Honey Butter Chicken Biscuits

There’s nothing quite like the perfect combination of crispy, tender chicken and flaky, buttery biscuits. Our Honey Butter Chicken Biscuits are the ultimate comfort food, bringing together juicy fried chicken marinated in dill pickle juice and homemade biscuits that are golden and warm. With a touch of sweet honey butter to complement the savory flavors, this recipe is sure to be a hit at any meal. Follow our simple steps to create these delicious, mouthwatering Chicken Biscuits that everyone will love.

 

For Chicken and Honey Butter:

4 thin Good Ranchers’ Chicken Breasts

1 cup Dill Pickle Juice

Beef Tallow or Frying oil

1 cup All Purpose Flour

1 tsp Garlic Powder

1 tsp each Salt and Pepper (with more to season to taste)

2 large eggs, whisked

¼ cup Honey

1 stick butter

For the Biscuits:

2 cups all-purpose Flour

2 ½ tsp Baking Powder

½ to ¾ tsp Salt

6 tbsp cold, unsalted Butter 

¾ cup Milk

Place the chicken and pickle juice in a zip-top bag, press out any air and seal.  Marinate the chicken in the refrigerator for at least 30 minutes, or up to overnight. 

In skillet, add about 1 ½ inches of beef tallow or frying oil and heat over medium high heat to 325°. 

Put flour, garlic powder, salt and pepper in a shallow bowl and whisk to combine.  

In a second shallow bowl, whisk together the eggs and season with salt and pepper. 

Remove chicken from the marinade (discard the marinade).  Begin by dredging the chicken in the flour mixture, then the egg mixture, and then back into the flour mixture to create a coating.  Coat each piece of chicken like this and set aside.  With tongs, transfer the chicken to the hot oil and fry until deep golden brown, flipping halfway through (about 8 minutes total).  Do not crowd the pan or the chicken will steam instead of fry. Check that the internal temperature of your chicken is 165°. As the chicken is finished cooking, transfer to a paper-towel lined plate and season with salt and pepper to taste.  

Make the honey butter by combining the softened butter with the honey in a small bowl.

To make the biscuits, preheat oven to 450°.  Using a box grater, grate the cold butter and place in the freezer while you prep the other ingredients. In a large bowl, whisk together the flour, baking powder, and salt.  Take the butter from the freezer and add it to the flower mixture.  Use your fingers to work the butter into the flour until it resembles coarse crumbs.  Add the milk and mix until most of the dry ingredients are moistened.  Gather the dough, form into a ball, and knead gently in the bowl. Transfer to a lightly floured surface and roll or pat the dough to ½ in thickness.  Cut the biscuits with a glass or biscuit cutter.  Place biscuits on a parchment lined sheet pan and brush the tops with melted butter. Cook for 10-12 minutes or until a golden color. Let cool for 10 minutes.

Cut the biscuits in half.  Top each biscuit with the honey butter, and then a piece of fried chicken.  Close the biscuit with the remaining half, brush with more butter over the whole biscuit, and serve immediately.  

 

For more recipes like this, new product offerings, and exclusive offers, join our email list here.