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Hot Honey Chicken Biscuits

Hot Honey Chicken Biscuits

This recipe features flaky, buttery homemade biscuits filled with juicy, crispy fried chicken. A sweet and spicy hot honey drizzle brings all the elements together for the ultimate Southern comfort food experience. It's a standout dish perfect for a special weekend brunch or a festive holiday breakfast.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 4 boneless, skinless chicken thighs (or breasts)
  • 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
  • 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
  • 1/2 cup honey
  • 1–2 tsp red pepper flakes (adjust to your spice preference)
  • 1 tsp apple cider vinegar (optional, for a little tang)
  • Pinch of salt

Equipment

  • bowl
  • resealable bag
  • Shallow dish
  • pastry blender
  • baking sheet
  • heavy-bottomed skillet
  • Wire rack
  • Small saucepan

Method
 

Instructions
  1. Prepare the Chicken: Place the chicken thighs in a bowl or a resealable bag and pour the buttermilk over them. Make sure they are fully submerged. Let them marinate for at least 30 minutes at room temperature or up to a few hours in the fridge. This buttermilk bath is crucial for tender, juicy chicken. When you're ready to cook, mix the flour, paprika, garlic powder, salt, and pepper in a shallow dish. Remove the chicken from the buttermilk, letting the excess drip off, and dredge it thoroughly in the flour mixture.
  2. Make the Biscuits: Preheat your oven to 425°F (220°C). In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Cut in the cold, cubed butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Pour in the buttermilk and stir until just combined—do not overmix! Turn the dough out onto a floured surface, knead gently a few times, then pat it out to about 1/2-inch thickness. Cut out your biscuits and place them on a baking sheet. Bake for 12-15 minutes, or until golden brown.
  3. Fry the Chicken & Make the Hot Honey: While the biscuits bake, heat about an inch of vegetable oil in a heavy-bottomed skillet over medium-high heat. The oil should be around 350°F (175°C). Carefully place the dredged chicken in the hot oil, ensuring not to overcrowd the pan. Fry for 4-6 minutes per side, until golden brown and cooked through. Transfer to a wire rack to drain. While the chicken is frying, combine the honey, red pepper flakes, vinegar (if using), and a pinch of salt in a small saucepan. Warm over low heat for just a minute or two to infuse the flavors.
  4. Assemble the Biscuits: This is the best part! Slice a warm biscuit in half. Place a piece of crispy fried chicken on the bottom half, then drizzle generously with your homemade hot honey. Place the top of the biscuit on, and serve immediately. Enjoy the delicious mess!

Notes

For the best results, use very cold butter and buttermilk to create flaky biscuits. Maintain a steady frying oil temperature of 350°F for perfectly crispy, golden chicken. Season the flour dredge generously. Adjust the red pepper flakes in the honey to your spice preference; the optional apple cider vinegar adds a pleasant tang. For a lighter option, the chicken can be baked at 400°F for 20-25 minutes.