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Three chicken biscuits on a large blue plate

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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.

  • 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

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. 
  7. Bake the biscuits for 12 minutes or until brown. Remove from oven and set them to the side. 
  8. For the chicken, add cooking oil to a cooking pan on medium heat.
  9. Cut your chicken breasts into three 3 even pieces. 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.

  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Category: Breakfast
  • Method: Fried
  • Cuisine: Southern

Nutrition

  • Calories: 857
  • Fat: 33.2g

Find it online: https://dudethatcookz.com/crispy-fried-chicken-buttermilk-biscuit-with-honey-butter-sauce/