Honey Butter Chicken Biscuit Recipe | Sweet, Savory & Fluffy

When I first made these Honey Butter Chicken Biscuit Recipe, I knew I had stumbled upon something special. The combination of juicy, crispy fried chicken tucked inside a fluffy, warm biscuit and drenched in sweet honey butter is pure comfort food magic. This recipe has quickly become a favorite in my house for brunch, dinner, or whenever we crave a taste of the South.

It’s a little bite of heaven, and I’m so excited to share how you can make it yourself. Every bite feels like a warm, delicious hug. For another comforting, cheesy meal, you might also enjoy Simple Skillet Pesto Cheese Lasagna Roll-Ups Recipe, which is equally indulgent and easy to make.

Ingredients You’ll Need

This recipe breaks down into three key parts: the flavorful fried chicken, the crispy dredge, and the fluffy honey butter biscuits. Using the right ingredients is key to getting that perfect balance of sweet and savory. If you have a sweet tooth, you could also pair these biscuits with something delightful like the Tiramisu Cookies Recipe for dessert after your meal.

For the Fried Chicken Brine:

6 boneless, skinless chicken thighs – Thighs are my go-to for this recipe because they stay incredibly juicy and tender after frying, unlike leaner cuts.
3 cups buttermilk – This is the secret to tenderizing the chicken. If you don’t have fresh buttermilk, buttermilk powder mixed with water is a great pantry staple.
2 tablespoon hot sauce – Use your favorite brand to add a subtle kick and depth of flavor to the brine. It won’t make the chicken overly spicy.
1 tablespoon onion powder – Adds a savory, aromatic base.
1 tablespoon garlic powder – Complements the onion powder for a classic savory flavor profile.
3 tablespoon kosher salt – Essential for seasoning the chicken from the inside out and helping the brine work its magic.
2 teaspoon freshly cracked black pepper – Provides a mild, peppery heat.
1 teaspoon chili powder – Adds a touch of warmth and complexity.

For the Fried Chicken Dredge:

3 cups all-purpose flour, sifted – Sifting prevents lumps and creates a lighter coating.
1 cup cornstarch – This is the key to an extra-crispy crust that stays crunchy.
1 tablespoon baking powder – It helps the coating expand and create tiny, crunchy air bubbles when fried.
1 tablespoon kosher salt – To season the crust perfectly.
½ teaspoon ground rosemary – Adds a lovely, fragrant, and herby note.
1 teaspoon smoked paprika – Gives the crust a beautiful color and a smoky flavor.
2 teaspoon garlic powder – For an extra layer of savory flavor.
1 teaspoon granulated honey (optional) – This adds a unique hint of sweetness directly into the crust.

For the Honey Butter Biscuits:

2 cups all-purpose flour – The foundation for our light and fluffy biscuits.
1 tablespoon baking powder – The primary leavening agent that makes the biscuits rise high.
½ teaspoon baking soda – Works with the buttermilk to create a tender crumb.
¼ teaspoon kosher salt – Balances the sweetness and enhances all the flavors.
6 tablespoon salted butter, frozen and grated – Using frozen, grated butter is the secret to creating flaky layers.
2 tablespoon honey – Infuses the biscuits with a gentle sweetness.
1 cup buttermilk, very cold – Cold buttermilk is crucial for keeping the butter solid, which results in taller, flakier biscuits.
2 tablespoon melted salted butter & 1 teaspoon honey – This mixture is for brushing on top to create a golden, sweet crust.

Note: This recipe makes enough for 6 generous servings.

Variations

You can easily tweak this recipe to match your preferences or dietary needs. Here are a few ideas:

Spice It Up: Add a teaspoon of cayenne pepper to the chicken brine and a pinch to the honey butter for a spicy kick.
Add Some Cheese: Place a slice of sharp cheddar or provolone on the hot chicken to let it melt just before serving.
Go for Mini Sliders: Use a smaller biscuit cutter and smaller pieces of chicken to create bite-sized sliders perfect for parties.
Herbaceous Twist: Mix fresh, chopped rosemary or thyme into your biscuit dough for a more aromatic flavor.

Cooking Time

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 1 hour 40 minutes (includes 1-hour brining time)

Equipment You Need

Large mixing bowls: You’ll need these for preparing the chicken brine, the dredge, and the biscuit dough.
Dutch oven or heavy-bottomed pot: Ideal for maintaining a steady oil temperature for perfectly fried chicken.
Candy or deep-fry thermometer: This is essential for ensuring the oil is at the correct temperature.
Tongs: To safely add, flip, and remove the chicken from the hot oil.
Cast iron skillet: The best vessel for baking biscuits, as it distributes heat evenly for golden-brown bottoms.
Box grater: Use this to grate your frozen butter, which is the key to flaky biscuit layers.
Wire rack: Allows the fried chicken and biscuits to cool without getting soggy.

