Copycat Whataburger Honey Butter Chicken Biscuit

Make the Honey Butter

1. In a small bowl, mix the softened butter, honey, salt, and vanilla (if using) until smooth and glossy.
2. Set aside at room temperature if using soon. If you want it thicker, refrigerate 10 to 15 minutes.

Ratio note: Want it sweeter? Add 1 to 2 more tablespoons honey. Want it more savory? Add another pinch of salt.

Bake the Biscuits

1. Heat oven to 450°F. Line a baking sheet with parchment.
2. In a large bowl, whisk flour, baking powder, baking soda, sugar, and salt.
3. Add cold butter cubes and cut in with a pastry cutter or your fingers until you have pea-sized pieces and some flatter shards. Those butter shards make layers.
4. Pour in cold buttermilk and stir just until the dough looks shaggy. If it is very dry, add 1 to 2 tablespoons more buttermilk.
5. Turn dough onto a lightly floured surface. Pat into a rectangle about 3/4-inch thick, fold into thirds like a letter, rotate, and pat again. Do this fold 2 more times for extra layers.
6. Pat to about 1-inch thickness. Cut biscuits straight down (do not twist) with a 2.5 to 3-inch cutter. Press scraps together gently and cut more.
7. Set biscuits close together on the baking sheet for taller rise. Bake 12 to 15 minutes until deeply golden on top.
8. Optional: Brush tops with melted butter right out of the oven. Let cool 5 to 10 minutes before slicing.

Prep the Chicken

1. Slice and pound: Slice each chicken breast into 3 thinner cutlets. Pound to an even thickness, about 1/2-inch. Breasts vary a lot, so use thickness as your guide and aim for 6 cutlets that are roughly biscuit-sized. Even thickness means even cooking and less oil absorption.
2. Brine (recommended): Mix brine ingredients in a bowl. Add chicken and let sit 30 minutes (in the fridge is ideal). If you brine at room temperature, keep it under 2 hours total.

Dredge and Fry

1. Set up a dredging station: In a shallow dish, whisk flour, cornstarch, and seasonings. In a second dish, whisk egg with 1/4 cup buttermilk.
2. Heat about 1/2-inch oil in a heavy skillet to 350°F. Safety note: do not fill your pan more than halfway with oil.
3. Remove chicken from brine and let excess drip off. Dredge in seasoned flour, dip in egg mixture, then dredge again in seasoned flour. Press firmly so the coating sticks.
4. Fry 2 to 3 pieces at a time (do not crowd). Cook about 3 to 4 minutes per side, until deep golden and the thickest part hits 165°F. Visual cues help too: the coating should be a rich golden brown and the chicken juices should run clear when pierced.
5. Drain on a wire rack. Rest 2 to 3 minutes, then sprinkle with a tiny pinch of salt while hot.

Assemble

1. Split biscuits. If you want maximum anti-soggy insurance, toast the cut sides in a dry skillet for 30 to 60 seconds.
2. Place one crispy chicken fillet on the bottom half of each biscuit.
3. Brush honey butter on the top biscuit half, then close the sandwich.
4. Eat immediately while the chicken is crunchy and the honey butter is glossy.

Make-Ahead Tips

• Biscuits: Bake, cool, and freeze. Reheat wrapped in foil at 325°F, then split and toast.
• Chicken: Fry ahead, cool fully, refrigerate. Re-crisp in oven or air fryer at 400°F.
• Honey butter: Make a double batch and keep in the fridge. It is also unreal on toast, waffles, and sweet potatoes.
• Assembly rule: Keep components separate until the last minute for best texture.