Hot Honey Chicken Biscuits (Print)
Flaky buttermilk biscuits, crispy fried chicken, and a sweet-spicy hot honey drizzle for brunch or dinner.
# What You Need:
→ Buttermilk Biscuits
01 - 2 cups all-purpose flour
02 - 1 tablespoon baking powder
03 - 1 teaspoon salt
04 - 1/2 cup cold unsalted butter, cubed
05 - 3/4 cup cold buttermilk
→ Fried Chicken
06 - 2 boneless, skinless chicken breasts, halved horizontally to make 4 cutlets
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:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper. In a large bowl, combine flour, baking powder, and salt. Add cold butter and cut in until mixture resembles coarse crumbs. Stir in buttermilk just until combined. Turn dough onto a floured surface, gently pat to 1-inch thickness, and cut into rounds using a biscuit cutter. Place on prepared baking sheet and bake for 12 to 15 minutes or until golden. Brush tops with melted butter.
02 - Pound chicken breasts to even thickness if required. Place chicken in a bowl with buttermilk and hot sauce. Marinate for at least 20 minutes or up to 4 hours covered in the refrigerator.
03 - In a shallow bowl, mix flour, cornstarch, smoked paprika, garlic powder, salt, and black pepper. Heat 1 inch of vegetable oil in a large skillet to 350°F. Dredge marinated chicken cutlets in the seasoned flour mixture, shaking off excess. Fry chicken 3 to 4 minutes per side until golden and cooked through. Transfer to a wire rack to drain.
04 - In a small saucepan, gently warm honey with hot sauce and red pepper flakes over low heat for 2 to 3 minutes without boiling. Remove from heat and set aside.
05 - Split warm biscuits in half. Place a fried chicken cutlet inside each biscuit. Drizzle generously with hot honey and top with pickle slices if desired. Serve immediately.
# Expert Advice:
01 -
- You get to pour your own hot honey, making each bite as fiery (or sweet) as you want—there&aposs power in customization.
- The way the crispy chicken nestles into fluffy biscuit layers has ruined plain chicken sandwiches for me forever.
02 -
- If your oil isn&apost hot enough, the chicken absorbs it and turns greasy—use a thermometer and aim for 350 F for best crunch.
- Letting the biscuits cool just briefly before splitting keeps them fluffy and prevents a crumbly mess.
03 -
- I learned the hard way that overmixing biscuit dough gives you hockey pucks—mix until just combined, then stop.
- Rest the fried chicken on a wire rack, not paper towels—it keeps the bottom crisp instead of soggy.