Print

The Ultimate Comfort Food: A Deep Dive into Hot Honey Chicken Biscuits

The Ultimate Comfort Food: A Deep Dive into Hot Honey Chicken Biscuits
Print Recipe

Nothing beats the magic of crispy fried chicken sandwiched between warm, flaky biscuits and drizzled with golden, spicy honey. These Hot Honey Chicken Biscuits bring a perfect balance of sweet, heat, and savory crunch — making them an irresistible choice for brunch, lunch, or even dinner. Whether you’re using homemade biscuits or store-bought, this recipe delivers comfort food bliss in every bite.

Ingredients

Scale

For the Chicken:

  • 4 boneless, skinless chicken thighs (or breasts, if preferred)

  • 1 cup buttermilk

  • 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 work fine too!)

For the Hot Honey:

  • ½ cup honey

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

  • 1 tsp apple cider vinegar (optional, for tanginess)

  • Pinch of salt

Instructions

1. Prepare the Chicken

  1. Marinate: Soak chicken in buttermilk for at least 30 minutes or overnight for ultimate tenderness.

  2. Coat: In a bowl, combine flour, paprika, garlic powder, salt, and pepper. Remove chicken from buttermilk, let excess drip off, and dredge in flour until well coated.

  3. Fry: Heat oil in a large skillet over medium-high heat. Fry chicken for 4–5 minutes per side, until golden and crispy. Drain on paper towels.

2. Make the Biscuits

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

  2. Cut in Butter: Add cold butter and use your fingertips or a pastry cutter to mix until the texture resembles coarse crumbs.

  3. Add Buttermilk: Stir in buttermilk until just combined — don’t overmix.

  4. Shape: Turn dough onto a floured surface, pat into a 1-inch-thick rectangle, and cut with a round cutter.

  5. Bake: Place on a parchment-lined baking sheet and bake at 425°F (220°C) for 12–15 minutes, or until golden brown.

3. Make the Hot Honey

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

4. Assemble the Biscuits

Slice biscuits in half, layer a piece of fried chicken inside, and drizzle generously with hot honey. Top with the other half and serve warm.

Notes

  • Extra Crispy Chicken: Double-dip! After the first flour coating, dip chicken back into buttermilk and then into flour again.

  • No Buttermilk? Mix 1 cup milk with 1 tbsp lemon juice or vinegar and let sit 5 minutes.

  • Spice Level Control: Adjust the red pepper flakes to your liking — or add a dash of cayenne for more heat.

Nutrition

Find it online: https://biteseason.com/the-ultimate-comfort-food-a-deep-dive-into-hot-honey-chicken-biscuits/

Scroll to Top