Crispy Shrimp and Grits with Jumbo Lump Crab Cream Sauce

Golden, crispy shrimp, velvety grits, and a luxurious crab cream sauce—this dish brings the soul of the South to your table with an indulgent twist. Marinated in buttermilk and coated in Papi Cuisine Deluxe Breading, these shrimp are fried to crispy perfection, layered over cheesy grits, and finished with a creamy crab sauce for a rich. Shrimp and grits is such comforting meal that’s equally suited for cozy nights or special occasions.

Why You’ll Love This Recipe

• Southern Comfort with a Coastal Flair: This isn’t just any shrimp and grits—the addition of a buttery crab cream sauce elevates each bite with a blend of bold flavors and textures.
• Perfect for Entertaining: Restaurant-worthy yet easy to prepare, this dish is ideal for wowing guests or treating yourself to an extra-special meal.
• Layers of Flavor: Each element—crispy shrimp, creamy grits, and crab sauce—works together to create a harmonious, unforgettable dish.

Ingredients You’ll Need

• Shrimp: Jumbo, marinated in buttermilk and coated in Papi Cuisine Deluxe Breading for an ultra-crispy texture.
• Jumbo Lump Crab Cream Sauce: Made with real jumbo lump crabmeat, heavy cream, bell peppers, shallots, garlic, and spices for a rich, decadent topping.
• Cheesy Grits: Old-fashioned grits combined with mild cheddar, gouda, and a touch of butter for a creamy, comforting base.

Step-by-Step Instructions

Marinate the Shrimp
In a large bowl, mix buttermilk, shrimp, and Papi Cuisine Deluxe Breading until the shrimp are well-coated. Allow to marinate for 20 minutes to tenderize and infuse flavor.

Prepare the Crab Cream Sauce
In a medium pan over medium heat, add olive oil, then sauté bell peppers and shallots until slightly browned. Add butter and garlic, cooking until fragrant. Pour in the heavy cream, stirring as it comes to a gentle simmer. Add crabmeat, seasoning with oregano, salt, pepper, and smoked paprika. Cook for a few more minutes until the sauce thickens. Reduce heat and keep warm.

Cook the Cheesy Grits
In a deep pot over medium heat, bring chicken broth and milk to a slight boil. Stir in grits, cover, and cook, stirring occasionally, until thick and creamy. Reduce heat, add shredded cheddar and gouda, butter, and heavy cream, stirring until melted and smooth. Season with salt and pepper and keep warm.

Assemble the Dish

1. Heat vegetable oil to 330°F in a deep pot.
2. Dredge the marinated shrimp in Papi Cuisine Deluxe Breading, shake off excess, and fry until golden brown and crispy.
3. To serve, spoon creamy grits onto a plate, layer with crispy shrimp, and drizzle generously with the crab cream sauce. Garnish with fresh parsley.

Tips for Perfect Shrimp and Grits

• For Extra Crisp Shrimp: After dredging, let the shrimp rest for a few minutes before frying for an even crispier crust.
• Avoid Overcooking the Crab: Gently stir the crab cream sauce to keep the crabmeat tender and intact.
• Keep Grits Creamy: Stir frequently while cooking to prevent grits from clumping and to maintain a smooth, creamy texture.

Reheating Creamy Cheesy Grits

1. Stovetop: Add a splash of milk or broth and reheat over low heat, stirring gently to bring back the creamy consistency.
2. Microwave: Place in a microwave-safe dish, add a little milk or broth, and heat in 30-second intervals, stirring each time until heated through.

Storage and Freezing Suggestions

• Refrigerate: Store shrimp, sauce, and grits in separate airtight containers for up to 3 days.
• Freezing: Freeze the crab cream sauce and grits separately in airtight containers for longer storage. Reheat the sauce gently to avoid breaking, and refresh the grits with extra milk or broth when reheating.

Indulge in the comforting flavors of the South with a touch of luxury in every bite of this Crispy Shrimp and Grits with Jumbo Lump Crab Cream Sauce—perfect for treating yourself or impressing a crowd!

Caramel Apple Butter Cheesecake Bars

Imagine sinking your teeth into a creamy, no bake cheesecake with layers of luscious apple butter and caramel, nestled between buttery graham cracker crumbs. These Caramel Apple Butter Cheesecake Bars are the ultimate fall-inspired dessert—simple to make and irresistible to eat. Let’s dive into why you’re going to love this recipe.

Why You’re Going to Love This Recipe

• No-Bake Convenience: No need to turn on the oven. This cheesecake comes together beautifully without baking, perfect for when you want an easy yet show-stopping treat.

• Fall Flavor Fusion: The rich, spiced apple butter adds a layer of warmth to each bite, balanced perfectly by creamy caramel.

• Perfect Make-Ahead Dessert: These bars need time to chill, making them ideal for prepping ahead for gatherings or just to have a sweet treat ready in the fridge.

• Decadent Layers: Each bite has a bit of everything—crunchy graham cracker crust, silky cheesecake filling, and swirls of apple butter and caramel.

Ingredients

Graham Cracker Crust

• Crushed graham crackers

• Butter, melted and cooled

• Dark brown sugar

• Ground cinnamon

• Salt

No-Bake Cheesecake Base

• Cream cheese, softened

• Powdered sugar

• Heavy cream

• Vanilla extract

Apple Butter & Caramel Layers

• Apple Butter

• Caramel sauce

Instructions

Step 1: Make the Graham Cracker Crust

1. Place graham crackers, brown sugar, cinnamon, and salt in a food processor. Pulse until a medium-fine powder forms.

2. Add melted butter and pulse until the mixture resembles wet sand. It should clump together when pressed.

Step 2: Prepare the No-Bake Cheesecake Base

1. In a large bowl or stand mixer, add the cream cheese, powdered sugar, heavy cream, and vanilla extract.

2. Whisk until the mixture is smooth and forms stiff peaks. Set aside.

Step 3: Assemble the Cheesecake Bars

1. Line an 8×4 loaf pan with parchment paper for easy removal. Add half of the graham cracker crust and press firmly into an even layer. Chill in the fridge for 10–15 minutes.

2. Once the crust is firm, spread half of the cheesecake base evenly on top. Add a few tablespoons of apple butter and drizzle with caramel. Swirl gently to mix.

3. Layer the remaining cheesecake base, more o apple butter, and caramel, repeating the swirl effect.

4. Add the final layer of graham cracker crust on top, pressing down firmly to help it adhere.

Step 4: Chill and Serve

1. Place the assembled bars in the fridge for 1–2 hours or until completely set.

2. Once firm, remove from the loaf pan and cut into bars. Drizzle with extra caramel before serving for that ultimate fall-inspired finish.

Storage Suggestions

Store these Caramel Apple Butter Cheesecake Bars in an airtight container in the refrigerator for up to 4 days. They’re best enjoyed cold but can be softened slightly at room temperature if desired.

To freeze these Caramel Apple Butter Cheesecake Bars, follow these steps:

1. Chill First: Allow the bars to fully set in the refrigerator for 1–2 hours.

2. Slice and Wrap: Once set, slice the bars and wrap each piece individually in plastic wrap to prevent freezer burn.

3. Store in an Airtight Container: Place the wrapped bars in an airtight container or freezer bag. This adds an extra layer of protection and helps prevent odors from affecting the flavor.

