why make this recipe

Hot Honey Chicken Biscuits are a delightful fusion of savory and sweet flavors that will excite anyone’s taste buds. This dish combines crispy fried chicken with fluffy buttermilk biscuits, topped with a spicy sweet honey sauce. It’s the perfect meal for brunch, lunch, or even dinner. Not only is it incredibly satisfying, but it’s also versatile and can be served at gatherings or enjoyed as a comforting family meal. The combination of buttery biscuits and hot honey makes it irresistible!

how to make Hot Honey Chicken Biscuits

Making Hot Honey Chicken Biscuits at home is easier than you might think! With just a little preparation and some straightforward techniques, you can create a dish that feels special and tastes amazing. Let’s break down each part of the process, including the fried chicken, the buttermilk biscuits, and the hot honey sauce.

Ingredients:

1-1/2 to 2 pounds chicken tenders (or 2 large boneless skinless chicken breasts sliced into 1-inch thick strips)
1-1/2 cups all-purpose flour
1 tsp. kosher salt
1/4 tsp. black pepper
1/4 tsp. garlic powder
1/4 tsp. smoked paprika
1 large egg + 2 tablespoons water (beaten)
Vegetable oil (canola or peanut oil, for frying)
2 cups all-purpose flour
1 Tbsp. baking powder
1 tsp. kosher salt
1/4 tsp. baking soda
1/2 cup (1 stick) cold butter
3/4 cups buttermilk
1/4 cup unsalted butter (melted)
1 cup honey
2 tsp. crushed red pepper flakes
1 Tbsp. apple cider vinegar

Directions:

For the Fried Chicken:

Prepare the dredging mixture: In a mixing bowl, combine 1-1/2 cups of flour, kosher salt, black pepper, garlic powder, and smoked paprika. Mix well.
Pre-batter the chicken: In another bowl, whisk together the beaten egg and water until well combined. Dip each piece of chicken into the egg mixture, allowing any excess to drip off.
Dredge the chicken: After dipping the chicken in the egg mixture, coat each piece in the flour mixture. Ensure each piece is thoroughly coated and set aside on a plate. This process helps achieve that perfect crispy texture.
Heat the oil: In a deep skillet or frying pan, pour in about 1-2 inches of vegetable oil. Heat the oil over medium-high heat until it reaches about 350°F (175°C). You can test if it’s hot enough by dropping in a small piece of bread; if it bubbles and turns golden brown, the oil is ready.
Fry the chicken: Carefully place the chicken pieces into the hot oil. Make sure not to overcrowd the pan. Fry them in batches if needed. Cook for about 4-5 minutes on each side or until golden brown and cooked through. Use a meat thermometer to check that the internal temperature reaches at least 165°F (75°C).
Drain the chicken: Once cooked, place the fried chicken on a paper towel-lined plate to drain excess oil. This keeps the chicken crispy!

For the Buttermilk Biscuits:

Preheat the oven: Begin by preheating your oven to 450°F (230°C).
Make the dry mixture: In a large bowl, combine 2 cups of all-purpose flour, baking powder, kosher salt, and baking soda. Stir until well mixed.
Cut in the butter: Use a pastry cutter or your fingers to cut the cold butter into the dry mixture until it resembles coarse crumbs. This is essential for getting that flaky biscuit texture!
Add buttermilk: Pour in the buttermilk and gently stir until just combined. Avoid overmixing as it can lead to tough biscuits.
Shape the dough: Turn the dough out onto a floured surface. Knead it gently 3-4 times until it comes together. Pat it out to about 1-inch thickness.
Cut the biscuits: Use a biscuit cutter or a glass to cut out circles from the dough. Place the biscuits on a baking sheet, ensuring they’re close but not touching.
Bake: Brush the tops of the biscuits with melted unsalted butter for extra flavor. Bake in the preheated oven for about 12-15 minutes or until they are golden brown.

For the Hot Honey:

Combine ingredients: In a small saucepan over low heat, combine 1 cup of honey, crushed red pepper flakes, and apple cider vinegar.
Heat gently: Stir the mixture and heat just until warm and combined. Avoid boiling; you just want to infuse the honey with the heat from the red pepper flakes to create that spicy kick.

To assemble:

Construct your biscuits: Once the biscuits are baked, slice them in half. Place a piece of fried chicken on the bottom half of each biscuit.
Drizzle with hot honey: Generously drizzle the hot honey sauce over the chicken and top with the other half of the biscuit.

how to serve Hot Honey Chicken Biscuits

Hot Honey Chicken Biscuits are best served warm. You can pair them with some crispy pickles or a side of coleslaw for freshness. They also make fantastic sliders for gatherings, so consider serving them with toothpicks for easy eating. A drizzle of extra hot honey on the platter can entice guests to add more sweetness to their dish!

how to store Hot Honey Chicken Biscuits

If you find yourself with leftovers, you can store your Hot Honey Chicken Biscuits in an airtight container. Keep them in the refrigerator for up to three days. To reheat, place the biscuits in the oven at a low temperature (about 300°F or 150°C) until warmed through. Re-crisp the chicken in a skillet for a few minutes to regain its crunchiness.

