Description
Crispy fried chicken thighs marinated in a flavorful buttermilk brine, paired with flaky, buttery honey biscuits. This comforting Honey Butter Chicken Biscuit recipe combines the perfect balance of savory, spicy, and sweet flavors, making it a delicious all-day meal or indulgent snack perfect for sharing.
Ingredients
For the Fried Chicken Brine
- 6 boneless, skinless chicken thighs
- 3 cups buttermilk
- 2 tbsp hot sauce
- 1 tbsp onion powder
- 1 tbsp garlic powder
- 2 tsp smoked paprika
- 3 tbsp kosher salt
- 2 tsp freshly cracked black pepper
- 1 tsp chili powder
For the Fried Chicken Dredge
- 3 cups all purpose flour (sifted)
- 1 cup cornstarch
- 1 tbsp baking powder
- 1 tbsp kosher salt
- ½ tsp ground rosemary
- 1 tsp smoked paprika
- 2 tsp garlic powder
- 1 tsp granulated honey (optional)
For the Biscuits
- 2 cups all purpose flour
- 1 tbsp baking powder
- ½ tsp baking soda
- ¼ tsp kosher salt
- 6 tbsp salted butter (frozen and grated)
- 2 tbsp honey
- 1 cup very cold buttermilk
- 2 tbsp melted salted butter (for brushing on top)
- 1 tsp honey (for brushing on top)
For Frying
- Vegetable oil (enough to fill 4 inches in a 4 qt Dutch oven)
Instructions
- Brine the Chicken Thighs: In a large bowl, whisk together all brine ingredients including buttermilk, hot sauce, onion powder, garlic powder, smoked paprika, kosher salt, black pepper, and chili powder. Add the chicken thighs, cover with plastic wrap, and refrigerate to marinate for at least 2 hours or up to 24 hours for maximum flavor and tenderness.
- Dredge the Chicken: In a medium bowl, combine all dredge ingredients—flour, cornstarch, baking powder, salt, rosemary, smoked paprika, garlic powder, and optional honey. Splash a few teaspoons of the brine into the dredge mixture to help form crispy crags. Pat the brined chicken into the flour mixture and gently shake off excess. Place coated chicken on a plate or baking sheet and repeat with remaining pieces.
- Fry the Chicken: Heat vegetable oil to 350°F in a 4-quart Dutch oven on the stovetop. Carefully add 2-3 chicken thighs at a time to avoid oil temperature dropping. Fry for 7-8 minutes until the crust is golden brown and crispy, and the internal temperature reaches 165°F. Remove and drain on paper towels. Repeat with remaining chicken.
- Make the Biscuits: Preheat the oven to 425°F (220°C). In a large bowl, whisk together flour, baking powder, baking soda, and salt. Add frozen grated butter and mix until well distributed. Stir in honey and very cold buttermilk with a silicone spatula until the dough is thick and shaggy, absorbing all liquid.
- Layer the Biscuit Dough: On a lightly floured surface, flatten the dough into a rectangle. Fold it into thirds and flatten again. Repeat this folding and flattening process at least 3 more times to build flaky layers. Optionally chill the dough for 5-10 minutes wrapped in plastic to keep butter cold.
- Cut the Biscuits: Unwrap chilled dough if applicable and flatten to 1 inch thickness. Dip a 2-inch biscuit cutter into flour and cut biscuits with an up-and-down motion (no twisting). Place biscuits onto a hot cast iron skillet in the oven.
- Brush Biscuits and Bake: Mix melted salted butter and honey, and brush on top of the biscuits. Bake in preheated oven for 13-15 minutes until golden brown.
- Assemble the Honey Butter Chicken Biscuit: Pull apart a biscuit, place a fried chicken thigh inside, and brush or drizzle some melted honey butter over the chicken and biscuit top for extra moisture and sweetness.
- Serve and Enjoy: Serve warm for the best experience with the crispy, juicy chicken and flaky, buttery biscuits.
Notes
- Marinating chicken in brine for longer than 2 hours greatly enhances tenderness and flavor. Up to 24 hours is best if time allows.
- Adding a splash of brine to the dredge helps develop a crispy texture.
- Use a candy or deep-fry thermometer to ensure oil stays at proper frying temperature (350°F).
- Do not twist the biscuit cutter to avoid sealing edges which reduces flakiness.
- Cold butter and proper folding of biscuit dough create flaky layers similar to croissants.
- Biscuits can be baked on a cast iron skillet or baking sheet—cast iron yields a crispier bottom crust.
