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
Scale
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.
