- Cuisine American
- Course Breakfast
- Prep 20 min
- Cook 35 min
- Serves 4
Ingredients
- 1 lb organic chicken breast, sliced into strips
- 1/4 cup avocado oil
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1 tsp sea salt
- 2 cups organic biscuit flour blend, plus extra for dusting the chicken
- 6 tbsp cold grass-fed butter, cubed (for the biscuits)
- 3 tbsp grass-fed butter, softened (for the honey butter)
- 2 tbsp raw honey
- 1 tbsp baking powder
- 1/4 tsp baking soda
- 3/4 cup organic buttermilk
- 1 large organic egg
- 1 tsp water
Clean swaps
How we upgrade the restaurant version with better ingredients.
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Shop the clean pantry
Reorder the shelf-stable staples for this recipe.
What you'll need
- Mixing bowls with lids — Nest and stack; lids turn prep bowls into storage.
- Instant-read thermometer — The only reliable way to nail doneness without guessing.
- Half-sheet pan — The workhorse of roasting and baking — get two so one is always clean.
- Parchment paper (unbleached) — No non-stick spray needed; compostable.
Instructions
- Marinate the chicken: Toss sliced chicken strips with avocado oil, smoked paprika, garlic powder, and sea salt. Let sit for 15 minutes.
- Prep biscuits: In a medium bowl, whisk together the biscuit flour blend, baking powder, baking soda, and a pinch of sea salt.
- Incorporate fat: Cut the cold cubed butter into the flour mixture with your fingers or a pastry cutter until pea-sized crumbs form; keeping the butter cold is what makes the biscuits flaky.
- Mix liquids: Stir in the buttermilk. Gently fold everything together until just combined; do not overwork the dough.
- Bake biscuits: Drop 4 large mounds of dough onto a parchment-lined baking sheet. Bake at 400°F (200°C) for 15–18 minutes or until golden brown.
- Prepare chicken coating: Whisk egg with 1 tsp water. Dip the marinated chicken into the egg wash, then coat lightly with a dusting of the extra biscuit flour blend.
- Cook chicken: Bake the coated chicken on a separate tray at 400°F for 18–20 minutes until internal temperature reaches 165°F and exterior is golden and crisp.
- Make the honey butter: Whip the softened butter with the raw honey until smooth. Split warm biscuits, place a strip of crispy chicken inside, and top with a generous dollop of the honey butter.
FAQ
Is this Whataburger-Style Honey Butter Chicken Biscuit gluten-free?
To make it gluten-free, substitute the biscuit flour blend with a high-quality almond flour and cassava flour mixture.
Can I make the biscuits ahead of time?
Yes! You can scoop the dough onto a tray, freeze them, and bake directly from frozen for 25–30 minutes.
How do I store leftovers?
Store in an airtight container in the refrigerator; reheat in an oven or air fryer to restore crispiness.
What can I substitute for buttermilk?
You can use 1/4 cup organic whole milk mixed with 1 tsp of lemon juice.
Why is this healthier than the restaurant version?
This version relies on whole-food ingredients, minimizes industrial processing, and excludes refined sugars and seed oils.
How do I get the chicken extra crispy?
Ensure the oven is fully preheated. You can also pat the flour coating dry before putting it in the oven to remove moisture.
Can I use maple syrup instead of raw honey?
Absolutely, organic maple syrup is an excellent minimally refined substitute for the honey butter.
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