Hot Honey Chicken Biscuits (Printable version)
Crispy fried chicken in flaky buttermilk biscuits, drizzled with spicy-sweet hot honey for a Southern-style bite.
# Ingredient List:
→ Buttermilk Biscuits
01 - 2 cups all-purpose flour
02 - 1 tablespoon baking powder
03 - 1 teaspoon salt
04 - 1/2 cup cold unsalted butter, cubed
05 - 3/4 cup cold buttermilk
→ Fried Chicken
06 - 2 boneless, skinless chicken breasts, halved horizontally
07 - 1 cup buttermilk
08 - 1 teaspoon hot sauce
09 - 1 cup all-purpose flour
10 - 1/2 cup cornstarch
11 - 1 teaspoon smoked paprika
12 - 1 teaspoon garlic powder
13 - 1/2 teaspoon salt
14 - 1/2 teaspoon black pepper
15 - Vegetable oil, for frying
→ Hot Honey
16 - 1/2 cup honey
17 - 1–2 tablespoons hot sauce
18 - 1/2 teaspoon red pepper flakes
→ To Serve
19 - 2 tablespoons unsalted butter, melted
20 - Pickle slices (optional)
# How to Make It:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper. In a large bowl, combine all-purpose flour, baking powder, and salt. Cut in cold unsalted butter using a pastry cutter or fingers until the mixture resembles coarse crumbs. Stir in cold buttermilk just until combined. Turn dough onto a floured surface and gently pat to 1-inch thickness. Cut dough into rounds with a biscuit cutter. Arrange biscuits on prepared baking sheet. Bake for 12 to 15 minutes, or until golden brown. Brush tops with melted butter.
02 - Pound chicken breast halves to an even thickness if necessary. Place in a bowl with buttermilk and hot sauce, stirring to coat. Cover and marinate at room temperature for 20 minutes or refrigerate up to 4 hours.
03 - In a shallow bowl, combine all-purpose flour, cornstarch, smoked paprika, garlic powder, salt, and black pepper. Heat 1 inch of vegetable oil in a large skillet or Dutch oven to 350°F. Remove chicken from marinade, allowing excess to drip off. Dredge chicken pieces in the flour mixture, pressing well and shaking off any extra. Fry chicken cutlets for 3 to 4 minutes per side until crisp and deep golden brown. Transfer to a wire rack set over a sheet pan.
04 - In a small saucepan over low heat, combine honey, hot sauce to taste, and red pepper flakes. Warm gently for 2 to 3 minutes without boiling. Remove from heat and set aside to infuse.
05 - Split warm biscuits in half. Place a fried chicken cutlet inside each biscuit. Drizzle generously with hot honey. Top with pickle slices if desired and serve immediately.
# Expert Suggestions:
01 -
- The hot honey drizzle gives each bite a wild kick, but the fluffy biscuits keep it all comfortingly familiar.
- This recipe turns plain old dinner into a real treat—it&aposs the kind of thing people ask you to make again.
02 -
- If you rush the biscuit dough or overwork it, you'll get hockey pucks instead of fluffy clouds.
- Let the fried chicken rest on a wire rack, not a plate, or it'll go soggy faster than you think.
03 -
- Grate the cold butter instead of cubing for even quicker mixing and super-flaky layers.
- Take care not to boil the hot honey—gentle warming brings out all the flavor without burning.