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!

Print

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!

Ingredients

The ingredients listed for this recipe are really easy to find! In Japanese cooking, the ingredients are usually simple with the method of bringing them together being the difference maker. For this recipe, the star is the potato flour. Fried chicken has got to have a nice crispy and light coating and that’s exactly what the potato flour does! Now if you can’t find potato flour, cornstarch is a great alternative.

The Marinade

In a large bowl, add the chicken pieces, ginger, garlic, rice vinegar (or sake), soy sauce, sesame oil, white pepper and salt. Today, we’re using boneless chicken thighs like most karaage recipes call for. Feel free to use skin-less chicken breast as well. Traditional, the recipe uses sake but today I’m using rice vinegar as a replacement. I’ve found that this blend comes together so well in the end. The flavors work in layers so one is not overpowering the other but working together. It’s amazing! Mix thoroughly, and marinate for at least one hour but no more than 24 hours since some of the ingredients are acidic.

The Dipping Sauce

for the bang bang sauce, in a bowl mix together the mayonnaise and sweet chili sauce. Set aside until ready to serve. Really simple, but it’s mind-blowing! Goes well with pretty much anything that is fried☺. 

Crispy Coating

After marinating, sprinkle in the potato flour (or cornstarch) a tablespoon at a time until the chicken pieces are coated lightly.

The coating should be a really light batter, mostly dry but not saturated with flour like normal fried chicken.

Tip: if you notice the coating is more on the wet side, add a small amount of potato flour or cornstarch to balance it out. This is the most important step and the secret to making karaage chicken. So take your time to make sure you get the right coating. 

Let’s Get Golden

Today I’m using a small deep fryer and I highly recommend it! Easy clean up and you get that overall crispiness you’d get at a restaurant at home! I’ve also included how to cook the karaage on the stove in the recipe below! ☺

Fill your deep fryer to max line with vegetable oil and get temperature to 300 degrees. Working in batches, add in a few pieces of chicken, being careful not to over crowd the frying basket and fry for 5-7 minutes.

Once all pieces go through the first fry, raise the temperature to 350 and fry for 2-3 minutes or until golden brown.

Using the double fry method allows you to cook the chicken during the first fry at a lower temperature while still remaining juicy. The second fry at a higher temperature is solely meant to get the exterior golden brown and crispy.

Transfer to a cooling rake until you are ready to serve.
Garnish with green onions, lemon wedges and a side of dipping sauce.
There you have it, Karaage (Japanese fried chicken)!

*On Pinterest? Click the pic below to pin!*

See how easy that was?!? Until next time, cook like a king!

Print

Karaage (Japanese Fried Chicken)

My take on a Japanese classic! Flavorful and juicy bite size pieces of chicken fried golden brown. Served with a simple and amazing dipping sauce.

Course Appetizer

Cuisine Japanese

Keyword Karaage (Japanese fried chicken)

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Marinating time 1 hour hour

Total Time 25 minutes minutes

Servings 4

Author kingcooks

Ingredients

Karaage (Japanese Fried Chicken)

• 2 lbs. boneless chicken thigh cut into 1 inch pieces
• 1 cup potato flour or cornstarch
• 1 tbsp. ginger grated
• 1 tbsp. garlic grated
• 1 tsp. sake or rice vinegar
• 1 tsp. soy sauce
• 1 tsp. sesame oil
• ½ tsp. white pepper
• ¼ tsp. salt
• 2 cups vegetable oil for frying
• 2 lemons cut into wedges

For Garnish

• 1/4 cup cup green onion chopped

Bang Bang Sauce

• ½ cup mayonnaise
• ¾ cup sweet chili sauce

Instructions

Bang Bang Sauce

• In a bowl mix together the mayonnaise and sweet chili sauce. Set aside until ready to serve.

Karaage (Japanese Fried Chicken)

• In a large bowl, add the chicken pieces, ginger, garlic, rice vinegar (or sake), soy sauce, sesame oil, white pepper and salt.
• Mix thoroughly, and marinate for at least one hour but no more than 24 hours since some of the ingredients are acidic.
• After marinating, sprinkle in the potato flour (or cornstarch) a tablespoon at a time until the chicken pieces are coated lightly. The coating should be mostly dry but not saturated with flour like normal fried chicken.
• If using a deep fryer: fill to max line and get temperature to 300 degrees. Working in batches, add in a few pieces of chicken, being careful not to over crowd the frying basket and fry for 5-7 minutes. Once all pieces go through the first fry, raise the temperature to 350 and fry for 2-3 minutes or until golden brown.
• If frying on the stove: add about an inch of oil to a deep frying pan over medium heat. Working in batches, add in a few pieces of chicken, being careful not to over crowd the pan and fry for 5-7 minutes.
• Once all pieces go through the first fry, raise the temperature to high heat and fry for 2-3 minutes or until golden brown.
• Transfer to a cooling rake until you are ready to serve.
• Garnish with green onions, lemon wedges and a side of dipping sauce. 
Enjoy!