4. Freeze: Store in the freezer for up to 2 months.

To Thaw: Remove the bars from the freezer and let them sit in the refrigerator for a few hours or overnight until fully thawed. For best texture, enjoy them chilled.

With every bite of these Caramel Apple Butter Cheesecake Bars, you’ll experience creamy cheesecake, buttery crumbs, and autumn flavors in perfect harmony.

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No Bake Caramel Apple Butter Cheesecake Bars

Get ready to savor fall’s richest flavors in every bite of these Caramel Apple Butter Cheesecake Bars. Imagine layers of velvety cream cheese filling, laced with warm apple butter and drizzles of smooth caramel, all nestled between buttery graham cracker crusts. Best of all, there’s no baking involved, so this dreamy dessert comes together effortlessly. Whether you’re looking to impress at a gathering or just craving something decadent for yourself, these bars are the ultimate cozy treat, bringing together all the flavors we love most about autumn.

Course Dessert

Cuisine American

Keyword cheesecake, no bake cheesecake

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Servings 4 People

Author kingcooks

Equipment

• 1 loaf pan 8×4

Ingredients

• 1 cup apple butter
• 1/4 caramel plus more for garnish

No Bake Cheesecake Base

• 16 oz cream cheese softened
• 1/4 cup sugar
• 3 tbsp heavy cream
• 1 tsp vanilla extract

Graham Cracker Crust

• 3 cups graham crackers crushed
• 8 tbsp butter melted and cooled
• 1 tbsp dark brown sugar
• 1 tsp cinnamon ground
• 1/4 tsp salt

Instructions

No Bake Cheesecake Base

• In a large bowl or stand mixer add all ingredients listed under “No Bake Cheesecake Base.” Whisk until fully combined and forms stiff peaks and set aside.

Graham Cracker Crust

• To a food processor, add all ingredients listed under “Graham Cracker Crust” except for the melted butter.
• Once crushed into a medium fine powder, add the melted butter and pulse until thoroughly mixed.
• Should clump together like wet sand.

Assemble

• Line an 8×4 loaf pan with parchment paper for easy release and add half of the graham cracker crust.
• Pat down to a firm layer and place in the fridge for 10-15 minutes.
• Once chilled, add half of the cheesecake base and spread out evenly. Add a few tablespoons of apple butter and a good drizzle of caramel. Swirl to mix into the cheesecake base.
• Repeat with the remaining cheesecake base, apple butter and caramel.
• Top with what’s left of the graham cracker crust and spread out evenly.
• Pat down firmly to help adhere to the cheesecake filling.
• Place in the fridge for 1-2 hours until completely firm.
• Once set, remove from the loaf pan and cut into bars.
• Drizzle with some warmed caramel and enjoy!

Craving something loaded with flavor and perfect for sharing? These Chicken Al Pastor Loaded Fries take golden, crispy waffle fries and layer them with juicy al pastor-marinated chicken, gooey queso, and a sweet, tangy pineapple salsa that’s guaranteed to be a hit. With Tenayo’s Spicy Al Pastor BBQ Sauce, this dish delivers the rich, spicy, and slightly smoky flavors of traditional al pastor with a mouthwatering twist. Whether you’re hosting friends or treating yourself, these loaded fries are a bold, fun way to savor al pastor goodness in every bite.

Why You’re Going to Love This Recipe

• Packed with Flavor: The al pastor marinade adds depth, while the pineapple salsa brings a fresh, tropical sweetness that complements every bite.
• Easy to Make: With store-bought waffle fries and queso, this recipe is easy to throw together but tastes like restaurant-quality fare.
• Perfect for Sharing: These loaded fries make an impressive and crowd-pleasing appetizer for gatherings or game days.

Ingredients

For the Loaded Fries:

• Queso (store-bought or homemade)
• Waffle fries (store-bought)

Al Pastor Marinade:

• Chicken thighs (boneless and skinless)
• Spicy Al Pastor BBQ Sauce
• Vegetable oil

Pineapple Salsa:

• Pineapples, red onion, cilantro, lime juice, jalapeño, vegetable oil, salt, pepper

Instructions

Step 1: Pineapple Salsa

In a large bowl, combine the diced pineapples, red onion, cilantro, lime juice, jalapeño, vegetable oil, salt, and pepper. Mix well and refrigerate until ready to serve.

Step 2: Al Pastor Marinade

Marinate the chicken thighs in a mixture of vegetable oil and Tenayo’s Spicy Al Pastor BBQ Sauce for at least 30 minutes (up to 24 hours).

Air Fryer Instructions: Preheat to 400°F and cook for 20-22 minutes, flipping halfway. Ensure the chicken reaches an internal temperature of 165°F.

Baking Instructions: Preheat the oven to 400°F. Place marinated chicken thighs on a lined baking sheet and bake for 25-30 minutes, or until each piece reaches an internal temperature of 165°F. For a golden finish, broil for an additional 2-3 minutes if desired.

Once cooked, chop the chicken into bite-sized pieces.

Step 3: Assemble the Loaded Fries

Bake or fry the waffle fries according to package instructions. Once crispy, arrange them on a serving dish. Warm the queso and drizzle over the fries, then layer with the al pastor chicken, more Spicy Al Pastor BBQ Sauce, and pineapple salsa. Finish with an extra queso drizzle if desired.

Serve immediately and enjoy!

Tips for Success

• Marinate in Advance: Letting the chicken marinate overnight intensifies the al pastor flavor.
• Customizable Heat: Adjust the spiciness by adding or reducing jalapeño in the pineapple salsa.
• Extra Saucy: Keep some Spicy Al Pastor BBQ Sauce on hand for drizzling after plating!

These loaded fries are the ultimate combination of sweet, spicy, and savory—perfect for indulging yourself or impressing a crowd. Try them with Tenayo’s unique sauce and elevate your next gathering with these unforgettable flavors!

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Chicken Al Pastor Loaded Fries

Prepare yourself for a flavor fiesta with these Chicken Al Pastor Loaded Fries! This recipe layers crispy waffle fries with juicy, spicy al pastor chicken, creamy queso, and a punchy pineapple salsa that’ll keep you coming back for more. It’s a delicious balance of savory and sweet with a smoky, tropical flair, perfect for game day snacks, party platters, or even a satisfying dinner. Each bite combines tender marinated chicken with fresh pineapple salsa and spicy al pastor BBQ sauce, turning every fry into a decadent, flavor-packed treat. Grab a fork (or your hands!) and dive into this loaded creation—you’ll be savoring every last bite!

Course Appetizer, chicken

Cuisine American, Mexican

Keyword air fryer, al pastor, chicken

Prep Time 30 minutes minutes

Cook Time 8 minutes minutes

Author kingcooks

Equipment

• Air Fryer

Ingredients

• 1 cup queso store bought or make your own
• 1 lb waffle fries store bought

Al Pastor Marinade

• 2-3 lbs chicken thighs boneless and skinless
• 1 cup spicy al pastor bbq sauce
• 2 tbsp vegetable oil

Pineapple Salsa

• 1 cup pineapples diced
• 14 cup red onion diced
• 1 tbsp cilantro chopped
• 1 tbsp lime juice freshly squeezed
• 1 tsp jalapeno diced
• 1 tsp vegetable oil
• 1/4 tsp salt
• 1/ tsp pepper

Instructions

Pineapple Salsa

• In a large bowl add everything listed under “Pineapple Salsa” and mix thoroughly. Set in the fridge until ready to serve.

