Vegan Honey Butter Chick'n Biscuit
Updated: Oct 26, 2020
The Whataburger Classic, but VEGAN of course! Fluffy biscuits, vegan honey butter and fried chick’n? What else could you possibly want??
This is one of those dishes where the name is literally the ingredients. A deep fried piece of Chick’n smothered in Honey Butter on a dang Biscuit! My girlfriend requested I make something from her home state of Texas and the first thing I thought of was Whataburger. “Ooooh, Honey Butter Chicken Biscuit!” she said. I didn’t know what that was, but I liked everything I heard! This was my first time making Biscuits from scratch and they didn’t really rise, so I ended up using 2 instead of splitting one in half. I need to perfect a biscuit recipe, but in the meantime I suggest either using some store bought biscuits (just make sure they're vegan) or if you have a biscuit recipe you like, go for that! I took a Gardein Scallopini Chick’n Filet, cut it in half and deep fried it. The Honey Butter is just equal parts Bee Free Honee (RIP) and Vegan Butter. Bee Free Honee was a great little company that made honey from apples! It's really good, but for some reason they closed shop. I have one jar left and I'm only using it for special occasions like this meal! But you can totally use agave or maple syrup and it'll still be banging! Also, where has Honey Butter been all my life? How have I never had any of this magical stuff before? I could eat it with a spoon it’s so dang good!!
Tips for Fried Chick'n:
If using Gardein Chick'n products, thaw them overnight in the fridge or on the counter top for about an hour. DO NOT microwave or you'll end up cooking them and they won't be pliable.
Use an electric Deep Fryer like this FryDaddy.
If not using an electric deep fryer, get a deep fry thermometer. You can use a different one if you fry in a pan, but for my money, the deep fry thermometer has been a big help. I like to fry at 375° F.
Use a wire rack after frying to prevent the chick'n from steaming itself and getting soggy. You can also keep the Fried Chick'n warm in the oven on a wire rack. Just set the oven to lowest setting possible. Mine goes down to 170° F as an example.
Don't use olive oil to fry. You need to use something with a high smoke point, I usually fry with peanut or vegetable oil.
For the vegan buttermilk, really let the plant-milk and vinegar sit for a good 5 -10 minutes. I have found that different plant-milks will thicken more or less. If it's not thick enough, add some more vinegar.
The seasoning for the dry mix is something you can and should tailor to your tastes! I personally like using a Cajun Seasoning most the time.
Shake off the excess flour and batter when you dredge.
Make sure you press the flour into the chick'n so it sticks!
You can freeze these for later, just Air Fry to reheat (I would do it at 380° in 5 - 6 minute increments and check until it's heated through). Or if using an oven, preheat to 400° F and let the Chick'n sit at room temperature while the oven heats up. Then cook on a wire rack for 10 - 15 minutes.
I'm using Gardein Scallopini filets in this recipe, but you could just as easily use my recipes for Tofu Fried Chick'n HERE or my recipe for Fried Seitan Chick'n HERE or even my recipe for Fried Oyster Mushrooms HERE.
Air fryer option
If you prefer less oil, you can use the same technique for Air Frying with THIS RECIPE.
Additionally, you can use half the ingredients for the dry and wet batter and Air Fry this recipe too. All you need to do is line your Air Fryer with some parchment paper that you've poked holes with (the parchment paper keeps the batter from sticking to the air fryer). Then do a single dredge and place your chick'n in the air fryer. Make sure not to crowd the air fryer, you don't want any pieces touching. Next, spray the chick'n with some cooking spray, you want to make sure you don't see any dry flour. Then flip them and spray again.
Air Fry for about 6 minutes at 380° F, then flip and spray them again, and repeat the process until they are at your desired doneness!
One important note, DO NOT preheat your Air Fryer with the parchment paper. Otherwise the paper will fly into the coils and cause a fire! NOOOO!
If you are interested in recommendations for Kitchen Gear, Spices & Pantry Items, or what I use for my Photos and Videos, please click HERE!
This post contains affiliate links, at no additional cost to you! Anything I earn will be put back into making recipes and videos for y'all. Thanks buds!
Makes 8 Sandwiches
8 Biscuits (either store bought or homemade)
4 Gardein chick’n scallopini filets (thawed)
1/2 cup flour
1/2 cup cornstarch
1 Tbsp baking powder
2 Tbsp Mrs. Dash chicken seasoning
1 cup plant milk
1 Tbsp apple cider vinegar
2 Tbsp Texas Pete (or hot sauce of choice)
Oil for frying
1/4 cup vegan honey (or agave, syrup)
1/2 cup vegan butter (melted for runny honey butter or room temp for a firmer texture)
Make your biscuits either beforehand and keep warm, or if you are a master at timing, cook them while you make the chick’n and try to time it so they’re done at the same time (I can’t master this yet, but I usually just keep em warm in the oven)
Make your honey butter and set aside.
Heat the oil in a large pot to 375 degrees.
While oil is heating up, prepare your dredging station. Combine the apple cider vinegar, hot sauce and plant milk, let them curdle for 5-10 minutes. If it's not thick enough to stick to the chick'n, add more vinegar. In another bowl, combine the flour, cornstarch, baking powder and seasoning.
Cut each chick'n filet in half lengthwise.
Once oil is up to frying temperature, dredge your chick’n strips in the flour, then the milk, shake off any excees, and repeat to Double Dredge. Carefully add to oil and fry until golden brown. Once fried, let them rest on a cooling rack.
After chick’n has cooled for a bit, split biscuits in half, smear both biscuits with honey butter, add a chick’n strip, more honey butter if you’re feeling saucy and ENJOY!