If you love a perfect combination of sweet, spicy, and crispy textures, then this Hot Honey Chicken Biscuits Recipe will absolutely steal your heart. Imagine tender, juicy chicken fried to golden perfection, nestled inside flaky, buttery biscuits, and finished with a luscious drizzle of spicy hot honey—this dish is a sensational balance of comfort and excitement that’s perfect for breakfast, lunch, or a cozy dinner. It’s incredibly satisfying and surprisingly easy to make from scratch, letting you bring a little bit of southern magic right into your own kitchen.
Ingredients You’ll Need
Putting together this Hot Honey Chicken Biscuits Recipe is all about simple, quality ingredients that do a lot of work on their own. Each one plays an essential role, creating layers of flavor and texture that come together beautifully whether you’re making everything fresh or adding your own twist.
- Boneless skinless chicken thighs: These tender cuts soak up the buttermilk marinade wonderfully and stay juicy during frying.
- Buttermilk: Key for tenderizing the chicken and adding a subtle tang that balances the hot honey kick.
- All-purpose flour: Used both for dredging the chicken and creating those soft, flaky biscuits everyone loves.
- Paprika and garlic powder: Adding color and a warm, savory depth to the chicken coating.
- Vegetable oil: For that irresistibly crispy fried exterior without overpowering flavors.
- Baking powder and baking soda: These leavening agents ensure the biscuits rise just right—fluffy yet sturdy enough to hold all that goodness.
- Cold unsalted butter: The secret weapon for flaky biscuit layers, dispersed throughout the dough in small cubes.
- Honey, red pepper flakes, and apple cider vinegar: Combine to make the signature hot honey glaze that perfectly contrasts sweetness and heat.
- Salt and black pepper: Essential seasonings that bring all the flavors to life.
How to Make Hot Honey Chicken Biscuits Recipe
Step 1: Prepare and Marinate the Chicken
Start by soaking your boneless chicken thighs in buttermilk; this step is crucial because it tenderizes the meat and amps up the flavor. Let them rest for at least 30 minutes—or overnight if you have the time—to really soak in all that tangy richness.
Step 2: Dredge and Fry the Chicken
Mix flour with paprika, garlic powder, salt, and black pepper. Remove the chicken from the buttermilk, allowing the excess to drip off, then coat each piece thoroughly in the seasoned flour mixture. Heat plenty of vegetable oil in a skillet over medium-high heat, then fry the chicken pieces until they develop a beautiful golden crust and cook through, which usually takes about 4 to 5 minutes per side. Drain on paper towels to keep them crisp.
Step 3: Make the Biscuits
Whisk together your dry ingredients—flour, baking powder, baking soda, and salt. Cut in cold butter cubes with a pastry cutter or clean fingers until the mixture resembles coarse crumbs, which gives the biscuits their signature flakiness. Stir in buttermilk just until everything holds together, then gently knead on a floured surface. Shape into 1-inch thick rectangles and cut into rounds. Pop these in a hot 425°F oven for about 12 to 15 minutes until they’re puffed and golden.
Step 4: Prepare the Hot Honey
In a small saucepan over low heat, warm the honey gently and stir in the red pepper flakes, a splash of apple cider vinegar for depth, and a pinch of salt. Let it simmer just for a couple of minutes to blend those flavors perfectly, then remove it from heat and let it cool slightly so you don’t lose that sticky, luscious texture.
Step 5: Assemble Your Hot Honey Chicken Biscuits Recipe
Slice the warm biscuits in half, place a crispy piece of fried chicken on the bottom half, and then drizzle that heavenly hot honey all over. Top with the biscuit lid, press down slightly, and serve immediately to enjoy the magic of the sweet heat merging with savory and buttery goodness.
How to Serve Hot Honey Chicken Biscuits Recipe
Garnishes
Simple garnishes can elevate your presentation and flavor. Try a sprinkle of finely chopped fresh parsley or chives for a pop of color and fresh herbal brightness. A light dusting of flaky sea salt over the hot honey can highlight the sweetness and heat contrast even more.
Side Dishes
This dish stands strong on its own, but pairing it with crispy seasoned fries or a refreshing slaw can create a complete meal experience. Consider crunchy pickles or a creamy coleslaw to add crisp texture and balance the spicy-sweet notes.
Creative Ways to Present
For a fun twist, serve your hot honey chicken biscuits sliders-style at a casual gathering or party platter. You can even experiment with adding a slice of sharp cheddar cheese or a fried egg for extra indulgence. Serving with small bowls of additional hot honey invites guests to customize their own spice level, making it interactive and memorable.
Make Ahead and Storage
Storing Leftovers
Your leftover hot honey chicken biscuits keep wonderfully in the fridge for up to 3 days. Store the fried chicken and biscuits separately to maintain their textures without becoming soggy.
Freezing
If you want to save time later, freeze the biscuits and the cooked chicken wrapped tightly in plastic wrap and aluminum foil. They’ll keep well for up to 2 months, perfect for quick meals on busy days.