Al Pastor Marinade

• In a large bowl add everything listed under “Al Pastor Marinade” and mix thoroughly. Allow to marinate for at least 30 minutes or up to 24 hours in the fridge.
• Once ready, add the marinaded chicken thighs to your air fryer tray or basket. Air fry for 20-22 minutes flipping half way through. Cook until golden brown and each piece reaches an internal temperature of 165F.
• Chop into bite size pieces and set aside.

Assemble

• Bake or fry the waffle fries according to the packaging. Once cooked thoroughly and crispy, transfer to a serving dish.
• Warm up your favorite queso and drizzle on top of the crispy waffle fries. Follow that up with the bite size pieces of spicy al pastor chicken, more spicy al pastor bbq sauce, the pineapple salsa and finish with more queso.
• Serve immediately and enjoy!

Honey Chipotle Chicken Tenders

Craving a fried chicken recipe that brings a little heat and a whole lot of sweet? These Honey Chipotle Chicken Tenders are sure to become a new favorite. With juicy, marinated chicken tenders fried to crispy perfection, then coated in a spicy honey chipotle glaze, this dish brings out the best of both flavor worlds. Perfect for game day, a family dinner, or whenever you’re looking to treat yourself, these tenders are easy to make and even easier to enjoy!

Why You’re Going to Love This Recipe:

• Juicy and Flavorful: The buttermilk marinade ensures each tender is juicy and seasoned with a blend of spices that makes every bite mouthwatering.
• Perfectly Crispy Texture: The seasoned flour mix creates a crispy coating that stays crunchy, even after being tossed in the honey chipotle sauce.
• Sweet & Spicy Glaze: The honey chipotle sauce adds the perfect balance of sweetness and heat, making these tenders utterly addictive.
• Crowd-Pleaser: Serve these at any gathering, and watch how quickly they disappear!

Ingredients You’ll Need

For the Tenders

• Chicken tenders
• Buttermilk
• Hot sauce
• Garlic
• Onion powder, smoked paprika, salt, pepper
• Vegetable oil for frying

For the Seasoned Flour

• All-purpose flour
• Cornstarch
• Onion powder, garlic powder, smoked paprika, salt, pepper

For the Honey Chipotle Sauce

• Honey
• Chipotle peppers in adobo
• Ketchup
• Apple cider vinegar
• Salt, pepper

How to Make Honey Chipotle Chicken Tenders (VIDEO)

1. Marinade the Chicken

In a large bowl, combine buttermilk, hot sauce, grated garlic, onion powder, smoked paprika, salt, and pepper. Add chicken tenders, making sure they’re well coated. Cover and marinate for at least 30 minutes, or up to 24 hours in the refrigerator for extra flavor.

2. Make the Honey Chipotle Sauce

In a small pan over medium-low heat, add honey, water, chipotle peppers in adobo, ketchup, apple cider vinegar, salt, and pepper. Let it simmer and cook for 3-4 minutes until it thickens enough to coat the back of a spoon. Remove from heat and set aside.

3. Prepare the Seasoned Flour

In a large bowl, whisk together all-purpose flour, cornstarch, onion powder, garlic powder, smoked paprika, salt, and pepper. Set aside.

4. Fry the Tenders

Heat vegetable oil in a large pot to 350°F. Take each marinated chicken tender, dredge in the seasoned flour, and shake off any excess. Carefully place in the hot oil, working in batches to avoid overcrowding. Fry for 5-6 minutes until golden brown and cooked through to an internal temperature of 165°F.

5. Toss in Honey Chipotle Sauce

Transfer the cooked tenders to a large bowl, and immediately toss with the honey chipotle sauce until well-coated. Serve hot with ranch dressing on the side for dipping.

Tips for Perfect Honey Chipotle Chicken Tenders

• Marinate for Maximum Flavor: Allow the chicken to marinate as long as possible—up to 24 hours—to lock in juiciness and flavor.
• Keep the Oil Temperature Consistent: Fry in batches to maintain a steady oil temperature, ensuring the tenders come out perfectly crispy.
• Adjust the Spice Level: For a spicier sauce, add an extra chipotle pepper or a little more adobo sauce.

Storing and Reheating Leftovers

• To Store: Place leftovers in an airtight container and refrigerate for up to 3 days.
• To Reheat: Reheat in an oven or air fryer at 350°F until warmed through and crispy.

FAQ

Can I make these in an air fryer?
Yes! Preheat your air fryer to 375°F, dredge the tenders, and spray lightly with cooking spray. Air fry for 10-12 minutes, flipping halfway through until golden and cooked through.

Can I make the honey chipotle sauce ahead of time?
Absolutely. The sauce can be made up to 2 days in advance. Just store it in an airtight container in the fridge, and gently warm it before tossing it with the cooked tenders.

Can I make these gluten-free?
For a gluten-free version, swap the all-purpose flour with a gluten-free flour blend.

Whether you’re making these Honey Chipotle Chicken Tenders for a party or a weeknight dinner, this recipe is sure to hit the spot. Enjoy the crispy texture, the juicy chicken, and that bold, sweet-and-spicy honey chipotle glaze that brings it all together.

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Honey Chipotle Chicken Tenders

Crispy, golden, and glazed with a sweet-spicy kick—these Honey Chipotle Chicken Tenders are the ultimate upgrade to your fried chicken cravings. Marinated in tangy buttermilk with a touch of hot sauce, each tender gets a flavorful soak that locks in juiciness, while a seasoned flour coating promises a perfect crunch. As soon as they’re fried to a golden crisp, these tenders are tossed in a sticky honey chipotle glaze that balances sweetness with just the right amount of smoky heat. Dip them in cool ranch dressing for the perfect finish to every mouthwatering bite.

Course Appetizer, dinner

Cuisine American

Keyword chicken tenders, honey chipotle

Prep Time 30 minutes minutes

Cook Time 15 minutes minutes

Author kingcooks

Ingredients

• Ranch dressing for serving
• Vegetable oil for frying

Chicken Tender Marinade

• 3-4 lbs chicken tenders
• 1 pint buttermilk
• 3 tbsp hot sauce
• 1 tbsp garlic grated
• 1 tsp onion powder
• 1 tsp smoked paprika
• 1 tsp salt
• 1 tsp black pepper

Seasoned Flour

• 2 cups flour AP
• 1 cup cornstarch
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1 tsp salt
• 1 tsp pepper

Honey Chipotle Sauce

• 1 cup honey
• 1/4 cup water
• 1-2 chipotle peppers in adobo sauce
• 1 tbsp ketchup
1 tbsp apple cider vinegar
• 1/2 tsp salt
• 1/2 tsp pepper

Instructions

Chicken Tender Marinade

• In a large bowl or zip lock bag, add all ingredients listed under “Chicken Tender Marinade” and mix thoroughly.
• Allow to marinate for at least 30 minutes or up to 24 hours in the refrigerator.

Honey Chipotle Sauce

• In a pan over medium low heat, add all ingredients listed under “Honey Chipotle Sauce.” Stir and allow the sauce to simmer and come to a boil.
• Cook for 3-4 minutes and as the sauce reduces it will thicken. Once thick enough to coat the back of a spoon, remove from heat and set aside.

