There’s something magical about the combination of sweet, spicy, and savory flavors, and hot honey chicken biscuits deliver it all in one irresistible package. Imagine crispy, juicy fried chicken tucked inside a tender, buttery biscuit and drizzled with homemade hot honey sauce—pure comfort food bliss. Whether you’re preparing these for brunch, dinner, or a midday indulgence, these biscuits are guaranteed to be a hit. They’re easy to make and even easier to devour. Let’s dive into the recipe that will make you the hero of your kitchen!
Ingredients
Chicken:
- 4 boneless, skinless chicken thighs (or 2 large breasts, halved)
- 1 cup buttermilk
- 1 teaspoon hot sauce (optional but recommended)
- 1 cup all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional for extra heat)
- Oil for frying (vegetable, canola, or peanut oil work well)
Biscuits:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 3/4 cup buttermilk
Hot Honey Sauce:
- 1/2 cup honey
- 1 tablespoon hot sauce (adjust to taste)
- 1/4 teaspoon red pepper flakes
Optional Toppings:
- Pickles
- Sliced jalapeños
- A dollop of butter
Instructions
1. Marinate the Chicken:
- In a medium bowl, combine buttermilk and hot sauce. Add the chicken pieces, ensuring they’re fully submerged. Cover and refrigerate for at least 1 hour or up to overnight.
2. Prepare the Biscuits:
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, baking powder, baking soda, and salt.
- Cut in the cold butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs.
- Gradually add buttermilk, mixing until a shaggy dough forms.
- Turn the dough out onto a floured surface and gently knead it a few times. Pat it into a rectangle about 1-inch thick.
- Fold the dough in half and pat it down again. Repeat this process two more times for flaky layers.
- Cut the biscuits using a round cutter or a glass dipped in flour. Place them on the prepared baking sheet, touching slightly for soft sides.
- Bake for 12-15 minutes, or until golden brown.
3. Fry the Chicken:
- In a shallow dish, combine flour, paprika, garlic powder, salt, black pepper, and cayenne.
- Remove chicken from the marinade, letting excess drip off, and dredge in the flour mixture, pressing firmly to coat.
- Heat about 1 inch of oil in a skillet to 350°F (175°C). Fry chicken in batches for 4-5 minutes per side or until golden and cooked through. Drain on paper towels.
4. Make the Hot Honey Sauce:
- In a small saucepan, warm honey over low heat. Stir in hot sauce and red pepper flakes. Set aside.
5. Assemble the Biscuits:
- Slice the biscuits in half. Place a piece of fried chicken on the bottom half. Drizzle generously with hot honey sauce. Add any optional toppings, then top with the other half of the biscuit.
Tips
- Biscuit Perfection: Use cold butter and handle the dough as little as possible to ensure your biscuits are flaky and tender.
- Marinating Magic: The buttermilk marinade tenderizes the chicken and adds flavor. Don’t skip this step!
- Oil Temperature: Use a thermometer to maintain consistent frying temperature for crispy chicken.
Storage Instructions
- Biscuits: Store leftovers in an airtight container at room temperature for up to 2 days. Reheat in the oven at 350°F for a few minutes.
- Chicken: Store in the refrigerator for up to 3 days in an airtight container. Reheat in the oven or air fryer to maintain crispiness.
- Hot Honey Sauce: Keep in a sealed jar at room temperature for up to a week.
Variations
- Spicy Kick: Add more cayenne pepper to the flour mixture or increase the hot sauce in the honey.
- Sweet & Savory Twist: Add a slice of cheese or a smear of honey butter before topping with the biscuit.
- Herbed Biscuits: Mix in chopped fresh herbs like rosemary or thyme for added flavor.
- Gluten-Free Option: Use a gluten-free flour blend for both the biscuits and chicken coating.
- Baked Chicken: For a lighter option, bake the chicken at 400°F for 25-30 minutes, flipping halfway.
Nutrition Details
Per Serving (1 biscuit with chicken and hot honey)
- Calories: 490
- Protein: 22g
- Carbohydrates: 45g
- Fat: 22g
- Saturated Fat: 10g
- Cholesterol: 75mg
- Sodium: 850mg
- Fiber: 2g
- Sugar: 15g
FAQ
Q: Can I make the biscuits ahead of time?
A: Absolutely! You can prepare the biscuit dough and refrigerate it for up to 24 hours before baking. Alternatively, bake the biscuits, cool them, and reheat them just before serving.
Q: What’s the best way to reheat the chicken?
A: Reheat fried chicken in an air fryer or oven at 375°F for about 10 minutes to regain its crispiness. Avoid the microwave, as it can make the chicken soggy.
Q: Can I use store-bought biscuits?
A: Yes, if you’re short on time, store-bought biscuits are a great shortcut. Look for a high-quality brand for the best flavor.
Q: How do I adjust the spice level?
A: For less spice, reduce or omit the cayenne and red pepper flakes. For more heat, double the hot sauce or add extra chili powder to the flour mixture.
Q: What other proteins can I use?
A: Try fried tofu for a vegetarian option or switch it up with crispy fried shrimp or pork chops.