Honey Butter Chicken Biscuits

I’m so excited to share my Honey Butter Chicken Biscuits with you! These are flaky buttermilk biscuits filled with juicy, well seasoned fried chicken and brushed with a warm honey butter. They feel like a hug for your mouth and work for breakfast, brunch, or a cozy dinner.

Level: Medium
Total Time: 1 hour 40 minutes (includes brine)
Prep Time: 15 minutes
Cook Time: 25 minutes
Brining Time: 1 hour to overnight
Yield: 6 sandwiches
Course: Brunch, Breakfast, Main
Cuisine: Southern American

I fell in love with this idea because it combines three things I can never resist: buttery biscuits, crispy fried chicken, and a touch of honey. The recipe is built in three parts. First we brine the chicken so it stays juicy. Then we dredge and fry the chicken so the crust is extra crunchy. Last we bake honey brushed biscuits that are flaky and tall. Put the chicken inside the biscuit and brush everything with warm honey butter. You get sweet and savory in each bite.

I keep the instructions simple so you can follow along even if you have not fried much before. If you need a head start, you can make the brine and biscuits ahead of time and finish the frying on the day you serve.

How to Make Honey Butter Chicken Biscuits

This is the big picture of how the recipe comes together:

• Brine the chicken in buttermilk and spices so it becomes tender and flavorful.
• Dredge the chicken in a seasoned flour and cornstarch mix to make a crisp crust.
• Fry the chicken until golden and cooked through.
• Make biscuits with grated frozen butter for the most flaky layers. Brush the tops with honey butter before and after baking.
• Assemble by placing the hot chicken inside split biscuits and brushing with extra honey butter.

Ingredients

For the fried chicken and brine

• 6 boneless skinless chicken thighs (about 2.5 to 3 pounds total)
• 3 cups buttermilk
• 2 tablespoons hot sauce
• 1 tablespoon onion powder
• 1 tablespoon garlic powder
• 2 teaspoons smoked paprika
• 3 teaspoons kosher salt, divided
• 2 teaspoons freshly cracked black pepper
• 1 teaspoon chili powder

For the dredge

• 3 cups all purpose flour
• 1 cup cornstarch
• 1 tablespoon baking powder
• 1 tablespoon kosher salt
• 1/2 teaspoon dried rosemary, ground or crushed
• 1 teaspoon smoked paprika
• 2 teaspoons garlic powder
• 1 teaspoon granulated honey, optional
• Oil for frying, about 4 cups vegetable or peanut oil

For the honey butter biscuits

• 2 cups all purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon kosher salt
• 6 tablespoons salted butter, frozen and grated
• 2 tablespoons honey
• 1 cup very cold buttermilk
• 2 tablespoons melted salted butter for brushing
• 1 teaspoon honey for brushing

