Hot Honey Chicken Biscuits (Printable)
Flaky buttermilk biscuits with crispy fried chicken and a sweet-spicy hot honey drizzle for a Southern-inspired comfort meal.
# What You'll 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 (4 cutlets total)
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)
# Directions:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper. In a large bowl, combine all-purpose flour, baking powder, and salt. Cut in cold butter until the mixture resembles coarse crumbs. Stir in buttermilk just until combined. Turn dough onto a lightly floured surface and gently pat to 1-inch thickness. Cut into rounds using a biscuit cutter. Arrange biscuits on the baking sheet and bake for 12 to 15 minutes until golden brown. Brush tops with melted butter.
02 - Pound chicken pieces to even thickness if necessary. Place chicken in a bowl with buttermilk and hot sauce. Marinate for 20 minutes, or refrigerate up to 4 hours.
03 - In a shallow bowl, whisk together all-purpose flour, cornstarch, smoked paprika, garlic powder, salt, and black pepper. Heat about 1 inch of vegetable oil in a large skillet to 350°F. Dredge marinated chicken in flour mixture, shaking off excess. Fry chicken for 3 to 4 minutes per side until golden and crisp and internal temperature registers 165°F. Transfer cooked chicken to a wire rack to drain excess oil.
04 - In a small saucepan, gently warm honey, hot sauce, and red pepper flakes over low heat for 2 to 3 minutes. Stir thoroughly and do not allow mixture to boil. Remove from heat and set aside.
05 - Split warm biscuits in half. Place a fried chicken cutlet inside each biscuit. Drizzle chicken with hot honey, add pickle slices if desired, and serve immediately.
# Expert Hints:
01 -
- This is the kind of meal that impresses your friends but is secretly easy to pull off once you know a few tricks.
- The combination of fluffy biscuits, crackly fried chicken, and spicy-sweet honey is pure comfort with a little edge—no one can resist seconds.
02 -
- If your butter warms up while you work with the dough, the biscuits lose their rise—stash it in the freezer if the kitchen is hot.
- Trying to rush frying at too high a heat leaves the chicken raw inside and scorched outside—steady patience wins this race.
03 -
- Knead biscuit dough as little as possible—the more you fuss, the denser they get.
- If you have leftover hot honey, drizzle it over roasted veggies or soft cheese for a quick treat.