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Nutrition Facts
Serving Size 204 g
(Approx. 4 Servings)
Amount Per Serving
Calories 370 Calories From Fat 140
% Daily Value*
Total Fat 15 g 23%
Saturated Fat 2.5 g 13%
Trans Fat 0.0 g
Cholesterol 75 mg 25%
Sodium 1450 mg 60%
Total Carbohydrate 37 g 12%
Dietary Fiber 1 g 4%
Sugars 10 g
Protein 29 g
Vitamin A 4% Iron 10%
Vitamin C 4% Calcium 4%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Honey Butter Fried Chicken

Prep Time
1 h 45 m
Cook Time
15 minutes
Total Time
2 hours
4  People


Recipe makes 4 Servings

1 Lb H‑E‑B Fresh Whole Cut Up Chicken
1/3 cup(s) low fat cultured 1% buttermilk
1 Tbsp tabasco pepper sauce
1 cup(s) flour
1 Tbsp garlic powder
2 Tsp salt
2 Tbsp black pepper
1/4 Tsp cayenne pepper
1/2 cup(s) Whataburger Honey Butter Sauce
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Combine buttermilk, Tabasco and 1/3 cup honey butter in a large bowl.
Add chicken, stir to coat, cover and chill 1 to 4 hours.
Add garlic powder, salt, black pepper, cayenne pepper, and flour and divide into 2 separate bowls.
Remove chicken from marinade one piece at a time and gently shake off any excess liquid. Place first bowl of flour and turn to coat. Shake off excess flour, quickly dip in buttermilk mixture, and then roll in second bowl of flour. Shake off excess. Set aside on a sheet pan while remaining chicken is coated.
Pour 3/4-inch of oil a large high-sided pot, or Dutch oven. Heat to approximately 350°F.
Place 2 to 3 pieces of chicken into hot oil and cook several minutes per side until an instant-read thermometer reaches 165°F. Drain chicken on a rack on a clean sheet pan.
Drizzle with remaining honey butter.



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