If you love the perfect combination of crispy, juicy fried chicken and flaky, buttery biscuits with a sweet heat kick, you are in for a treat with this Hot Honey Chicken Biscuits Recipe. The magic happens when golden fried chicken meets warm, tender biscuits and a drizzle of spicy-sweet hot honey glaze that elevates every bite. It’s a harmonious blend of textures and flavors that’s both comforting and exciting, making it an unforgettable meal to savor any time of day.
Ingredients You’ll Need
This Hot Honey Chicken Biscuits Recipe calls for simple yet essential ingredients that come together beautifully to create layers of flavor and perfect textures. Each component plays a crucial role—from the crispy fried chicken coating to the flaky biscuits and that irresistible hot honey drizzle.
- Chicken tenders or breasts: Choose fresh, high-quality chicken for juicy and tender results.
- All-purpose flour: Used for both dredging the chicken and making the biscuits, providing structure and crispiness.
- Kosher salt and spices (black pepper, garlic powder, smoked paprika): These seasonings add vital depth and warmth to the chicken’s crust.
- Egg and water mixture: Helps the flour stick to the chicken for that crispy coating.
- Butter: Cold butter for flaky biscuits and melted butter brushed on top for richness and golden color.
- Baking powder and soda: Ensure the biscuits rise beautifully with a tender crumb.
- Buttermilk: Adds moisture and a slight tang to the biscuits, balancing the buttery flavor.
- Honey, crushed red pepper flakes, and apple cider vinegar: Combined to create the signature hot honey sauce that is sweet, spicy, and tangy all at once.
- Oil for frying: Use a neutral oil with a high smoke point like vegetable or peanut oil to crisp the chicken perfectly.
How to Make Hot Honey Chicken Biscuits Recipe
Step 1: Fry the Chicken
Begin by heating about 2 inches of oil in a large, deep pot to around 365-375°F. While the oil warms, mix your flour with salt, pepper, garlic powder, and smoked paprika in a bowl. In another bowl, whisk together the egg and water. Dredge each piece of chicken first in the seasoned flour, then the egg wash, and back into the flour. This double coating ensures a golden, crunchy crust. Fry the chicken in batches until each piece turns beautifully crisp and cooked through, then drain on paper towels. Trust me, this crispy fried chicken is the star that brings everything together.
Step 2: Make the Buttermilk Biscuits
Preheat your oven to 450°F. In a mixing bowl, combine the flour with baking powder, kosher salt, and baking soda. Cut in the cold butter using a pastry cutter or your fingers until the mixture looks like coarse crumbs—that’s the secret to flaky layers. Stir in the buttermilk just until a dough forms, then turn it out onto a floured surface for gentle kneading. Pat the dough into a rectangle, fold it into thirds, and repeat this folding two more times to create layers. Cut out your biscuits with a floured cutter and bake on parchment paper for about 15 to 17 minutes or until golden. Don’t forget to brush each biscuit with melted butter right out of the oven to give them that irresistible shine and flavor.
Step 3: Prepare the Hot Honey
While the biscuits bake and the chicken fries, bring the honey and crushed red pepper flakes to a gentle simmer over medium heat. Let the flavors mingle for a few minutes, then remove from heat and stir in the apple cider vinegar. This addition layers in a subtle tang that balances the sweet heat perfectly. Allow the hot honey to cool to room temperature before drizzling.
Step 4: Assemble Your Hot Honey Chicken Biscuits Recipe
Split each warm biscuit in half, pile on a crispy fried chicken strip, and lavishly drizzle with the spicy hot honey. For an added burst of brightness and crunch, serve with pickle slices on the side. Each bite offers that delightful interplay of crunchy, soft, sweet, and spicy elements that defines this Hot Honey Chicken Biscuits Recipe.
How to Serve Hot Honey Chicken Biscuits Recipe
Garnishes
Garnishing your Hot Honey Chicken Biscuits with thinly sliced pickles instantly adds a vinegary crispness that cuts through the richness beautifully. You can also sprinkle some fresh chopped parsley or chives for a pop of green and mild freshness, which complements the warm flavors perfectly.
Side Dishes
These biscuits shine on their own but pairing them with classic southern-style sides like coleslaw, crispy fries, or a fresh garden salad makes the meal feel complete and balanced. For a comforting touch, creamy mashed potatoes or sautéed green beans work wonders too.
Creative Ways to Present
Want to impress your guests or make a family meal feel extra special? Serve the Hot Honey Chicken Biscuits as sliders for a fun, handheld treat at brunch or game day. You can also transform the dish by adding a fried egg on top for a breakfast twist or layering in some cheese that melts over the hot chicken for gooey indulgence.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers, store the fried chicken and biscuits separately in airtight containers in the refrigerator. This prevents the biscuits from getting soggy and keeps the chicken crispy for longer.
Freezing
You can freeze both the biscuits and the fried chicken separately. Wrap the biscuits tightly in plastic wrap and place in a freezer bag. Freeze the fried chicken in a single layer on a baking sheet before transferring to a bag. This method preserves their textures well for up to 2 months.
