Hot Honey Chicken Biscuits Recipe

Introduction

Hot Honey Chicken Biscuits combine crispy, flavorful fried chicken with fluffy homemade biscuits and a sweet-spicy honey drizzle. This dish is perfect for breakfast, brunch, or a satisfying snack any time of the day.

Ingredients

• 4 boneless skinless chicken thighs (or breasts, if preferred)
• 1 cup buttermilk (for tenderizing)
• 1 cup all-purpose flour
• 1 tsp paprika
• 1 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper
• Vegetable oil for frying
• 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)
• 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

1. Step 1: Soak the chicken in buttermilk for at least 30 minutes or overnight to tenderize and enhance flavor.
2. Step 2: In a bowl, mix 1 cup flour, paprika, garlic powder, salt, and pepper. Remove chicken from buttermilk, let excess drip off, then dredge in the flour mixture until fully coated.
3. Step 3: Heat vegetable oil in a large skillet over medium-high heat. Fry the chicken for about 4-5 minutes per side until golden brown and cooked through. Drain on paper towels.
4. Step 4: To make biscuits, whisk together 2 cups flour, baking powder, baking soda, and salt in a large bowl.
5. Step 5: Add cold cubed butter and work it into the flour with a pastry cutter or fingers until mixture resembles coarse crumbs.
6. Step 6: Stir in 3/4 cup buttermilk until just combined, being careful not to overmix.
7. Step 7: Turn dough onto a floured surface, gently knead, then pat into a 1-inch-thick rectangle. Cut biscuits using a round cutter.
8. Step 8: Place biscuits on a baking sheet and bake at 425°F (220°C) for 12-15 minutes or until golden brown.
9. Step 9: For hot honey, heat honey in a small saucepan over low heat. Stir in red pepper flakes, apple cider vinegar (if using), and a pinch of salt.
10. Step 10: Simmer for 1-2 minutes, then remove from heat and let cool slightly before using.
11. Step 11: Slice biscuits in half, place a piece of fried chicken on the bottom half, drizzle generously with hot honey, then top with the other biscuit half.
12. Step 12: Serve warm and enjoy.

Tips & Variations

• For extra crispiness, double dredge the chicken by dipping it back into the buttermilk and flour mixture before frying.
• Use store-bought biscuits for a quick and easy alternative to homemade.
• Adjust red pepper flakes in the hot honey to control the level of heat.
• Add a slice of cheese or pickles inside the biscuit sandwich for additional flavor.

Storage

Store leftover fried chicken and biscuits separately in airtight containers in the refrigerator for up to 3 days. Reheat chicken in a skillet to maintain crispiness and warm biscuits in the oven. Prepare hot honey fresh before serving for the best flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

Yes, chicken breasts work well if you prefer leaner meat, but adjust frying time to ensure they cook through without drying out.

How spicy is the hot honey?

The spice level depends on how much red pepper flakes you use. Start with 1 teaspoon and increase if you want more heat.

Hot Honey Chicken Biscuits Recipe

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★★★★★

4.5 from 135 reviews

This Hot Honey Chicken Biscuits recipe features tender, juicy fried chicken thighs marinated in buttermilk and coated with a flavorful spiced flour mixture. Served inside fluffy, homemade buttermilk biscuits and drizzled with a sweet and spicy hot honey glaze made with red pepper flakes and apple cider vinegar, this Southern-inspired dish offers a perfect balance of heat, sweetness, and savory goodness ideal for breakfast, brunch, or a satisfying snack.

• Author: Dylan
• Prep Time: 40 minutes
• Cook Time: 25 minutes
• Total Time: 1 hour 5 minutes
• Yield: 4 servings 1x
• Category: Breakfast
• Method: Frying
• Cuisine: Southern American

Ingredients

Scale 1x2x3x

For the Chicken

• 4 boneless skinless chicken thighs (or breasts, if preferred)
• 1 cup buttermilk (for tenderizing)
• 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

For the Hot Honey Sauce

• 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

1. Marinate Chicken: Soak the boneless chicken thighs in 1 cup of buttermilk for at least 30 minutes or up to overnight in the refrigerator to tenderize and infuse flavor.
2. Prepare Coating: In a bowl, combine 1 cup all-purpose flour, paprika, garlic powder, salt, and black pepper. Remove the chicken from buttermilk, allowing excess to drip off, then dredge each piece thoroughly in the seasoned flour mixture until fully coated.
3. Fry Chicken: Heat vegetable oil in a large skillet over medium-high heat. Fry the coated chicken pieces for approximately 4-5 minutes on each side until golden brown and fully cooked through. Transfer to paper towels to drain excess oil.
4. Make Biscuit Dough: In a large bowl, whisk together 2 cups all-purpose flour, baking powder, baking soda, and salt. Add cold cubed butter and use a pastry cutter or your fingers to cut it into the flour until the mixture resembles coarse crumbs.
5. Add Buttermilk and Form Biscuits: Pour in 3/4 cup buttermilk and stir gently until just combined to avoid overmixing. Turn dough onto a floured surface, knead lightly, then pat into a 1-inch thick rectangle. Use a round cutter to cut out biscuits.
6. Bake Biscuits: Arrange biscuits on a baking sheet and bake in a preheated oven at 425°F (220°C) for 12-15 minutes until golden brown on top.
7. Prepare Hot Honey: In a small saucepan over low heat, warm the honey. Stir in red pepper flakes, optional apple cider vinegar for tanginess, and a pinch of salt. Let it simmer gently for 1-2 minutes, then remove from heat and let cool slightly.
8. Assemble Biscuits: Slice each baked biscuit in half horizontally. Place a piece of the fried chicken onto the bottom half, drizzle generously with the hot honey sauce, then top with the other biscuit half. Serve warm for best flavor and texture.

Notes

• For extra crispy chicken, double dredge by dipping the chicken back into the buttermilk and flour mixture before frying.
• Store-bought biscuits can be used as a convenient shortcut.
• Adjust red pepper flakes in the hot honey to control spice level according to personal preference.
• Leftover hot honey can be stored in the refrigerator and gently reheated before use.
• Chicken breasts can be substituted for thighs but may require slightly less frying time.

Keywords: hot honey chicken biscuits, fried chicken biscuit, spicy honey chicken, buttermilk biscuits, southern breakfast sandwich