If you are craving a savory and sweet dish that perfectly balances spicy heat with honeyed sweetness, then this Hot Honey Chicken Biscuits Recipe is your new best friend in the kitchen. With tender, juicy fried chicken nestled inside fluffy buttermilk biscuits and drizzled with a luscious hot honey glaze, every bite delivers a symphony of textures and flavors that will delight your taste buds and keep you coming back for more. This dish combines comfort and kick in a way that feels indulgent but is surprisingly easy to pull off at home.
Ingredients You’ll Need
The beauty of this recipe lies in its straightforward, everyday ingredients that come together to create extraordinary flavor and texture. Each component plays a specific role, from the marinade that tenderizes the chicken to the spice-infused flour mixture that crisps up beautifully during frying, and finally the sweet and spicy glaze that ties everything together.
- Boneless, skinless chicken thighs or breasts: Choose thighs for extra juiciness or breasts for a leaner option, cut into 2–3 inch pieces for even cooking.
- Buttermilk: This acts as a tenderizing agent in the marinade and adds that signature tangy flavor.
- Hot sauce: Used both in the marinade and in the honey drizzle, it brings the essential spicy kick that defines this dish.
- All-purpose flour and cornstarch: The perfect duo that creates a super crispy coating when frying your chicken.
- Paprika, garlic powder, salt, and black pepper: Basic yet flavorful seasonings that enhance every bite.
- Vegetable oil: Ideal for deep frying to get that golden crunch without overpowering the chicken’s flavor.
- Buttermilk biscuits: Use homemade for an extra special touch or good-quality store-bought to save time.
- Butter: Melted and mixed into the hot honey drizzle for richness and shine.
- Honey: The key sweet element that balances the heat and adds depth.
- Pickle slices (optional): They add a refreshing acidity and crunch that cuts through the richness beautifully.
How to Make Hot Honey Chicken Biscuits Recipe
Step 1: Marinate the Chicken
The magic starts by soaking your chicken pieces in a tangy buttermilk marinade infused with hot sauce. This not only tenderizes the meat but also infuses it with a subtle heat that penetrates deep. Let it rest for at least 30 minutes, or overnight if you have the time, so every bite is bursting with flavor.
Step 2: Prepare the Coating
While your chicken marinates, mix the flour, cornstarch, paprika, garlic powder, salt, and black pepper in a bowl. This blend gives the chicken an irresistible golden crust that’s crispy and flavorful. Cornstarch is the secret weapon here, ensuring your coating is extra crunchy rather than cakey.
Step 3: Fry the Chicken
Heat about an inch of vegetable oil in a heavy skillet over medium-high heat until it reaches 350°F. Remove the chicken from the marinade, letting excess drip off before dredging each piece in the flour mixture. Fry the chicken in batches for 5 to 6 minutes per side until beautifully golden and cooked through. Drain on paper towels to keep that crunch.
Step 4: Make the Hot Honey Glaze
Combine honey, your choice of 1 to 2 teaspoons of hot sauce (adjust depending on your heat preference), and melted butter in a small bowl. This glaze is the showstopper, marrying sweet and spicy with a luscious buttery finish that will coat your chicken perfectly.
Step 5: Assemble the Biscuits
Warm your buttermilk biscuits until soft and fluffy. Split them open and layer each with a crispy chicken piece. Drizzle generously with the hot honey glaze and add pickle slices if you like that tangy crunch. Serve immediately to enjoy every luscious bite warm.
How to Serve Hot Honey Chicken Biscuits Recipe
Garnishes
Pickle slices are a classic garnish, adding brightness and a different texture to the rich chicken and biscuit combo. Fresh herbs like chopped chives or parsley can also add a pop of color and subtle freshness that complements the savory flavors beautifully.
Side Dishes
These biscuits shine best alongside simple sides that don’t outshine them, like a crisp coleslaw, creamy mac and cheese, or even a fresh green salad dressed lightly with lemon vinaigrette. Crispy fries or sweet potato wedges also make perfect companions for a hearty meal.
Creative Ways to Present
For a fun twist at your next brunch or dinner, serve these Hot Honey Chicken Biscuits Recipe as sliders on mini biscuits. You can also transform them into a salad topper or assemble them open-faced with a fried egg on top for an elevated breakfast treat. The versatility of this dish is part of what makes it so universally loved.
Make Ahead and Storage
Storing Leftovers
If you have any leftover chicken or biscuits, store them separately in airtight containers in the refrigerator. This keeps the biscuit from getting soggy and the chicken from losing its crispness, so you can enjoy your Hot Honey Chicken Biscuits again without compromise.
Freezing
The fried chicken pieces freeze well for up to one month. Freeze them on a baking sheet first, then transfer to a freezer bag to preserve their crunch. Biscuits can also be frozen but reheat best when thawed slightly beforehand.
