There is nothing quite as comforting and downright delicious as a crispy yet juicy chicken sandwich kissed with a sweet and spicy finish, which is exactly why the Hot Honey Chicken Biscuits Recipe has become one of my absolute favorites to share with friends and family. This recipe brings together golden, flaky homemade biscuits with tender fried chicken, all drizzled with a luscious hot honey glaze that perfectly balances heat and sweetness. Every bite is an explosion of textures and flavors that is bound to become a staple in your kitchen, especially when you want a meal that feels both indulgent and welcoming at the same time.
Ingredients You’ll Need
Ingredients You’ll Need
Believe it or not, the magic of this Hot Honey Chicken Biscuits Recipe comes from simple, everyday ingredients. Each plays a crucial role in building layers of flavor and texture — from the tangy buttermilk that tenderizes the chicken to the warm spices that give the coating a kick and the creamy butter that makes the biscuits irresistibly flaky.
- Boneless, skinless chicken thighs (or breasts): Thighs offer extra juiciness, but breasts work well if you prefer lean meat.
- Buttermilk: The secret to tender, juicy chicken and soft biscuits.
- All-purpose flour: Used for coating the chicken and baking the biscuits, it provides the perfect texture and structure.
- Paprika & garlic powder: These spices bring a smoky, garlicky warmth to the chicken coating.
- Salt & black pepper: Essential to season and balance all flavors.
- Vegetable oil: For frying the chicken to golden perfection.
- Baking powder & baking soda: Leavening agents that ensure your biscuits puff up beautifully.
- Cold unsalted butter: Cubed for flakiness in the biscuits.
- Honey & red pepper flakes: The heart of the hot honey glaze, delivering that signature sweet heat.
- Apple cider vinegar (optional): Adds a subtle tang that brightens the hot honey sauce.
How to Make Hot Honey Chicken Biscuits Recipe
Step 1: Marinate the Chicken
Start by soaking your chicken pieces in buttermilk for at least 30 minutes; if you have the time, overnight works wonders. This simple step tenderizes the meat while infusing it with moisture so that every bite is juicy and flavorful. Trust me, you don’t want to skip this part.
Step 2: Coat the Chicken
Next, mix flour with paprika, garlic powder, salt, and black pepper. Remove the chicken from the buttermilk, letting any excess drip off, and dredge each piece thoroughly in the flour mixture. This coating will crisp up beautifully when fried, giving you a delightful crunch that complements the tender chicken inside.
Step 3: Fry the Chicken
Heat about an inch of vegetable oil in a large skillet until shimmering but not smoking. Carefully add the coated chicken and fry for 4 to 5 minutes per side until golden brown and cooked through. After frying, transfer the chicken to paper towels to drain off excess oil. This method ensures the perfect crispy exterior without greasiness.
Step 4: Prepare the Biscuit Dough
In a large bowl, whisk the flour, baking powder, baking soda, and salt. Cut in the cold, cubed butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs studded with small pieces of butter. Then add the buttermilk and gently stir until just combined. Overmixing will toughen the biscuits, so keep it light and tender.
Step 5: Bake the Biscuits
Turn the dough onto a floured surface and gently knead just until it holds together. Pat or roll to about 1-inch thickness and cut into rounds. Arrange the biscuits on a baking sheet and bake at 425°F (220°C) for 12 to 15 minutes or until golden and fluffy. Alternatively, you can use store-bought biscuits to save time without sacrificing flavor.
Step 6: Make the Hot Honey Sauce
Warm the honey gently over low heat, then stir in red pepper flakes, a pinch of salt, and apple cider vinegar if you like a tangy kick. Let it simmer for a couple of minutes to meld the flavors, then take it off the heat to cool slightly. This sauce is where sweetness meets heat in the most harmonious way imaginable.
Step 7: Assemble the Hot Honey Chicken Biscuits Recipe
Slice each warm biscuit in half, nestle a crispy chicken piece inside, then drizzle generously with the hot honey glaze before topping with the biscuit lid. Serve immediately so you enjoy the contrast of the crunchy chicken, the tender biscuit, and the warm, sticky sweet heat all in one bite.
How to Serve Hot Honey Chicken Biscuits Recipe
Garnishes
Sprinkle freshly chopped herbs like parsley or chives over the assembled biscuits for a pop of color and freshness. You can also add a few extra red pepper flakes for guests who love more heat, making each sandwich customizable and festive.
Side Dishes
This dish pairs beautifully with classic southern sides like creamy coleslaw, tangy pickles, or crispy potato wedges. The cool, crunchy sides balance the richness and spice of the Hot Honey Chicken Biscuits Recipe perfectly for a complete meal that satisfies every craving.
Creative Ways to Present
Think beyond the standard sandwich! Try serving your hot honey chicken on mini biscuits as sliders for a fun party appetizer. Or open up the biscuit and top with a fried egg for a sweet and spicy breakfast twist. The versatility here is what makes this recipe so joyful to cook and share.
Make Ahead and Storage
Storing Leftovers
If you happen to have any leftovers, wrap them tightly in foil or store in an airtight container in the fridge. The biscuits might soften a bit but will remain tasty for up to 2 days. Just note that the chicken is best enjoyed fresh for that perfect crisp.