Seasoned Flour

• In a large bowl, whisk together all ingredients listed under “Seasoned Flour” and set aside.

Assemble

• Heat a large pot of vegetable to 350F.
• Once the chicken is marinated, working in batches, dredge each piece in the seasoned flour until well coated.
• Shake off excess flour and gentle place into the heated oil.
• Fry batches to avoid lowering the oil temperature too quickly.
• All the tenders to fry for 5-6 minutes until golden brown and reach an internal temperature of 165F.
• Transfer cooked tenders to a bowl and toss with the honey chipotle sauce.
• Serve immediately and enjoy!

Marry Me Chicken Pot Pie

Why You’re Going to Love This Recipe

• Rich and Comforting: This chicken pot pie is a dreamy marriage of savory flavors. The Marry Me gravy, packed with sun-dried tomatoes, spinach, and a splash of white wine, is luscious and velvety.
• Cheddar Bay Biscuit Topping: You can’t go wrong with a Red Lobster Cheddar Bay Biscuit topping—fluffy, cheesy, and golden brown. It’s the ultimate comfort food upgrade.
• Versatile: Whether you bake it in individual ramekins or a single dish, it’s perfect for cozy dinners or entertaining.
• Simple yet Indulgent: Despite the indulgent flavors, it’s easy to make, with each step adding layers of depth and richness to the dish.

Ingredients You’ll Need

• For the Filling: Chicken thighs or breast, potatoes, onions, oil from sun-dried tomatoes, and a few staple seasonings.
• For the Marry Me Gravy: Chicken broth, white wine, fresh spinach, heavy cream, sun-dried tomatoes, butter, flour, and aromatic herbs like garlic, thyme, and oregano.
• For the Cheddar Bay Biscuit Topping: Red Lobster biscuit mix, cheddar cheese, milk, and a garlic herb butter sauce to brush on at the end.

How to Make Marry Me Chicken Pot Pie (VIDEO)

1. Prepare the Chicken and Vegetables
Start by seasoning the chicken with garlic powder, salt, pepper, smoked paprika, and oil from the sun-dried tomatoes. Sear the chicken in a hot pan until it’s golden brown on both sides, then chop it into bite-sized pieces. In the same pan, sauté onions and potatoes until tender and caramelized.

2. Make the Marry Me Gravy
Deglaze the pan with white wine, letting it reduce slightly. Melt butter, then sprinkle in flour to create a roux with the sautéed vegetables. Slowly stir in the chicken broth, followed by the heavy cream, garlic, thyme, and oregano, creating a creamy, flavorful gravy. Stir in the sun-dried tomatoes, chicken, and finally, fresh spinach to complete the filling.

3. Make the Biscuit Topping
Mix together the biscuit mix, cheddar cheese, and milk until a dough forms. Be careful not to overmix to keep the biscuits light and fluffy.

4. Assemble and Bake
Preheat your oven to 425°F. Divide the filling into individual ramekins or transfer it to a large baking dish. Top with dollops of the cheddar bay biscuit dough. Bake until the biscuits are golden brown and cooked through, then brush them with garlic herb butter as soon as they come out of the oven.

5. Serve and Savor
Serve immediately while the pot pie is bubbling and the biscuits are still warm. Each bite combines savory chicken, creamy gravy, and a perfectly cheesy biscuit topping.

Tips for Success

• Use Fresh Spinach: It wilts perfectly in the creamy gravy, adding a pop of color and nutrients.
• Don’t Skip the Wine: The dry white wine adds a subtle depth to the gravy, balancing out the richness of the cream.
• Shaggy Dough is Key: When mixing the biscuit dough, stop once it just comes together to ensure tender, fluffy biscuits.

Storing and Reheating

Leftovers can be stored in the refrigerator for up to three days. Reheat in the oven to maintain the crispness of the biscuit topping, or microwave for a quick and cozy meal. This pot pie also freezes well—just be sure to cover it tightly before freezing, and bake straight from the freezer when you’re ready to enjoy.

This Marry Me Chicken Pot Pie is the perfect dish to cozy up with on a cool evening. Its indulgent, rich flavors, paired with that irresistible Cheddar Bay Biscuit topping, make it a dinner that’ll have everyone coming back for more!

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Marry Me Chicken Pot Pie

Marry Me Chicken Pot Pie is the kind of comfort food that wraps you in warmth with every bite. Featuring juicy, seasoned chicken, creamy gravy infused with sun-dried tomatoes, spinach, and a touch of white wine, this dish is pure indulgence. The crowning glory is a fluffy Cheddar Bay Biscuit topping, brushed with garlic herb butter straight from the oven. Whether you’re cooking for a loved one or savoring it solo, this pot pie promises to deliver love at first bite!

Course brunch, Dessert, lunch

Cuisine American

Keyword chicken, marry me chicken, pot pie

Prep Time 10 minutes minutes

Cook Time 9 minutes minutes

Servings 6 servings

Author kingcooks

Equipment

• 6 6-8oz ramekins

Ingredients

Filling

• 2 lbs chicken thighs or breast
• 1 1/2 cup potatoes peeled and diced
• 1 cup onion chopped
• 1 tbsp oil from sun dried tomatoes
• 1 tsp onion powder
• 1 tsp salt
• 1 tsp pepper
• 1/2 tsp smoked paprika
• Olive oil for cooking

Marry Me Gravy

• 2 cup chicken broth
• 1/4 cup white wine Chardonnay or any other dry white wine
• 1 cup spinach fresh roughly chopped
• 1 1/4 cup heavy cream
• 1/2 cup sun dried tomatoes packed in oil chopped
• 4 tbsp butter
• 5 tbsp flour
• 1 tbsp garlic minced or paste
• 1 tsp thyme
• 1 tsp oregano dried
• 1 tsp salt
• 1 tsp pepper
• 1/4 tsp smoked paprika

Cheddar Bay Biscuit Topping

• 1 box red lobster cheddar bay biscuit mix 11.36oz
• 3/4 cup milk
• 1/2 cup mild cheddar cheese shredded

Herb Butter Sauce

• 1/4 cup butter melted
• 1 pouch garlic Herb seasoning from the box

Instructions

Filling

• In a large bowl add the bones less skinless chicken thighs and season with garlic powder, salt, pepper, smoked paprika and some oil from the sun dried tomatoes.
• Mix to until all the chicken thighs are well coated and set aside.
• In a large pan over medium heat, add some olive oil and cook the marinated chicken thighs on both sides until they are golden brown. About 3-4 minutes per side.
• Once cooked cut into bite sized pieces set aside.
• To the same pan, add some onions and sauté for 1-2 minutes. Then, add that with the diced potatoes.
• Allow the potatoes to cook for 4-5 minutes. Stir every 1-2 minutes.

Marry Me Gravy

• Deglaze the pan with some white wine. I’m using Chardonnay but any dry white wine will do.
• All the wine to cook out and the potatoes to absorb most of the liquid.
• Now, add in butter. Once the butter has melted, sprinkle in the flour.
• Stir to incorporate the sautéed onions and potatoes with the flour and butter.
• Next, pour in the chicken broth and continue to stir.
• As the gravy starts to thicken, add the chopped pieces of chicken and sun dried tomatoes. Stir to combine.
• Follow that with heavy cream, garlic, thyme, oregano, salt, pepper and smoked paprika. Continue to stir.
• Finally add freshly chopped spinach.
• Give it a final mix, remove from and set aside.

