Crispy fried chicken tenders stuffed in tender biscuits brushed with a sweet honey thyme butter.
what’s going on here
crispy chicken tenders
Crispy chicken tenders whether fresh or using leftovers are super simple to make. Just season, batter and fry you’ll have meals for breakfast,lunch and dinner.
thyme honey butter
Thyme honey butter is really simple a little honey simple syrup is two ingredients just bring the syrup to a boil for a quick simmer is all you need. remove the honey simple syrup from the heat so that when you swirl the butter it incorporates into the syrup instead of separating. a little thyme adds some earthiness while hot sauce adds a splash of heat.
This recipe works best with flaky layer biscuits. premade biscuits not only offer a shortcut to this no fuss dish but it also makes it that much easier. flaky layers work best since they aren’t as crumbly as a more traditional biscuit.
thyme black pepper butter
Thyme black pepper butter is soften butter with the addition of peppery coarse black pepper and earthiness of fresh sprigs of thyme. do the butter ahead so that it is one less thing to worry about.
TIPS AND TRICKS FOR THE BEST Honey Thyme Butter Crispy Chicken Biscuits
folding the biscuits
folding the biscuits are simple lightly roll your rolling pin over one biscuit to lightly flatten it. fold the biscuits over the side of one another similar to a taco or steamed bao. once folded do not apply any extra pressure to the biscuit or you run the risk of flattening the puff.
stuffing the biscuits
to stuff the biscuits with chicken or other breakfast fillings. all you need to do is find the seam and gently open the edge. a pocket will open up for ample stuffing.
thyme honey butter
once the honey syrup comes to a boil, you’ll only be simmering it for 10 minutes since its not a large batch. to fully incorporate the butter without cooking it add the butter into the pan, remove the pan from the heat and swirl the butter around the pan.
Combine ingredients for thyme butter, set to the side till serving.
Combine the chicken with the beer, eggs, cayenne, salt, black pepper and garlic powder.
Let sit for one hour to overnight.
Once ready to use drain the excuse liquid and combine all the ingredients listed under chicken breading.
Toss the chicken in the seasoned flour.
Heat cooking oil to 375F. Once hot add in chicken tenders. Cook 7-9 minutes depending on the size till golden brown and floating. Work in batches, remove the cooked chicken from the oil and then sprinkle with salt.
Preheat the oven for 375F. Pop the biscuits and lightly roll with a rolling pin. Fold over similarly to a taco and place onto a butter coated baking sheet.
Continue till all the biscuits are folded. Brush with remaining butter and sprinkle lightly with black pepper.
Pop the biscuits into the oven, bake for 13-15 minutes till golden brown and fluffy.
While the biscuits are cooking combine the honey, water and thyme into a sauce pan.
Bring to a boil and reduce to a simmer. Simmer for 10 minutes. Remove from the heat and add in butter, swirl around the pan and shake in hot sauce. swirl till butter is melted. Do not add it back onto the heat.
Brush the warm biscuits and the chicken with the honey butter.
Find the middle of the biscuits and gently open, add in honey butter chicken. Serve with softened thyme butter.