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Honey Butter Chicken Biscuit

Honey Butter Chicken Biscuit

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Introducing the Honey Butter Chicken Biscuit, a delightful dish that embodies the warmth and comfort of Southern cuisine. Picture flaky, buttery biscuits cradling crispy fried chicken, all drizzled with a luscious honey butter that brings everything together in a sweet symphony of flavors. Perfect for breakfast, brunch, or even dinner, this dish is not just a meal; it’s an experience that will leave everyone at the table smiling. With easy-to-follow instructions and simple ingredients, you can whip up this crowd-pleaser any day of the week.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/2 cup cold unsalted butter, cubed
  • 3/4 cup buttermilk
  • 1 pound chicken breast, cut into pieces
  • 1 cup flour (for coating)
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 beaten eggs (for dipping)
  • 1 cup panko breadcrumbs
  • Oil for frying
  • 1/2 cup softened butter
  • 1/4 cup honey

Instructions

  1. Preheat your oven to 425°F (220°C). In a large bowl, mix together flour, baking powder, sugar, and salt. Cut in the cold butter until crumbly. Stir in buttermilk until a dough forms.
  2. Roll out the dough to about 1/2-inch thickness and cut into rounds. Place on a baking sheet and bake for 12–15 minutes until golden brown.
  3. For the chicken, combine flour with spices in one dish. In another dish, place beaten eggs and in a third dish, set out panko breadcrumbs. Coat each chicken piece in the seasoned flour mixture, dip in eggs, then coat with breadcrumbs.
  4. Heat oil in a skillet over medium-high heat and fry chicken until golden brown and fully cooked (about 3–4 minutes per side). Drain on paper towels.
  5. Mix softened butter with honey to create the honey butter spread.
  6. Slice biscuits in half, generously spread honey butter on both sides, and insert fried chicken between them.

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