Imagine this: buttery, flaky buttermilk biscuits stuffed with crispy, juicy fried chicken, all drizzled with a sweet-and-spicy hot honey glaze. These Hot Honey Chicken Biscuits are the kind of indulgent treat that’s perfect for brunch, dinner, or any time you need a little comfort food in your life. They’re warm, spicy, savory, and sweet—a combination that feels like a big, flavorful hug.
The best part? They’re surprisingly easy to make. With a bit of patience and a handful of simple ingredients, you can whip up a batch of these golden delights in under an hour. They’re a crowd-pleaser, perfect for impressing friends, spoiling your family, or even treating yourself on a lazy weekend.
For me, this recipe brings back memories of cozy mornings experimenting in the kitchen, trying to perfect the balance of crispy chicken and melt-in-your-mouth biscuits. I’ve found that the secret lies in two key elements: layering the biscuit dough for maximum flakiness and letting the hot honey steep just enough to develop its irresistible kick.
Why You’ll Love This Recipe
If you’re still debating whether to try these biscuits, here’s why you should dive in:
- The Ultimate Comfort Food: The buttery biscuits and crispy chicken are the ultimate pairing. Add the sweet heat of hot honey, and you’ve got a dish that satisfies every craving.
- Customizable Spice: Love heat? Add more crushed red pepper. Prefer mild? Tone it down. This recipe is adaptable to any palate.
- Beginner-Friendly: The steps are simple, and the ingredients are easy to find. Even if you’re new to frying or biscuit-making, you’ll feel confident following this recipe.
- Perfect for Sharing: These biscuits are the kind of food that brings people together. Serve them at brunch, game nights, or potlucks—they’ll be the star of the show.
Preparation Time and Servings
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Servings: Makes 10-12 biscuits
Ingredients
For the Fried Chicken:
- 1.5 to 2 pounds chicken tenders (or 2 large boneless, skinless chicken breasts, sliced into 1-inch thick strips)
- 1.5 cups all-purpose flour
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon smoked paprika
- 1 large egg + 2 tablespoons water, beaten
- Vegetable oil for frying
The Buttermilk Biscuits:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 1/4 teaspoon baking soda
- 1/2 cup (1 stick) cold butter, cut into cubes
- 3/4 cup buttermilk
- 1/4 cup melted unsalted butter (for brushing)
The Hot Honey:
- 1 cup honey
- 2 teaspoons crushed red pepper flakes
- 1 tablespoon apple cider vinegar
Optional Additions:
- Pickle slices for serving
Step-by-Step Instructions
Prepare the Fried Chicken
- Heat the Oil: Fill a large pot with about 2 inches of vegetable oil and heat to 365-375°F (185-190°C). Use a thermometer to ensure consistent frying temperature.
- Mix the Flour Coating: In a large bowl, combine the flour, kosher salt, black pepper, garlic powder, and smoked paprika.
- Prepare the Egg Wash: In a separate bowl, whisk together the beaten egg and water.
- Coat the Chicken: Dredge each piece of chicken in the flour mixture, shaking off any excess. Dip into the egg mixture, then return to the flour mixture, ensuring an even, thick coating.
- Fry the Chicken: Fry the chicken in batches of 2-4 pieces at a time. Cook for 8-10 minutes, turning occasionally, until golden brown and cooked through. Transfer to a paper towel-lined plate to drain.
Make the Buttermilk Biscuits
- Preheat the Oven: Set the oven to 450°F (232°C). Line a baking sheet with parchment paper or a silicone baking mat.
- Combine Dry Ingredients: In a large bowl, whisk together the flour, baking powder, kosher salt, and baking soda.
- Cut in the Butter: Add the cold butter cubes to the dry mixture. Use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
- Add Buttermilk: Pour the buttermilk into the bowl and stir gently until a soft dough forms. Be careful not to overmix.
- Create Layers: Turn the dough onto a floured surface. Pat it into a rectangle, fold into thirds, and repeat this process two more times. This creates the signature flaky layers.
- Cut and Bake: Roll the dough to about 1/2-inch thickness and use a floured cutter to shape the biscuits. Place them on the prepared baking sheet and bake for 15-17 minutes, or until golden brown. Brush the tops with melted butter while still warm.
Prepare the Hot Honey
- Combine Ingredients: In a small saucepan, combine the honey and crushed red pepper flakes.
- Simmer and Infuse: Heat over medium heat until just simmering. Remove from heat and stir in the apple cider vinegar. Let it cool slightly.
Assemble the Biscuits
- Split the Biscuits: Slice each biscuit in half horizontally.
