Hot Honey Chicken Biscuits Recipe

Introduction

Hot Honey Chicken Biscuits combine crispy fried chicken with fluffy homemade biscuits, all drizzled with a sweet and spicy honey glaze. This comforting dish is perfect for breakfast, brunch, or a satisfying dinner. The balance of heat and sweetness makes every bite irresistible.

Ingredients

• 1 1/2 to 2 pounds chicken tenders (or 2 large boneless skinless chicken breasts sliced into 1-inch thick strips)
• 1 1/2 cups all-purpose flour
• 1 tsp kosher salt
• 1/4 tsp black pepper
• 1/4 tsp garlic powder
• 1/4 tsp smoked paprika
• 1 large egg + 2 tablespoons water (beaten)
• Vegetable oil (canola or peanut oil, for frying)
• 2 cups all-purpose flour (for biscuits)
• 1 Tbsp baking powder
• 1 tsp kosher salt (for biscuits)
• 1/4 tsp baking soda
• 1/2 cup (1 stick) cold butter
• 3/4 cups buttermilk
• 1/4 cup unsalted butter (melted, for brushing)
• 1 cup honey
• 2 tsp crushed red pepper flakes
• 1 Tbsp apple cider vinegar

Instructions

1. Step 1: Fill a large pot with about 2 inches of vegetable oil and heat over medium until it reaches 365-375°F or when a small pinch of flour sizzles upon dropping in.
2. Step 2: In a large bowl, mix 1 1/2 cups flour, salt, pepper, garlic powder, and smoked paprika. In a separate dish, whisk the egg and water.
3. Step 3: Dredge the chicken pieces in the seasoned flour, shaking off excess, then dip in the egg wash, and dredge back in the flour. Set aside.
4. Step 4: Fry the chicken in batches (2-4 pieces at a time) until golden brown and cooked through, about 8-10 minutes. Transfer to a paper towel-lined plate to drain.
5. Step 5: Preheat oven to 450°F. Line a baking sheet with parchment paper or a silicone mat.
6. Step 6: In a large bowl, combine 2 cups flour, baking powder, salt, and baking soda. Cut cold butter into small cubes or shred it, then work it into the dry ingredients until the mixture resembles coarse crumbs.
7. Step 7: Stir in buttermilk with a spatula until a soft dough forms. Turn dough onto a floured surface, gently work it, pat into a rectangle, and fold in thirds. Repeat this folding and patting two more times.
8. Step 8: Using a floured 2.5-inch biscuit cutter, cut out 10-12 biscuits from the dough, re-rolling scraps as needed.
9. Step 9: Bake biscuits for 15-17 minutes until lightly golden. Remove from oven and brush tops with melted butter.
10. Step 10: In a small saucepan, combine honey and crushed red pepper flakes. Simmer over medium heat briefly, then remove from heat and stir in apple cider vinegar. Let cool to room temperature.
11. Step 11: To assemble, split biscuits in half, place a fried chicken piece on each, and drizzle generously with the hot honey. Serve with pickle slices if desired.

Tips & Variations

• Use a meat thermometer to ensure chicken reaches 165°F for safety and juiciness.
• Substitute hot honey with a spicy maple syrup for a different flavor twist.
• For extra crispy chicken, double-dip the chicken in egg and flour before frying.
• Chill biscuit dough before cutting for flakier layers.
• Add a pinch of cayenne pepper to the biscuit dough for a subtle heat.

Storage

Store leftover fried chicken and biscuits separately in airtight containers in the refrigerator for up to 3 days. Reheat biscuits in a 350°F oven for 5-7 minutes and gently warm chicken in the oven or microwave. Keep hot honey refrigerated and stir before using; best used within 2 weeks.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pre-made biscuits instead of homemade?

Yes, store-bought biscuits can be used for convenience, though homemade biscuits add a fresher, flakier texture that complements the fried chicken nicely.

How spicy is the hot honey sauce?

The hot honey has a mild to moderate heat from the crushed red pepper flakes balanced by the sweetness of honey. Adjust the amount of pepper flakes to suit your heat preference.

