Honey Butter Chicken Biscuits

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!

What is a Chicken Biscuit?

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 magical breakfast sandwich when you add a slab of honey butter to the mix!

Honey Butter Chicken Biscuits were made famous by Whataburger restaurants, but the closest location is two states away from my hometown. I'm teaching you how to make chicken and biscuits with a big dollop of honey butter so you can eat them anytime you want!

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

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 recipe card for quantities.

FRIED CHICKEN

• buttermilk
• garlic salt with parsley (ad)
• black pepper
• Texas Pete Dust (ad) or cayenne pepper
• all purpose flour
• cornstarch
• boneless chicken breasts

BISCUITS

• all purpose flour
• baking soda
• baking powder
• salt
• butter
• buttermilk

HONEY BUTTER

• honey
• butter
• garlic salt with parsley (ad)

Instructions

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.

Assembly

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 FAQS

Top Tips

• 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 chicken breasts in this recipe. If you use thinner cuts of meat or chicken thighs, be sure to shorten the cooking time.

Variations

• Love it spicy? Add sriracha, more Texas Pete Dust, (ad) 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 to cook in the oven.
• Saving calories? Grill the chicken breasts and just add honey instead of butter.
• Need more servings? Make smaller biscuits and cut the breasts into nuggets.

Serving Ideas

If you're looking for the perfect southern sides to serve with this recipe, try these favorites...

• Southern Collard Greens
• Homestyle Mac and Cheese
• Honey Mustard Brussels Sprouts
• Pimento Cheese Grits
• Southern Corn Pudding

Recipe Card

Honey Butter Chicken Biscuits

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 spread for a southern classic!

5 from 7 votes

Print Pin Rate

Course: Breakfast, Sandwiches

Cuisine: Southern

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Servings: 4

Calories: 1095kcal

Author: Debi | Quiche My Grits

*See notes in blog post for detailed tips, photos and instructions.

Cook ModePrevent your screen from going dark while cooking

Ingredients

CHICKEN MARINADE

• ▢ 1 cup buttermilk
• ▢ ½ teaspoon garlic salt with parsley ad
• ▢ ¼ teaspoon black pepper
• ▢ ¼ teaspoon Texas Pete Dust ad or cayenne pepper
• ▢ 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 (or cayenne pepper)
• ▢ 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.
• View the Google Web Story for Honey Butter Chicken Biscuits!

Nutrition

Calories: 1095kcal | Carbohydrates: 91g | Protein: 38g | Fat: 64g | Saturated Fat: 7g | Sodium: 2462mg | Potassium: 703mg | Fiber: 3g | Sugar: 15g | Vitamin C: 2mg | Calcium: 339mg | Iron: 5mg

Nutrition info is an auto generated estimate.

Love this recipe? PIN it!Visit @quichemygrits or tag #quichemygrits!

Sharing is Caring! If you love my recipes, please SHARE with friends!