Vegan Honey Butter Chick'n Biscuit
The Whataburger Classic, but VEGAN of course! Flaky, fluffy biscuits, vegan honey butter and fried chick’n? What else could you possibly want??
If you're not familiar, Whataburger is a Texas institution, and the Honey Butter Chicken Biscuit is one of their most popular items, and after making one, I can see why!
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!
These might seem like they take a bit of time, and maybe they do compared to most of my other posts, but I can guarantee it's worth it! Unless you eat all 6 - 8 biscuits you'll have some leftover, and same with the honey butter!
If you've never made Vegan Biscuits before, I urge you to give this a try instead of using the frozen canned biscuits. They are infinitely better and honestly, they aren't that hard!
This recipe is adapted from this ONE by Southern Living. I simply veganized it and adjusted the liquid a bit. They are just so ridiculously easy and delicious! I mean just look at 'em!
I recommend using a stick of butter since this will be easier to freeze and grate.
You'll need self-rising flour for this recipe, or you can try this substitute by King Arthur HERE.
the honey butter
For the Honey Butter, I'm using some Vegan Honey, link for that HERE.
You can also make some yourself, use this recipe HERE!
Or you can simply use Agave or Maple Syrup instead.
Once you mix the (room temperature) vegan butter and vegan honey, you can use as is, or melt it a little if you want it to be runnier, up to you!
Vegan Fried Chick'n:
I'm using Gardein in this recipe, but feel free to use whatever you like! Tofu, Seitan, whatever Vegan Chick'n you got. A few tips for frying...
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.
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 chill in the fridge for a good 5 -10 minutes.
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.
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!
Here's a handy dandy video!
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Makes 6-8 Sandwiches
1/2 cup (one stick) vegan butter (frozen)
2 1/2 cups self rising flour*
1 1/4 cup unsweetened plant milk (plus more as needed)
1 Tbsp apple cider vinegar
2 Tbsp melted vegan butter
* for self-rising flour substitute click HERE.
2 bags Gardein Chick'n Strips (thawed) or Vegan Chick'n of choice.
1/2 cup flour
1/2 cup cornstarch
1 Tbsp baking powder
1-2 Tbsp cajun seasoning (or of choice)
1 cup plant milk (unsweetened)
1 Tbsp apple cider vinegar
1 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)
Preheat oven to 475 F.
To make the biscuits, grate your frozen butter and combine with the flour in a bowl. Break up any large clumps of butter with a fork or pastry cutter. Add to a freezer for 10 minutes.
Combine your unsweetened plant milk and apple cider vinegar to create a vegan buttermilk and refrigerate for 10 minutes as well.
Make a well in your flour / butter mixture and pour in the vegan buttermilk. Stir around 15 times, adding a bit of plant milk if it's too dry and crumbly.
On a floured surface, form your dough into a rectangle, then roll out your dough. Fold it in half over itself. Repeat this step 5 times.
Depending on how thick your want your biscuits, roll out your dough to 1/2" or 3/4" thick. Dip a a cookie cutter (I used a 3 1/2" cutter) into some flour, then cut out your biscuits. Re-roll the excess dough and cut out more biscuits. You should get either 6 large biscuits, or 8-10 smaller biscuits.
Place biscuits on a parchment lined baking sheet, making sure they're touching to help them rise. Bake them for 10 minutes.
Brush some melted vegan butter on top, then bake the biscuits for another 5-8 minutes or until golden brown.
Let them rest on a wire rack until cool enough to handle.
For the fried Chick'n, mash about 7 of the thawed Gardein chick'n strips into a patty. You should get about 3 patties per bag. Place them on a plate and refrigerate.
Prepare your dredging station. Combine the apple cider vinegar, hot sauce and plant milk, then refrigerate for 10 minutes to create the buttermilk.
In another bowl, combine the flour, cornstarch, baking powder and seasoning.
Heat up some frying oil to 375 F in a large pot or deep fryer.
Once oil is up to frying temperature, dredge your chick’n strips in the flour, then the buttermilk, shake off any excess, and repeat to Double Dredge. Carefully add to oil and fry until golden brown. Once fried, let them rest on a cooling rack.
Combine ingredients for the vegan honey butter. You can serve at room temperature for a firmer texture, or microwave for a few seconds (be careful, it will melt quickly!) to get a runnier texture.
After chick’n has cooled for a bit, split biscuits in half, smear both biscuits with honey butter, add your chick'n, more honey butter if you’re feeling saucy and ENJOY!