Freezing
You can freeze leftover biscuits and cooked chicken separately to keep their best texture. Freeze biscuits in a freezer bag and the fried chicken in a single layer on a baking sheet before transferring to a container. This makes reheating easier and prevents them from getting soggy.
Reheating
For the crispiest results, reheat the chicken in a hot oven or air fryer rather than the microwave. Warm biscuits in the oven wrapped in foil or briefly in a toaster oven. Drizzle fresh hot honey over everything after reheating to bring that bright sweet-heat flavor back to life.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! While thighs are juicier and more forgiving in frying, chicken breasts are a fine substitute if you prefer leaner meat. Just be sure not to overcook them, as they can dry out faster.
Is there a way to make the biscuits vegan or dairy-free?
Yes, you can swap buttermilk with a plant-based milk mixed with vinegar or lemon juice, and replace butter with a vegan alternative. The texture may vary slightly but the biscuits will still be delicious.
How spicy is the hot honey sauce?
The spiciness depends on the amount of red pepper flakes you add. This recipe recommends 1 to 2 teaspoons, which provides a balanced warmth without overpowering the sweetness. Adjust to your taste!
Can I use store-bought biscuits?
Definitely! Using store-bought biscuits is a great shortcut that still gives you a satisfying sandwich. Just prepare them according to the package instructions and assemble with the fried chicken and hot honey sauce.
What is the best oil for frying the chicken?
Vegetable oil works wonderfully due to its high smoke point and neutral flavor. You can also use canola or peanut oil for similarly excellent frying results.
Final Thoughts
If you are craving a dish that hits every note from crispy to tender, sweet to spicy, and wholesome to indulgent, you have to try this Hot Honey Chicken Biscuits Recipe. It’s the kind of recipe that feels like a warm hug on a plate and has quickly become a beloved classic in my kitchen. Once you make it, I’m sure it will be a favorite in yours, too. Trust me, it’s worth every delicious minute!
Print
Hot Honey Chicken Biscuits Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Breakfast, Brunch
- Method: Frying
- Cuisine: American
Description
This Hot Honey Chicken Biscuits recipe combines tender, crispy fried chicken with fluffy homemade biscuits drizzled in a sweet and spicy hot honey sauce. Perfect for a comforting breakfast, brunch, or snack, these biscuits feature marinated chicken fried to golden perfection and paired with buttery, flaky biscuits topped with a tangy, mildly spicy honey glaze.
Ingredients
For the Chicken
- 4 boneless, skinless chicken thighs (or breasts, if preferred)
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp salt
- 1/2 tsp black pepper
- Vegetable oil, for frying
For the Biscuits
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 6 tbsp cold unsalted butter, cubed
- 3/4 cup buttermilk
- Store-bought biscuits (optional, for convenience)
For the Hot Honey
- 1/2 cup honey
- 1–2 tsp red pepper flakes (adjust to taste)
- 1 tsp apple cider vinegar (optional, for tanginess)
- Pinch of salt
Instructions
- Prepare the Chicken: Marinate the chicken thighs or breasts in buttermilk for at least 30 minutes, or overnight if possible. This tenderizes the meat and adds moisture and flavor.
- Coat the Chicken: In a shallow bowl, combine flour, paprika, garlic powder, salt, and black pepper. Remove the chicken from the buttermilk, letting the excess drip off, and dredge each piece in the flour mixture to coat thoroughly.
- Fry the Chicken: Heat about 1 inch of vegetable oil in a large skillet over medium-high heat. Add the coated chicken pieces carefully and fry for 4–5 minutes per side until golden brown and cooked through. Drain on paper towels to remove excess oil.
- Mix the Biscuit Dry Ingredients: In a large bowl, whisk together flour, baking powder, baking soda, and salt until combined evenly.
- Cut in the Butter: Add cold cubed butter to the dry ingredients. Use a pastry cutter or fingers to work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces.
- Add Buttermilk: Pour in the buttermilk and stir gently just until combined, avoiding overmixing to ensure tender biscuits.
- Shape and Bake the Biscuits: Turn dough onto a floured surface, gently knead, and pat or roll to 1-inch thickness. Cut into rounds with a biscuit cutter, place on a baking sheet, and bake in a 425°F (220°C) preheated oven for 12–15 minutes until golden brown. Alternatively, prepare store-bought biscuits as directed.
- Prepare the Hot Honey: Warm honey in a small saucepan over low heat. Stir in red pepper flakes, apple cider vinegar (if using), and a pinch of salt. Let simmer for 1–2 minutes, then remove from heat and cool slightly.
- Assemble the Hot Honey Chicken Biscuits: Slice each warm biscuit in half, place a piece of fried chicken on the bottom half, drizzle generously with hot honey, and top with the biscuit cap. Serve immediately for the best flavor and texture.
Notes
- Marinating the chicken overnight enhances tenderness and flavor.
- Adjust red pepper flakes amount in hot honey to control spice level.
- Use store-bought biscuits for a quicker version without compromising too much on taste.
- Make sure the oil is hot enough before frying to ensure crispy chicken without absorbing excess oil.
- Do not overmix biscuit dough to keep them light and flaky.