Herb Butter Sauce

• In a small bowl, mix together all ingredients listed under “Herb Butter Sauce” and set aside.

Cheddar Bay Biscuit Topping

• To a bowl add the dry biscuit mix, cheddar cheese and milk. Using a fork, mix together until the dough starts to form. Be care not to over mix here. You really just need to stir enough to get a shaggy dough.

Assemble

• Pre-heat your oven to 425F.
• Transfer the filling to the baking dish of your choice. I decided to divide the filling between 6-6oz ramekins. Top each ramekin with the cheddar bay biscuit dough.
• Place on a baking tray, and bake until the biscuit topping is cooked through and golden brown, about 14-16 minutes.
• As soon as they come out of the oven, brush on the herb garlic butter and serve. Enjoy!

Cheddar Bay Biscuit Seafood Pot Pie: The Ultimate Comfort Food with a Seafood Twist

If you’re a fan of creamy pot pies and crave that savory, buttery goodness of Red Lobster’s famous Cheddar Bay Biscuits, then this Cheddar Bay Biscuit Seafood Pot Pie is about to become your new favorite comfort food! Packed with succulent shrimp, langostino tails, and jumbo lump crab, it’s a seafood lover’s dream wrapped in a cheesy, golden biscuit topping. The rich, flavorful gravy, infused with garlic, thyme, and tarragon, adds depth and warmth, making this dish the perfect choice for cozy nights at home.

Whether you’re entertaining guests or treating yourself to something special, this easy-to-make seafood pot pie is guaranteed to impress. And the best part? It uses a store-bought Cheddar Bay Biscuit mix to give you all the cheesy, flaky goodness without the extra fuss. Read on for how to make this irresistible dish that’s sure to have everyone asking for seconds!

Why You’re Going to Love This Recipe

• Seafood Bliss: With shrimp, langostino, and jumbo lump crab, this pot pie is packed with luxurious seafood in every bite.
• Cheddar Bay Biscuit Topping: The cheesy, golden-brown biscuit topping gives you the comforting feel of a classic pot pie with a delicious twist.
• Creamy and Flavorful Gravy: A rich, herb-infused gravy made with garlic, thyme, and tarragon ties everything together, making it perfect for cozy evenings.
• Individual Portions or One Big Dish: Make it your way—either in individual ramekins or a family-sized pie.
• Easy Store-bought Biscuit Mix: The Red Lobster Cheddar Bay Biscuit mix cuts down on prep time without sacrificing flavor.

Ingredients You’ll Need

• For the Seafood & Vegetable Filling: Shrimp, langostino tails or lobster, jumbo lump crabmeat, onions, bell peppers, celery, salt, pepper, and olive oil for cooking.
• For the Creamy Gravy: Chicken broth, heavy cream, butter, flour, garlic, thyme, tarragon, salt, pepper, and smoked paprika.
• For the Biscuit Topping: Red Lobster Cheddar Bay Biscuit mix, cheddar cheese, and milk.
• For the Herb Butter Sauce: Butter and garlic herb seasoning from the biscuit mix box.

How to Make Cheddar Bay Biscuit Seafood Pot Pie (VIDEO)

1. Sear the Seafood: Start by cooking the shrimp and langostino tails in olive oil with a sprinkle of salt and pepper. Sauté until just cooked through, then set aside.
2. Sauté the Veggies: In the same pan, sauté onions, bell peppers, and celery until they’re soft and fragrant.
3. Make the Gravy: Lower the heat, add butter, then stir in flour to create a roux. Slowly whisk in chicken broth and heavy cream until smooth. Add garlic, thyme, tarragon, smoked paprika, salt, and pepper for layers of rich flavor. Gently fold the seafood back into the pan.
4. Prepare the Biscuit Topping: Combine the Red Lobster biscuit mix, shredded cheddar cheese, and milk to form a shaggy dough. Don’t overmix to keep it tender and light.
5. Assemble and Bake: Preheat the oven to 425°F. Transfer the seafood filling to ramekins or a baking dish. Top with the biscuit dough, then bake for 14-16 minutes until golden brown.
6. Finish with Herb Butter Sauce: Brush the freshly baked biscuits with a garlic herb butter sauce for that extra savory touch.

Storage Suggestions

These seafood pot pies are best enjoyed fresh, but you can store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350F for 8-10 minutes to keep the biscuit topping crisp.

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Cheddar Bay Biscuit Seafood Pot Pie

This Cheddar Bay Biscuit Seafood Pot Pie combines the best of both worlds—tender shrimp, langostino, and jumbo lump crab enveloped in a rich, creamy gravy and topped with golden Cheddar Bay Biscuits. It’s a hearty, easy-to-make dish perfect for cozy nights in. The cheesy biscuit topping takes this classic pot pie to the next level!

Course brunch, dinner, lunch, Main Course

Cuisine American

Keyword biscuits, cheddar bay biscuit, pot pie, seafood

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Servings 6 people

Author kingcooks

Equipment

• 6 ramekins or baking dish

Ingredients

Seafood & Vegetable Filling

• 1 lb shrimp peeled and deveined
• 12 oz langostino tails or lobster
• 8 oz jumbo lump crabmeat cooked
• 1 cup onions chopped
• 1/2 cup bell pepper chopped
• 1/4 cup celery chopped
• 1 tsp salt plus more to taste
• 1 tsp pepper plus more to taste
• Olive oil for cooking

Creamy Gravy

• 2 cups chicken broth
• 1 cup heavy cream
• 4 tbsp butter
• 5 tbsp flour
• 1 tbsp garlic minced or paste
• 1 tsp thyme
• 1 tsp tarragon dried
• 1 tsp salt
• 1 tsp pepper
• 1/2 tsp smoked paprika

Cheddar Bay Biscuit Topping

• 1 box red lobster cheddar bay biscuit mix 11.36oz
• 3/4 cup milk
• 1/2 cup mild cheddar cheese shredded

Herb Butter Sauce

• 1/4 cup butter melted
• 1 pouch garlic Herb seasoning from the box

Instructions

Seafood & Vegetable Filling

• To a pan over medium heat, add olive oil and sear the shrimp and langostino with salt and pepper for 2-3 minutes. Remove from the pan and set aside once cooked.
• To the same pan, sauté onions, bell peppers and celery, cook until the onions are translucent. This should take about 4-5 minutes.

Creamy Gravy

• Turn the heat down to medium low and add the butter and stir. Once the butter is melted, sprinkle in the flour and continue to stir until all the flour is absorbed by the vegetables.
• Deglaze the pan with chicken broth and allow to come to a slight simmer. Then, pour in the heavy cream and stir until combined.
• Season with garlic, thyme, tarragon, salt, pepper and smoked paprika. Let the gravy cook for 2-3 minutes then gently fold in the seared shrimp, langostino and jumbo lump crabmeat. Remove from heat and set aside.

Herb Butter Sauce

• In a small bowl, mix together all ingredients listed under “Herb Butter Sauce” and set aside.
• Cheddar Bay Biscuit Topping
• To a bowl add the dry biscuit mix, cheddar cheese and milk. Using a fork, mix together until the dough starts to form. Be care not to over mix here. You really just need to stir enough to get a shaggy dough.