How to Make Honey Butter Chicken Biscuit

This recipe might seem like it has a lot of steps, but it comes together quite simply. By breaking it down into stages—preparing the chicken, making the biscuits, and then frying—you’ll find it’s a manageable and rewarding process.

Brine and Dredge the Chicken

First, combine all the brine ingredients in a large bowl and whisk them together. Add the chicken thighs, making sure they are fully submerged, and let them marinate for at least one hour or even overnight in the fridge for maximum flavor. While the chicken brines, mix all the dredge ingredients in a separate bowl.

Make the Biscuits

Preheat your oven to 425°F (220°C). In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Use a box grater to grate the frozen butter directly into the flour mixture and toss to combine.

Next, pour in the cold buttermilk and honey, stirring with a spatula until a shaggy dough forms. Turn the dough onto a floured surface, pat it into a rectangle, and fold it like a letter. Repeat this folding process at least three times to create those delicious, flaky layers.

Roll the dough to a 1-inch thickness and use a biscuit cutter to cut out your biscuits. Place them in a cast iron skillet, brush the tops with the melted honey butter mixture, and bake for 13-15 minutes until tall and golden brown.

Fry the Chicken and Assemble

Heat your frying oil in a Dutch oven to 350°F (175°C). Take the chicken from the brine and coat it thoroughly in the dredge mixture, pressing firmly to adhere. Fry the chicken in batches for 7-8 minutes, until golden, crispy, and cooked through.

Let the fried chicken rest on a wire rack. To assemble, slice a warm biscuit in half, place a piece of crispy chicken inside, and brush everything generously with more of the honey butter. Serve immediately and enjoy the deliciousness.

Additional Tips for Making this Recipe Better

After making this recipe a few times, I’ve picked up some tricks that take it from great to absolutely unforgettable.

I can’t stress this enough: make sure your butter and buttermilk are as cold as possible for the biscuits. I even pop the grated butter back in the freezer for 10 minutes before mixing it in. This prevents it from melting and ensures the steam creates those amazing flaky layers during baking.
Don’t overcrowd the pot when frying the chicken. I find that frying only two or three pieces at a time keeps the oil temperature stable, resulting in a consistently crispy, golden crust on every single piece.
I love to splash a few teaspoons of the buttermilk brine into the flour dredge mixture and toss it with my fingers. This creates little clumps that turn into extra-craggy, crunchy bits on the fried chicken.

How to Serve Honey Butter Chicken Biscuit

These biscuits are a showstopper on their own, but they also pair wonderfully with classic Southern sides. For a complete brunch, serve them alongside scrambled eggs, fresh fruit, or crispy fried potatoes. If you’re making them for dinner, coleslaw or a creamy mac and cheese are excellent companions. For presentation, serve them on a large platter with a small bowl of extra honey butter on the side for drizzling.

Nutritional Information

Here is an approximate nutritional breakdown per serving:

Calories: 567kcal
Protein: 25g
Carbohydrates: 45g
Fat: 32g

Make Ahead and Storage

You can easily prepare elements of this recipe in advance. The biscuits can be baked a day ahead and stored in an airtight container at room temperature. The chicken can be brined overnight.

To store leftovers, keep the fried chicken and biscuits in separate airtight containers in the refrigerator for up to 3 days. To reheat, warm the biscuits in a 350°F oven for about 10 minutes, and bake the chicken on a wire rack for 15-20 minutes until hot and crispy.

You can also freeze the cooked chicken and baked biscuits separately for up to two months. Thaw them in the refrigerator overnight before reheating as instructed above for a quick and delicious meal.

Why You’ll Love This Recipe

Here are just a few reasons why this recipe is sure to become a new favorite.

Incredible Flavor: The combination of savory, seasoned chicken, sweet honey butter, and fluffy biscuits creates a perfect balance of flavors that is truly irresistible.
Perfectly Crispy and Juicy Chicken: The buttermilk brine and cornstarch dredge work together to produce chicken that is exceptionally moist on the inside with an amazingly crispy crust on the outside.
Flaky, Mile-High Biscuits: The technique of using grated frozen butter and folding the dough results in biscuits with beautiful, distinct layers that are light, tender, and delicious.
Versatile for Any Meal: While it makes for an amazing breakfast or brunch, this honey butter chicken biscuit is hearty enough to be served for a satisfying lunch or dinner.

Ash Tyrrell