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Honey Butter Chicken Biscuit

Honey Butter Chicken Biscuit Recipe

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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Calories: 720
Ingredients Method Notes

Ingredients
  

  • 2 cups all-purpose flour (for biscuits)
  • 1 tbsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp sugar
  • 1 tsp fine sea salt
  • 6 tbsp cold unsalted butter, cubed
  • 3/4 cup cold buttermilk (for biscuit dough)
  • 2 tbsp melted butter for brushing
  • 4 boneless skinless chicken thighs, pounded 1/2 inch thick
  • 1 cup buttermilk for soaking
  • 1 1/2 cups all-purpose flour for dredging
  • 1 tsp kosher salt, plus extra for finishing
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp smoked paprika
  • Oil for frying (about 1 inch deep)
  • 4 tbsp unsalted butter, softened
  • 3 tbsp honey
  • Pinch of flaky sea salt

Method
 

  1. Cut cold butter into flour, baking powder, baking soda, sugar, and salt until crumbly. Stir in 3/4 cup buttermilk, fold dough, cut 4 biscuits, brush with melted butter, and bake at 425°F (220°C) for 14–16 minutes.
  2. Soak chicken thighs in 1 cup buttermilk for 10 minutes. Heat oil to 350°F (175°C). Mix dredging flour with salt, pepper, garlic powder, and paprika. Coat each thigh, fry 4–5 minutes per side until 165°F (74°C), and season with salt.
  3. Mash softened butter, honey, and flaky sea salt together until smooth.
  4. Split warm biscuits, spread honey butter on bottom, add chicken, spoon more honey butter on top, and serve right away.

Notes

If your kitchen is warm, chill the honey butter for a few minutes before assembling so it doesn’t slide right off. The biscuits are best the same day, but any leftovers can be reheated gently in a low oven.