Description
Hot Honey Chicken Biscuits combine crispy, golden-fried chicken with flaky, buttery biscuits and a drizzle of sweet and spicy hot honey. This easy, homemade version of a Southern favorite delivers the perfect balance of crunch, tenderness, and bold flavor in every bite. Great for breakfast, brunch, or a satisfying comfort food dinner.
Ingredients
Scale
For the Fried Chicken
- 1 ½ to 2 pounds chicken tenders (or 2 large boneless, skinless chicken breasts cut into strips)
- 1 ½ cups all-purpose flour
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon smoked paprika
- 1 large egg + 2 tablespoons water, beaten
- Vegetable, canola, or peanut oil for frying
For the Buttermilk Biscuits
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- ¼ teaspoon baking soda
- ½ cup (1 stick) cold butter, cubed
- ¾ cup buttermilk
- ¼ cup unsalted butter, melted
For the Hot Honey
- 1 cup honey
- 2 teaspoons crushed red pepper flakes
- 1 tablespoon apple cider vinegar
Instructions
- Prepare the Chicken: In a large bowl, whisk together the flour, salt, black pepper, garlic powder, and smoked paprika. In a separate shallow dish, beat the egg with water. Coat each piece of chicken in the flour mixture, then dip it in the egg wash, and coat it in flour again, pressing gently to adhere. Set aside on a plate.
- Fry the Chicken: Heat about 2 inches of oil in a deep skillet or pot over medium heat until it reaches 365°F. Test by dropping a pinch of flour into the oil—if it sizzles immediately, it’s ready. Fry the chicken in small batches, cooking for 8-10 minutes until golden brown and crispy. Transfer to a wire rack or paper towel-lined plate to drain excess oil.
- Make the Biscuits: Preheat the oven to 450°F and line a baking sheet with parchment paper. In a large mixing bowl, combine the flour, baking powder, salt, and baking soda. Add the cold butter, using a pastry cutter or fingers to work it into the dry ingredients until the mixture resembles coarse crumbs. Pour in the buttermilk and mix until just combined.
- Shape the Biscuits: Transfer the dough onto a floured surface and gently bring it together with your hands. Pat it into a rectangle, then fold it over itself. Repeat this process two more times to create flaky layers. Roll or pat the dough to about ½-inch thickness and use a floured round cutter to cut out biscuits. Gather and re-roll scraps as needed. Place the biscuits on the baking sheet and bake for 15-17 minutes, until golden brown. Brush with melted butter immediately after baking.
- Make the Hot Honey: In a small saucepan over medium heat, warm the honey and red pepper flakes, stirring occasionally. Remove from heat and stir in the apple cider vinegar. Let it cool slightly before using.
- Assemble the Sandwiches: Slice the biscuits in half. Place a piece of crispy fried chicken on the bottom half, drizzle with hot honey, and top with the other biscuit half. Serve warm with pickles on the side, if desired.
Notes
- For extra-crispy chicken, double-dip in the flour coating before frying.
- If making biscuits ahead of time, store in an airtight container and reheat in the oven for best results.
- Customize the heat level of the honey by adjusting the red pepper flakes.
- Leftover hot honey can be stored in a sealed jar at room temperature for up to a month.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Breakfast, Brunch, Dinner
- Method: Frying & Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 sandwich
- Calories: 620
- Sugar: 18g
- Sodium: 850mg
- Fat: 32g
- Saturated Fat: 12g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 90mg