Hot Honey Chicken Biscuits (Printable Version)
Crispy fried chicken tucked into flaky buttermilk biscuits, finished with a sweet‑spicy hot honey drizzle.
# What You'll Need:
→ 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 to 2 tablespoons hot sauce, to taste
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, whisk together flour, baking powder, and salt. Add cubed cold butter and cut in until mixture resembles coarse crumbs. Stir in buttermilk just until combined. Turn dough onto a floured surface, gently pat to 1-inch thickness, and cut with a biscuit cutter. Arrange on baking sheet and bake for 12 to 15 minutes until golden. Brush tops with melted butter.
02 - Pound chicken pieces to even thickness if necessary. Place in a bowl with buttermilk and hot sauce, turning to coat. Marinate for 20 minutes or refrigerate up to 4 hours for enhanced flavor.
03 - In a shallow bowl, combine flour, cornstarch, smoked paprika, garlic powder, salt, and black pepper. Mix well.
04 - Heat 1 inch of vegetable oil in a large skillet to 350°F. Remove chicken from marinade, allowing excess to drip off. Dredge each piece in the flour mixture, shaking off excess. Fry for 3 to 4 minutes per side until golden brown and cooked through. Transfer to a wire rack to drain.
05 - In a small saucepan, gently warm honey, hot sauce, and red pepper flakes over low heat for 2 to 3 minutes, stirring to combine. Do not boil. Set aside.
06 - Split warm biscuits in half. Place a fried chicken fillet inside each biscuit, drizzle generously with hot honey, and add pickle slices if desired. Serve immediately.
# Expert Tips:
01 -
- The soft biscuits soak up all the sweet heat from the hot honey, making every bite irresistible.
- Crispy chicken tucked in homemade biscuits just feels like a hug on a plate—friends always ask for seconds.
02 -
- Rushing biscuit dough and overmixing left me with hockey pucks instead of fluffy beauties—less handling is more here.
- Warming the hot honey too quickly scorched it; go slow and let the flavors blossom gently.
03 -
- Freeze cubed butter before baking so it stays solid while you work the dough—resulting in maximum flakiness.
- Letting fried chicken rest a few minutes before assembling means it stays crisp even when the honey hits.