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
Scale
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.
