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Honey Butter Chicken Biscuit Recipe

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4.4 from 3 reviews

  • Author: Sara
  • Total Time: 50 minutes
  • Yield: 15 servings

Description

This Honey Butter Chicken Biscuit recipe features flaky homemade biscuits filled with crispy air-fried chicken tenderloins coated in a seasoned panko crust, finished with a sweet and spicy honey butter and dill pickles for an irresistible combination of flavors.

Ingredients

Biscuits

  • 3 cups self-rising flour
  • 1 Tablespoon sugar
  • 7 Tablespoons cold unsalted butter, cubed
  • 1 1/4 cups buttermilk
  • 1 teaspoon kosher salt

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

Honey Butter

  • 1/2 cup butter, softened
  • 3 Tablespoons honey
  • 2-3 dashes hot sauce (Cajun or Tabasco)

For Serving

  • Sliced dill pickles

Instructions

  1. Prepare the biscuits: Preheat your oven to 425°F. Spray a cookie sheet with non-stick cooking spray. In a mixing bowl, combine self-rising flour, sugar, and kosher salt. Quickly work in the cold cubed butter until the mixture resembles coarse crumbs. Stir in buttermilk until a soft dough forms. Lightly flour a work surface and roll out the dough until about 1 inch thick. Use a biscuit cutter to cut out biscuits and place them on the prepared pan. Bake for 15-20 minutes until golden brown.
  2. Prepare the chicken coating: Spray the air fryer basket with non-stick cooking spray. Trim any excess fat from the chicken tenderloins and pat them dry. In a shallow dish, beat the eggs slightly. In another shallow dish, mix together flour, kosher salt, black pepper, and smoked paprika. In a third shallow dish, combine seasoned panko bread crumbs with lemon zest.
  3. Coat the chicken: Dip each chicken tenderloin first into the flour mixture, making sure it’s fully coated, then dip into the beaten eggs, and finally press into the panko and lemon zest mixture to coat evenly. Repeat this process until all chicken pieces are coated.
  4. Air fry the chicken: Place the coated chicken pieces into the prepared air fryer basket. Spray each piece lightly with olive oil or cooking spray. Set the air fryer to 375°F and cook for 10 minutes. Flip each piece, spray again with non-stick spray, and cook for an additional 5 minutes until the chicken is crispy and cooked through.
  5. Make the honey butter: In a small bowl, mix together softened butter, honey, and your preferred hot sauce until the mixture is smooth and creamy.
  6. Assemble the biscuits: Slice the warm biscuits open and generously slather both cut 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!

Notes

  • Using self-rising flour simplifies the biscuit preparation by including baking powder and salt.
  • Ensure the butter for biscuits is cold to achieve a flaky texture.
  • The air fryer allows for a healthier, crispy coating without deep frying.
  • Adjust the hot sauce in the honey butter according to your preferred spice level.
  • Buttermilk can be substituted with milk plus vinegar or lemon juice if unavailable.
  • Biscuits are best served fresh but can be stored and lightly reheated.
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Main Dish
  • Method: Air Frying
  • Cuisine: American

Find it online: https://sarabaking.com/honey-butter-chicken-biscuit-recipe/