Hot Honey Chicken Biscuits (Printer-friendly)
Crispy fried chicken tucked into fluffy buttermilk biscuits, finished with a spicy-sweet hot honey drizzle.
# What you'll need:
→ Buttermilk Biscuits
01 - 2 cups all-purpose flour
02 - 1 tablespoon baking powder
03 - 1 teaspoon salt
04 - 1/2 cup cold unsalted butter, cubed
05 - 3/4 cup cold buttermilk
→ Fried Chicken
06 - 2 boneless, skinless chicken breasts, halved horizontally
07 - 1 cup buttermilk
08 - 1 teaspoon hot sauce
09 - 1 cup all-purpose flour
10 - 1/2 cup cornstarch
11 - 1 teaspoon smoked paprika
12 - 1 teaspoon garlic powder
13 - 1/2 teaspoon salt
14 - 1/2 teaspoon black pepper
15 - Vegetable oil for frying
→ Hot Honey
16 - 1/2 cup honey
17 - 1 to 2 tablespoons hot sauce, to taste
18 - 1/2 teaspoon red pepper flakes
→ To Serve
19 - 2 tablespoons unsalted butter, melted
20 - Pickle slices (optional)
# Method:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper. In a large bowl, combine flour, baking powder, and salt. Cut in cold butter until mixture resembles coarse crumbs. Stir in buttermilk just until a shaggy dough forms.
02 - Transfer dough to a floured surface. Gently pat to 1-inch thickness. Cut dough into rounds using a biscuit cutter. Arrange biscuits on the prepared baking sheet and bake for 12–15 minutes, or until golden. Brush tops with melted butter while warm.
03 - Pound chicken pieces to uniform thickness if needed. Place chicken in a bowl and cover with buttermilk and hot sauce. Marinate for 20 minutes or up to 4 hours refrigerated.
04 - In a shallow dish, combine flour, cornstarch, smoked paprika, garlic powder, salt, and black pepper for the dredge.
05 - Heat 1 inch of vegetable oil in a large skillet to 350°F. Remove chicken from marinade and dredge each piece thoroughly in the flour mixture, shaking off excess. Fry chicken cutlets 3–4 minutes per side, or until golden brown and internal temperature is 165°F. Transfer to a wire rack to drain.
06 - In a small saucepan over low heat, warm honey, hot sauce, and red pepper flakes, stirring for 2–3 minutes. Do not bring to a boil. Set aside.
07 - Split warm biscuits. Lay one fried chicken cutlet inside each biscuit. Drizzle generously with hot honey. Add pickle slices if desired. Serve immediately.
# Expert Tips:
01 -
- The homemade hot honey adds a punch of heat and sweetness that takes each bite somewhere unexpected.
- It turns a basic biscuit-and-chicken combo into a crave-worthy comfort meal you'll want to share with friends—or keep for yourself.
02 -
- Letting the fried chicken rest on a wire rack, not paper towels, is the secret to keeping the crust crisp.
- Biscuits baked side-by-side touch and rise higher, staying fluffier than if left to bake alone.
03 -
- Don't skip chilling the biscuit dough if your kitchen is warm; it helps the biscuits puff up taller.
- A thermometer is your ticket to perfectly juicy, never-greasy fried chicken every time.