These Honey Butter Chicken Biscuits are the ultimate comfort food breakfast sandwich—featuring crispy, golden fried chicken tucked into soft, flaky homemade biscuits and finished with a rich drizzle of sweet honey butter. Whether served for brunch, breakfast-for-dinner, or a weekend treat, this Southern-inspired classic delivers the perfect blend of savory, sweet, and satisfying.

Why You’ll Love This Recipe

This recipe combines several comfort food favorites in one irresistible bite. The biscuits are buttery and tender, the chicken is seasoned and crispy, and the honey butter provides a decadent, sweet contrast. These sandwiches are perfect for special breakfasts, casual brunches, or anytime you’re craving something hearty and flavorful. Each component can also be made ahead or used separately, making this a versatile addition to your cooking repertoire.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Biscuits:

2 cups all-purpose flour
1 tbsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup cold unsalted butter, cubed
3/4 cup cold buttermilk

For the Chicken:

2 boneless chicken thighs or breasts, pounded thin
1 cup buttermilk
1 cup all-purpose flour
1/2 cup cornstarch
1 tsp garlic powder
1 tsp paprika
1/2 tsp salt
1/2 tsp black pepper
Oil, for frying

For the Honey Butter:

1/4 cup butter, softened
2 tbsp honey

Directions

Marinate the Chicken: In a bowl, soak the chicken in buttermilk for at least 30 minutes, or overnight for best tenderness and flavor.
Make the Biscuits:
- Preheat oven to 425°F (220°C).
- In a large bowl, whisk together flour, baking powder, baking soda, and salt.
- Cut in the cold cubed butter using a pastry cutter or your hands until the mixture resembles coarse crumbs.
- Stir in cold buttermilk just until a dough forms.
- Turn dough onto a floured surface, pat to about 1-inch thickness, and cut into rounds.
- Place biscuits on a baking sheet and bake for 12–15 minutes, or until golden brown.
Fry the Chicken:
- In a bowl, mix together flour, cornstarch, garlic powder, paprika, salt, and pepper.
- Remove the chicken from the buttermilk and dredge in the flour mixture until fully coated.
- Heat oil in a deep skillet to 350°F (175°C). Fry chicken for 3–4 minutes per side, or until golden brown and fully cooked. Drain on paper towels.
Make the Honey Butter: In a small bowl, combine softened butter and honey. Mix until smooth.
Assemble the Sandwiches:
- Slice warm biscuits in half.
- Add a piece of fried chicken to the bottom half and top with a generous smear or drizzle of honey butter.
- Cover with the top biscuit and serve immediately.

Servings and timing

Servings: 4 sandwiches
Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 45 minutes
Calories: Approximately 525 kcal per serving

Variations

Spicy Twist: Add cayenne pepper to the flour mixture and a dash of hot sauce to the honey butter.
Buttermilk Biscuit Upgrade: Use cultured buttermilk and fold the dough several times for extra flakiness.
Mini Biscuits: Make smaller biscuits and cut chicken into strips for party-size sliders.
Cheesy Biscuits: Add shredded cheddar or pepper jack to the biscuit dough for an added savory touch.
Maple Option: Substitute maple syrup for honey in the butter for a different kind of sweetness.

Storage/Reheating

Store leftover biscuits and fried chicken separately in airtight containers in the refrigerator for up to 3 days. Reheat biscuits in the oven at 300°F (150°C) for 5–7 minutes and reheat chicken in the oven or an air fryer to restore crispiness. Honey butter can be kept in the fridge and softened before use. Assembled sandwiches are best enjoyed fresh.

FAQs

Can I use store-bought biscuits?

Yes, store-bought biscuits will work if you’re short on time, but homemade adds the best flavor and texture.

What type of chicken is best for this recipe?

Boneless chicken thighs are ideal for juiciness, but boneless breasts also work well when pounded thin.

Can I bake the chicken instead of frying?

Yes, you can bake or air-fry the chicken, though it may not be as crispy as traditional frying.

Can I make this ahead of time?

You can prepare the chicken and biscuit dough ahead, refrigerate them separately, and cook fresh when ready.

How do I make the biscuits extra flaky?

Use very cold butter and buttermilk, and fold the dough over itself a few times before cutting.

Can I use flavored honey?

Yes, flavored honeys like hot honey or citrus honey can add unique depth to the honey butter.

What oil is best for frying?

Use neutral oils with a high smoke point, such as canola, peanut, or vegetable oil.

Are these freezer-friendly?

You can freeze the cooked chicken and baked biscuits separately. Reheat in the oven before assembling.

Can I make these into sliders?

Yes, simply make smaller biscuits and cut the chicken into bite-sized portions for mini sandwiches.

What side dishes go well with this?

Serve with home fries, fruit salad, or a light green salad to round out the meal.

Conclusion

Honey Butter Chicken Biscuits are a delicious fusion of crispy, savory, and sweet flavors packed into one unforgettable sandwich. Whether you’re planning a cozy brunch, a Southern-style breakfast, or a weekend indulgence, this recipe delivers satisfaction with every bite. With flaky homemade biscuits, juicy fried chicken, and rich honey butter, it’s a comforting and crave-worthy dish you’ll want to make again and again.

Honey Butter Chicken Biscuits

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Author: Mari
Total Time: 45 minutes
Yield: 4 sandwiches

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Description

These Honey Butter Chicken Biscuits are the ultimate Southern comfort breakfast—featuring crispy, seasoned fried chicken tucked into flaky homemade buttermilk biscuits, all finished with a rich drizzle of honey butter. A perfect balance of sweet and savory for brunch, breakfast-for-dinner, or weekend mornings. Keywords: honey butter chicken biscuits, Southern breakfast sandwich, fried chicken biscuit, sweet and savory brunch, buttermilk biscuit sandwich.

Instructions

Marinate Chicken: Soak chicken in buttermilk for at least 30 minutes (overnight for best results).
Make Biscuits: Preheat oven to 425°F (220°C). In a large bowl, whisk flour, baking powder, baking soda, and salt. Cut in cold butter until the mixture resembles crumbs. Stir in buttermilk to form dough. Roll out, cut into rounds, and bake for 12–15 minutes until golden.
Fry Chicken: In a bowl, combine flour, cornstarch, garlic powder, paprika, salt, and pepper. Remove chicken from buttermilk, dredge in flour mix, and fry in 350°F (175°C) oil for 3–4 minutes per side until golden and crispy. Drain on paper towels.
Make Honey Butter: Mix softened butter and honey until smooth.
Assemble Sandwiches: Split warm biscuits, add a piece of crispy chicken, and drizzle or spread with honey butter.
Serve hot for a sweet and savory treat.

Notes

Add hot sauce to the chicken marinade for a spicy kick.
Use a biscuit cutter for tall, flaky rounds.
Can be prepped ahead and assembled just before serving.

Prep Time: 25 minutes
Cook Time: 20 minutes
Category: Breakfast, Brunch, Main
Method: Baking, Frying
Cuisine: Southern American