Hot Honey Chicken Biscuits combine crispy fried chicken, buttery biscuits, and a sweet-and-spicy drizzle of hot honey for the ultimate comfort food. Perfect for breakfast, brunch, or a satisfying dinner, these sandwiches are a flavorful fusion of sweet, spicy, and savory.
Why You’ll Love This Recipe
- Sweet and spicy contrast: The hot honey adds a bold flavor that balances the savory chicken and buttery biscuits.
- Homemade goodness: Freshly made biscuits and crispy fried chicken make this a standout dish.
- Versatile: Serve as a sandwich, an appetizer, or a standalone meal.
- Crowd-pleaser: A hit at brunches, game nights, or family dinners.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Biscuits:
- All-purpose flour
- Baking powder
- Butter, cold and cubed
- Buttermilk
For the Fried Chicken:
- Boneless, skinless chicken thighs or breasts
- All-purpose flour
- Cornstarch
- Buttermilk
- Hot sauce
- Salt and pepper
- Paprika
- Garlic powder
- Oil for frying
For the Hot Honey:
- Honey
- Hot sauce (like Frank’s RedHot or your favorite brand)
- Red pepper flakes (optional, for extra heat)
Directions
- Prepare the Biscuits:
- Preheat the oven to 425°F (220°C).
- In a bowl, mix flour and baking powder. Cut in cold butter until the mixture resembles coarse crumbs. Add buttermilk and mix until a dough forms.
- Roll out the dough and cut into biscuits. Bake for 12-15 minutes or until golden.
- Marinate the Chicken:
- In a bowl, mix buttermilk and hot sauce. Season chicken with salt, pepper, paprika, and garlic powder. Submerge the chicken in the buttermilk mixture and marinate for at least 30 minutes (or overnight for extra flavor).
- Fry the Chicken:
- In another bowl, mix flour, cornstarch, paprika, garlic powder, salt, and pepper. Dredge the marinated chicken in the dry mixture, ensuring it’s well coated.
- Heat oil in a skillet to 350°F (175°C). Fry chicken until golden and crispy, about 3-5 minutes per side. Drain on a paper towel-lined plate.
- Make the Hot Honey:
- Combine honey, hot sauce, and red pepper flakes in a small saucepan. Heat gently until warm and well combined.
- Assemble the Biscuits:
- Slice biscuits in half. Place a piece of fried chicken on the bottom half, drizzle generously with hot honey, and top with the other half of the biscuit.
- Serve: Serve warm with extra hot honey on the side.
Servings and Timing
- Servings: 4-6
- Prep time: 20 minutes (plus marinating time)
- Cook time: 25-30 minutes
- Total time: 45-50 minutes (excluding marinating)
Variations
- Spicy upgrade: Add cayenne pepper to the chicken dredge for extra heat.
- Cheesy biscuits: Mix shredded cheddar into the biscuit dough for added flavor.
- Grilled chicken: Swap fried chicken for grilled chicken for a lighter option.
- Different hot sauces: Use sriracha, chipotle, or any favorite hot sauce for a unique twist.
- Vegetarian option: Use crispy fried tofu or a plant-based chicken alternative.
Storage/Reheating
- Storage: Store biscuits and fried chicken separately in airtight containers in the refrigerator for up to 3 days.
- Reheating: Reheat biscuits in the oven at 350°F (175°C) until warm. Reheat chicken in the oven or air fryer to maintain crispiness.
- Freezing: Freeze unassembled biscuits and chicken separately for up to 2 months. Thaw and reheat before assembling.
FAQs
1. What type of honey works best for hot honey?
Regular honey works great, but wildflower or clover honey adds a deeper flavor.
2. Can I make the biscuits ahead of time?
Yes, bake the biscuits in advance and reheat them in the oven before serving.
3. How do I keep the fried chicken crispy?
Place fried chicken on a wire rack instead of a plate to prevent it from getting soggy.
4. Can I bake the chicken instead of frying it?
Yes, bake at 400°F (200°C) for 20-25 minutes, flipping halfway through, or until crispy.
5. Can I adjust the spice level?
Absolutely! Reduce or increase the hot sauce and red pepper flakes in the hot honey to suit your taste.
6. What can I use instead of buttermilk?
Mix regular milk with a tablespoon of lemon juice or vinegar as a buttermilk substitute.
7. Can I use store-bought biscuits?
Yes, store-bought biscuits save time and still taste great with this recipe.
8. What sides go well with Hot Honey Chicken Biscuits?
Serve with coleslaw, potato salad, or roasted vegetables for a complete meal.
9. Can I use chicken tenders instead of thighs?
Yes, chicken tenders are a convenient and delicious option for this recipe.
10. How do I prevent the biscuits from being dry?
Don’t overmix the dough, and make sure to bake just until golden.
Conclusion
Hot Honey Chicken Biscuits are a deliciously indulgent treat that’s packed with flavor and perfect for any meal. With crispy chicken, buttery biscuits, and a sweet-and-spicy glaze, this recipe is sure to become a favorite. Whether you’re hosting brunch or simply treating yourself, these sandwiches hit all the right notes!
Print
Hot Honey Chicken Biscuits
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 4 servings 1x
- Category: Breakfast, Brunch, Main Course
- Method: Baking and Frying
- Cuisine: Southern
Description
Hot Honey Chicken Biscuits are the ultimate sweet-and-spicy comfort food. Buttermilk fried chicken is served on flaky homemade biscuits and drizzled with a mouthwatering hot honey glaze. Perfect for breakfast, brunch, or a special dinner, these sandwiches pack a flavorful punch in every bite.
Ingredients
For the Biscuits:
- 2 1/2 cups all-purpose flour
- 1 tbsp baking powder
- 1 tsp sugar
- 1/2 tsp baking soda
- 1 tsp salt
- 1/2 cup (1 stick) unsalted butter, chilled and cubed
- 3/4 cup buttermilk (plus more for brushing)
For the Chicken:
- 4 boneless, skinless chicken thighs or breasts
- 1 cup buttermilk
- 1 tsp hot sauce
- 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 Hot Honey:
- 1/2 cup honey
- 1–2 tsp red pepper flakes (adjust to spice preference)
- 1 tsp apple cider vinegar
Instructions
Prepare the Biscuits:
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, baking powder, sugar, baking soda, and salt.
- Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Stir in the buttermilk just until the dough comes together. Do not overmix.
- Turn the dough out 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 ½-inch round cutter and place them on the prepared baking sheet. Brush the tops with buttermilk.
- Bake for 12–15 minutes until golden brown.
Prepare the Chicken:
- In a shallow dish, mix buttermilk and hot sauce. Add the chicken, cover, and marinate for at least 30 minutes (or overnight for more flavor).
- In another shallow dish, whisk together 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).
- Dredge each piece of chicken in the flour mixture, pressing to coat. Fry in the hot oil for 4–5 minutes per side, or until golden brown and cooked through (internal temperature of 165°F/74°C). Transfer to a wire rack to drain.
Make the Hot Honey:
- In a small saucepan, combine honey, red pepper flakes, and apple cider vinegar. Heat over low heat, stirring, for 2–3 minutes. Remove from heat and set aside.
Assemble the Biscuits:
- Slice the biscuits in half and place a piece of fried chicken on the bottom half. Drizzle with hot honey and top with the biscuit lid. Serve warm.
Notes
- For a shortcut, use store-bought biscuits or pre-cooked chicken tenders.
- Add pickles or a dollop of spicy mayo for extra flavor.
- Adjust the amount of red pepper flakes in the honey to suit your spice tolerance.