Print

4 Shocking Fixes for Honey Butter Chicken Biscuit Sandwiches

Honey Butter Chicken Biscuit Sandwiches
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make your own perfect sweet and savory Honey Butter Chicken Biscuit Sandwiches at home. Get crispy chicken nestled in soft, fluffy biscuits smothered in delicious honey butter. This recipe fixes common pitfalls to deliver a foolproof favorite.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 6 tablespoons cold unsalted butter, cut into cubes
  • 1/2 cup buttermilk (plus extra for brushing)
  • 4 boneless, skinless chicken breasts, pounded to 1/2 inch thickness
  • 1 cup all-purpose flour (for dredging)
  • 1 teaspoon salt (for dredging)
  • 1/2 teaspoon black pepper (for dredging)
  • 1/2 teaspoon paprika (for dredging)
  • 2 large eggs, lightly beaten
  • Vegetable oil, for frying
  • 1/2 cup honey
  • 1/4 cup unsalted butter, softened
  • 1/2 teaspoon vanilla extract

Instructions

  1. For the biscuits: Whisk together 1 1/2 cups flour, baking powder, and salt in a large bowl. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
  2. Pour in the buttermilk and mix just until a shaggy dough forms. Do not overmix.
  3. Turn dough onto a floured surface. Gently pat or roll to 3/4 inch thickness. Cut out biscuits using a round cutter. Place on a baking sheet. Brush tops lightly with extra buttermilk.
  4. Bake biscuits at 425 degrees F for 12-15 minutes, or until golden brown.
  5. For the chicken: Set up a dredging station: one shallow dish with 1 cup flour, salt, pepper, and paprika mixed. A second dish with beaten eggs. A third dish with the remaining 1 cup flour.
  6. Dredge each chicken piece first in the seasoned flour, then dip in egg, then coat thoroughly in the plain flour. Press coating gently onto the chicken.
  7. Heat about 1 inch of vegetable oil in a heavy skillet over medium-high heat to 350 degrees F.
  8. Carefully place chicken in the hot oil. Fry for 4-6 minutes per side, until golden brown and cooked through (internal temperature of 165 degrees F). Drain on a wire rack.
  9. For the honey butter: In a small bowl, cream together the 1/4 cup softened butter and honey until smooth. Stir in the vanilla extract.
  10. Split the warm biscuits. Spread generously with the honey butter. Place a piece of crispy chicken inside each biscuit. Serve immediately.

Notes

  • Keep your biscuit butter very cold; this creates flaky layers.
  • Do not overcrowd the skillet when frying the chicken; work in batches if necessary.
  • Use a meat thermometer to check chicken temperature for safety.

Nutrition

Find it online: https://savorandpin.com/honey-butter-chicken-biscuit-sandwiches/