Honey Butter Chicken Biscuits
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If you've never made Honey Butter Chicken Biscuits from scratch, now's your chance! Crispy fried chicken is surrounded by a homemade buttermilk biscuit, then topped with honey butter for a southern classic. Get ready for buttery biscuits and juicy fried chicken that melts in your mouth!
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Recipe at a Glance
- Perfect Breakfast Sandwich: tastes great with a hot cup of coffee and a side of million dollar bacon.
- Ultimate Tailgate Treat: make chicken and biscuits on game day and watch how fast they disappear.
- Homemade Recipe: you can order a honey chicken biscuit at most drive through restaurants, but these sandwiches are better made from scratch!
Notes From My Kitchen
Have you heard about the chicken and biscuit craze? It starts with a boneless, fried chicken breast stuffed inside a buttermilk drop biscuit. But it turns into a delicious breakfast sandwich when you add a slab of honey butter to the mix!
Honey Butter Chicken Biscuits were made famous by Whataburger restaurants, but I'll teach you how to make them at home so you can eat them anytime you want. The secret to success is using quality ingredients and making the entire recipe from scratch.
There's no need to postpone your deep fried cravings a second longer. Fried chicken biscuits are perfect for breakfast, lunch or dinner! They also make the ultimate tailgate treat since they're everyone's favorite snack.
Ingredients You'll Need
Although it seems like there are many ingredients in this recipe, most of them are repeated in each step, so it ends up not being as much as it looks. See the recipe card for quantities.
FRIED CHICKEN
- buttermilk, garlic salt with parsley, black pepper, Texas Pete Dust, all purpose flour, cornstarch, boneless skinless chicken breasts
BISCUITS
- all purpose flour, baking soda, baking powder, salt, butter, buttermilk
HONEY BUTTER
- honey, butter, garlic salt with parsley
How to Make Honey Butter Chicken Biscuits
STEP 1 - Marinate chicken breasts in buttermilk and spices. Set up a dredging station with marinated chicken in one bowl and dry batter ingredients in another bowl.
STEP 2 - Dip pieces of chicken from the marinade into the flour mixture one at a time. Press the flour into every nook and cranny to make sure it adheres to the chicken.
STEP 3 - Add dredged chicken breasts to oil over medium heat. Fry for 5 minutes, then flip over. Cook 5 minutes more, then flip again. Fry a few more minutes until golden brown. Remove from grease and drain on paper towels. Drizzle chicken with honey while making biscuits.
STEP 4 - To assemble sandwiches, slice a biscuit and spread honey butter on both sides. Place chicken breast on bottom biscuit and close with top. Serve with extra honey butter on the side or drizzle with plain honey.
Recipe FAQ
If you don't have buttermilk, add 1 teaspoon of lemon juice to a cup of milk and it will work like magic. Southerners also like to use sweet tea as a marinade for chicken, and some even use yogurt. However, when making biscuits, it's best to stick with buttermilk.
Sure, if you don't want to make biscuits from scratch, you're welcome to use whatever kind you like! I prefer frozen biscuits to canned because they have a better texture and taste more like homemade.
If you're not a fan of Texas Pete Dust or cayenne pepper, feel free to leave it out of the batter and the marinade. The recipe will still be delicious, but the mild spice adds a nice balance to the sweetness of the honey.
Variations
- Love it spicy? Add sriracha, more Texas Pete Dust, or drizzle with buffalo sauce.
- Don't like spice? Leave it out of the mix altogether. It will still taste amazing!
- Short on time? Use frozen biscuits and frozen chicken breasts (like Aldi red bag chicken) that bakes in the oven.
- Saving calories? Grill the chicken breasts and add honey instead of butter.
- Need more servings? Make smaller biscuits and cut the breasts into nuggets.
Debi's Top Tips
- The longer you marinate the chicken in buttermilk, the more tender it will be. It's ideal if you can leave it in marinade overnight in the refrigerator.
- Since the honey is sticky and a little messy, be sure to provide plenty of napkins. Use a toothpick or skewer to hold the sandwich together.
- I use thick chicken breasts in this recipe. If you use thinner cuts of meat or chicken thighs, be sure to shorten the cooking time.
Serving Suggestions
If you're looking for the perfect southern sides to serve with this recipe, try these favorites...
Storage Guide
Store leftover chicken and biscuits in the refrigerator for up to 3 days in an airtight container. Reheat chicken in a 350ºF oven until it reaches 165ºF with a thermometer. Wrap the biscuits in aluminum foil and reheat in the oven while the chicken is cooking.
You can freeze both the chicken and the biscuits separately by wrapping well and storing in airtight containers for up to 3 months. Thaw in the refrigerator overnight, then heat and serve as directed above.
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Recipe Card
Honey Butter Chicken Biscuits
*See notes in blog post for detailed tips, photos and instructions.