- Add the Chicken: Place a piece of fried chicken on the bottom half of the biscuit.
- Drizzle with Hot Honey: Generously drizzle the hot honey over the chicken.
- Add Toppings: Top with pickle slices, if desired.
- Close and Serve: Place the biscuit top back on and serve warm.
How to Serve
Hot honey chicken biscuits are delicious on their own, but you can elevate the experience with these serving ideas:
- Pair with coleslaw for a crunchy, creamy contrast.
- Add a side of mashed sweet potatoes or roasted vegetables for a Southern-inspired meal.
- Serve with fresh fruit or a light salad for a balanced plate.
For an extra touch, offer small bowls of hot honey on the side so guests can drizzle more as they eat.
Additional Tips for Success
- Temperature Matters: Keep an eye on the oil temperature while frying to avoid greasy chicken or an undercooked interior.
- Flaky Biscuits: When making the biscuit dough, handle it gently and avoid overworking to preserve the flakiness.
- Spice Levels: Adjust the amount of red pepper flakes in the hot honey to suit your heat tolerance.
- Drain the Chicken: Allow the fried chicken to rest on paper towels to remove excess oil without losing crispiness.
- Keep Biscuits Warm: If preparing ahead, keep biscuits warm in a 200°F (93°C) oven until ready to assemble.
Recipe Variations
- Gluten-Free Option: Substitute gluten-free all-purpose flour for the biscuits and chicken coating.
- Spicy Twist: Add a pinch of cayenne pepper to the flour mixture for an extra kick.
- Baked Chicken: For a lighter option, coat the chicken in breadcrumbs and bake at 400°F (204°C) for 20-25 minutes.
- Vegetarian Alternative: Use breaded tofu or cauliflower steaks in place of the chicken.
Storage and Freezing Tips
- Storing Leftovers: Store biscuits and chicken separately in airtight containers in the refrigerator for up to 3 days. Reheat biscuits in the oven to keep them flaky.
- Freezing: Freeze cooked chicken and biscuits separately. Reheat chicken in a 375°F (190°C) oven until crispy, and biscuits in a 300°F (150°C) oven for 10 minutes.
Special Equipment
- Thermometer: Ensures accurate oil temperature for frying.
- Pastry Cutter: Helps create perfectly crumbly biscuit dough.
- Biscuit Cutter: For clean, uniform biscuit shapes.
Frequently Asked Questions
1. Can I use store-bought biscuits?
Yes, you can use pre-made biscuit dough for convenience, though homemade adds an extra special touch.
2. Can I make the hot honey ahead of time?
Absolutely! Store it in an airtight container at room temperature for up to a week.
3. Can I bake the chicken instead of frying?
Yes, baking is a great alternative. Bread the chicken and bake at 400°F (204°C) for 20-25 minutes.
Conclusion
These Hot Honey Chicken Biscuits are the ultimate combination of sweet, spicy, and savory. Perfect for any occasion, they’ll have everyone at your table raving. Give the recipe a try, and don’t forget to share your photos and stories—I’d love to hear how they turned out!
Print
Hot Honey Chicken Biscuits: Sweet, Spicy, and Perfectly Crispy
- Total Time: 1 hour
- Yield: 10-12 biscuits
Description
These Hot Honey Chicken Biscuits combine tender, flaky buttermilk biscuits with crispy fried chicken drizzled in a sweet-and-spicy hot honey glaze. Perfect for brunch, dinner, or a special treat!
Ingredients
- Chicken: 1.5 to 2 lbs chicken tenders
- Flour: 1.5 cups all-purpose flour
- Seasonings: 1 tsp salt, 1/4 tsp black pepper, 1/4 tsp garlic powder, 1/4 tsp smoked paprika
- Egg Wash: 1 large egg + 2 tbsp water
- Biscuits: 2 cups all-purpose flour, 1 tbsp baking powder, 1 tsp salt, 1/4 tsp baking soda, 1/2 cup cold butter, 3/4 cup buttermilk
- Hot Honey: 1 cup honey, 2 tsp crushed red pepper flakes, 1 tbsp apple cider vinegar
Instructions
- Prepare Chicken: Coat chicken with flour mixture, egg wash, and fry until golden brown.
- Make Biscuits: Mix dry ingredients, cut in butter, fold dough for layers, bake until golden.
- Hot Honey: Simmer honey with red pepper flakes and vinegar.
- Assemble: Split biscuits, add chicken, drizzle honey, and serve
Notes
- Adjust red pepper flakes for preferred spice level.
- Substitute buttermilk with milk + vinegar if needed.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Frying & Baking
- Cuisine: Southern