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.
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.
- garlic salt with parsley (ad)
- black pepper
- Texas Pete Dust (ad) or cayenne pepper
- all purpose flour
- boneless chicken breasts
- all purpose flour
- baking soda
- baking powder
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.
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.
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 (ad) 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.
- 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.
- 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.
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
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