tips to make Hot Honey Chicken Biscuits

Use buttermilk for biscuits: Buttermilk is key to achieving light and fluffy biscuits. If you don’t have buttermilk, you can create a substitute by mixing milk with a tablespoon of vinegar or lemon juice, letting it sit for 5-10 minutes.
Keep butter cold: Ensure the butter is cold when making the biscuits for the best texture. This creates steam as it melts, giving you those lovely biscuit layers.
Don’t skip the resting time for chicken: After coating the chicken, let it sit for about 10-15 minutes before frying. This helps the breading stick better during frying.
Adjust the heat: If you prefer a milder or spicier honey, feel free to adjust the amount of crushed red pepper flakes based on your taste.

variation

Add cheese to biscuits: For a cheesy twist, mix in shredded cheese like cheddar into the biscuit dough. It adds flavor and makes for an even more indulgent treat.
Use different meats: Instead of chicken, you can use turkey or pork chops for variations on the dish. Just make sure to adjust cooking times accordingly based on the thickness of the meat.
Make it a sandwich: For an extra hearty meal, stack some crispy lettuce and sliced tomatoes between the biscuits for a full chicken sandwich experience.

FAQs

Can I bake the chicken instead of frying?

Yes, you can bake the chicken for a healthier option! Coat the chicken as usual, then place them on a baking sheet and bake at 400°F (200°C) until fully cooked and golden brown, usually about 20-25 minutes.

Can I freeze the biscuits?

Absolutely! You can freeze the baked biscuits. Just make sure they are fully cooled before placing them in a freezer-safe bag. To reheat, simply pop them in the oven until warm.

What if I don’t have apple cider vinegar?

If you don’t have apple cider vinegar, you can substitute it with white vinegar or lemon juice. Both will add a nice tang to the honey!

With this simple yet mouthwatering recipe for Hot Honey Chicken Biscuits, you’ll surely impress family and friends with your cooking skills. Enjoy the delightful combination of crispy chicken, fluffy biscuits, and spicy sweet honey that makes each bite unforgettable!

Hot Honey Chicken Biscuits

Print Recipe

A delightful fusion of crispy fried chicken and fluffy buttermilk biscuits drizzled with a spicy sweet honey sauce, perfect for any meal.

Author: lila-monroe
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 60 minutes
Yield: 4 servings 1x
Category: Brunch
Method: Frying and Baking
Cuisine: American
Diet: Non-Vegetarian

Ingredients

Scale

1–1/2 to 2 pounds chicken tenders (or 2 large boneless skinless chicken breasts sliced into 1-inch thick strips)
1–1/2 cups all-purpose flour
1 tsp. kosher salt
1/4 tsp. black pepper
1/4 tsp. garlic powder
1/4 tsp. smoked paprika
1 large egg + 2 tablespoons water (beaten)
Vegetable oil (canola or peanut oil, for frying)
2 cups all-purpose flour
1 Tbsp. baking powder
1 tsp. kosher salt
1/4 tsp. baking soda
1/2 cup (1 stick) cold butter
3/4 cups buttermilk
1/4 cup unsalted butter (melted)
1 cup honey
2 tsp. crushed red pepper flakes
1 Tbsp. apple cider vinegar

Instructions

Prepare the dredging mixture: In a mixing bowl, combine 1-1/2 cups of flour, kosher salt, black pepper, garlic powder, and smoked paprika. Mix well.
Pre-batter the chicken: In another bowl, whisk together the beaten egg and water until well combined. Dip each piece of chicken into the egg mixture, allowing any excess to drip off.
Dredge the chicken: Coat each piece in the flour mixture and set aside on a plate.
Heat the oil: Pour in about 1-2 inches of vegetable oil in a deep skillet or frying pan and heat over medium-high heat until it reaches about 350°F (175°C).
Fry the chicken: Carefully place the chicken pieces into the hot oil, frying for about 4-5 minutes on each side or until golden brown and cooked through.
Drain the chicken: Place the fried chicken on a paper towel-lined plate to drain excess oil.
Preheat the oven: Begin by preheating your oven to 450°F (230°C).
Make the dry mixture: In a large bowl, combine 2 cups of all-purpose flour, baking powder, kosher salt, and baking soda. Stir until well mixed.
Cut in the butter: Use a pastry cutter or your fingers to cut the cold butter into the dry mixture until it resembles coarse crumbs.
Add buttermilk: Pour in the buttermilk and gently stir until just combined.
Shape the dough: Turn the dough onto a floured surface and knead gently 3-4 times until it comes together.
Cut the biscuits: Use a biscuit cutter or a glass to cut out circles from the dough.
Bake the biscuits: Place them on a baking sheet, brush the tops with melted butter, and bake for about 12-15 minutes or until golden brown.
Combine ingredients for hot honey: In a small saucepan over low heat, combine honey, crushed red pepper flakes, and apple cider vinegar.
Heat gently until warm and combined.
Construct your biscuits: Slice the biscuits in half, place a piece of fried chicken on the bottom half, and drizzle with hot honey before topping with the other half.

Notes

Serve warm with crispy pickles or coleslaw. For gatherings, serve as sliders with toothpicks.

Nutrition

Serving Size: 1 biscuit with chicken
Calories: 500
Sugar: 10g
Sodium: 800mg
Fat: 25g
Saturated Fat: 10g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 2g
Protein: 30g
Cholesterol: 90mg

Keywords: Hot Honey, Chicken Biscuits, Southern Recipe, Comfort Food