Description
These Hot Honey Chicken Biscuits combine fluffy homemade buttermilk biscuits with crispy fried chicken cutlets drizzled in a sweet and spicy hot honey sauce. Perfect for a flavorful breakfast, brunch, or comfort food meal, this recipe balances the mild biscuit and tender chicken with a lively kick from the hot honey glaze.
Ingredients
Scale
Biscuits
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 6 tablespoons cold unsalted butter, cubed
- 3/4 cup cold buttermilk
- 1 tablespoon honey
Chicken
- 2 large boneless, skinless chicken breasts
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- Salt and pepper to taste
- Vegetable oil, for frying
Hot Honey Sauce
- 1/2 cup honey
- 2 tablespoons hot sauce (such as Tabasco or your favorite)
- 1/4 teaspoon red pepper flakes
Instructions
- Prepare the Biscuits: Preheat your oven to 425°F (220°C). In a large mixing bowl, whisk together the flour, baking powder, and salt. Cut the cold cubed butter into the flour mixture until it resembles coarse crumbs. Stir in the cold buttermilk and honey just until combined, being careful not to overmix.
- Shape and Bake the Biscuits: Turn the dough out onto a floured surface, knead it gently a few times, then roll it out to about 1/2-inch thickness. Use a biscuit cutter to cut out biscuits and place them on a parchment-lined baking sheet. Bake for 12-15 minutes until golden brown and cooked through.
- Prepare the Chicken: Slice each chicken breast horizontally to make four thin cutlets. Soak the cutlets in 1 cup of buttermilk for 10 minutes to tenderize and add moisture.
- Bread and Fry the Chicken: In a separate bowl, combine flour, garlic powder, paprika, cayenne pepper, salt, and pepper. Heat vegetable oil in a skillet over medium-high heat. Dredge each chicken cutlet in the seasoned flour mixture, coating thoroughly, then fry them in the hot oil for 3-4 minutes per side until golden brown and fully cooked inside.
- Make the Hot Honey Sauce: In a small saucepan over low heat, combine honey, hot sauce, and red pepper flakes. Stir the mixture and warm it gently until everything is well combined and heated through, taking care not to boil.
- Assemble the Biscuits: Slice each biscuit in half horizontally. Place a piece of fried chicken on the bottom half of each biscuit, drizzle generously with the hot honey sauce, then top with the biscuit halves. Serve immediately while warm.
Notes
- For extra crispy chicken, fry in batches and do not overcrowd the pan.
- You can adjust the heat level of the hot honey by varying the amount of hot sauce and red pepper flakes.
- Baking powder should be fresh to ensure biscuits rise properly.
- Use cold butter and buttermilk to create tender, flaky biscuits.
- Leftover biscuits and chicken can be stored separately and reheated for quick meals.
