There’s a special kind of joy in biting into a warm, flaky biscuit topped with crispy fried chicken and a drizzle of sweet and spicy hot honey. It’s the perfect harmony of textures and flavors – buttery, tender, crunchy, sweet, and fiery all in one bite. If you’ve ever dreamed of elevating your comfort food game, Crispy Hot Honey Chicken Biscuits are the answer.

Why You’ll Love This Recipe

This dish combines everything you love about classic southern cooking with a modern twist. The flaky biscuits are buttery and golden, the fried chicken is juicy and perfectly seasoned, and the hot honey adds a kick that ties it all together. Plus, this recipe is surprisingly simple to make, with each step broken down for ultimate success.

Ingredients You’ll Need

For the Biscuits

Ingredient	Quantity	Notes
All-purpose flour	2 1/2 cups	The base for tender biscuits.
Baking powder	1 tbsp	Helps the biscuits rise.
Sugar	1 tsp	Adds a touch of sweetness.
Baking soda	1/2 tsp	Balances the buttermilk’s acidity.
Salt	1 tsp	Enhances the flavor.
Unsalted butter	1/2 cup (1 stick)	Chilled and cubed for flakiness.
Buttermilk	3/4 cup (plus extra)	For a tender dough.

For the Chicken

Ingredient	Quantity	Notes
Boneless chicken thighs or breasts	4	Pound to even thickness.
Buttermilk	1 cup	For marinating the chicken.
Hot sauce	1 tsp	Adds flavor to the marinade.
All-purpose flour	1 cup	For dredging.
Paprika	1 tsp	Adds smoky flavor.
Garlic powder	1 tsp	Enhances the seasoning.
Salt	1 tsp	Balances the spices.
Black pepper	1/2 tsp	For a mild kick.
Vegetable oil	As needed	For frying.

For the Hot Honey

Ingredient	Quantity	Notes
Honey	1/2 cup	The sweet base.
Red pepper flakes	1–2 tsp	Adjust for spice preference.
Apple cider vinegar	1 tsp	Adds a tangy balance.

Step-by-Step Instructions

1. Prepare the Biscuits

• Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
• In a large bowl, whisk together the flour, baking powder, sugar, baking soda, and salt.
• Cut in the chilled butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
• Stir in the buttermilk just until the dough comes together. Be careful not to overmix.
• Turn the dough onto a floured surface and gently knead it 2–3 times. Pat it into a 1-inch-thick rectangle.
• Fold the dough in half, turn it 90 degrees, and pat it out again. Repeat this 2–3 times for flaky layers.
• Cut out biscuits using a 2 1/2-inch round cutter and place them on the prepared baking sheet. Brush the tops with buttermilk.
• Bake for 12–15 minutes, or until the biscuits are golden brown.

2. Marinate the Chicken

• In a shallow dish, mix the buttermilk and hot sauce. Add the chicken pieces, ensuring they’re fully coated. Cover and marinate for at least 30 minutes or overnight for deeper flavor.

3. Coat and Fry the Chicken

• In another shallow dish, combine the flour, paprika, garlic powder, salt, and pepper.
• Heat about 1 inch of vegetable oil in a skillet over medium-high heat until it reaches 350°F (175°C).
• Remove the chicken from the buttermilk marinade, allowing excess to drip off. Dredge each piece in the flour mixture, pressing firmly to coat.
• Fry the chicken in batches for 4–5 minutes per side, or until golden brown and cooked through. Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C).
• Transfer the chicken to a wire rack to drain and stay crispy.

4. Make the Hot Honey

• In a small saucepan, combine the honey, red pepper flakes, and apple cider vinegar.
• Heat over low heat, stirring for 2–3 minutes. Remove from heat and let it cool slightly before serving.

5. Assemble the Biscuits

• Slice each biscuit in half. Place a piece of fried chicken on the bottom half.
• Drizzle generously with hot honey.
• Top with the biscuit lid and serve warm.

Tips for Success

1. Keep Your Butter Cold

Cold butter is key to flaky biscuits. If it starts to soften, chill the dough for a few minutes before baking.

2. Use a Meat Thermometer

Ensure perfectly cooked chicken by checking that it reaches an internal temperature of 165°F (74°C).

3. Adjust the Heat of the Hot Honey

Start with 1 tsp of red pepper flakes and increase as desired. Remember, the heat intensifies as the honey sits.

4. Don’t Skip the Resting Time

Let the chicken rest on a wire rack after frying to maintain its crispiness.

Nutritional Information

Nutrient	Per Serving (1 Biscuit with Chicken)
Calories	450–500
Protein	25g
Carbohydrates	40g
Fats	20g
Fiber	2g
Sodium	750mg

FAQs

1. Can I use chicken breasts instead of thighs?

Yes, chicken breasts work just as well. Pound them to an even thickness for uniform cooking.

2. How do I store leftovers?

Store leftover biscuits and chicken separately in airtight containers in the refrigerator. Reheat in the oven to maintain crispiness.

3. Can I bake the chicken instead of frying?

Absolutely. Bake the coated chicken at 400°F (200°C) for 20–25 minutes, flipping halfway through.

4. What can I serve with hot honey chicken biscuits?

They pair wonderfully with coleslaw, roasted vegetables, or a fresh green salad.

5. Can I make the hot honey in advance?

Yes, store it in an airtight container at room temperature for up to a week. Warm it slightly before serving.

6. How can I make this recipe spicier?

Increase the red pepper flakes in the hot honey or add cayenne pepper to the chicken’s flour coating.

Final Thoughts

Crispy Hot Honey Chicken Biscuits are a delightful mix of southern tradition and bold flavors. Perfect for brunch, lunch, or dinner, this recipe is sure to become a favorite in your household. With its crispy chicken, flaky biscuits, and spicy-sweet drizzle, every bite is pure comfort food bliss.

Try this recipe today and savor the magic of homemade hot honey chicken biscuits!

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