• Thee Burger Dude

Vegan Honey Butter Chick'n Biscuit

Updated: Jun 14


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!!⁣⁣⁣


A few 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.

  • 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 degrees.

  • Use a cooling rack after frying. The reason for this is, if you just put your chick'n on a plate, or paper towel, it's gonna steam itself and get soft. With a wire rack, it'll stay crispy.

  • Don't use olive oil to fry. You need to use something with a high smoke point, I usually fry with peanut oil, but vegetable or canola work fine too!

  • If the recipe calls for a 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. I personally use Ripple most times, and it works the best. You really want the wet mixture to be thick enough that it will stick to the chick'n and bind the breading. If it's not thick enough, add some more vinegar.

  • Shake off the excess flour and batter when you dredge.

  • Make sure you press the flour into the chick'n so it sticks!

If you can't find the Gardein chick'n you can use my Tofu Fried Chik'n recipe HERE or my Seitan Fried Chick'n recipe HERE.



RECIPE

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⁣


Honey Butter


  • 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)


INSTRUCTIONS


  1. 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)

  2. Make your honey butter and set aside.

  3. Heat the oil in a large pot to 375 degrees.⁣

  4. 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.

  5. Cut each chick'n filet in half lengthwise.

  6. 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.⁣

  7. 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!

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