Equipment
- cast iron skillet (or frying pan)
Ingredients
CHICKEN MARINADE
- 1 cup buttermilk
- ½ teaspoon garlic salt with parsley
- ¼ teaspoon black pepper
- ¼ teaspoon Texas Pete Dust (can sub cayenne pepper, but only use a pinch)
- 4 boneless chicken breasts (or cut 2 breasts in half to get the proper size)
FRIED CHICKEN BATTER
- 1 cup all purpose flour
- 2 Tablespoons cornstarch
- 2 teaspoons garlic salt with parsley
- 1 teaspoon black pepper
- 1 teaspoon Texas Pete Dust
- 1 cup vegetable or canola oil for frying
- extra honey for drizzling on chicken
BUTTERMILK BISCUITS
- 2 cups all purpose flour
- ½ teaspoon baking soda
- 1 Tablespoon baking powder
- 1 teaspoon salt
- 1 stick butter (cold)
- 1 cup buttermilk (cold)
- 2 Tablespoons melted butter for tops of biscuits
HONEY BUTTER
- 2 Tablespoons honey
- 1 stick butter softened
- dash of garlic salt with parsley
Instructions
FRIED CHICKEN BREASTS
- Combine all ingredients for marinade. Pour into an airtight container.
- Place chicken breasts in marinade for at least 2 hours in refrigerator or overnight.
- Mix dry ingredients for fried chicken batter in a large bowl.
- Set up a dredging station. Take chicken breasts out of marinade and place in batter mix. Cover chicken completely and pat into every crevice.
- Heat oil on medium heat in a frying pan until it sizzles.
- Place dredged chicken breasts in oil and cook for 5 minutes on medium heat. Using tongs, turn chicken over and cook 5 more minutes. Turn one more time and cook a few more minutes until crust is golden brown.
- Remove chicken from oil and drain on paper towels.
- Drizzle chicken with honey and allow to rest while making biscuits.
BUTTERMILK BISCUITS
- In a large bowl, whisk flour, baking soda, baking powder, and salt together until fluffy.
- Grate cold butter into flour mixture and crumble with hands.
- Make a well in the middle of the flour and pour in buttermilk.
- Gently mix flour with buttermilk until ingredients are just moistened.
- Pat into round balls and place in a buttered baking dish or pie plate with biscuits touching.
- Brush tops of biscuits with melted butter.
- Bake at 450 degrees for 15 minutes until golden brown.
HONEY BUTTER
- Soften butter at room temperature. Place in a mixing bowl with honey.
- Beat butter and honey together with a mixer until smooth.
- Stir in a dash of garlic salt. Cover honey butter and keep in refrigerator until time to serve.
ASSEMBLY
- Slice warm biscuits in half and spread each side generously with honey butter.
- Place chicken breast on bottom half of biscuit.
- Put top of biscuit on chicken and serve with extra honey butter if desired.
Video
Notes
- The longer you marinate the chicken, the more tender it will be. It's ideal if you can leave it in marinade overnight in the refrigerator.
- Since the honey is sticky and a little messy, be sure to provide plenty of napkins! You may also want to use a toothpick or skewer to hold the sandwich together.
- I used thick, boneless chicken breasts in this recipe. If you use thinner cuts of meat or chicken thighs, be sure to adjust the cooking time.
Nutrition
Nutrition info is an auto generated estimate.
Oh my gosh. Made these honey chicken biscuits last night and the family went crazy. They are so good. Better than Popeye's or Bojangles. The honey butter is the key. I'll be making these again.
I love to hear that Delores!
This is the ONLY biscuit recipe I use. Its so simple and has never failed me!! Thank you!
Thank you Callie!
The perfect combination: chicken and biscuits. That honey butter tho! So good!
Thank you Seanna!
I am drooling now!! These sound fantastic!
Can't wait for you to try this recipe! Chicken and biscuits are even better with honey butter!
This chicken and biscuits looks so decadent and delicious. That's a company's comin' recipe for sure!
Thanks Karen! Chicken breasts that big deserve some company! 🙂
What could be better than yummy chicken and homemade biscuits?
Can't wait to try this recipe !
Yum !
Thank you Edith! I hope you love them as much as I do! 🙂
Would love these at breakfast!
Yes! They taste great for breakfast, lunch or dinner! 🙂
Oh my goodness! Whats not to love about these ? Crispy chicken, honey and biscuits. Making these asap!!!
Thanks Diana! Let me know how these chicken biscuits turn out when you make them!
Looks delicious!
Thanks Anecia! It sure is! 🙂
Now we're talking! We love fried chicken and biscuits but I've never had them with honey butter. Can't wait to make these from scratch.
Chicken biscuits are alot of fun to make. I like the honey butter the best. 🙂