Honey Butter Chicken Biscuit

A Honey Butter Chicken Biscuit is the ultimate comfort food! Mouth-watering fried chicken and a homemade biscuit are the perfect combo. This Whataburger copycat recipe is the ideal breakfast to start your morning!

What will I need for this recipe?

Base

Boneless Skinless Chicken Thighs – The chicken thighs have a higher fat content which gives it so much flavor. That’s why it’s preferable to use this cut for this dish. However, you can substitute for chicken breast if you have this on hand.

Buttermilk – buttermilk has less fat so it is ideal as a wet batter for the chicken since the dry dredge will stick more easily to it. You can also use whole milk but since it does have a higher fat content the dry dredge may not adhere as well.

Hot Sauce – The hot sauce is used in the wet batter to give the chicken a subtle kick of heat. You can use your favorite brand and desired level of spice.

Pickle Juice – Not only does pickle juice tenderize the chicken but it also adds a lot of flavor into your wet batter.

Seasonings – For the wet batter I use an all-purpose seasoning like Nature’s Seasoning, cayenne pepper, and smoked paprika.

Dry Dredge

All-Purpose Flour – All dry dredges will start with flour as the base because it helps to coat the food to seal in moisture during cooking.

Corn Starch – The corn-starch will help the flour keep the gluten from getting too tough while cooking. It also helps build up the dry dredge to give the chicken a crispy skin.

Seasonings – For the dry dredge I use an all-purpose seasoning like Nature’s Seasoning, cayenne pepper, ground mustard, smoked paprika, & sazon seasoning.

Biscuits

All-Purpose Flour – For a crispy biscuit, you will want to use all-purpose flour. This will give the biscuit more bite and a better texture for this recipe.

Granulated Sugar – Sugar does help with the flavor of your biscuits but it’s also important to add for the texture of the biscuits. It will help them to be lighter and more tender.

Baking Powder – Baking powder makes the dough lighter and helps the biscuits to rise.

Baking Soda – Baking soda enhances the browning of the biscuit to give it its color. It also lends help to the texture to make them soft rather than chewy.

Kosher Salt –  Since we use unsalted butter in this recipe it will be important to add salt for the flavor. However, if you choose to use salted butter you can omit the added salt.

Unsalted Butter – You can use either salted or unsalted butter in your biscuits. My recipe uses unsalted so I do add extra salt into the recipe. If you opt for salted butter you can omit the added salt. The trick with butter is to make sure it is cold. You can even freeze it the night before and shred it so that it folds into the dough much easier. If it’s cold, not frozen, you can cut it into small pieces and fold it in that way.

Buttermilk – Buttermilk is great for biscuits because it is more acidic. The acid works to help the dough rise so it will give you a fluffier biscuit. You may also opt to use whole milk if this is more readily available to you. Whole milk will not work as well for a taller biscuit but it does have a good fat content which will do the trick!

How to make Honey Butter Chicken Biscuit

Make the biscuits

To make your biscuits, combine dry ingredients in a bowl and whisk together. Next, grate in your stick of butter and use your hands to gently incorporate the butter into the flour mixture. Once crumbs form, slowly add your milk to the mixture. Mix with a wooden spoon until a dough begins to form. It will be slightly sticky, but it’s ok.

Add some flour to your surface and dump your dough onto it. Knead into a ball and then flatten using your hands. Fold in the bottom half closest to you to the top. Then fold from left to right. Flatten out again and then repeat the process 5-6 times. This is how you form layers. Roll out one more time and use a biscuit cutter to start cutting out your biscuit rounds.

Place biscuits on a parchment-lined baking sheet and brush with egg wash. Bake at 375 for 20-22 minutes or until golden brown and fluffy. Remove and brush with butter.

Prepare the chicken

Start by mixing all of your base ingredients in a large bowl to form the wet batter. Allow the chicken thighs to sit in this for a minute so they are completely coated. In a separate bowl, add 2 cups flour and 1/2 cup cornstarch. Add your seasonings and mix to combine. Remove your chicken thighs from the wet batter and place them into a dry flour dredge. Coat completely and fry at 350 for 6-8 minutes or until golden brown and they reach an internal temp of 165 degrees F.

Make the glaze and final touches

Mix 3/4 cup honey with 1/4 cup of melted unsalted butter in a bowl. Top your biscuits with the honey butter, split, and add your chicken in the middle. Serve and ENJOY!

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FAQ

Can I substitute the biscuits?

If you are in a time constraint you can use store-bought biscuits or even substitute with Hawaiian Buns. You can also enjoy your chicken along with pancakes or waffles with your breakfast.

I Hope You Enjoy This Recipe!

If you try the recipe, don’t forget to rate the recipe, and let me know what you think in the comments. Leave a quick review & star rating ★ below! Take pictures, tag #onestopchop, and share them with me on Instagram, Facebook, and Pinterest! I love seeing my recipes come to life in your kitchen!