This delicious honey butter chicken biscuit recipe is the best thing to arrive to your breakfast table or dinner table. These little bites of heaven are a southern staple, and for good reason - they're the ultimate comfort food. Well-seasoned fried chicken with a homemade buttermilk honey biscuit with a touch of sweet honey butter, every bite is like a warm hug.
I love a sweet and savory breakfast, y'all.
If you're a person who needs bacon or sausage alongside their french toast, love a sweet and savory monte cristo or croque madame, or are completely obsessed with chicken and waffles doused in maple syrup... raise your hand with me because we need to be friends.
A honey butter chicken biscuit sandwich is a southern comfort food classic that really just became mainstream...all because of your local fast food joint. Looking at you, Wendy's and Whataburger.
But honestly, you deserve a homemade one, my friend.
These homemade honey butter chicken biscuits are a brunch must have, in my opinion. Juicy buttermilk-marinated fried chicken thighs with crispy, craggy, golden crust drizzled with salted honey butter and sandwiched between a fluffy, honey-infused, flaky buttermilk biscuit.
And extra honey butter is then drizzled right on top for even more deliciousness.
Now how fabulous is that?
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Equipment
To make this better-than-Wendy’s 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
- 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.
Key Ingredients
Full ingredients, measurements, and instructions are in the recipe card at the bottom of this post.
For this recipe, I have divided the ingredients into three main parts. Each component plays a crucial role in creating the perfect honey butter chicken biscuit.
Fried Chicken:
Using a brine ensures that the chicken stays moist and flavorful while cooking. This family favorite mixture of buttermilk flavored with hot sauce and seasonings both helps to tenderize the meat and infuse it with delicious flavors that'll beat any fast food option. (I’m lookin’ at you, Whataburger honey butter chicken biscuit!)
You'll need:
Boneless, skinless chicken thighs - these are easy to find at your local grocery store but if you don't mind doing a little work of deboning, you can buy the regular chicken thighs for less.
Buttermilk - if you're like me and the rest that half gallon of buttermilk tends to go to waste, keep buttermilk blend powder on hand. It's dehydrated buttermilk that lasts a lot longer.
Hot Sauce - hot sauce is a classic staple in a southern buttermilk brine! Hot sauce is made by fermenting hot peppers, sometimes with aromatics like garlic and onions, and blended up with vinegar. It is made to pack a flavor punch, which is why we want that flavor inside our chicken.
Spices - my blend of spices gives a smoky, savory flavor. That smoked paprika is not one to be missed!
The Dredge:
This dredge mixture is what gives our fried chicken it's perfectly crispy, crunchy, golden brown exterior.
It's a simple mix of spices and herbs like fragrant rosemary, garlic powder, and the optional but super fun granulated honey...but the real magic is in the other ingredients.
Typical flour gets a boost from baking powder and cornstarch.
Why would I add those?
Because cornstarch actually absorbs some of the moisture from the chicken to create a complex little shield when frying so the juiciness stays locked in.
And the baking powder is a lifter, right? We're using it in the biscuits, but when it's in a frying mixture it actually helps the dredge expand when it fries, creating a bunch of tiny, crunchy bubbles within the crust.
Amazingly simple with amazing results!
Honey Butter Biscuits:
The star of the show, these fluffy, flaky, and mountain-high buttery biscuits are made with only a handful of dry pantry staples, grated frozen salted butter, sweet honey, and very, very cold buttermilk.
Brushing the tops with a mixture of melted salted butter and honey adds an extra touch of sweetness and a beautiful golden brown color.
Even if you don't eat fried chicken --*clutches pearls, chile*-- this honey butter biscuit recipe is divine!
How To Make 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 | Mix all the dredge ingredients in a large mixing bowl. Pull the chicken thighs from the brine and into the flour mixture, coat every nook and cranny. Then let rest on a baking sheet while waiting to fry.
Make the Honey Butter Biscuits
Step 1 | whisk together all the dry ingredients for the biscuits, then add in the grated butter.
Step 2 | Stir in your wet ingredients with a silicone spatula until it is well absorbed and the dough is kinda shaggy looking.
