Hot Honey Chicken Biscuits (Printable)
Flaky buttermilk biscuits filled with crispy fried chicken and a spicy-sweet hot honey drizzle.
# What's Needed:
→ Buttermilk Biscuits
01 - 2 cups all-purpose flour
02 - 1 tablespoon baking powder
03 - 1 teaspoon salt
04 - 1/2 cup unsalted butter, cold and cubed
05 - 3/4 cup buttermilk, cold
→ 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, combine all-purpose flour, baking powder, and salt. Using a pastry blender or fingertips, cut in cold butter until mixture resembles coarse crumbs. Add cold buttermilk and mix just until dough comes together.
02 - Transfer dough to a floured surface and gently pat to a 1-inch thickness. Cut rounds using a biscuit cutter and arrange on the prepared baking sheet. Bake for 12 to 15 minutes or until golden brown. Brush tops with melted butter after baking.
03 - Pound chicken breasts to even thickness if necessary. In a bowl, combine buttermilk and hot sauce. Add chicken pieces and allow to marinate for 20 minutes at room temperature or up to 4 hours, covered, in the refrigerator.
04 - In a shallow bowl, mix together flour, cornstarch, smoked paprika, garlic powder, salt, and black pepper.
05 - Heat approximately 1 inch of vegetable oil in a large skillet to 350°F. Remove chicken from marinade, dredge in the flour mixture, and shake off excess. Fry chicken for 3 to 4 minutes per side until golden and cooked through. Transfer to a wire rack to drain.
06 - In a small saucepan, combine honey, hot sauce, and red pepper flakes. Warm gently over low heat for 2 to 3 minutes, stirring occasionally. Do not boil. Set aside.
07 - Split warm biscuits. Place one fried chicken cutlet in each biscuit. Drizzle with prepared hot honey. Add pickle slices if desired and serve immediately.
# Tips for Success:
01 -
- Serving these means you get the kind of wide-eyed gratitude usually reserved for birthday surprises.
- The combination of creamy biscuit, crispy chicken, and zingy hot honey makes it impossible to eat just one.
02 -
- The first time, I was too gentle with the biscuit dough and under-mixed—never be afraid of a rustic look, but watch for dry pockets.
- Letting the fried chicken rest on a rack is the only way to keep it perfectly crisp for stacking into biscuits.
03 -
- Grate frozen butter into your flour for the lightest, flakiest biscuits—this trick was a game changer.
- Let the hot honey sit for a few minutes after heating to mellow and intensify its flavor before drizzling.