Introduction

Hot Honey Chicken Biscuits combine crispy, juicy fried chicken with fluffy homemade biscuits drizzled in a sweet and spicy honey glaze. This Southern-inspired dish is perfect for breakfast, brunch, or a comforting dinner that everyone will love.

Three small sandwiches are shown on a white plate placed on a white marbled surface. Each sandwich has three layers: a bottom layer of soft, fluffy biscuit with a light golden-brown top; a middle layer of crispy fried chicken glazed with shiny honey sauce, giving it a golden-brown color; and a top layer of biscuit matching the bottom, slightly cracked and golden-brown. Small drops of honey sauce are drizzled around the sandwiches on the plate. The background is blurred, showing hints of yellow and white colors. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 boneless skinless chicken thighs (or breasts, if preferred)
1 cup buttermilk (for tenderizing)
1 cup all-purpose flour (for coating chicken)
1 tsp paprika
1 tsp garlic powder
1 tsp salt
1/2 tsp black pepper
Vegetable oil for frying
2 cups all-purpose flour (for biscuits)
1 tbsp baking powder
1/2 tsp baking soda
1/2 tsp salt
6 tbsp cold unsalted butter, cubed
3/4 cup buttermilk (for biscuits)
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

Step 1: In a bowl, combine the chicken thighs with 1 cup buttermilk and let them marinate for at least 30 minutes to tenderize and add flavor.
Step 2: In a shallow dish, mix 1 cup flour, paprika, garlic powder, salt, and black pepper. Dredge the marinated chicken pieces in the flour mixture, coating them evenly.
Step 3: Heat vegetable oil in a deep skillet or fryer over medium-high heat. Fry the coated chicken until golden brown and cooked through, about 5-7 minutes per side. Drain on paper towels.
Step 4: To make the biscuits, preheat your oven to 425°F (220°C). In a large bowl, whisk together 2 cups flour, baking powder, baking soda, and salt.
Step 5: Cut cold cubed butter into the flour mixture using a pastry cutter or fingers until it resembles coarse crumbs. Stir in 3/4 cup buttermilk until just combined, being careful not to overmix.
Step 6: Turn the dough onto a floured surface, gently knead a few times, then pat it into a 1-inch thick rectangle. Cut out biscuits with a round cutter and place them on a baking sheet.
Step 7: Bake the biscuits for 12-15 minutes or until golden brown and risen. Alternatively, warm store-bought biscuits according to package instructions.
Step 8: While the biscuits bake, prepare the hot honey by gently warming honey in a small saucepan. Stir in red pepper flakes, apple cider vinegar (if using), and a pinch of salt. Keep warm on low heat.
Step 9: To assemble, split the biscuits in half, place a piece of fried chicken inside, and drizzle generously with the hot honey glaze. Serve immediately and enjoy!

Tips & Variations

For extra crispy chicken, double-dip the chicken in buttermilk and flour before frying.
Adjust the amount of red pepper flakes in the honey glaze to control the heat level.
Substitute chicken thighs with breasts if you prefer leaner meat, but thighs stay juicier during frying.
Add fresh herbs like thyme or rosemary to biscuit dough for additional flavor.
Use store-bought biscuits to save time without compromising taste.

Storage

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

How to Serve

Three small sandwiches are placed on a white rectangular plate with a white marbled texture background. Each sandwich has two layers of golden brown biscuit halves, flaky and soft in texture, holding a thick layer of crispy fried chicken in the center. The chicken is coated with a shiny, sticky amber sauce that drips slightly onto the plate. In the background, there are blurred yellow fries adding a light touch of color. The lighting highlights the biscuit's soft texture and the glossy sauce on the fried chicken. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe gluten-free?

Yes, you can use gluten-free flour blends for both the biscuit dough and the chicken coating. Ensure your baking powder is also gluten-free.

How spicy is the hot honey glaze?

The spice level depends on the amount of red pepper flakes used. Start with 1 teaspoon for mild heat and increase to 2 teaspoons or more for a spicier kick.

Hot Honey Chicken Biscuits Recipe

Print Recipe

★★★★★

4.9 from 98 reviews

Hot Honey Chicken Biscuits combine tender, crispy fried chicken thighs soaked in a spicy-sweet honey glaze, nestled inside flaky homemade biscuits. This Southern-inspired dish balances heat and sweetness, perfect for a savory breakfast, brunch, or comforting dinner.

Author: Isabella
Prep Time: 40 minutes
Cook Time: 25 minutes
Total Time: 1 hour 5 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Frying
Cuisine: Southern American

Ingredients

Scale

Chicken Marinade and Coating

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

Biscuit Dough

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

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

Marinate the Chicken: In a bowl, combine the chicken thighs with 1 cup buttermilk. Allow the chicken to marinate for at least 30 minutes to tenderize and impart moisture.
Prepare the Biscuit Dough: In a large mixing bowl, whisk together 2 cups flour, baking powder, baking soda, and 1/2 tsp salt. Cut in the cold cubed butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Gradually add 3/4 cup buttermilk and stir until a soft dough forms. Avoid overmixing to keep biscuits tender.
Shape and Bake Biscuits: Preheat your oven to 425°F (220°C). Turn the dough out onto a floured surface, gently pat to about 1-inch thick. Use a biscuit cutter to cut out rounds and place them on a baking sheet. Bake for 12-15 minutes until golden brown and fluffy. Remove and set aside.
Prepare Chicken Coating: In a shallow dish, combine 1 cup flour, paprika, garlic powder, 1 tsp salt, and black pepper. Remove chicken from the buttermilk marinade, letting excess drip off, then dredge each piece thoroughly in the seasoned flour mixture, pressing lightly to adhere.
Fry the Chicken: Heat vegetable oil in a deep skillet or frying pan over medium-high heat until it reaches around 350°F (175°C). Carefully fry the chicken pieces for approximately 6-8 minutes per side or until golden brown and the internal temperature reaches 165°F (74°C). Remove and drain on paper towels.
Make Hot Honey Sauce: In a small saucepan, gently warm the honey over low heat. Stir in red pepper flakes, apple cider vinegar (if using), and a pinch of salt. Heat just until fragrant and well combined, then remove from heat.
Assemble the Biscuits: Split the warm biscuits in half, place a piece of fried chicken inside each, and drizzle generously with the hot honey sauce. Serve immediately for best flavor and texture.

Notes

Chicken breasts can be used as a leaner alternative to thighs.
Store-bought biscuits can be substituted for a quicker preparation.
Adjust red pepper flakes to control the heat level in the hot honey sauce.
Ensure oil temperature is maintained to achieve crispy, non-greasy fried chicken.
Leftover biscuits and chicken can be reheated but are best enjoyed fresh.

Keywords: Hot Honey Chicken Biscuits, fried chicken, homemade biscuits, spicy honey sauce, Southern recipe, comfort food