Reheating
To bring them back to life, reheat the chicken in a hot oven or air fryer to restore crispiness, and warm biscuits wrapped in foil in the oven or microwave. Drizzle with fresh hot honey just before serving to rekindle that signature flavor.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! Chicken breasts work well in this recipe, though thighs tend to stay juicier and more forgiving when frying. If using breasts, consider pounding them to an even thickness for quick, even cooking.
Is it okay to use store-bought biscuits?
Yes! Store-bought biscuits are a fantastic shortcut and still taste delicious with the hot honey chicken. Making your own biscuits from scratch, however, gives that extra touch of love and flaky texture.
How spicy is the hot honey?
The heat level depends on how much red pepper flakes you add. Starting with 1 teaspoon gives a gentle warmth, but you can increase it to 2 teaspoons or more if you like your honey with a fiery kick.
Can I make this recipe gluten-free?
With some substitutions, yes. Use gluten-free all-purpose flour blends for both dredging the chicken and making biscuits, and double-check your baking powder is gluten-free.
What type of honey is best for the hot honey sauce?
Raw or traditional clover honey works beautifully. You want something with good sweetness and texture that blends seamlessly with the pepper flakes and vinegar.
Final Thoughts
There’s something truly special about the sweet and spicy harmony of this Hot Honey Chicken Biscuits Recipe, and it’s a dish that never fails to impress both the cook and the guests. Whether you’re sharing it with family or craving a delightful treat for yourself, it’s one of those recipes that feels like a warm hug on a plate. Give it a try—you might just find your new favorite way to enjoy chicken and biscuits!
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Hot Honey Chicken Biscuits Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: American
Description
Crispy fried chicken thighs marinated in buttermilk and coated with a flavorful seasoned flour, sandwiched between homemade flaky buttermilk biscuits, and drizzled with a spicy-sweet hot honey glaze. Perfect for a hearty breakfast, brunch, or comfort-filled meal that balances heat and sweetness with tender, juicy chicken and buttery biscuits.
Ingredients
For the Chicken
- 4 boneless skinless chicken thighs (or breasts, if preferred)
- 1 cup buttermilk (for tenderizing)
- 1 cup all-purpose flour
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp salt
- 1/2 tsp black pepper
- Vegetable oil for frying
For the Biscuits
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 6 tbsp cold unsalted butter (cubed)
- 3/4 cup buttermilk
- Store-bought biscuits can also be used for convenience (optional)
For the Hot Honey
- 1/2 cup honey
- 1–2 tsp red pepper flakes (adjust to taste)
- 1 tsp apple cider vinegar (optional, for tanginess)
- Pinch of salt
Instructions
- Prepare the Chicken: Begin by marinating the chicken. Soak the boneless, skinless chicken thighs or breasts in 1 cup of buttermilk for at least 30 minutes or up to overnight. This tenderizes the meat and enhances its flavor.
- Coat the Chicken: In a bowl, combine 1 cup of all-purpose flour with paprika, garlic powder, salt, and black pepper. Remove the chicken from the buttermilk, allowing excess liquid to drip off, then dredge each piece thoroughly in the seasoned flour mixture until fully coated.
- Fry the Chicken: Heat vegetable oil in a large skillet over medium-high heat. Carefully add the coated chicken pieces and fry for about 4-5 minutes on each side, or until the chicken is golden brown and cooked through. Once done, transfer the chicken onto paper towels to drain any excess oil.
- Make the Biscuits – Mix Dry Ingredients: In a large mixing bowl, whisk together 2 cups of all-purpose flour, baking powder, baking soda, and salt to evenly distribute the leavening agents and salt.
- Cut in Butter: Add the cold, cubed unsalted butter to the dry mixture. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs, ensuring flaky biscuit texture.
- Add Buttermilk: Pour in 3/4 cup of buttermilk and stir gently just until the dough comes together. Avoid overmixing to keep biscuits tender.
- Shape Biscuits: Turn the dough onto a floured surface and knead lightly just a few times. Pat the dough into a 1-inch-thick rectangle and use a round biscuit cutter to cut out biscuits.
- Bake Biscuits: Place the biscuits on a baking sheet and bake in a preheated oven at 425°F (220°C) for 12-15 minutes until they turn golden brown and rise nicely.
- Make the Hot Honey: In a small saucepan, gently heat 1/2 cup honey over low heat. Stir in the red pepper flakes, apple cider vinegar (if using), and a pinch of salt. Let the mixture simmer for 1-2 minutes to infuse the flavors, then remove from heat and allow it to cool slightly.
- Assemble the Biscuits: Slice the freshly baked biscuits in half horizontally. Place a piece of the fried chicken on the bottom half of each biscuit. Drizzle generously with the prepared hot honey sauce. Top with the biscuit halves to form sandwiches and serve warm for the best experience.
Notes
- Marinating the chicken overnight enhances tenderness and flavor significantly.
- Adjust the amount of red pepper flakes in the hot honey to control the spiciness.
- Store-bought biscuits can be used to save time but homemade biscuits provide the best texture and flavor.
- Use a thermometer to ensure oil temperature stays around 350°F (175°C) for perfect frying results.
- Leftover hot honey can be stored in the refrigerator and gently reheated before use.