Step 3 | Flour a work surface and pat down the biscuit mixture into a roughly-even-thickness rectangle.
Step 4 | Begin folding the biscuit 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 | Whisk together your melted butter and honey and brush it over the tops of the unbaked biscuits.
Bake the biscuits in a hot cast iron skillet in the oven until golden brown and tall honey!
Step 8 | Fry the chicken in hot oil and let rest on a wire rack over paper towel lined baking sheet to catch the oil and not get soggy.
Cut a biscuit in half, place the crispy chicken between the halves and brush it all down generously with honey butter.
Eat with napkins, you will be covered in honey buttah!
Variations & Substitutions
You can easily customize this honey butter fried chicken recipe to suit your taste buds or dietary preferences. Here are some suggestions:
- Spice it up: Make a spicy honey butter chicken biscuit by adding cayenne pepper or crushed red pepper flakes to the chicken brine and/or dredge. Add a little bit of cayenne pepper or hot sauce to the honey butter glaze for some extra heat.
- Cheesy goodness: Top the chicken with a slice of cheddar cheese and let it melt before serving.
- Sweet and savory: Drizzle the honey butter over the fried chicken for a sweet and savory flavor combination.
- Bacon, please: Top the chicken with some crispy bacon for an extra savory crunch.
- Mix up the herbs: Add some fresh thyme or rosemary to the biscuit dough for a unique flavor twist.
- Go mini: Make smaller biscuits and chicken thighs for a mini slider version of these delicious honey butter chicken biscuit sandwiches, perfect for a party or gathering.
- Sauce it up: Serve the chicken biscuits with a side of honey mustard sauce, garlic aioli, or ranch dressing for dipping.
- Swap the protein: Substitute chicken breasts for chicken thighs if you prefer leaner meat.
Creative Honey Butter Combinations
- Add a dash of cinnamon or nutmeg to the honey butter for a warm, cozy fall-like flavor.
- Use flavored honey like lavender or vanilla for a unique twist.
- Make a savory honey butter by adding herbs like thyme, rosemary, or sage!
Pro-Tips
Use cold butter and buttermilk -- and I mean cold, as cold as you can get without freezing-- for the flakiest texture. Also, don't overwork the biscuits because they'll get hard and tough. Lots of gentle patting and folding only for tender, flaky biscuits!
To keep your fried chicken results consistent not only do you want to use an oil/candy thermometer, but you also want to fry the chicken in small batches. This avoids overcrowding the pot and dropping the oil temperature significantly.
If you're short on time, you can use store-bought biscuit dough instead of making your own.
Serving Suggestions
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 hash browns, 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. 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.
FAQs
The biscuits are done when their tops are golden brown and they have risen high. For my flaky biscuit recipe, the layers will be very obvious and the biscuits will be quite tall.
While homemade biscuits are definitely recommended for the best flavor and texture, you can use store-bought biscuits if you're short on time. Just warm them in the oven according to the package instructions and assemble your honey butter chicken sandwich.
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📖 Recipe
Honey Butter Chicken Biscuit
This delicious honey butter chicken biscuit recipe is the best thing to arrive to your breakfast table or dinner table. These little bites of heaven are a southern staple, and for good reason - they're the ultimate comfort food. Well-seasoned fried chicken with a homemade buttermilk honey biscuit with a touch of sweet honey butter, every bite is like a warm hug.
Ingredients
- 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
Instructions
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!
Notes
Make Ahead, Freezing, and Storage Instructions
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. 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.
Nutrition Information:
Yield: 7 Serving Size: 1Amount Per Serving: Calories: 799Total Fat: 24gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 158mgSodium: 2734mgCarbohydrates: 107gFiber: 4gSugar: 14gProtein: 39g
All nutrition facts are estimations. Please see a physician for any health-related inquiries.
Eden Westbrook is the recipe developer, writer, and photographer behind Sweet Tea and Thyme. A classically trained chef, Eden has inspired home cooks into the kitchen with cultural comfort foods, easy family-friendly eats and sweets, and glorious spreads for date night and entertaining since 2015.
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