Whataburger Honey Butter Chicken Biscuit Copycat Recipe

Why You’ll Love This Recipe

• Faithful copycat flavor: peppery, craggy fried chicken tucked in tender, tall buttermilk biscuits.
• Silky honey butter that glosses every bite with sweet–savory richness.
• Smart techniques: double-dredge chicken and tri-fold biscuits for pro-level crunch and flaky layers.
• Make-ahead friendly pieces: biscuits, chicken, and honey butter each hold well for busy mornings.

Grocery List

• Produce: None required (optional: chives or sliced jalapeño for garnish/heat)
• Dairy: Unsalted butter, buttermilk
• Pantry: All-purpose flour, cornstarch, baking powder, baking soda, sugar, honey, powdered sugar, kosher salt, black pepper, paprika, garlic powder, onion powder, cayenne, hot sauce, canola or peanut oil

Full Ingredients

Peppery Fried Chicken

• 3 small boneless, skinless chicken breasts (about 1.25 lb / 570 g), halved horizontally into 6 thin cutlets and lightly pounded to 3/8 inch
• 1 cup cold buttermilk
• 1 tbsp hot sauce (Louisiana-style)
• 1/2 tsp kosher salt (for marinade)
• 1/2 tsp freshly ground black pepper (for marinade)

Seasoned Dredge

• 1 1/2 cups (195 g) all-purpose flour
• 1/4 cup (30 g) cornstarch
• 1 tsp baking powder
• 1 1/2 tsp kosher salt
• 2 tsp coarsely ground black pepper
• 1 tsp paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp cayenne pepper

For Frying

• 1.5–2 quarts canola or peanut oil (1.5 inches deep in a 10–12 inch Dutch oven or skillet)

Buttermilk Biscuits

• 2 cups (240 g) all-purpose flour, plus extra for dusting
• 1 tbsp (12 g) baking powder
• 1/2 tsp (2 g) baking soda
• 1 tsp kosher salt
• 1 tbsp sugar
• 6 tbsp (85 g) cold unsalted butter, cut into 1/2-inch cubes
• 3/4 cup (180 ml) cold buttermilk, plus 1–2 tbsp for brushing tops
• 1 tbsp melted unsalted butter for finishing

Silky Honey Butter

• 6 tbsp (85 g) unsalted butter
• 3 tbsp (63 ml) honey
• 1 tbsp powdered sugar
• Pinch fine salt

Step-by-Step Instructions

Step 1: Marinate the chicken

Split the chicken breasts horizontally to make 6 even cutlets. Lightly pound between parchment to 3/8 inch thickness so they cook quickly and fit the biscuits. In a bowl, whisk 1 cup buttermilk, hot sauce, 1/2 tsp kosher salt, and 1/2 tsp black pepper. Submerge chicken, cover, and refrigerate for at least 30 minutes (up to 12 hours). This tenderizes and seasons the meat.

Step 2: Make and fold the biscuit dough

In a large bowl, whisk flour, baking powder, baking soda, salt, and sugar. Cut in the 6 tbsp cold butter with a pastry cutter or fingertips until pea-sized bits remain. Stir in 3/4 cup cold buttermilk just until the dough is shaggy and mostly moistened. Turn out onto a lightly floured surface. Pat into a 6×9 inch rectangle about 3/4 inch thick, then tri-fold like a letter; rotate 90 degrees and repeat folding two more times to build layers. Wrap or cover and chill 15 minutes to firm butter.

Step 3: Cut and bake the biscuits

Heat oven to 450°F with a rack in the middle. Line a baking sheet with parchment. Pat dough back to 3/4 inch thick and cut 6 rounds with a 3-inch sharp cutter, pressing straight down (no twisting). Gently re-form scraps once if needed. Arrange biscuits shoulder-to-shoulder to help them rise tall. Brush tops with 1–2 tbsp buttermilk and bake 14–16 minutes until deep golden and lofty. Immediately brush with 1 tbsp melted butter. Keep warm.

Step 4: Make the honey butter

In a small saucepan over low heat, melt 6 tbsp butter. Whisk in honey, powdered sugar, and a pinch of salt until glossy and emulsified. Keep warm on the lowest heat; do not simmer. If it thickens, whisk in 1–2 tsp warm water to loosen.

Step 5: Mix dredge and heat oil

In a shallow dish, combine flour, cornstarch, baking powder, salt, black pepper, paprika, garlic powder, onion powder, and cayenne. Pour 1.5–2 inches of oil into a heavy pot and heat to 350°F over medium heat, monitoring with a thermometer. Set a wire rack over a sheet pan for draining.

Step 6: Double-dredge and fry the chicken

Remove chicken from the marinade, letting excess drip. Dredge in the seasoned flour, dip back into the buttermilk marinade, then dredge again, pressing to create craggy bits. Set coated pieces on a rack for 5 minutes so the crust adheres. Fry in batches 3–4 minutes per side (6–8 minutes total) until deep golden and 165°F internal. Adjust heat to maintain 325–350°F. Drain on the rack and sprinkle lightly with salt.

Step 7: Assemble and serve

Split the warm biscuits. Place a hot fried chicken fillet on each bottom half, spoon over 1–2 tbsp warm honey butter so it drips into the layers, add a twist of black pepper if you like, and cap with the biscuit top. Serve immediately while the edges are crisp and the centers are tender.

Pro Tips

• Coarsely ground black pepper is key to that signature peppery bite—don’t skimp.
• Keep everything cold for biscuits: cold butter and cold buttermilk equal taller, flakier layers.
• Press the flour coating firmly onto the chicken and rest the dredged pieces 5 minutes before frying for an extra craggy crust.
• Maintain oil at 325–350°F; too cool leads to greasy crust, too hot burns before the inside cooks.
• If honey butter thickens, whisk in a teaspoon of warm water or briefly rewarm over low heat.

Variations

• Spicy Honey Butter: Add 1/8–1/4 tsp cayenne or a few dashes hot sauce to the honey butter; finish with extra cracked pepper.
• Air-Fryer Chicken: Spray dredged cutlets with oil, air-fry at 400°F for 8–10 minutes, flipping halfway, to 165°F.
• Shortcut Biscuits: Use high-quality frozen buttermilk biscuits; bake per package directions and proceed with the recipe.

Storage & Make-Ahead

Biscuits: Cut and freeze unbaked biscuit rounds on a sheet tray, then store in a freezer bag up to 2 months; bake from frozen at 450°F, adding 3–5 minutes. Baked biscuits keep 2 days at room temp (wrapped); reheat at 300°F for 8–10 minutes. Fried chicken: Refrigerate up to 3 days; re-crisp on a rack at 375°F for 10–12 minutes. Honey butter: Refrigerate up to 2 weeks; rewarm gently to serve.

Nutrition (per serving)

Approximate for 1 sandwich with honey butter: 740 calories; 37 g fat; 63 g carbohydrates; 31 g protein; 2 g fiber; 1,180 mg sodium. Values will vary with oil absorption and honey butter amount.