If you’re craving the ultimate comfort food, this Honey Butter Chicken Biscuit delivers crispy, juicy fried chicken paired with soft, flaky biscuits and a sweet buttery glaze. This irresistible Southern-style sandwich combines savory and sweet flavors in every bite.
Why You’ll Love This Recipe
This Honey Butter Chicken Biscuit is everything you want in a homemade indulgence. The chicken is perfectly seasoned and crispy on the outside, tender on the inside. The biscuits are fluffy, buttery, and lightly sweetened with honey, making them the perfect match. It’s simple enough for a weekend treat and satisfying enough to impress family and guests.
Ingredients
Chicken
- 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 black pepper
- 1 teaspoon chili powder
Fried Chicken Dredge
- 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 (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 (cold)
- 2 tablespoon melted butter
- 1 teaspoon honey
Instructions
1. Brine the Chicken
In a large bowl, whisk together the buttermilk, hot sauce, onion powder, garlic powder, smoked paprika, salt, black pepper, and chili powder. Add the chicken thighs, cover, and refrigerate for at least 2 hours or up to 24 hours.
2. Prepare the Dredge
In another bowl, mix flour, cornstarch, baking powder, salt, rosemary, paprika, garlic powder, and optional honey. Add a few teaspoons of the brine into the mixture to create texture.
3. Coat the Chicken
Remove chicken from the brine and coat thoroughly in the flour mixture. Press gently and shake off excess.
4. Fry the Chicken
Heat oil to 350°F (175°C). Fry chicken in batches for 7–8 minutes until golden brown and cooked through (internal temp 165°F). Set aside on a rack.
5. Make the Biscuits
Preheat oven to 425°F (220°C). Mix flour, baking powder, baking soda, and salt. Add grated butter and combine.
Stir in honey and buttermilk until a shaggy dough forms. Fold and flatten the dough several times to create layers. Roll to 1-inch thickness and cut biscuits.
Brush tops with melted butter and honey mixture. Bake for 13–15 minutes until golden.
6. Assemble the Honey Butter Chicken Biscuit
Split a warm biscuit and place a crispy chicken thigh inside. Drizzle with honey butter and serve immediately.
Tips & Tricks
- Keep butter very cold for flaky biscuits
- Don’t overcrowd the oil when frying
- Let chicken rest on a rack, not paper towels, to stay crispy
- Add a pinch of cayenne for extra heat
Details
- Prep Time: 20 minutes (+ marinating)
- Cook Time: 30 minutes
- Total Time: ~1 hour
- Yield: 6 servings
- Category: Main Dish
- Method: Frying & Baking
- Cuisine: Southern
- Difficulty: Medium
- Dietary: Halal-friendly
Notes
- Substitute chicken thighs with chicken breast if preferred
- Add pickles for extra tangy flavor
- Serve with fries or coleslaw
Nutrition (Approximate per serving)
- Calories: 520
- Protein: 28g
- Carbs: 45g
- Fat: 25g
FAQ
Can I bake the chicken instead of frying?
Yes, but frying gives the crispiest texture. Baking will be lighter but less crunchy.
Can I make biscuits ahead of time?
Yes, store them in an airtight container and reheat before serving.
What oil is best for frying?
Use neutral oils like vegetable or canola oil.
Can I freeze the chicken?
Yes, freeze after frying and reheat in the oven.
How do I keep biscuits soft?
Store them covered and reheat gently.
Storage
- Fridge: Store chicken and biscuits separately for up to 3 days
- Freezer: Freeze chicken up to 2 months
- Reheat: Oven at 350°F for best texture
Similar Recipes
Honey Butter Chicken Biscuit
Ingredients
Chicken
- 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 black pepper
- 1 teaspoon chili powder
Fried Chicken Dredge
- 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 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 cold
- 2 tablespoon melted butter
- 1 teaspoon honey
Instructions
- Brine the Chicken
- In a large bowl, whisk together the buttermilk, hot sauce, onion powder, garlic powder, smoked paprika, salt, black pepper, and chili powder. Add the chicken thighs, cover, and refrigerate for at least 2 hours or up to 24 hours.
- Prepare the Dredge
- In another bowl, mix flour, cornstarch, baking powder, salt, rosemary, paprika, garlic powder, and optional honey. Add a few teaspoons of the brine into the mixture to create texture.
- Coat the Chicken
- Remove chicken from the brine and coat thoroughly in the flour mixture. Press gently and shake off excess.
- Fry the Chicken
- Heat oil to 350°F (175°C). Fry chicken in batches for 7–8 minutes until golden brown and cooked through (internal temp 165°F). Set aside on a rack.
- Make the Biscuits
- Preheat oven to 425°F (220°C). Mix flour, baking powder, baking soda, and salt. Add grated butter and combine.
- Stir in honey and buttermilk until a shaggy dough forms. Fold and flatten the dough several times to create layers. Roll to 1-inch thickness and cut biscuits.
- Brush tops with melted butter and honey mixture. Bake for 13–15 minutes until golden.
- Assemble the Honey Butter Chicken Biscuit
- Split a warm biscuit and place a crispy chicken thigh inside. Drizzle with honey butter and serve immediately.
Notes
- Substitute chicken thighs with chicken breast if preferred
- Add pickles for extra tangy flavor
- Serve with fries or coleslaw
Conclusion
This Honey Butter Chicken Biscuit is the perfect balance of crispy, buttery, sweet, and savory. Once you try it, it’s bound to become a favorite comfort meal you’ll return to again and again.