Honey Butter Chicken & Biscuits Recipe
Honey Butter Chicken & Biscuits is a delightful recipe combining crispy air-fried chicken tenderloins coated in a seasoned panko crust with flaky, golden-brown homemade biscuits. Slathered in a sweet and spicy honey butter and served with tangy dill pickles, this dish offers a perfect balance of textures and flavors for a comforting meal.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Main Dish
- Method: Air Frying
- Cuisine: American Southern
Ingredients
Scale
For the biscuits:
- 3 cups self-rising flour
- 1 Tablespoon sugar
- 7 Tablespoons cold unsalted butter, cubed
- 1 1/4 cup buttermilk
- 1 teaspoon kosher salt
For the chicken:
- 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
For the butter:
- 1/2 cup butter, softened
- 3 Tablespoons honey
- 2–3 dashes of hot sauce (Cajun or Tabasco)
For serving:
- Sliced dill pickles
Instructions
- Prepare the biscuits: Preheat your oven to 425°F (220°C) and spray a cookie sheet with non-stick cooking spray. In a mixing bowl, combine the self-rising flour, sugar, and kosher salt. Quickly work in the cold, cubed butter until the mixture resembles coarse crumbs. Stir in the buttermilk until a soft dough forms. Lightly flour your work surface, roll the dough out to about 1 inch thick, then use a biscuit cutter to cut out biscuits. Place them on the prepared cookie sheet and bake for 15 to 20 minutes until golden brown.
- Prepare the chicken coating: Spray your air fryer basket with non-stick cooking spray. Trim any excess fat from the chicken tenderloins and pat them dry. Set up three shallow dishes: one with the beaten eggs; one with the all-purpose flour mixed with kosher salt, black pepper, and smoked paprika; and one with seasoned panko bread crumbs combined with lemon zest. Dredge each chicken piece first in the flour mixture, then the eggs, then press firmly into the bread crumb mixture to coat evenly.
- Air fry the chicken: Place the coated chicken pieces in the air fryer basket in a single layer. Spray each piece lightly with olive oil or cooking spray. Cook at 375°F (190°C) for 10 minutes. Carefully flip the chicken pieces over, spray again with non-stick spray, and air fry for an additional 5 minutes until crispy and cooked through.
- Make the honey butter: In a small bowl, combine the softened butter, honey, and 2 to 3 dashes of your preferred hot sauce. Mix thoroughly until smooth and well blended.
- Assemble and serve: Cut open the warm biscuits and generously slather both sides with the honey butter. Add one or two pieces of the crispy air-fried chicken and top with sliced dill pickles. Serve immediately and enjoy the perfect sweet, spicy, and savory bite.
Notes
- Use cold butter for the biscuits to ensure flakiness.
- Pat chicken dry before coating to help the breading adhere better.
- You can adjust the hot sauce quantity in the honey butter to suit your spice preference.
- Serve immediately to enjoy the best texture of crispy chicken and warm biscuits.
- If you don’t have an air fryer, you can bake the chicken at 425°F for about 20-25 minutes, flipping halfway through.
Keywords: Honey Butter Chicken, Air Fryer Chicken Tenderloins, Homemade Biscuits, Southern Comfort Food, Crispy Chicken, Sweet and Spicy Butter
