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Three chicken biscuits on a large blue plate

Fried Chicken Biscuit with Honey Butter Sauce

  • Author: Eric Jones
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 45 minutes
  • Yield: 6 1x


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



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
  • 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


For the buttermilk biscuits:

  1. Pre-heat oven to 425 degrees.
  2. In a large bowl, add flour, sugar, baking soda, and baking powder. Whisk.
  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 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.

For the fried chicken:

  1. Add cooking oil to a cooking pan on medium heat.
  2. 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.
  3. 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.
  4. Add 2 eggs and milk into a bowl and mix.
  5. 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 chicken into the panko breadcrumb bag, and shake until well coated.
  6. Cook each chicken piece for 4 minutes on each side and set to the side when done.

For the Honey Butter Sauce:

  1. Add honey, melted butter, nutmeg, and black pepper to a small bowl. Whisk together until smooth.

Putting the biscuit together:

  1. Cut the biscuit in half. Add fried chicken piece, top chicken off with honey butter sauce, and place the other half of the biscuit at the top.
  2. Serve hot.


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

  • Category: Breakfast
  • Method: Fried
  • Cuisine: Southern


  • Calories: 857
  • Fat: 33.2g

Keywords: Fried Chicken Cheddar Biscuit, Fried Chicken Biscuit, Chicken Biscuit, Cheddar Biscuits