Assemble

• Pre-heat your oven to 425F.
• Transfer the seafood & vegetable filling to the baking dish of your choice. I decided to divide the filling between 6 ramekins. Top each ramekin with the cheddar bay biscuit dough.
• Place on a baking tray, and bake until the biscuit topping is cooked through and golden brown, about 14-16 minutes.
• As soon as they come out of the oven, brush on the herb garlic butter and serve. Enjoy!

Why You’re Going to Love This Recipe

• Classic Flavor with a Twist: Imagine all the comforting flavors of chicken parmesan rolled into bite-sized meatballs. From the crispy exterior to the melty mozzarella center, each bite feels like a little taste of Italy.
• Perfect for Sharing: Whether you’re serving these at a party or enjoying them as a family dinner, these meatballs are easy to eat and even easier to love. Plus, they’re a hit with both kids and adults alike!
• Make-Ahead Friendly: Prep these ahead of time, refrigerate, and fry when you’re ready. They’ll come out golden and crispy, ready to serve with a side of marinara.
• Versatile Dish: These Chicken Parm Meatballs are amazing on their own, but they can also be served over pasta, in a sub sandwich, or as a delicious appetizer with dipping sauces.

Ingredients

Egg Wash
Egg and a splash of water or milk whisked together until combined.

Breading
Panko breadcrumbs, parmesan cheese, salt, and pepper mixed for a light, crispy coating.

Meatballs
Ground chicken, mozzarella cubes, parmesan cheese, parsley, oregano, basil, salt, pepper, and a touch of paprika mixed into a flavorful base with mozzarella stuffed inside.

Garnish
Extra parmesan cheese and fresh basil for that perfect finishing touch.

How to Make Chicken Parm Meatballs

Step 1: Prepare the Egg Wash

Start by whisking the egg with a splash of water or milk in a bowl until fully combined. This will help the breadcrumbs stick to the meatballs later. Set it aside.

Step 2: Mix the Breading

In another bowl, combine panko breadcrumbs with freshly grated parmesan, salt, and pepper. This will give the meatballs that deliciously crisp coating. Set this aside as well.

Step 3: Make the Meatballs

In a large mixing bowl, combine ground chicken, grated parmesan, dried herbs, salt, pepper, and a hint of paprika for added flavor. Once everything is mixed, take about two tablespoons of the mixture and press a cube of mozzarella into the center. Roll it into a ball and place on a baking sheet. Continue until all the chicken is used, giving you around 12 to 14 meatballs.

Step 4: Coat the Meatballs

Now it’s time to coat your meatballs! Roll each one in the egg wash, then in the seasoned breadcrumbs. Give them a gentle squeeze to make sure the breadcrumbs stick well. Place the breaded meatballs back on the baking sheet.

Step 5: Chill the Meatballs

To help the meatballs hold their shape, pop them into the fridge for 10 to 15 minutes. This quick chill will ensure they fry up perfectly.

Step 6: Fry to Perfection

Heat vegetable oil in a large pot to 350°F. Once the oil is hot, carefully lower the meatballs into the oil in batches. Fry for 8 to 10 minutes, until golden brown and cooked through. Transfer the cooked meatballs to a cooling rack to drain any excess oil.

Step 7: Serve and Enjoy

Serve these delicious Chicken Parm Meatballs with marinara sauce on the side. For the finishing touch, garnish with extra parmesan and fresh basil. They’re best enjoyed hot, so dig in!

Storage Suggestions

If you have any leftovers (though that’s unlikely!), store the meatballs in an airtight container in the refrigerator. They’ll stay fresh for up to three days. When reheating, either pop them in the oven or quickly fry them again to regain their crispness.

For longer storage, you can freeze the meatballs before frying. Simply freeze them on a baking sheet and transfer to a freezer-safe bag once solid. When ready to cook, let them thaw in the fridge before frying as directed.

Final Thoughts

These Chicken Parm Meatballs are everything you love about comfort food, wrapped up in one perfect bite. Whether you’re cooking for a crowd or just indulging yourself, these little delights are sure to satisfy. Fry up a batch, serve with your favorite marinara, and savor the crispy, cheesy goodness!

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Chicken Parm Meatballs

Here’s a tempting spin on an Italian classic that’ll steal your heart (and your appetite)! These Chicken Parm Meatballs are everything you love about chicken parmesan—melty mozzarella, rich marinara, and that golden, crispy coating—packed into bite-sized, juicy meatballs. Perfectly seasoned and fried to golden perfection, they’re the ultimate comfort food. Whether you’re savoring them with marinara or popping them straight off the plate, these meatballs will become your new obsession!

Course Appetizer, brunch, dinner

Cuisine American, Italian

Keyword bbq chicken, chicken parm, crispy chicken

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Servings 12 meatballs

Author kingcooks

Ingredients

• Marinara sauce for serving
• Vegetable oil for frying

Egg Wash

• 1 egg
• 1 tbsp water or milk

Breading

• 2 cups panko breadcrumbs
• 1/4 parmesan cheese grated
• 1 tsp pepper
• 1 tsp salt

Meatballs

• 2 lbs ground chicken
• 1 cup mozzarella cubed into quarter inch pieces
• 1/4 cup parmesan cheese grated
• 1 tsp parsley dried
• 1 tsp oregano dried
• 1/2 tsp basil dried
• 1 tsp salt
• 1/2 tsp pepper
• 1/2 tsp red pepper flakes optional
• 1/4 tsp paprika

Garnish

• Parmesan cheese grated
• Basil fresh

Instructions

Egg Wash

• In a bowl, add all ingredients listed under “Egg Wash.” Whisk until thoroughly combined and set aside.

Breading

• In a bowl, add all ingredients listed under “Breading.” Mix to combined and set aside.

Meatballs

• In a large bowl, add all ingredients (except the cubed mozzarella) listed under “Meatballs.” Thoroughly mix everything together.
• Using an ice cream scooper or your hands, scoop out about two tablespoons of the seasoned ground chicken.
• Press a cube of the mozzarella cheese into the center and seal it all around. Roll into a ball and place on a prepared baking sheet.
• Repeat until all the seasoned ground chicken is gone and stuffed with mozzarella cheese. Should get 12-14
• meatballs.

Assemble

• Roll the meatballs in the egg wash, then into the seasoned panko breadcrumbs.
• Give them a good squeeze while in the breadcrumbs to make sure they adhere.
• Repeat with remaining meatballs and return to the prepared baking sheet.
• Place in the refrigerator for 10-15 minutes to allow the meatballs to firm up some.
• While that’s happening, heat a large pot of vegetable oil to 350F.
• Remove the meatballs from the fridge and gently lower them into the hot vegetable oil.
• Work in batches to avoid crowding the pot and lowering the temperature of the oil.
• Cook the meatballs for 8-10 minutes until golden brown and cooked through (internal temperature should reach 165°F).
• Once cooked transfer to a cooling rack.
• Serve immediately with a side of marinara sauce.
• Garnish with parmesan cheese and fresh basil. Enjoy!

Air Fryer Instructions

• Preheat the air fryer to 375°F for 3-5 minutes.
• Arrange the meatballs in a single layer in the air fryer tray or basket, making sure they don’t touch. Spray the meatballs lightly with olive oil spray for crispiness.
• Air fry for 13-14 minutes, flipping halfway through, until golden and cooked through (internal temperature should reach 165°F).

