Honey Butter Chicken Biscuit
User Reviews
5
Honey Butter Chicken Biscuit
Description
This recipe begins with marinating chicken thighs in a buttermilk brine infused with hot sauce, onion and garlic powders, smoked paprika, salt, black pepper, and chili powder to tenderize and add deep flavor. After marinating for at least two hours, the chicken is dredged in a flour and cornstarch mixture seasoned with baking powder, kosher salt, rosemary, smoked paprika, garlic powder, and optionally granulated honey. This coating forms a textured crust when fried.
The chicken is fried in hot vegetable oil until golden brown and crisp, with the crust forming a sturdy yet crunchy exterior while keeping the interior juicy and flavorful. The biscuits are made from flour, baking powder, baking soda, salt, and grated frozen salted butter, sweetened with honey and combined with cold buttermilk, creating flaky, tender baked biscuits. Once baked, they are brushed with melted butter and honey for a glossy finish and added sweetness.
Assembling these sandwiches involves placing the fried chicken between the honey butter biscuits, making a satisfying combination of savory, spicy, and sweet. This dish is suitable for breakfast, brunch, or casual meals.
For convenience, the chicken and biscuits can be prepared ahead and stored separately in the refrigerator or freezer. Reheating instructions involve baking the chicken on a rack and wrapping biscuits in foil for warming without losing texture. This make-ahead option allows for easy assembly before serving.
Ingredients
- 6 chicken thighs boneless and skinless
Fried Chicken Brine
- 3 cups buttermilk
- 2 tbsp hot sauce
- 1 tbsp onion powder
- 1 tbsp garlic powder
- 2 tsp smoked paprika
- 3 tbsp kosher salt
- 2 teaspoon black pepper freshly cracked
- 1 tsp chili powder
Fried Chicken Dredge
- 3 cups all-purpose flour sifted
- 1 cup cornstarch
- 1 tbsp baking powder
- 1 tbsp kosher salt
- ½ tsp rosemary ground
- 1 tsp smoked paprika
- 2 tsp garlic powder
- 1 tsp honey OPTIONAL, granulated
Honey Butter Biscuits
- 2 cups all-purpose flour
- 1 tbsp baking powder
- ½ tsp baking soda
- ¼ tsp kosher salt
- 6 tbsp butter frozen and grated, salted
- 2 tbsp honey
- 1 cup buttermilk very cold
- 2 tbsp butter for brushing on top of biscuits, melted, salted
- 1 tsp honey for brushing on top of biscuits
Instructions
Brine the Chicken Thighs
- In a large bowl, whisk together all the ingredients for the fried chicken brine. Add the chicken thighs and cover with plastic wrap. Let marinate for at least 2 hours or up to 24 hours.
Dredge the Chicken
- In a medium size bowl, whisk together all the ingredients for the fried chicken dredge. Splash a few teaspoons of the brine into the dredge to help create crags.
- Coat the brined chicken in the flour mixture, patting in the flour and then gently shaking off the excess, before placing on a plate or baking sheet. Repeat with the rest of the chicken.
Fry the Chicken
- Heat a 4 qt dutch oven filled 4 inches with vegetable oil to 350 degrees F (use your candy thermometer) on the stove top.
- Gently place the prepared chicken thighs into the hot oil in batches, no more than 2-3 so the oil does not cool down too much. Fry the chicken thighs for 7-8 minutes, until the crust is golden brown, crispy, and the chicken is floating. If using a meat thermometer, the chicken should be at 165 degrees F.
- Repeat until all chicken is fried.
Make the Biscuits
- Preheat your oven to 425 degrees F (220 degrees C/ Gas Mark 7)
- Whisk the flour, baking powder, baking soda, and salt together in a large mixing bowl. Once they’re thoroughly combined, whisk in the frozen grated butter.
- Pour in the honey and the buttermilk, stir with a silicone spatula until the dough is thick and kind of shaggy, with all the liquid absorbed.
- Transfer your biscuit dough onto a work surface with a light dusting of flour, flatten and fold the dough with your hands into a rectangle. It's alright if the dough seems like it's just a little too dry, as you work the dough the buttermilk will moisten the dry flour mixture.
- Fold the dough by thirds onto itself, then flatten into a rectangle again using your hands. Repeat this at least 3 more times, flattening the dough into a ½-inch thick rectangle, and folding by thirds to build the flaky layers in your biscuits.
- Optional step: wrap the folded dough with plastic wrap and set in the fridge or freezer to chill for 5 to 10 minutes. This will ensure you have cold butter that'll keep your dough laminated and flaky, like when making croissants.
- Unwrap the biscuit dough if you chilled it, and flatten the dough to 1 inch thick. Dip a 2-inch diameter biscuit cutter into a little excess flour and cut biscuits using an up and down motion. Never twist, that will seal up the edges.
- Mix together the melted butter and honey. Brush the mixture of melted salted butter and honey onto the tops of the biscuits, so they'll be golden brown when ready.
- Place the biscuits onto the hot cast iron skillet quickly in the oven and bake for 13-15 minutes or until the tops are golden.
Build your Honey Butter Chicken Biscuit
- Gently pull apart a biscuit, then place a fried chicken thigh between the top and bottom. Brush or drizzle on some of the melted honey butter onto the chicken thigh and top of the biscuit.
- Enjoy warm!
Notes
- Marinate chicken thighs for 2 to 24 hours to achieve tender, flavorful meat.
- Coat chicken with dredge by patting flour mixture on and shaking off excess for a textured crust.
- Fry in batches to maintain oil temperature and ensure even cooking and crispiness.
- Honey butter biscuits and fried chicken can be made ahead and refrigerated or frozen separately.
- Reheat fried chicken on a wire rack in the oven to keep crust crisp; warm biscuits wrapped in foil.
- Assemble sandwiches just before serving for best texture and flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6honey butter biscuit sandwiches
Amount Per Serving
Calories 567 kcal
% Daily Value*
| Serving | 1 sandwich | |
| Calories | 567kcal | 28% |
| Carbohydrates | 45g | 15% |
| Protein | 25g | 50% |
| Fat | 32g | 49% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 1g | 50% |
| Cholesterol | 145mg | 48% |
| Sodium | 5280mg | 220% |
| Potassium | 417mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 9g | 18% |
| Vitamin A | 1099IU | 22% |
| Vitamin C | 0.4mg | 0% |
| Calcium | 198mg | 20% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
