Honey Butter Chicken Biscuit Recipe

Ash Tyrrell

Honey Butter Chicken Biscuit Recipe

When I first made these Honey Butter Chicken Biscuits, 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.

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Total Time 1 40

Servings: 6

Ingredients Method Notes

Ingredients

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.
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.

Method

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.
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.
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.

Notes

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.