Description
This Hot Honey Chicken Biscuits recipe combines crispy, juicy fried chicken with fluffy homemade biscuits, drizzled with a sweet and spicy hot honey glaze. The buttermilk marinade tenderizes the chicken while the spicy-sweet honey drizzle adds a delightful kick, making it a perfect comfort food dish for any meal.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken thighs (or breasts, if preferred)
- 1 cup buttermilk
- 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
Optional
- Store-bought biscuits (for convenience)
Instructions
- Prepare the Chicken: Marinate the chicken thighs or breasts in 1 cup buttermilk for at least 30 minutes, or up to overnight, to tenderize the meat and enhance flavor.
- Coat the Chicken: In a shallow bowl, mix 1 cup flour, paprika, garlic powder, 1 tsp salt, and 1/2 tsp black pepper. Remove chicken from buttermilk, letting excess drip off, then dredge thoroughly in the flour mixture.
- Fry the Chicken: Heat about 1 inch of vegetable oil in a large skillet over medium-high heat. Fry the coated chicken for 4–5 minutes per side until golden brown and cooked through. Drain on paper towels.
- Mix the Biscuit Dry Ingredients: In a large bowl, whisk together 2 cups flour, baking powder, baking soda, and 1/2 tsp salt until well combined.
- Cut in the Butter: Add cold cubed butter to the dry mix and cut in with a pastry cutter or fingers until mixture resembles coarse crumbs with some pea-sized pieces.
- Add Buttermilk: Pour 3/4 cup buttermilk into the bowl and gently stir just until combined, avoiding overmixing for tender biscuits.
- Shape and Bake the Biscuits: Turn dough onto a floured surface, knead lightly, and roll or pat to 1-inch thickness. Cut biscuits using a round cutter and place on a baking sheet. Bake in a preheated oven at 425°F (220°C) for 12–15 minutes until golden brown. Alternatively, prepare store-bought biscuits as directed.
- Prepare the Hot Honey: Warm 1/2 cup honey in a small saucepan over low heat. Stir in red pepper flakes, apple cider vinegar if using, and a pinch of salt. Simmer 1–2 minutes, then remove from heat and let cool slightly.
- Assemble the Hot Honey Chicken Biscuits: Slice each warm biscuit in half. Place a piece of fried chicken on the bottom half, drizzle generously with hot honey, and top with the biscuit half. Serve immediately for best taste and texture.
Notes
- Marinating the chicken overnight intensifies flavor and tenderness.
- Adjust red pepper flakes in the hot honey to control spice level.
- For quicker preparation, store-bought biscuits can be used instead of homemade.
- Ensure oil is at medium-high heat before frying to get a crispy crust without greasy chicken.
- Do not overmix biscuit dough to keep biscuits light and fluffy.
- Use a thermometer to check chicken temperature reaches 165°F (74°C) for safe consumption.