Hot Honey Chicken Biscuits Recipe

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4.5 from 123 reviews

This Hot Honey Chicken Biscuits recipe combines crispy fried chicken tenders with flaky buttermilk biscuits, finished with a sweet and spicy hot honey drizzle. Perfect for a comforting brunch or dinner, the flavorful balance of smoky, spicy, and sweet elements makes this dish irresistible and satisfying.

• Author: Isabella
• Prep Time: 25 minutes
• Cook Time: 25 minutes
• Total Time: 50 minutes
• Yield: 10–12 biscuits with chicken 1x
• Category: Main Course
• Method: Frying
• Cuisine: American

Ingredients

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For the Fried Chicken

• 1–1/2 to 2 pounds chicken tenders (or 2 large boneless skinless chicken breasts sliced into 1-inch thick strips)
• 1–1/2 cups all-purpose flour
• 1 tsp. kosher salt
• 1/4 tsp. black pepper
• 1/4 tsp. garlic powder
• 1/4 tsp. smoked paprika
• 1 large egg + 2 tablespoons water (beaten)
• Vegetable oil (canola or peanut oil, for frying)

For the Buttermilk Biscuits

• 2 cups all-purpose flour
• 1 Tbsp. baking powder
• 1 tsp. kosher salt
• 1/4 tsp. baking soda
• 1/2 cup (1 stick) cold butter
• 3/4 cups buttermilk

For the Hot Honey

• 1/4 cup unsalted butter (melted)
• 1 cup honey
• 2 tsp. crushed red pepper flakes
• 1 Tbsp. apple cider vinegar

Instructions

1. Prepare the Fried Chicken: Fill a large pot with about 2 inches of vegetable oil and set to medium heat. In a large bowl, combine 1-1/2 cups flour, salt, pepper, garlic powder, and smoked paprika. In a separate dish, whisk the egg and water together. Dredge the chicken strips first in the seasoned flour, then dip into the egg mixture, and again in the flour. Set aside.
2. Fry the Chicken: Heat the oil to around 365-375°F, testing by dropping in a pinch of flour to see if it sizzles. Fry the chicken in batches (2-4 pieces at a time) until golden brown, about 8-10 minutes. Remove with a slotted spoon and transfer onto a paper towel-lined plate to drain.
3. Make the Buttermilk Biscuits: Preheat the oven to 450°F and line a baking sheet with parchment paper or a silicone mat. In a large bowl, combine 2 cups flour, baking powder, salt, and baking soda. Cut cold butter into small cubes or grate it, then work it into the flour mixture until it resembles coarse crumbs. Stir in the buttermilk with a spatula until a soft dough forms.
4. Shape the Biscuit Dough: Turn the dough onto a lightly floured surface, gently knead and pat into a rectangle. Fold the dough into thirds, turn, and pat back into a rectangle. Repeat folding and patting two more times to create flaky layers.
5. Cut and Bake Biscuits: Use a 2.5-inch floured biscuit cutter to cut out 10-12 biscuits from the dough, re-rolling scraps as needed. Place biscuits on the prepared baking sheet and bake for 15-17 minutes until lightly golden. Remove and brush the tops with melted unsalted butter.
6. Prepare the Hot Honey: In a small saucepan, combine honey and crushed red pepper flakes. Simmer over medium heat briefly, then remove from heat and stir in apple cider vinegar. Allow to cool to room temperature before using.
7. Assemble the Biscuits: Split each biscuit in half. Place a piece of fried chicken on the bottom half of each biscuit, drizzle generously with the hot honey sauce, and cover with the biscuit top. Serve optionally with pickle slices.
8. Enjoy: Serve immediately and savor the delicious balance of crispy, spicy, sweet flavors.

Notes

• Maintain oil temperature between 365-375°F for optimal crispiness and to avoid greasy chicken.
• Grating cold butter for biscuits helps create flakier layers and speeds up the process.
• You can adjust the amount of crushed red pepper flakes in the hot honey for milder or spicier heat.
• Use fresh buttermilk for best biscuit texture; if unavailable, make a substitute with milk and lemon juice or vinegar.
• Refrigerate leftover hot honey in an airtight container, and warm slightly before use.
• For extra richness, add pickle slices on top of the chicken before closing the biscuit.

Keywords: Hot honey chicken biscuits, fried chicken, buttermilk biscuits, spicy honey, comfort food, Southern-style biscuits, homemade biscuits, spicy chicken sandwich