Hot Honey Chicken Biscuits (Print Version)
Crispy chicken pairs with tender biscuits and sweet-spicy honey for a perfect hearty comfort food meal.
# Ingredients:
→ Chicken
01 -
4 boneless, skinless chicken thighs or breasts
02 -
1 cup buttermilk
03 -
1 cup all-purpose flour
04 -
1 teaspoon paprika
05 -
1 teaspoon garlic powder
06 -
1 teaspoon salt
07 -
1/2 teaspoon black pepper
08 -
Vegetable oil for frying
→ Biscuits
09 -
2 cups all-purpose flour
10 -
1 tablespoon baking powder
11 -
1/2 teaspoon baking soda
12 -
1/2 teaspoon salt
13 -
6 tablespoons cold unsalted butter, cubed
14 -
3/4 cup buttermilk
15 -
Store-bought biscuits as an alternative
→ Hot Honey
16 -
1/2 cup honey
17 -
1 to 2 teaspoons red pepper flakes, to taste
18 -
1 teaspoon apple cider vinegar, optional
19 -
Pinch of salt
# Steps:
01 -
Fully submerge chicken pieces in buttermilk, cover, and refrigerate for at least 30 minutes or overnight to maximize tenderness and depth of flavor.
02 -
In a wide bowl, whisk together flour, paprika, garlic powder, salt, and black pepper.
03 -
Remove chicken from buttermilk, allowing excess to drip off. Coat completely in the seasoned flour mixture, pressing gently to adhere.
04 -
Pour vegetable oil into a large skillet to a depth of about 1/2 inch. Heat over medium-high. Fry chicken until golden brown and internal temperature reaches 165°F, about 4–5 minutes per side. Transfer to paper towels to drain.
05 -
In a mixing bowl, whisk together all-purpose flour, baking powder, baking soda, and salt. Add cubed cold butter and blend with a pastry cutter or clean fingertips until the texture is coarse and crumbly.
06 -
Stir in buttermilk just until a shaggy dough forms. Transfer to a floured surface and gently knead. Pat dough to 1-inch thickness. Cut rounds using a biscuit cutter.
07 -
Arrange biscuits on a baking sheet, spaced apart. Bake in a preheated 425°F oven for 12–15 minutes, until golden brown.
08 -
Warm honey in a small saucepan over low heat. Stir in red pepper flakes, apple cider vinegar if using, and a pinch of salt. Simmer for 1–2 minutes, then remove from heat and allow to cool briefly.
09 -
Halve each biscuit. Layer a fried chicken piece on the bottom half, generously drizzle with hot honey, and cap with the biscuit top. Serve immediately while warm.
# Notes:
01 -
For optimal flakiness, keep butter and buttermilk very cold during biscuit preparation. Allow chicken to rest several minutes after frying for juicier results.