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Hot honey chicken biscuits are that go-to treat when you crave a cozy homemade meal that brings together soft, flaky biscuits, crispy fried chicken, and a spicy sweet drizzle. Perfect for a brunch spread or even a casual dinner, this dish wins over crowds and leaves people asking for seconds. I keep these ingredients on hand for lazy weekends or whenever someone needs a little extra comfort food magic.
The first time I made these biscuits for friends at game night the platter was wiped clean before I could even sit down It has become my rainy day favorite because each element can stand alone and the flavors are so satisfying together
Ingredients
- Boneless skinless chicken thighs or breasts: for tender juicy protein pick fresh cuts with little visible fat for best texture
- Buttermilk: for tenderizing and flavor choose full-fat for richer results
- All-purpose flour: the foundation for both chicken breading and biscuits make sure it is fresh to ensure light biscuits
- Paprika: for smoky depth adds color and a gentle warmth use high-quality Hungarian or Spanish if possible
- Garlic powder: for punch and savoriness avoid clumpy or dull-smelling powder for the best flavor
- Salt: seasoning for every layer opt for kosher salt for control
- Black pepper: for mild heat use freshly ground for more aroma
- Vegetable oil: for frying pick a neutral oil with a high smoke point such as canola or peanut
- Baking powder and baking soda: essential leaveners for fluffy biscuits make sure they are not expired
- Cold unsalted butter: creates those signature flaky biscuit layers the colder the better
- Red pepper flakes: bring heat to the honey get fresh or even use a mix with extra varieties like Aleppo for a different kick
- Honey: the star of the drizzle go for pure local honey if you can for optimal depth
- Apple cider vinegar: provides a slight tang in the hot honey try to use unfiltered for more flavor
Instructions
- Prepare the Chicken
- Marinate the Chicken. Pour buttermilk over the chicken in a glass bowl and cover. Refrigerate for at least 30 minutes or up to overnight so the acid tenderizes and infuses the meat with subtle flavor.
- Coat the Chicken
- Mix flour paprika garlic powder salt and black pepper in a wide shallow bowl. Remove each piece from the buttermilk letting the excess drip back into the bowl. Thoroughly dredge every chicken piece in the seasoned flour mixture pressing to fully coat both sides.
- Fry the Chicken
- Pour enough vegetable oil into a large skillet so it reaches about half an inch up the side. Heat the oil over medium-high until shimmering but not smoking test by dropping in a pinch of flour which should sizzle immediately. Add the floured chicken and fry for four to five minutes per side until both sides are a deep golden brown and the meat is cooked through and juices run clear. Lift the chicken from the oil and let any excess oil drain on paper towels.
- Make the Biscuits
- Mix Dry Ingredients. Whisk together the flour baking powder baking soda and salt in a large mixing bowl making sure there are no lumps. Cut in the Butter. Add the cold cubed butter to the dry mixture. Use a pastry cutter or your fingers quickly to break down the butter into pieces about the size of small peas. Work fast so the butter stays cold this will help create flaky layers. Make the Dough. Pour in the buttermilk and stir very gently just until the mixture comes together with no large dry pockets. Turn Out and Shape. Scrape the dough out onto a floured surface and gather it together without aggressive kneading. Pat the dough into a one-inch-thick rectangle. Use a biscuit cutter or drinking glass to press out round biscuits rerolling scraps as needed. Bake. Arrange the biscuits on a parchment-lined baking sheet almost touching each other. Bake at 425 degrees Fahrenheit until the tops are deeply golden and crisp about twelve to fifteen minutes. Let cool briefly on a rack before slicing.
- Make the Hot Honey
- Warm honey in a small saucepan over low heat watching closely so it does not boil. Stir in red pepper flakes and apple cider vinegar with a pinch of salt until fragrant two minutes should be plenty. Let the hot honey sit a bit to thicken slightly and cool down.
- Assemble the Biscuits
- Split each biscuit in half with a sharp knife. Nestle a piece of crispy chicken on the bottom half. Ladle on a generous spoonful of warm hot honey letting it drizzle over the sides. Cap with the remaining biscuit half and serve while hot and fresh.
My favorite part of this recipe is making the hot honey I once spilled a little on extra roasted veggies just to see and now it is my secret way to add flavor to almost anything My family always laughs remembering the time my cousin begged for more biscuits before dinner had started
Storage Tips
Store leftover chicken and biscuits separately in airtight containers in the refrigerator for up to three days To reheat biscuits place them in a warm oven wrapped in foil for about ten minutes Fried chicken can be crisped again in a hot oven or air fryer to recapture some crunch
Ingredient Substitutions
No buttermilk Use a mix of milk plus a splash of lemon juice or vinegar Want it meatless Try slicing and dredging large mushrooms or cauliflower and fry them for a similar experience Gluten-free flour blends can work in both biscuits and breading for those who need to avoid wheat
Serving Suggestions
Pile everything onto a platter and let guests assemble their own sandwiches For a lighter side serve with a crisp slaw or pickle salad Add extra hot honey and even a side of herbed butter for ultimate biscuit enjoyment
Making these hot honey chicken biscuits is true soul food comfort that always impresses guests Whether for a gathering or a quiet weekend breakfast you will be so glad you tried it
Recipe FAQs
- → How can I ensure my fried chicken stays crispy inside the biscuit?
Allow excess buttermilk to drip off before coating in seasoned flour and fry in hot oil until golden brown. Serve immediately to preserve crispiness.
- → Can store-bought biscuits be used instead of homemade?
Yes, high-quality store-bought biscuits can save time and work well with the spicy fried chicken and honey.
- → What’s the best way to make the honey spicy without overpowering the dish?
Adjust the amount of red pepper flakes in the honey to suit your heat preference, starting with a small amount and tasting as you go.
- → Can chicken breasts be substituted for thighs?
Yes, chicken breasts can be used, though thighs retain more juiciness and flavor after frying.
- → Does the hot honey need to cool before serving?
Letting the honey cool slightly helps it thicken and ensures it clings to the chicken when drizzled.