Reheating
To bring your leftovers back to life, reheat the chicken in a hot oven or air fryer to keep it crispy—avoid the microwave if possible. Warm the biscuits wrapped in foil at a moderate temperature until heated through. Drizzle with fresh hot honey before serving for that vibrant flavor boost.
FAQs
Can I use bone-in chicken for the Hot Honey Chicken Biscuits Recipe?
Absolutely! Bone-in pieces like thighs or drumsticks can be used, but keep in mind they’ll take longer to cook through. Adjust frying times accordingly and consider finishing thicker cuts in the oven.
How spicy is the hot honey sauce?
The hot honey has a gentle heat from the crushed red pepper flakes that lingers pleasantly without overwhelming the palate. You can adjust the amount of pepper flakes to make it milder or spicier to suit your taste.
Can I make the biscuits from scratch ahead of time?
Yes! You can prepare the biscuit dough, shape it, and freeze it before baking. When ready, bake directly from frozen with a few extra minutes added to the baking time.
What oil is best for frying the chicken?
Use oils with high smoke points like vegetable, canola, or peanut oil. These oils give you a crisp, golden crust without burning or imparting unwanted flavors.
Is there a substitute for buttermilk in the biscuits?
If you don’t have buttermilk, you can make a quick substitute by adding 1 tablespoon of lemon juice or white vinegar to ¾ cup of milk. Let it sit for 5 minutes before using. This mimics the acidity and tang of buttermilk for tender biscuits.
Final Thoughts
This Hot Honey Chicken Biscuits Recipe is truly a celebration of comforting flavors and exciting contrasts that never fail to delight. Whether you’re whipping it up for a weekend brunch, a cozy dinner, or entertaining friends, the combination of crispy chicken, flaky biscuits, and luscious hot honey makes every meal feel special. Give it a try—you might just find a new favorite to add to your recipe collection!
Print
Hot Honey Chicken Biscuits Recipe
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour
- Yield: 10 servings
- Category: Breakfast, Brunch, Snack
- Method: Frying
- Cuisine: American Southern
Description
This Hot Honey Chicken Biscuits recipe features crispy fried chicken tenders nestled inside buttery, flaky homemade buttermilk biscuits, all generously drizzled with a spicy-sweet hot honey glaze. Perfect for a flavorful breakfast, brunch, or comfort snack, it balances spicy, savory, and sweet notes with tender textures and satisfying crunch.
Ingredients
For the Fried Chicken
- 1 ½ – 2 pounds chicken tenders (or 2 large boneless, skinless chicken breasts, sliced into 1-inch thick strips)
- 1 ½ cups all-purpose flour (for dredging)
- 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
- 2 cups all-purpose flour (for breading)
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 or grated
- ¾ cup buttermilk
- ¼ cup unsalted butter, melted (for brushing)
For the Hot Honey
- 1 cup honey
- 2 teaspoons crushed red pepper flakes
- 1 tablespoon apple cider vinegar
Instructions
- Fry Chicken: Heat 2 inches of oil in a large pot to between 365-375°F (185-190°C). In a bowl, combine 1 ½ cups flour with salt, black pepper, garlic powder, and smoked paprika. In a separate dish, whisk the egg and water. Dredge the chicken strips first in the seasoned flour, then dip into the egg wash, and coat again in the flour mixture. Fry the chicken in batches in the hot oil until golden brown and cooked through, about 4-6 minutes per batch. Drain on paper towels to remove excess oil.
- Make Biscuits: Preheat the oven to 450°F (230°C). In a large bowl, whisk together 2 cups flour, baking powder, kosher salt, and baking soda. Cut in cold butter using a pastry cutter or fingers until the mixture looks like coarse crumbs. Stir in the buttermilk until just combined to form a soft dough. Turn the dough onto a floured surface and knead very lightly. Pat the dough into a rectangle, fold it into thirds like a letter, and repeat this folding process two more times to create layers. Roll out and cut out biscuits with a floured round cutter. Place biscuits on a parchment-lined baking sheet and bake for 15-17 minutes or until golden brown. Brush warm biscuits with melted butter after baking.
- Make Hot Honey: In a small saucepan, gently simmer the honey and crushed red pepper flakes over medium heat to infuse the spice, about 3-5 minutes. Remove from heat and stir in the apple cider vinegar. Allow the hot honey to cool to room temperature before using.
- Assemble: Carefully split each biscuit in half horizontally. Place a fried chicken piece inside each biscuit and drizzle generously with the homemade hot honey. Optionally, serve with pickle slices for an added tangy crunch.
Notes
- Use a thermometer to maintain oil temperature for perfectly crispy chicken.
- Do not overwork the biscuit dough to keep biscuits light and flaky.
- The hot honey can be prepared ahead and stored in the refrigerator for up to a week.
- For extra spice, increase red pepper flakes in the hot honey to taste.
- Serve immediately for best texture, as biscuits may become soggy if assembled too far ahead.
