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Hot Honey Chicken Biscuits

Hot Honey Chicken Biscuits
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These Hot Honey Chicken Biscuits bring together everything we love about Southern comfort food—crispy fried chicken, fluffy homemade biscuits, and a sweet-spicy hot honey drizzle. They’re perfect for brunch, breakfast-for-dinner, or a hearty snack, with bold flavors that balance savory, sweet, and heat in every bite.

Ingredients

Scale

For the Chicken

  • 4 boneless, skinless chicken thighs (or breasts)

  • 1 cup buttermilk (for marinating)

  • 1 cup all-purpose flour

  • 1 tsp paprika

  • 1 tsp garlic powder

  • 1 tsp salt

  • ½ tsp black pepper

  • Vegetable oil, for frying

For the Biscuits

  • 2 cups all-purpose flour

  • 1 tbsp baking powder

  • ½ tsp baking soda

  • ½ tsp salt

  • 6 tbsp cold unsalted butter, cubed

  • ¾ cup buttermilk

Shortcut: Store-bought biscuits can be used for convenience.

For the Hot Honey

  • ½ cup honey

  • 1–2 tsp red pepper flakes (adjust to taste)

  • 1 tsp apple cider vinegar (optional)

  • Pinch of salt

Instructions

1. Prepare the Chicken

  • Marinate: Place chicken in a bowl and cover with buttermilk. Let marinate for at least 30 minutes (or up to overnight).

  • Coat: In a separate bowl, mix flour, paprika, garlic powder, salt, and pepper. Remove chicken from buttermilk, letting excess drip off, then dredge thoroughly in the flour mixture.

  • Fry: Heat oil in a skillet over medium-high heat. Fry chicken for 4–5 minutes per side, until golden brown and cooked through. Transfer to paper towels to drain.

2. Make the Biscuits

  • Mix Dry Ingredients: In a large bowl, whisk together flour, baking powder, baking soda, and salt.

  • Cut in Butter: Add cold butter and work it in using a pastry cutter or fingers until the mixture looks like coarse crumbs.

  • Add Buttermilk: Stir in buttermilk just until combined—do not overmix.

  • Shape & Cut: Turn dough onto a floured surface, gently knead once or twice, pat into a 1-inch-thick rectangle, and cut biscuits.

  • Bake: Place on a baking sheet and bake at 425°F (220°C) for 12–15 minutes, until golden.

3. Make the Hot Honey

In a small saucepan over low heat, warm the honey. Stir in red pepper flakes, vinegar (if using), and a pinch of salt. Simmer for 1–2 minutes, then remove from heat and let cool slightly.

4. Assemble

Slice biscuits in half. Place fried chicken on the bottom half, drizzle generously with hot honey, top with the biscuit lid, and serve warm.

Notes

  • Chicken thighs stay juicier, but breasts work well if you prefer leaner meat.

  • Keep butter cold for flaky biscuits—this is key to good texture.

  • Control the heat: Start with 1 teaspoon red pepper flakes and add more if you like extra spice.

  • Oven option: For a lighter version, oven-bake or air-fry the chicken instead of frying.

  • Make ahead: Hot honey can be made days in advance and stored at room temperature.

Find it online: https://biteseason.com/hot-honey-chicken-biscuits/