Wendy’s Honey Butter Chicken Biscuit Copycat Recipe

Wendy’s honey butter chicken biscuit is a Southern-style breakfast sandwich with a crispy fried chicken fillet and sweet honey butter layered inside a warm, flaky biscuit.

If you’ve been going through the drive-through just for this one item, this copycat version makes it easy to have it at home on your own schedule.

Why I Love This Recipe

The biscuit here is what keeps me coming back to this version. It’s buttery all the way through and flaky enough to shatter a little when you bite into it, which is exactly what it should do.

The chicken stays crisp even after you add the honey butter, because the coating is thick enough to hold up. Sweet and salty in every bite, without either one taking over.

Recipe Ingredients

• 2 cups all-purpose flour – Plus extra for dusting; a higher-protein flour makes the biscuit a little tougher, so stick with standard all-purpose
• 1 tbsp baking powder – Gives the biscuits their rise; make sure yours isn’t older than 6 months
• 1 tsp salt – For the biscuit dough
• 1 tsp sugar – A small amount balances the savory biscuit
• 6 tbsp unsalted butter, cold – Cold is non-negotiable; it creates the flaky layers as it steams in the oven
• 3/4 cup whole milk, cold – Whole milk gives the richest result; buttermilk also works
• 2 boneless, skinless chicken breasts – Halved horizontally to make 4 thinner fillets
• 1 cup buttermilk – Tenderizes the chicken and helps the coating stick
• 1 tsp hot sauce – Stir it into the buttermilk for a mild background heat
• 1 cup all-purpose flour – For the chicken dredge
• 1 tsp paprika – Adds color and a gentle smokiness to the crust
• 1 tsp garlic powder – Rounds out the savory flavor in the coating
• 1 tsp onion powder – Works alongside the garlic powder in the coating
• 1/2 tsp black pepper – For the dredge
• 1/2 tsp salt – For the dredge
• Vegetable oil, for frying – You’ll need about 2 inches in the pan; neutral oil with a high smoke point
• 4 tbsp unsalted butter, softened – The base of the honey butter
• 2 tbsp honey – Use a runny, mild-flavored honey so it spreads easily

Variations / Substitutions

• Spicy chicken – Add 1/2 tsp cayenne pepper to the dredge for a noticeably spicier fillet with more heat in the back of the throat.
• Buttermilk swap – Mix 1 cup whole milk with 1 tbsp white vinegar and let it sit for 5 minutes; it works just as well for soaking the chicken.
• Dairy-free biscuit – Use a solid coconut oil or vegan butter in place of the butter and an unsweetened oat milk for the liquid; the biscuit will be slightly less flaky but still good.
• Gluten-free – A 1:1 gluten-free baking flour works for both the biscuit and the dredge, though the crust will be a little less craggy.
• Extra honey butter – Double the honey butter if you want it dripping down the sides; it keeps in the fridge for a week and is great on toast.

If you like Southern-style biscuit sandwiches, the Popeyes Chicken Biscuit Copycat Recipe is worth making next.

How To Make Honey Butter Chicken Biscuit

Step 1: Soak the Chicken in Buttermilk

In a medium bowl, whisk together the 1 cup buttermilk and 1 tsp hot sauce. Add the 4 chicken fillet halves, press them down so they’re fully submerged, and cover the bowl. Let them soak in the fridge for at least 30 minutes, or up to 4 hours.

The soak does two things: it tenderizes the meat slightly and it makes the coating stick in thick, craggy patches rather than a thin shell. Don’t skip it or rush it; 30 minutes is the real minimum.

Step 2: Bake the Biscuits

Preheat your oven to 425°F (220°C). In a large bowl, whisk together the 2 cups all-purpose flour, 1 tbsp baking powder, 1 tsp salt, and 1 tsp sugar. Grate the 6 tbsp cold unsalted butter directly into the flour using a box grater, then toss quickly with your fingers until it looks like rough, shaggy crumbs. Pour in the 3/4 cup cold whole milk and stir just until the dough comes together. Turn it out onto a lightly floured surface, pat it into a 3/4-inch-thick rectangle, fold it in thirds like a letter, and pat it out again. Cut out 4 rounds with a 3-inch biscuit cutter or a glass, pressing straight down without twisting. Place them on a baking sheet and bake for 13 to 15 minutes, until the tops are golden.

The trick to flaky layers is not overworking the dough. Once the milk goes in, stir only until there are no dry patches. If you mix past that point, the butter melts into the dough instead of staying in small pieces, and you lose the layers. The finished biscuits should feel light when you pick them up.

Step 3: Dredge the Chicken

In a shallow dish, whisk together the 1 cup all-purpose flour, 1 tsp paprika, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp black pepper, and 1/2 tsp salt. Lift each chicken fillet from the buttermilk, letting the excess drip off for a few seconds, then press it firmly into the flour mixture. Flip it, press again, and set it aside on a plate. Let the coated fillets rest for 5 minutes before frying.

The 5-minute rest lets the coating hydrate and grip the chicken more tightly, so it doesn’t slide off in the oil. You’ll notice the coating looks slightly darker and tacky before it goes into the pan; that’s what you want.

Step 4: Fry the Chicken

Pour about 2 inches of vegetable oil into a heavy-bottomed skillet or Dutch oven and heat it over medium-high until it reaches 350°F (175°C). Fry 2 fillets at a time for 4 to 5 minutes per side, keeping the oil temperature between 325°F (165°C) and 350°F (175°C) throughout. The crust should be deep golden brown and the internal temperature of the chicken should read 165°F (74°C) on an instant-read thermometer. Transfer to a wire rack, not a paper towel, so the underside stays crisp.

