If using a meat thermometer, the chicken should be at 165 degrees F.
- Repeat until all chicken is fried.
MAKE THE BISCUITS
- Preheat your oven to 425 degrees F
- Whisk the flour, baking powder, baking soda, and salt together in a large mixing bowl. Once they’re thoroughly combined, whisk in the frozen grated butter.
- Pour in the honey and the buttermilk, stir with a silicone spatula until the dough is thick and kind of shaggy, with all the liquid absorbed.
- Transfer your biscuit dough onto a work surface with a light dusting of flour, flatten and fold the dough with your hands into a rectangle. It's alright if the dough seems like it's just a little too dry, as you work the dough the buttermilk will moisten the dry flour mixture.
- Fold the dough by thirds onto itself, then flatten into a rectangle again using your hands. Repeat this at least 3 more times, flattening the dough into a ½-inch thick rectangle, and folding by thirds to build the flaky layers in your biscuits.
- Optional step: wrap the folded dough with plastic wrap and set in the fridge or freezer to chill for 5 to 10 minutes. This will ensure you have cold butter that'll keep your dough laminated and flaky, like when making croissants.
- Unwrap the biscuit dough if you chilled it, and flatten the dough to 1 inch thick. Dip a 2-inch diameter biscuit cutter into a little excess flour and cut biscuits using an up and down motion. Never twist, that will seal up the edges.
- Brush the mixture of melted salted butter and honey onto the tops of the biscuits, so they'll be golden brown when ready.
- Place the biscuits onto the hot cast iron skillet quickly in the oven and bake for 13-15 minutes or until the tops are golden.
BUILD YOUR HONEY BUTTER CHICKEN BISCUIT
- Gently pull apart a biscuit, then place a fried chicken thigh between the top and bottom. Brush or drizzle on some of the melted honey butter onto the chicken thigh and top of the biscuit.
- Enjoy warm!
MAKE AHEAD, FREEZING, AND STORAGE INSTRUCTIONSThese honey chicken biscuits can be made ahead of time. Prepare the fried chicken and biscuits separately, store them in airtight containers in the refrigerator for up to 3 days. To reheat the fried chicken, place it on a wire rack over a baking sheet and bake at 350°F for 15-20 minutes or until heated through. Wrap the biscuits in foil and bake at 350°F for 10-12 minutes until warm. Assemble these southern breakfast sandwiches just before serving for the best results. For longer storage, you can also freeze the fried chicken and biscuits separately. Wrap each piece of chicken and biscuit individually in plastic wrap, then place them in freezer bags or airtight containers. They can be stored in the freezer for up to 2 months. To reheat, thaw the chicken and biscuits in the refrigerator overnight, then follow the reheating instructions above.