Description
Golden, flaky biscuits topped with crispy fried chicken and drizzled with sweet and spicy hot honey—this recipe is the ultimate comfort food with a modern twist. Perfect for brunch, lunch, or dinner, these hot honey chicken biscuits deliver a satisfying blend of textures and flavors in every bite.
Ingredients
For the Biscuits:
- 2 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon sugar
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, chilled and cubed
- 3/4 cup buttermilk (plus extra for brushing)
For the Chicken:
- 4 boneless chicken thighs or breasts, pounded to even thickness
- 1 cup buttermilk
- 1 teaspoon hot sauce
- 1 cup all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Vegetable oil (for frying)
For the Hot Honey:
- 1/2 cup honey
- 1–2 teaspoons red pepper flakes (adjust to taste)
- 1 teaspoon apple cider vinegar
Instructions
- 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 until just combined; do not overmix.
- Turn the dough onto a floured surface and gently knead 2–3 times. Pat into a 1-inch-thick rectangle.
- Fold the dough in half, turn 90 degrees, and repeat 2–3 times for flaky layers.
- Cut 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 golden brown.
- Marinate the Chicken:
- In a shallow dish, combine the buttermilk and hot sauce.
- Add the chicken, ensuring each piece is fully coated. Cover and refrigerate for at least 30 minutes, or overnight for deeper flavor.
- Fry the Chicken:
- In another shallow dish, mix the flour, paprika, garlic powder, salt, and pepper.
- Heat about 1 inch of vegetable oil in a skillet over medium-high heat to 350°F (175°C).
- Remove the chicken from the marinade, letting excess drip off. Dredge in the flour mixture, pressing firmly to coat.
- Fry chicken in batches for 4–5 minutes per side until golden brown and cooked through (internal temperature of 165°F/74°C).
- Transfer to a wire rack to drain and maintain crispiness.
- Make the Hot Honey:
- In a small saucepan, combine honey, red pepper flakes, and apple cider vinegar.
- Heat over low heat for 2–3 minutes, stirring until warmed through. Remove from heat and let cool slightly.
- 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.
Notes
- Adjust Spice Level: Increase red pepper flakes in the hot honey or add cayenne pepper to the flour coating for extra heat.
- Baking Alternative: For a lighter option, bake the chicken at 400°F (200°C) for 20–25 minutes, flipping halfway through.
- Make Ahead: Store leftover biscuits and chicken separately in airtight containers in the refrigerator. Reheat in the oven to maintain crispiness.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking and Frying
- Cuisine: Southern