Don’t crowd the pan. Adding too many fillets at once drops the oil temperature quickly, and the chicken ends up greasy rather than crisp. Two at a time gives the oil space to recover between batches.

Step 5: Whisk the Honey Butter

In a small bowl, beat together the 4 tbsp softened unsalted butter and 2 tbsp honey with a fork until smooth and spreadable, about 1 minute. It should look glossy and hold together without separating.

Step 6: Assemble and Serve

Split each warm biscuit in half. Spread a generous amount of honey butter on the cut side of both halves, then set a hot fried chicken fillet on the bottom half and press the top half gently over it. Serve the sandwiches open-faced first so the honey butter gloss and golden crust are visible, then close them and eat immediately.

Recipe Tips

• Use a thermometer for the oil. Guessing the oil temperature is the most common reason the coating comes out pale or greasy. A simple clip-on candy thermometer costs very little and removes all the guesswork.
• Grate your butter frozen or very cold. If the butter softens before it goes into the flour, your biscuits will spread instead of rise. Pop the stick of butter in the freezer for 10 minutes before grating if your kitchen is warm.
• Rest the fried chicken on a wire rack. A wire rack lets air circulate underneath so the crust stays crisp on both sides. A plate or paper towel traps steam and softens the bottom within minutes.
• Make the honey butter before everything else. Softened butter is much easier to work with at room temperature, and having it ready means you can assemble the sandwiches the moment the chicken comes out of the oil.

Bake times will vary slightly depending on your biscuit size and oven. Check at 13 minutes; a done biscuit sounds hollow when you tap the bottom:

How To Store

• Refrigerate – Store the chicken fillets and biscuits separately in airtight containers for up to 3 days. Keep the honey butter in a small jar in the fridge for up to 1 week.
• Reheating – Reheat the chicken on a wire rack in a 375°F (190°C) oven for 8 to 10 minutes to bring the crust back. Warm the biscuits for the last 3 minutes. Avoid the microwave for the chicken; it turns the coating soft.

What To Serve With Honey Butter Chicken Biscuit

A simple fruit salad or sliced melon works well alongside these because the cold, fresh fruit cuts through the richness of the fried chicken and butter. If you want something more substantial, crispy hash browns add a salty crunch that contrasts the sweet honey butter without competing with the biscuit. A glass of cold, sweet tea is the natural drink pairing here, since the mild tannin balances the fat in the sandwich.

Frequently Asked Questions

Can I make the biscuit dough ahead of time?

Yes. Cut the biscuits out, place them on a parchment-lined tray, and refrigerate uncovered for up to 12 hours before baking. Cold dough actually goes into the oven in better shape than dough left at room temperature.

Can I air-fry the chicken instead of frying it in oil?

You can, though the crust won’t be quite as thick or shatteringly crisp. Spray the coated fillets well with cooking oil and air-fry at 400°F (200°C) for 10 to 12 minutes, flipping halfway, until the internal temperature reaches 165°F (74°C).

My biscuits didn’t rise much. What went wrong?

The most likely cause is old baking powder or overworked dough. Test your baking powder by dropping a teaspoon into hot water; it should bubble vigorously. If it doesn’t, it’s time to replace it.

Can I use chicken thighs instead of breasts?

Yes, boneless skinless thighs work well and stay juicier than breasts. Pound them lightly to an even thickness before soaking so they cook evenly.

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Wendy’s Honey Butter Chicken Biscuit Recipe

Print Recipe Pin Recipe

Prep Time 40 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings: 4 servings

Ingredients Method Notes

Ingredients

  

• 2 cups all-purpose flour (for biscuits)
• 1 tbsp baking powder
• 1 tsp salt (for biscuits)
• 1 tsp sugar
• 6 tbsp unsalted butter, cold (for biscuits)
• 3/4 cup whole milk, cold
• 2 boneless, skinless chicken breasts, halved horizontally
• 1 cup buttermilk
• 1 tsp hot sauce
• 1 cup all-purpose flour (for dredge)
• 1 tsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp black pepper
• 1/2 tsp salt (for dredge)
• Vegetable oil, for frying
• 4 tbsp unsalted butter, softened
• 2 tbsp honey

Method

 

1. Whisk together the buttermilk and hot sauce, add the chicken fillets, and soak in the fridge for at least 30 minutes.
2. Preheat the oven to 425°F (220°C). Mix the dry biscuit ingredients, grate in the cold butter, stir in the cold milk until just combined, fold the dough once, cut into 4 rounds, and bake for 13 to 15 minutes until golden.
3. Whisk the dredge ingredients together in a shallow dish, press each soaked fillet firmly into the flour on both sides, and let them rest for 5 minutes.
4. Heat 2 inches of vegetable oil to 350°F (175°C) and fry the fillets in 2 batches, 4 to 5 minutes per side, until deep golden brown and the internal temperature reaches 165°F (74°C). Rest on a wire rack.
5. Beat together the softened butter and honey until smooth and glossy.
6. Split the warm biscuits, spread honey butter on both cut sides, add a fried chicken fillet, and serve open-faced with the golden crust and honey butter gloss showing before closing.

Notes

You can soak the chicken for up to 4 hours in the fridge if you want to prep ahead, which makes the whole recipe faster to finish on a busy morning. The biscuit dough is also easy to cut out the night before and refrigerate on a tray, ready to go straight into a hot oven. Don’t try to keep assembled sandwiches; they go soft quickly, so build them one at a time as you’re ready to eat.