Honey Butter Chicken Biscuit Recipe

Rating 5.0
| 1
This honey butter chicken recipe will melt in your mouth. Flaky buttermilk biscuits are combined with spicy honey butter and crispy fried chicken for a sandwich that will not only feed your stomach but your soul.
Utensils Brunch
Globe New American
Born and raised in Northern California, Chef Esh-Marie has spent ten years in the catering industry curating creative and delicious dining experiences for her guests. But, her career highlight has been creating her own food-and-wine-pairing tour business throughout several cities. She is passionate about sharing tips for cooking and wine pairing with guests whenever she gets the chance.


For the Biscuit
3 cup(s)
self-rising flour
8 tblsp
very cold unsalted butter, grated
1 cup(s)
1/2 cup(s)
melted butter
For the Chicken
1 tsp
seasoning salt
1 tsp
garlic powder
1 tsp
Old Bay
pinch salt
pinch pepper
1 cup(s)
2 lb
boneless chicken thighs
2 cup(s)
all-purpose flour
2 qt
canola oil
For the Honey Butter Sauce
1/4 cup(s)
1 cup(s)
1/2 cup(s)
hot sauce

Directions 15 steps | 27 Minutes

Step 1

Prepare the biscuits. In a bowl, add the self-rising flour, very cold grated butter and buttermilk. Mix until a shaggy dough forms.

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Step 2

Lightly flour the work surface and remove the dough from the bowl and knead the dough.

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Step 3

Roll out the biscuit dough to an even one-inch round thickness. Use a four-inch round cookie cutter to make six biscuits.

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Step 4

Preheat the oven to 375°F, place the biscuits in the oven bake for 12 minutes.

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Step 5

Remove from the oven and brush the melted butter on the biscuits.

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Step 6

Prepare the chicken. In a bowl, whisk together the seasoning salt, garlic powder, Old Bay, salt, pepper and buttermilk. Mix until well combined.

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Step 7

Add the chicken thighs, making sure it is well coated in the buttermilk marinade. Cover the bowl with plastic wrap and refrigerate for 1-3 hours. 

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Step 8

Place the all-purpose flour in a shallow bowl. After the chicken has marinated for the desired time, dredge the chicken in flour and shake off the excess flour.

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Step 9

Double fry the chicken. In a heavy-bottomed skillet over medium-high heat, heat the canola oil to 300°F. Place the dredged chicken into the oil and fry for 10 minutes. Remove the chicken from the oil. 

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Step 10

Raise the heat and heat the oil to 350°F. Fry the chicken a second time for 6-8 minutes. Remove from the oil and place on a paper towel lined plate.

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Step 11

Prepare the honey butter. In a skillet over medium-low heat, add the butter, honey and hot sauce.

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Step 12

Stir to combine all the ingredients and heat until the butter has melted. Set aside.

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Step 13

Assemble the honey butter chicken biscuit. Use a knife to split the biscuit horizontally. 

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Step 14

Place a piece of the fried chicken thigh on the biscuit and pour the warm honey butter sauce on top of the chicken and biscuit. 

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Step 15

Serve and enjoy!

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Nutrition Per Serving
View All
65.3 g
38.9 g
129.9 g


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Carmela G.


17 Feb 2023

This Honey Butter Chicken Biscuit Recipe melts in your mouth and tastes amazingly good.

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