Whataburger Honey Butter Chicken Biscuit Recipe
I first discovered the famed Whataburger Honey Butter Chicken Biscuit during a road trip across Texas. After countless hours on the highway, I pulled into a Whataburger, tired and hungry.
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Servings: 6 Servings
Calories: 556kcal
Equipment
- Large Bowl
Ingredients
Fried Chicken Brine:
- 3 tbsp sea salt or kosher salt
- 6 boneless skinless chicken thighs
- 2 tsp freshly cracked black pepper
- 3 cups cultured buttermilk
- 1 tsp finely grated lemon zest
- 2 tbsp Louisiana-style hot sauce
- 1 tsp chipotle chili powder
- 1 tbsp granulated garlic powder
- 1 tbsp granulated onion powder
- 2 tsp smoked paprika
Fried Chicken Dredge:
- 1 tbsp sea salt or kosher salt
- 1 tbsp baking powder
- 3 cups all-purpose flour sifted
- ½ tsp ground rosemary
- 2 tsp granulated garlic powder
- 1 tsp smoked paprika
- ½ tsp onion powder
- 1 cup cornstarch
- 1 tsp granulated honey
Honey Butter Biscuits:
- 6 tbsp unsalted butter
- 1 tsp honey
- 1 cup very cold buttermilk
- 2 tbsp natural honey
- 2 tbsp melted unsalted butter
- 2 cups unbleached all-purpose flour
- 1 tbsp baking powder
- ¼ tsp kosher salt
- 1 tsp finely chopped fresh thyme
- ½ tsp baking soda
Instructions
- Now, let’s get down to the nitty-gritty. Here is a step-by-step guide to making your own Whataburger Honey Butter Chicken Biscuit, right from home.
Step 1: Brine the Chicken
- Start by brining the chicken. Combine the sea salt, black pepper, buttermilk, lemon zest, hot sauce, chipotle chili powder, garlic powder, onion powder, and smoked paprika in a large bowl. Stir until the salt is dissolved.
- Add the chicken thighs, ensuring they’re fully submerged. Cover and let them soak for at least 3 hours in the refrigerator—overnight is best for maximum flavor.
Step 2: Prepare the Dredge
- In another bowl, mix the dredging ingredients. Add the sea salt, baking powder, flour, ground rosemary, garlic powder, smoked paprika, onion powder, cornstarch, and honey. Whisk until combined.
- This blend will create an ultra-crisp coating after frying.
Step 3: Make the Honey Butter
- In a small saucepan, combine the unsalted butter with a teaspoon of honey over low heat. Stir until fully melted and blended. Set aside to cool.
Step 4: Make the Biscuits
- Preheat your oven to 450°F. In a mixing bowl, whisk together the flour, baking powder, and kosher salt. Cut in the cold butter until the mixture resembles coarse crumbs.
- Stir in the honey, buttermilk, thyme, and baking soda until just combined. Be careful not to overmix.
- Turn the dough onto a floured surface. Pat it into a 1-inch thick rectangle. Cut out biscuits using a round cutter or a glass, and place them on a baking sheet lined with parchment paper.
Step 5: Fry the Chicken
- Heat oil in a deep skillet or a Dutch oven over medium-high heat. Remove the chicken from the brine and dredge each piece in the flour mixture, shaking off any excess.
- Carefully place the chicken in the hot oil, frying for about 4-5 minutes on each side, or until golden brown and cooked through.
- Transfer to a wire rack and let cool slightly.
Step 6: Assemble Your Biscuits
- Once the biscuits are out of the oven and cooled slightly, cut them in half. Place a crispy chicken piece on the bottom half, drench it in the honey butter, and cap it with the other biscuit half.
- Serve warm, and enjoy every delicious bite!
Notes
Here are some helpful tips to ensure your biscuits turn out delicious every time:
- Soak Longer for Flavor: Brining the chicken overnight gives it a deeper flavor. Plan ahead to maximize taste.
- Use Cold Ingredients: Cold buttermilk and butter make fluffy biscuits. The cold temperature helps create steam when baking and frying.
- Don’t Overwork the Dough: Mix the biscuit dough just until combined. Overworking it will result in tough biscuits instead of tender ones.
- Check Oil Temperature: Use a thermometer to ensure your oil is between 350°F and 375°F. This ensures a perfectly fried chicken that’s golden but not greasy.
- Let Biscuits Cool Before Cutting: Give your biscuits a few minutes to cool, allowing them to firm up, which makes cutting them easier.