Introduction

Honey Butter Chicken & Biscuits is a comforting dish combining tender, crispy chicken with fluffy homemade biscuits and a sweet-spicy honey butter. This flavorful meal is perfect for a cozy brunch or dinner that everyone will love.

A white biscuit sandwich is shown with three clear layers: the base is a soft, light golden biscuit, followed by a thick, crispy, golden-brown fried chicken fillet, then two green pickles resting on the chicken, topped with the soft upper half of the biscuit, which has a shiny layer of golden syrup dripping down the sides and pooling on the white plate with delicate raised patterns. In the background, there is a white plate with more fried chicken and a biscuit, as well as a red bowl with a creamy yellow mixture, all set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 cups self-rising flour
1 Tablespoon sugar
7 Tablespoons cold unsalted butter, cubed
1 1/4 cups buttermilk
1 teaspoon kosher salt
1 1/2 pounds chicken tenderloins, skinless and trimmed
2 large eggs, beaten
1/3 cup all-purpose flour
1 cup seasoned panko bread crumbs
2 teaspoons lemon zest
1 teaspoon smoked paprika
1 teaspoon kosher salt
1 teaspoon ground black pepper
1/2 cup butter, softened
3 Tablespoons honey
2-3 dashes of hot sauce (Cajun or Tabasco)
Sliced dill pickles for serving

Instructions

Step 1: Preheat the oven to 425°F (220°C). Spray a cookie sheet with non-stick cooking spray.
Step 2: In a mixing bowl, combine the self-rising flour, sugar, and kosher salt. Quickly work in the cold butter until fully incorporated and crumbly.
Step 3: Stir in the buttermilk until a soft dough forms. Lightly flour a work surface, roll out the dough to about 1 inch thick.
Step 4: Use a biscuit cutter to cut out biscuits and place them on the prepared cookie sheet. Bake for 15 to 20 minutes until golden brown.
Step 5: While the biscuits bake, prepare the chicken. Spray your air fryer basket with non-stick cooking spray. Trim any excess fat from the chicken and pat dry.
Step 6: Set up three shallow dishes: one with beaten eggs, one with a mixture of all-purpose flour, kosher salt, black pepper, and smoked paprika, and one with seasoned panko bread crumbs mixed with lemon zest.
Step 7: Coat each chicken tenderloin by dipping first into the flour mixture, then into the eggs, then pressing into the bread crumbs to fully coat. Repeat until all chicken pieces are coated.
Step 8: Arrange the coated chicken in the air fryer basket and spray each piece lightly with olive oil or cooking spray. Cook at 375°F (190°C) for 10 minutes.
Step 9: Flip the chicken pieces, spray again, and cook for an additional 5 minutes until crispy and cooked through.
Step 10: Meanwhile, mix softened butter, honey, and hot sauce in a small bowl until smooth.
Step 11: To serve, cut open the warm biscuits and spread honey butter on both sides. Add one or two pieces of chicken and some sliced dill pickles.
Step 12: Serve immediately and enjoy this delicious combination of sweet, spicy, crunchy, and soft textures.

Tips & Variations

For extra flavor, add 1 teaspoon garlic powder to the biscuit dough or to the chicken breading mix.
If you don’t have an air fryer, bake the chicken on a wire rack at 425°F for about 20-25 minutes, flipping halfway.
Adjust the hot sauce in the honey butter to your preferred spice level or substitute with your favorite chili sauce.
Use buttermilk substitute by adding 1 tablespoon lemon juice or vinegar to 1 1/4 cups milk and letting it sit for 5 minutes.

Storage

Store leftover biscuits and chicken separately in airtight containers in the refrigerator for up to 3 days. Reheat chicken in the air fryer or oven to maintain crispiness. Biscuits reheat best wrapped in foil at 350°F for 5-7 minutes. Honey butter can be refrigerated and stirred before use.

How to Serve

A white plate with dotted and floral edges holds a sandwich with three visible layers: the bottom layer is a soft biscuit with a light golden crust, the middle layer is a piece of crispy, golden-brown fried chicken, and the top layer is another biscuit half, covered with golden syrup dripping over the sides and pooling on the plate. Two thick, green pickle slices rest beside the sandwich on the plate. The plate is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the biscuits ahead of time?

Yes, you can prepare the biscuit dough a few hours ahead and keep it refrigerated. Bring it to room temperature before rolling and baking for best results.

What can I substitute for buttermilk?

You can make a simple buttermilk substitute by adding 1 tablespoon of lemon juice or vinegar to 1 1/4 cups of milk. Let it sit for about 5 minutes before using.