Have you ever heard of a “honey butter chicken biscuit”? Apparently it is a thing at some restaurants. My son came across this recipe and asked me to make it. I watched the video and thought “hmm … too complicated”. But I decided to give it a try, because the sandwich does look good!
This is a famous breakfast sandwich from a fast food place in Texas called Whataburger. I am a sucker for a good fried chicken sandwich. I was a bit skeptical about the biscuit part. But the end result was really delicious!
My favorite part is the chicken and the honey butter. You can just eat that by itself and leave the biscuit out if you want! The biscuits are great, though, and I have a standalone recipe for them elsewhere on my blog. Those are worth making just on their own — they’re very simple!
I have not tried the actual Whataburger sandwich so I can’t say if mine is as good as theirs. If you’ve had one please try mine below and let me know your thoughts!
- 2 cups buttermilk
- 1/2 tbsp gochujang (red chili paste)
- 1 tsp white pepper powder
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 1/2 tsp salt
- 1 tbsp paprika
- 12 pieces of chicken tender loin
- 2 cups flour
- 1 tbsp salt
- 1 tsp paprika
- 1 tbsp garlic powder
- 1 tsp ground black pepper
- 1/2 cup clover honey
- 6 fresh sage leaves
- 3 1/2 tbsp salted butter, cubed or sliced
- 4 cups of canola oil
- 12 biscuits
- 12 fried chicken pieces
- Honey butter
Line a large baking sheet with parchment paper and set aside.
Thoroughly whisk all marinade ingredients except for the chicken in a large rectangle casserole dish.
Add chicken pieces to the mix and marinate in the refrigerator for at least 6 hours.
Make sure to bring the chicken out from the refrigerator around 30-45 minutes before you’re ready to cook.
In a separate large casserole dish, combine all dredge ingredients.
Drizzle 2-3 tbsps of the buttermilk marinade into the dredge mixture. Use a fork to mix.
Taking 1 piece of chicken at a time, dredge chicken in flour mixture. Press the flour on the top chicken to form a thick crust. Transfer the chicken to the parchment-lined baking sheet. Repeat with the remaining chicken.
Heat oil in a large deep pot at 350 degrees. Working in small batches, cook the chicken till golden brown for around 7-10 minutes and when the internal temperature reaches 165 degrees. Cook time will vary depending on the thickness of the chicken pieces.
Pour the honey in a small pot. Heat honey on a stove top over medium heat till the honey melts. Crumble sage leaves with your hand, making sure it’s still whole to release the flavor of the sage. Add the sage to the melted honey and whisk in the butter pieces until nicely emulsified.
Split the biscuits in half and place a piece of fried chicken on the bottom biscuit. Drizzle a generous amount of honey butter over the chicken and place the top biscuit to finalize a sandwich. Repeat with remaining biscuits to make 12 delicious sandwiches!
Makes 12 Sandwiches
Did you make this dish? I’d love to know how it turns out! Feel free to email me or use the hashtag #globaldinein on Instagram.