Crispy Chicken Biscuit with Honey Butter Sauce

ByEric Jones posted on Updated on
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Who doesn’t love a buttermilk biscuit? I mean, we practically grew up on those buttery layers! This classicĀ Crispy Chicken Buttermilk BiscuitĀ is drenched in a honey-butter sauceā€”the perfect complement to every bite.

Three chicken biscuits on a large blue plate

Growing up in Louisiana, you quickly learned you could enjoy breakfast any time of day. Where I’m from, we didn’t limit a morning spread to the earlier hours. Nope. Anytime was a great time for scrambled eggs, pancakes, and of course, buttermilk biscuits. And that still holds true in my own home today.

No matter what we’re making, biscuits are in the mix. Typically, we enjoy them simply with creamy butter and syrup, jelly, or jamā€”but when you want to take your biscuit game up a notch, you create a Crispy Fried Chicken Buttermilk Biscuit drenched in a homemade honey-butter sauce.

A chicken biscuit sandwich isn’t new. In fact, quite a few fast-food chains offer a similar biscuit on their menu. But in typical Dude That Cookz fashion, I wanted to put my own spin on it!

Ingredients you’ll need to make your honey butter chicken biscuit:

  • You’ll combine all-purpose flour, sugar, baking powder, baking soda, cold salted butter, and buttermilk for the buttermilk biscuit.
  • For the chicken, you’ll need boneless chicken breasts, egg, all-purpose flour, panko breadcrumbs, milk, paprika, ground cumin, oregano, black pepper, and sea salt.
  • The honey butter sauce only requires four ingredients: raw honey, melted butter, nutmeg, and black pepper.

Here are a few tips and substitutions:

Crispy Fried Chicken Cheddar Biscuit with Honey Butter Sauce
  • You can use self-rising flour instead of all-purpose flour. Just omit the additional baking powder and baking soda.
  • If you don’t have buttermilk, replace it with regular milk plus 1 teaspoon lemon juice or white vinegar.
  • Before making your buttermilk biscuits, freeze the butter for 15 minutes. This ensures it’s well chilled and will go a long way toward creating those buttery layers I mentioned earlier.
  • If you’re not a fan of honey butter, you can skip it altogether. This chicken biscuit recipe goes great with syrup, jelly, or jam, or you can enjoy it as-is.
Chicken biscuits without the sauce

What texture should I be looking for in my biscuits and chicken?

Your biscuit should have some height, and you should be able to see those layers as soon as you take them out of the oven. You’re looking for a slightly crispy outside and a fluffy inside. If your biscuits are too hard, you may have over-kneaded them, or you may not have baked them at a high temperature (make sure you preheat your oven).

The crispy chicken comes from the seasoning and the double coating of panko and flour. That’s what gives you that crisp most of us look for. I find panko breadcrumbs crisper than regular breadcrumbs or flour alone, and double-coating adds an extra layer, making the chicken even crispier.

Also, keep your chicken moist! They don’t take long to fry, and it’s easy to overcook them. Make sure your oil is hot before adding the chicken to the pan, and flip the chicken breasts after 4 minutes.

Pouring homemade honey butter sauce on chicken

Say hello to the new way to breakfast! However, feel free to enjoy it for breakfast, lunch, or dinner.

When you want to upgrade your breakfast and try something new, give this Crispy Chicken Biscuit AKA Honey Butter Chicken Biscuit a go, and you will not be disappointed. It’s also perfect for mornings on the run, as it holds up fairly well if you need a grab-and-go option.

fried chicken biscuit cut down the middle

Looking for more brunch ideas? Then check out my:

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Three chicken biscuits on a large blue plate

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5 from 1 review

Fried Chicken Biscuit with Honey Butter Sauce

Recipe by Eric Jones

This classic Crispy Fried Chicken Buttermilk Biscuit is drenched in a honey-butter sauce — the perfect compliment to every bite.

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  • Total Time45 minutes
  • Yield6 1x

Ingredients

Units Scale

For the Biscuit:

  • 2 cups All-Purpose Flour
  • 1 1/2 tsp Baking Powder
  • 1/4 tsp Baking Soda
  • 1 1/2 tsp Sugar
  • 6 tbsp Salted Butter, cold
  • 3/4 cup Buttermilk

For the Chicken:

  • 2 Organic Boneless Chicken Breast (1 lb.)
  • 2 Large Organic Eggs
  • 1 cup All-Purpose Flour
  • 1 cup Panko Breadcrumbs
  • 1/4 cup Organic Milk
  • 1 tbsp Paprika
  • 1/2 tsp Ground Cumin
  • 1 tsp Oregano
  • 1 tsp Black Pepper
  • 1/2 tsp Sea Salt

For the Honey Butter Sauce:

  • 1/2 cup Honey
  • 4 tbsp Butter, melted
  • 1/4 tsp Nutmeg
  • Dash Black Pepper
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Instructions

  1. Preheat oven to 425 degrees.
  2. For the biscuits, in a large bowl, add flour, sugar, baking soda, and baking powder. Whisk (paid link).
  3. Cut your cold butter into small pieces and add to the flour mixture. Blend until the dough is crumbly. Slowly add in your buttermilk. Blend until combined. The dough will be sticky.
  4. Add pastry flour to a flat surface. Knead the dough a dozen times and form it into a ball. Do not over-knead. Cover with plastic wrap and place in the fridge for 30 minutes.
  5. Using a rolling pin, flatten the dough until it is 1-inch thick. Cut your dough with a biscuit cutter.
  6. Butter a baking sheet (paid link) and place biscuits close together so their edges touch.Ā 
  7. Bake the biscuits for 12 minutes or until brown. Remove from oven and set them to the side.Ā 
  8. For the chicken, add cooking oil to a cooking pan on medium heat.
  9. Cut your chicken breasts into three 3 even pieces.Ā Season both sides of the chicken pieces with paprika, ground cumin, black pepper, and sea salt. Lightly coat each piece with flour.
  10. Add 1/2 cup of flour into one bag and 1/2 cup of flour, panko breadcrumbs, oregano, and garlic powder into a separate bag.
  11. Add 2 eggs and milk into a bowl and mix.
  12. Submerge the chicken into the egg mixture first, add to the flour-only bag, and shake well until coated. Add the chicken back to the egg mixture, place the chicken into the panko breadcrumb bag, and shake until well coated.
  13. Cook each chicken piece for 4 minutes on each side and set to the side when done.
  14. For the honey butter sauce, add honey, melted butter, nutmeg, and black pepper to a small bowl. Whisk (paid link) together until smooth.
  15. Cut the biscuit in half. Add fried chicken piece, top the chicken off with honey butter sauce, and place the other half of the biscuit at the top.

Equipment

(paid link)

Notes

As a good rule of thumb, you can expect to find 2 to 3 chicken breasts for every pound.

You can use a grater to “cut” your cold butter into small pieces.

Nutrition

  • Calories: 857
  • Fat: 33.2g
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I'm Eric --- a husband, father, Louisiana native, and lover of Tex-Mex and double-stacked burgers. On this site, you'll find Southern recipes I learned from my grandmothers using simple, approachable ingredients.

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5 Comments

  1. I made the crispy chicken and honey butter sauce but made the sandwiches with Hokkaido milk bread rolls that I baked last night.
    Chicken turned out great, really good with the honey butter sauce.

    Reply
  3. Pingback: Sweet & Sticky Chicken Waffle Sliders | Dude That Cookz