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
Scale
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.