For the honey butter glaze

• 2 tablespoons salted butter, melted
• 1 tablespoon honey, warmed slightly

Directions

1. Make the brine: In a large bowl whisk together the buttermilk, hot sauce, onion powder, garlic powder, smoked paprika, 2 teaspoons kosher salt, black pepper, and chili powder. Add the chicken thighs, cover, and refrigerate for at least 1 hour or up to 24 hours.
2. Prep the dredge: In a shallow bowl or large dish mix the flour, cornstarch, baking powder, 1 tablespoon kosher salt, rosemary, smoked paprika, garlic powder, and granulated honey if using. Set aside.
3. Heat the oil: Fill a deep pot or Dutch oven with about 3 to 4 inches of oil. Attach a deep frying thermometer and heat to 350 degrees F.
4. Dredge the chicken: Remove one piece of chicken from the brine, let excess drip off, then pat into the flour mixture pressing to adhere. Place on a baking sheet and repeat with remaining chicken. Let coated chicken rest for 10 minutes so the coating sets.
5. Fry the chicken: Fry in small batches so the oil stays hot. Gently lower 2 to 3 pieces at a time and fry for 7 to 9 minutes until golden brown and an instant read thermometer reads 165 degrees F in the thickest part. Drain on a wire rack set over a baking sheet to keep the crust crisp. Repeat until all chicken is fried.
6. Make the biscuits: Preheat oven to 425 degrees F. In a large bowl whisk the flour, baking powder, baking soda, and salt. Stir in the grated frozen butter until the mixture looks like coarse crumbs. Mix the honey and cold buttermilk and stir into the dry mixture just until it comes together. Do not overwork.
7. Layer and cut the dough: Turn the dough onto a lightly floured surface and pat into a roughly 1/2 inch thick rectangle. Fold the dough over itself three times then gently flatten again to 1 inch thick. Repeat the fold and flatten two more times. Cut biscuits with a 2 or 2.5 inch cutter, placing them close together in a hot cast iron skillet or on a baking sheet. Mix the melted 2 tablespoons butter with 1 teaspoon honey and brush tops of biscuits.
8. Bake the biscuits: Bake for 13 to 15 minutes until tall and golden. Remove and brush again with any leftover honey butter.
9. Assemble: Split a warm biscuit, place a fried chicken thigh inside, then brush the chicken and top biscuit with the warmed honey butter glaze. Serve immediately.

Process Details

• Why brine in buttermilk: Buttermilk slightly tenderizes the meat and adds flavor. The acid plus dairy keeps the chicken moist while frying.
• Role of cornstarch in the dredge: Cornstarch absorbs surface moisture and helps make a light, crisp texture that stays crisp longer than plain flour alone.
• Grated frozen butter in biscuits: Little frozen butter bits melt in the oven leaving steam pockets which create flaky layers. Grating it is faster than cutting in cubes and keeps the butter cold.
• Layering the biscuit dough: Folding the dough builds layers without heavy rolling. The result is a tall flaky biscuit.

Tips for Success

• Keep butter and buttermilk cold for biscuits. Warm butter will ruin the layers.
• Fry in small batches. Overcrowding lowers oil temperature and gives greasy chicken.
• Use a thermometer. It helps you keep oil at 350 degrees F and chicken at 165 degrees F.
• Rest coated chicken briefly before frying. This helps the coating stick.
• If you want less salt, reduce the added kosher salt in the dredge by half and use low sodium broth or ingredients elsewhere.

Serving Ideas

• Serve with extra honey or hot honey on the side for drizzling.
• Add pickles for a tangy contrast.
• Pair with pan fried potatoes, coleslaw, or simple fruit salad.
• For brunch, top with a fried egg for a deluxe sandwich.

Storage & Freezing

• Refrigerator: Store biscuits and chicken separately in airtight containers for up to 3 days. Reheat chicken in a 350 degree F oven on a wire rack until warmed through. Reheat biscuits wrapped in foil for 10 to 12 minutes at 350 degrees F.
• Freezing: Cool completely, wrap chicken and biscuits individually in plastic wrap and place in freezer bags. Freeze up to 2 months. Thaw in the refrigerator overnight and reheat as above.
• Do not assemble until serving time for best texture. Brushing honey butter after reheating keeps the finish glossy and fresh tasting.

Nutrition Info (Approximate per Serving)

• Calories: 570 kcal
• Protein: 25 g
• Carbohydrates: 46 g
• Fat: 33 g
• Saturated Fat: 13 g
• Fiber: 1.5 g
• Sugar: 9 g
• Sodium: variable depending on salt used

Nutrition values are estimates and will vary with exact ingredient brands and portion sizes.

My Honey Butter Chicken Biscuits are a homey and decadent treat that balance crisp, salty chicken with soft, flaky biscuits and a little sweet honey butter. They take some steps but are straightforward and so worth the effort. I hope you have fun making them and that they become a favorite for your next brunch or lazy weekend breakfast. Enjoy every sticky, buttery bite.