Honey Butter Chicken Biscuits

Ingredients

• 2chicken breasts, cut in half lengthways and then in half to make 4 pieces from each breast
• 240 g (2 cups)panko breadcrumbs, crushed
• 2 teaspoonsSlap Ya Mama seasoning
• 2 teaspoonspaprika
• 2 teaspoonsblack pepper
• 1 teaspoongarlic powder
• 2 largeeggs
• 60 ml (1/4 cup)double cream
• for fryingvegetable oil
• 113 g (1/2 cup)butter
• 60 ml (1/4 cup)hot honey
• 1 can (8 biscuits)Pillsbury biscuits

Instructions

1. 1

   Season the breadcrumbs

   In a shallow dish, mix the crushed panko with all the seasonings until evenly combined.

2. 2

   Whisk the egg

   In a second shallow dish, whisk together the eggs and double cream.

3. 3

   Coat the chicken

   Dip each chicken piece in the egg mixture, then coat it in the seasoned breadcrumbs.

4. 4

   Heat the oil

   Warm vegetable oil in a large frying pot over a medium-high heat.

5. 5

   Fry the chicken

   Fry the chicken in batches for 7–8 minutes, until golden brown and cooked through.

6. 6

   Drain the chicken

   Lift out the chicken and set it on a plate lined with kitchen paper.

7. 7

   Bake the biscuits

   Arrange the biscuits on a baking tray and bake according to the packet directions, or until golden.

8. 8

   Soften the butter

   Heat the butter in a small microwave-safe bowl until softened and slightly melted.

9. 9

   Mix the honey

   Add the hot honey to the butter and stir until combined.

10. 10

    Fill the biscuits

    Cut the biscuits in half and place a piece of chicken inside each one.

11. 11

    Finish and serve

    Drizzle the chicken with honey, brush the biscuit tops with honey butter and serve.

What are honey butter chicken biscuits?

This American-style sandwich pairs fried chicken with a soft biscuit, then balances savoury seasoning with sweet, buttery honey. Biscuits in this context are tender quick breads, rather than the crisp cookies often meant by the word in Britain.

Here, panko gives the chicken a crunchy coating, while refrigerated biscuits keep the preparation manageable. Hot honey stirred into butter brings the two parts together with a sweet, gently spicy finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 515 calories, 20g protein, 49g carbs, 27g fat.

The biscuits and panko provide most of the carbohydrates, while frying oil and butter contribute much of the fat. Chicken supplies the main protein; serve a biscuit with a generous side of vegetables or salad to balance the plate.

The coating that stays crisp

Panko: crushing the breadcrumbs gives the chicken a finer, more even coat while retaining a light crunch. Mix the seasoning through thoroughly so each piece gets a consistent flavour.

Egg wash: the eggs and cream help the crumbs adhere. Let excess mixture drip off before coating, so the breadcrumb layer does not become heavy or patchy.

Frying in batches

Batch size: leave room around each piece in the pot rather than crowding it. Too much chicken at once can cool the oil and make the coating less crisp.

Doneness: fry for 7–8 minutes as directed, looking for a golden crust and chicken cooked through. Piece thickness and oil temperature can affect timing, so check the thickest piece before serving.

Biscuits and timing

Packet directions: bake the biscuits as instructed, since the exact temperature and timing depend on the product. They should be golden when ready.

Serving: coordinate the biscuit bake with the final frying batches so the chicken and biscuits are warm when assembled. Keep the chicken on kitchen paper briefly to drain excess oil.

Getting the honey butter right

Butter: warm it only until softened and slightly melted, as the method specifies. Stir in the hot honey until the mixture is combined and easy to drizzle.

Finish: add honey to the chicken and brush the biscuit tops with the honey butter just before serving. This keeps the coating crispier than assembling the sandwiches well in advance.

What to serve alongside

A crisp green salad or a simple slaw adds freshness alongside the rich chicken and biscuit. Corn, green beans or another straightforward vegetable also works well.

For a fuller spread, serve with pickles or a lightly dressed salad to provide a sharp contrast to the honey butter. Keep extra sauce on the side if you want to control how much goes on each biscuit.

Recipe notes & tips

• Crush the panko before mixing it with the seasonings for a more even coating.
• Coat the chicken just before frying so the breadcrumb layer stays intact.
• Fry in batches, leaving space between pieces in the pot.
• Use kitchen paper to drain the chicken after frying.
• Brush the biscuit tops with honey butter shortly before serving.
• Check the biscuit packet for its specific baking instructions.

Variations

• Adjust the heat: use less hot honey for a milder drizzle.
• Add pickles: tuck a few pickle slices into each biscuit for a tangy contrast.
• Use a slaw: add a little crunchy slaw to the sandwich just before serving.
• Change the seasoning: replace the named seasoning with a preferred seasoned spice blend.
• Serve as sliders: use smaller biscuits and smaller chicken pieces for snack-sized portions.

Common mistakes to avoid

• Crowding the pot: the oil can cool and the coating may turn soft; fry the chicken in batches.
• Skipping the egg wash drain: excess mixture can make the crumb coating clumpy; let it drip off before breading.
• Frying by colour alone: a golden crust does not guarantee the centre is cooked; check the thickest piece.
• Overheating the butter: very hot butter can make the honey mixture harder to handle; warm it only until slightly melted.
• Assembling too early: steam can soften the coating and biscuits; fill them just before serving.

How to store

Store leftover chicken and biscuits separately in covered containers in the fridge and eat within 3 days. Reheat the chicken in an oven or air fryer until hot throughout, and warm the biscuits separately; add the honey butter after reheating.

Frequently asked questions