Honey Butter Chicken Biscuit

5 from 20 votes

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.

Prep Time15

Cook Time25

Brining Time1

Total Time1 40

Course: Brunch and Breakfast Recipes

Cuisine: Southern

Servings: honey butter biscuit sandwiches

Calories: 567kcal

Author: Eden Westbrook

Ingredients

6 chicken thighs boneless and skinless

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
¼ teaspoon kosher salt
6 tablespoon salted butter frozen and grated
2 tablespoon honey
1 cup buttermilk very cold
2 tablespoon melted salted butter for brushing on top of biscuits
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.
6 chicken thighs, 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

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.
3 cups all purpose flour, 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
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 (220 degrees C/ Gas Mark 7)
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.
2 cups all purpose flour, 1 tablespoon baking powder, ½ teaspoon baking soda, ¼ teaspoon kosher salt, 6 tablespoon salted 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.
2 tablespoon honey, 1 cup buttermilk
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.
Mix together the melted butter and honey. Brush the mixture of melted salted butter and honey onto the tops of the biscuits, so they'll be golden brown when ready.
2 tablespoon melted salted butter , 1 teaspoon honey
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