Reheating
To revive the chicken’s crispiness, reheat in an oven or air fryer at 375°F for about 10 minutes instead of the microwave. Warm biscuits wrapped in foil will come out soft and fresh, ready for assembly with your hot honey drizzle once again.
FAQs
Can I use chicken breast instead of thighs?
Absolutely! Chicken breasts work well, especially if you prefer leaner meat, but keeping the pieces slightly larger and not overcooked ensures they stay juicy and tender.
What type of hot sauce is best for the recipe?
A classic, tangy hot sauce like Frank’s RedHot is perfect because it offers balanced heat without overpowering the other flavors. You can always adjust to your heat preference.
Can I make the hot honey glaze less spicy?
Yes, simply reduce the amount of hot sauce or omit it entirely for a sweet honey drizzle. The butter and honey combo alone is delicious and perfect if you prefer no heat.
Are store-bought buttermilk biscuits a good substitute?
Definitely! Good-quality store-bought biscuits save time and still taste fantastic when warmed properly. Of course, homemade always elevates the dish, but convenience is key sometimes.
Is this recipe suitable for meal prep?
Yes, you can prep the chicken in advance by marinating and frying it, then storing it refrigerated or frozen. Assemble fresh when ready to serve for the best flavor and texture.
Final Thoughts
This Hot Honey Chicken Biscuits Recipe is the perfect blend of comfort food with a lively twist, sure to become a staple in your recipe collection. Whether for a weekend brunch or an indulgent dinner, the balance of crispy chicken, fluffy biscuits, and that addictive hot honey drizzle will brighten any meal. Give it a try and watch it become an instant favorite among your friends and family!
Print
Hot Honey Chicken Biscuits Recipe
- Prep Time: 15 minutes (plus 30 minutes marinating)
- Cook Time: 20 minutes
- Total Time: 35 minutes (plus marinating)
- Yield: 6–8 biscuits
- Category: Breakfast, Main Course
- Method: Frying
- Cuisine: American
- Diet: Nut-Free
Description
This Hot Honey Chicken Biscuits recipe features crispy fried chicken pieces marinated in buttermilk and hot sauce, served inside warm buttermilk biscuits, and drizzled with a buttery hot honey drizzle. Perfect for a flavorful southern-inspired breakfast or main course, these biscuits offer a spicy-sweet kick balanced with tender chicken and optional pickle slices for added zest.
Ingredients
For the Chicken:
- 1 lb boneless, skinless chicken thighs or breasts, cut into 2–3 inch pieces
- 1 cup buttermilk
- 1 teaspoon hot sauce
- 1 cup all-purpose flour
- ½ cup cornstarch
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- Vegetable oil for frying
For the Biscuits and Hot Honey:
- 6–8 buttermilk biscuits (homemade or store-bought)
- 2 tablespoons butter, melted
- ¼ cup honey
- 1–2 teaspoons hot sauce (adjust to taste)
- Pickle slices (optional, for serving)
Instructions
- Marinate the Chicken: In a bowl, combine the buttermilk and 1 teaspoon hot sauce. Add the chicken pieces and ensure they are fully submerged. Cover and refrigerate for at least 30 minutes or up to overnight to tenderize and infuse flavor.
- Prepare the Dredge: In a separate bowl, whisk together all-purpose flour, cornstarch, paprika, garlic powder, salt, and black pepper to create the coating mixture.
- Heat the Oil: Pour about 1 inch of vegetable oil into a heavy skillet and heat over medium-high until it reaches 350°F (175°C), ideal for frying.
- Coat the Chicken: Remove chicken from the marinade, allowing excess liquid to drip off. Dredge each piece thoroughly in the flour mixture, pressing firmly to ensure a good coating.
- Fry the Chicken: Fry the chicken in batches, being careful not to crowd the pan. Cook each side for 5–6 minutes until crispy, golden brown, and cooked through (internal temperature should reach 165°F).
- Drain: Transfer fried chicken onto a paper towel-lined plate to absorb excess oil.
- Make the Hot Honey: In a small bowl, combine the honey, melted butter, and 1–2 teaspoons of hot sauce, adjusting spice level to your taste.
- Warm and Assemble Biscuits: Warm the biscuits, split them open, and layer each with fried chicken pieces. Drizzle generously with the prepared hot honey and add pickle slices if using.
- Serve: Serve immediately to enjoy the crispy, spicy-sweet flavors at their best.
Notes
- For smaller portions, you can substitute chicken tenders instead of larger pieces.
- Make a spicy mayo by mixing mayo with hot sauce for an extra heat layer if desired.
- Adjust the amount of hot sauce in the honey glaze to tailor the spice level to your preference.
- Use store-bought biscuits for convenience or homemade for a more authentic touch.
