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Honey Butter Chicken Biscuit

Crispy fried chicken served inside fluffy homemade biscuits.
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Prep Time 20 minutes
Course Main Dish
Cuisine Southern

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