Description
This Hot Honey Chicken Biscuits recipe combines crispy fried chicken with fluffy homemade buttermilk biscuits and a sweet-spicy hot honey drizzle. The perfectly seasoned fried chicken is golden and juicy, paired with soft, buttery biscuits and a zesty hot honey sauce made from honey, crushed red pepper flakes, and apple cider vinegar. Ideal for a comforting brunch or dinner, this dish offers a delightful blend of textures and flavors in every bite.
Ingredients
Scale
For the Fried Chicken:
- 1–1/2 to 2 pounds chicken tenders, or 2 large boneless skinless chicken breasts sliced into 1-inch thick strips
- 1–1/2 cups all purpose flour
- 1 tsp. kosher salt
- 1/4 tsp. black pepper
- 1/4 tsp. garlic powder
- 1/4 tsp. smoked paprika
- 1 large egg + 2 tablespoons water, beaten
- Vegetable, canola or peanut oil, for frying
For the Buttermilk Biscuits:
- 2 cups all-purpose flour
- 1 Tbsp. baking powder
- 1 tsp. kosher salt
- 1/4 tsp. baking soda
- 1/2 cup (1 stick) cold butter
- 3/4 cup buttermilk
- 1/4 cup unsalted butter, melted
For the Hot Honey:
- 1 cup honey
- 2 tsp. crushed red pepper flakes
- 1 Tbsp. apple cider vinegar
Instructions
- Prepare the Fried Chicken: Fill a large pot with about 2 inches of oil and heat it to medium. In a large bowl, mix the flour, kosher salt, black pepper, garlic powder, and smoked paprika. In a separate dish, whisk together the egg and water. Dredge the chicken pieces first in the flour mixture, shaking off excess, then dip into the egg wash, and again coat in the flour mixture. Set aside.
- Fry the Chicken: Heat the oil to about 365-375°F. Test by dropping a small pinch of flour into the oil; it should sizzle. Fry the chicken in batches (2-4 pieces at a time) for 8-10 minutes until golden brown and cooked through. Transfer cooked chicken to a paper towel-lined plate to drain excess oil.
- Prepare the Buttermilk Biscuits: Preheat the oven to 450°F and line a baking sheet with parchment paper or a silicone mat. In a large bowl, combine flour, baking powder, salt, and baking soda. Cut cold butter into small cubes or shred using a grater, then work it into the dry ingredients until the mixture resembles coarse crumbs. Stir in buttermilk until a soft dough forms.
- Knead and Cut the Dough: Turn the dough onto a lightly floured surface and gently work it together with your hands. Pat the dough into a rectangle, fold it into thirds, turn, and flatten back into a rectangle, repeating twice more. Using a floured 2.5-inch biscuit cutter, cut out 10-12 biscuits, gathering scraps and recutting as needed.
- Bake the Biscuits: Place the biscuits on the prepared baking sheet and bake for 15-17 minutes until lightly golden brown. Remove and brush with melted unsalted butter while warm.
- Make the Hot Honey: In a small saucepan, combine honey and crushed red pepper flakes. Simmer over medium heat briefly, then remove from heat and stir in apple cider vinegar. Allow to cool to room temperature before use.
- Assemble the Biscuits: Split each biscuit in half, place a piece of fried chicken on the bottom half, and drizzle with the hot honey sauce. Optionally, add pickle slices on top before placing the biscuit top. Serve immediately and enjoy!
Notes
- Make sure the oil temperature stays consistent for perfectly crispy fried chicken.
- Use cold butter when making biscuits to achieve a flaky texture.
- The hot honey can be stored in the refrigerator for up to 1 week.
- Chicken tenders cook faster and are more uniform, but sliced chicken breasts work well too.
- For extra heat, add more crushed red pepper flakes to the hot honey.
- Biscuits are best served fresh but can be reheated in the oven.
Nutrition
- Serving Size: 1 serving (1 biscuit with chicken and honey)
- Calories: 620
- Sugar: 18g
- Sodium: 700mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 16g
- Trans Fat: 0.2g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 110mg