Baking Instructions

• Preheat your oven to 400°F.
• Place the assembled meatballs on a parchment-lined baking sheet. Spray or lightly brush the tops of the meatballs with olive oil to help with browning.
• Bake for 18-22 minutes, or until the meatballs are golden brown and cooked through (internal temperature should reach 165°F).

There’s nothing quite like the comforting aroma of simmering apples and spices filling your kitchen. This homemade apple butter is a perfect way to savor fall’s best flavors. With just a few simple ingredients, you can create a smooth, rich spread that pairs beautifully with your favorite bread, pancakes, or even stirred into yogurt. This recipe skips the hassle of peeling the apples, saving you time without sacrificing taste or texture.

Why You’re Going to Love This Recipe

• No peeling required: Leave the apple peels on for an easier, faster process without compromising the smooth texture.
• Deep, warm flavors: Dark brown sugar, cinnamon, and nutmeg come together to create a deeply spiced spread.
• Versatile uses: Spread it on toast, swirl into oatmeal, or use it as a topping for your morning waffles.
• Long-lasting: Store in the fridge and enjoy your homemade apple butter for weeks to come.

How to Make the Best Apple Butter at Home (VIDEO)

Ingredients:

• Apples (peeled or unpeeled)
• Dark brown sugar
• Water
• Cinnamon sticks (Ceylon if possible)
• Vanilla extract
• Nutmeg
• Lemon juice
• Salt

Start by washing and coring your apples before chopping them into pieces. The peels stay on for this recipe, cutting down on prep time. In a pot over medium heat, add the apples along with dark brown sugar, cinnamon sticks, nutmeg, and a splash of water. Allow the mixture to come to a boil, then cover and cook until the apples are incredibly soft and tender.

Once your apples have softened, use an immersion blender to blend everything until smooth. Add the vanilla extract, a bit of lemon juice, and some extra water as you blend to achieve that perfect texture. Let it simmer on low to reduce, stirring occasionally, until thickened to your liking. The rich apple butter will continue to thicken as it cools, resulting in a spreadable, smooth consistency that’s ready to enjoy.

Storage Suggestions

Store your apple butter in an airtight container in the fridge. It will stay fresh for several weeks and is perfect to have on hand for quick breakfasts or snacks. You can also freeze it if you want to keep it longer—just thaw it in the fridge overnight before using.

Ceylon Cinnamon vs. Other Cinnamon Types

One of the key ingredients in this recipe is cinnamon, and while you can use any cinnamon you have on hand, Ceylon cinnamon brings something special. Ceylon, also known as “true cinnamon,” has a subtle, sweeter flavor compared to the more common Cassia cinnamon, which has a spicier, stronger profile. Ceylon’s delicate taste enhances the apple butter without overpowering it, giving it a more nuanced and sophisticated flavor. If you don’t have Ceylon cinnamon available, regular cinnamon will work just fine, but using Ceylon can elevate the taste in a way that’s worth trying.

More Recipes You’ll Love

• Buttermilk Biscuits: fluffy and buttery homemade biscuits just like granny used to make them.

Final Thoughts

This homemade apple butter is a simple way to transform fresh apples into something truly special. Whether you spread it on toast, drizzle it over pancakes, or use it as a gift for loved ones, you’ll savor every bite. Enjoy!

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Homemade Apple Butter

There’s something irresistibly cozy about a jar of homemade apple butter. This velvety spread brings out the essence of autumn with each spoonful, blending warm spices, rich brown sugar, and perfectly soft apples. The best part? It’s simpler than you might think. With minimal effort, you’ll have a batch of smooth, sweet apple butter that’s perfect for spreading on toast, swirling into oatmeal, or gifting to friends. This recipe skips the peeling for an even easier process, but the result is still pure apple goodness. Let’s make your kitchen smell like fall!

Course Breakfast, brunch

Cuisine American

Keyword apple butter

Prep Time 10 minutes minutes

Cook Time 1 hour hour

Author kingcooks

Ingredients

• 3-4 lbs apples
• 1 cup dark brown sugar packed
• 1 cup water
• 2 cinnamon sticks Ceylon if possible
• 2 tsp vanilla extract
• 1 tsp nutmeg ground
• 1 tsp lemon juice
• 1/2 tsp salt

Instructions

• If you chose to leave the peel on like I did, make sure to give the apples a good washing beforehand.
• I found that the peel didn’t make a difference in the end. I cut the step to save time and effort.
• Core and chop the apples into 1 inch pieces.
• Transfer to a pot over medium heat.
• To the pot, add dark brown sugar, 1/2 cup of water, cinnamon sticks, nutmeg and salt.
• Stir to incorporate all the ingredients and allow to come to a boil.
• Once a boil is achieved, cover and allow to cook until the apples are super soft, about 30-40 minutes.
• Once cooked, remove the cinnamon and lower the heat to low.
• Using an immersion blender, blend the apples until smooth. Half way through blending, add the remaining 1/2 cup of water, lemon juice and vanilla extract.
• Cover and allow to reduced for an additional 30 minutes until the apple butter is thick and most of the liquid has evaporated. Stir occasionally.
• If the mixture is watery after 30 minutes, allow it to reduce uncovered.
• The butter will also thicken as it cools.
• Once cooled and the perfect texture is achieved, transfer to an airtight container and place in the fridge until you’re ready to use. Enjoy!

Notes

Notes: can also replace the water used with apple juice. I decided to add a liquid to prevent the apples from burning as they cook down. I found it also helped with getting a smooth texture in the end.

Why Ceylon cinnamon?
This variety is grown in Sri Lanka and is often referred to as the “true” cinnamon. It has a more subtle cinnamon flavor with a citrusy hint.

There’s something magical about the combination of crispy fried chicken and buttery biscuits. These Chicken Biscuit take it to the next level with a generous drizzle of whipped honey butter. Whether you’re making these for brunch, lunch, or dinner, the combination of tender chicken, fluffy biscuits, and sweet-savory honey butter will have everyone asking for seconds.

Why You’re Going to Love This Recipe

• Perfect for Comfort Food Cravings: If you’re craving something indulgent and comforting, these chicken biscuits hit the spot. The crispy, golden chicken pairs beautifully with a soft, buttery biscuit, and the whipped honey butter adds an irresistible sweetness.
• Easy to Make Ahead: You can marinate the chicken and prep the honey butter in advance, making this recipe perfect for busy days or weekend gatherings.
• Versatile & Customizable: Use your favorite biscuit recipe or even store-bought ones in a pinch. You can also adjust the spices in the marinade and batter to suit your taste!

How to Make Chicken Biscuits

1. Marinate the Chicken: The secret to juicy, flavorful chicken starts with the marinade. A mix of buttermilk, pickle juice, and a few simple spices infuses the chicken with flavor and keeps it incredibly tender.
2. Whip Up the Honey Butter: This honey butter is a game-changer! Whipped until light and fluffy, it’s the perfect balance of sweet and savory with a touch of garlic and onion.
3. Prepare the Crispy Batter: The combination of flour, cornstarch, and spices gives the chicken its signature crispiness. Each piece is dredged in the mixture, ensuring a crunchy bite in every mouthful.
4. Fry the Chicken: Once the chicken is marinated and coated, fry until golden brown and perfectly crispy. The key is to fry in batches to avoid overcrowding the pot.
5. Assemble the Biscuits (recipe): Start with a toasted biscuit, add a piece of crispy chicken, and slather it with that luscious honey butter. Crown it with the top half of the biscuit, and you’re ready to savor every bite.

Storage and Leftovers

If you have leftovers (though that’s unlikely!), store the chicken and biscuits separately in airtight containers. The chicken will stay crispy if reheated in an oven or air fryer. The whipped honey butter can be stored in the fridge and spread on anything from toast to cornbread for a little extra indulgence!

More Recipes You’ll Love

Looking for more delicious recipes to complement your Chicken Biscuits? Here are some crowd-pleasers that are sure to satisfy:

• Watermelon Lemonade – A refreshing and satisfy beverage that pair fresh watermelon, mint, cucumber and freshly squeezed lemon juice.
• Peaches and Cream Lemonade – Rich and delicious twist that brings together two southern classics.

Enjoy these Chicken Biscuits alongside these delicious recipes for the ultimate comfort food feast!

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Crispy Chicken Biscuit with Whipped Honey Butter

These Chicken Biscuits are everything you love about comfort food—crispy, tender fried chicken hugged by a fluffy, buttery biscuit and topped with a whipped honey butter that’s just the right mix of sweet and savory. The chicken is marinated to perfection and coated in a crispy batter that makes each bite irresistible. Whether for brunch or a satisfying dinner, this recipe is sure to become a family favorite!

Servings 6

Author kingcooks

Ingredients

• 5-6 biscuits
• Vegetable oil for frying

Chicken Marinade

• 3-4 lbs chicken thighs boneless skinless
• 2 cups buttermilk
• 2 tbsp pickle juice
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp salt
• 1 tsp pepper
• 1/2 tsp paprika

Crispy Batter

• 2 cups flour
• 1/2 cup cornstarch
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp salt
• 1 tsp pepper
• 1/2 paprika

Whipped honey butter

• 1 cup honey
• 2 tbsp unsalted butter softened
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp pepper
• 1/2 tsp salt

Instructions

Whipped Honey Butter

• In a bowl or stand mixer, add all the ingredients listed under “Whipped Honey Butter.”
• Start off slow and gradually increase the speed until you reach the highest level.
• Allow to mix for 6-8 minutes on high speed until it turns a light golden color.
• Once achieved, set aside.

Chicken Marinade

• In a large bowl, add all the ingredients listed under “Chicken Marinade.”
• Mix thoroughly and set aside at least 30 minutes to marinate.

Crispy Batter

• In a large bowl add all the ingredients listed under “Crispy Batter.” Whisk until fully incorporated and set aside.

Assemble

• Heat a pot of large pot of oil to 350F.
• Once the chicken is marinaded, working in batches, add to the crispy batter and dredge until each piece is fully coated.
• Transfer to a baking tray for 5-6 minutes to allow the coating to adhere to the chicken.
• Gently add the coated chicken pieces to the hot oil and fry for 6-8 minutes or until golden brown and has an internal temperature of 165F.
• Once cooked, add the chicken to the bottom half of a toasted biscuit (recipe here).
• Then, add a good amount of the whipped honey butter on top. Finally crown with the top toasted half of the biscuit and enjoy!

Why You’re Going to Love This Recipe

• Golden Perfection: This cornbread bakes up with a beautiful golden hue, soft on the inside with a slightly crisp edge.
• Sweet & Savory Balance: The combination of honey and buttermilk gives a subtle sweetness that pairs well with savory dishes.
• Simple to Make: With pantry staples and a few easy steps, you’ll have fresh cornbread on the table in no time.

Ingredients

• Dry Ingredients: A blend of flour, cornmeal, baking powder, and baking soda gives this cornbread its tender crumb.
• Wet Ingredients: Buttermilk, honey, butter, and eggs create a rich, moist texture.
• Garnish: Melted butter and honey are the perfect finishing touches to this cornbread.

How to Make Golden Sweet Cornbread (video)

1. Preheat the Oven: Get your oven ready by preheating it to 375°F.
2. Mix the Dry Ingredients: In one bowl, whisk together the dry ingredients until fully combined.
3. Prepare the Wet Ingredients: In a separate, larger bowl, mix all the wet ingredients.
4. Combine: Gently fold the dry ingredients into the wet mixture until everything is just combined. Don’t overmix!
5. Bake: Pour the batter into a greased square pan and bake for about 30 minutes, or until golden brown.
6. Finish & Serve: Once out of the oven, brush the top with melted butter and serve with extra honey.

Storage Tips

• At Room Temperature: Store in an airtight container for up to two days.
• In the Fridge: For longer storage, keep the cornbread in the fridge for up to a week.
• Freezing: Wrap tightly and freeze for up to three months. Reheat in the oven for a freshly baked feel.

What to Serve with Golden Sweet Cornbread

This versatile cornbread goes beautifully with a variety of dishes. Try it alongside these recommended recipes!

• Teriyaki Chicken: This crispy and juicy chicken, glazed with a savory-sweet sauce, pairs perfectly with the rich cornbread for a satisfying meal.
• Buttermilk Biscuits: Serve both breads together for a classic Southern spread that will wow any crowd.
• Chinese Takeout Wings: The bold flavors of these wings contrast beautifully with the sweet, tender crumb of the cornbread.

Enjoy the comforting flavors of this Golden Sweet Cornbread and feel free to experiment with savory or sweet pairings for any occasion!

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Golden Sweet Cornbread

There’s nothing quite like a slice of warm, Golden Sweet Cornbread fresh from the oven. This recipe brings together the perfect blend of sweetness and richness, with a golden, tender crumb that melts in your mouth. Buttermilk and honey infuse every bite with a soft, luscious flavor, while the melted butter adds a luxurious touch. Whether you’re pairing it with a savory meal or enjoying it on its own with a drizzle of honey, this cornbread is pure comfort.

Course Breakfast, brunch, Side Dish

Cuisine American

Keyword bread, cornbread, honey

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Servings 9 servings

Author kingcooks

Equipment

• 8×8 or 9×9 square pan

Ingredients

Dry Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup cornmeal
• 1 tsp salt
• 1 tsp baking powder
• 1/2 tsp baking soda

Wet Ingredients

• 1 cup buttermilk
• 3/4 cup sugar
• 1/2 cup unsalted butter melted
• 1/4 cup whole milk
• 1/4 cup dark brown sugar
• 1/4 cup honey
• 1/4 cup vegetable oil
• 2 large eggs

Garnish

• Butter melted
• Honey optional

Instructions

Dry Ingredients

• In a medium-sized bowl, add all ingredients listed under “Dry Ingredients.” Whisk until fully combined and set aside.

Wet Ingredients

• In a large bowl, add all ingredients listed under “Wet Ingredients.” Whisk until everything is incorporated.

Assemble

• Preheat your oven to 375°F.
• Add the dry ingredients to the large bowl with the incorporated wet ingredients. Gently fold the dry ingredients until fully combined.
• Pour the mixture into an 8×8 or 9×9 square pan and spread it out evenly.
• Place the pan on the center rack of your oven and bake for 30 minutes, or until the top is light golden brown and cooked through. If you’re unsure, pierce the center with a toothpick—if it comes out with moist crumbs, it’s ready.
• As soon as it comes out of the oven, brush on melted butter.
• Serve with pats of butter and honey. Enjoy!