Hot Honey Chicken Biscuits (Printable Version)
Crispy fried chicken, flaky buttermilk biscuits, and a spicy-sweet hot honey drizzle for bold Southern-style comfort.
# Ingredient List:
→ 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 yield 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
# Directions:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper. In a large bowl, combine flour, baking powder, and salt. Cut in cold butter using a pastry cutter or fingers until the mixture resembles coarse crumbs. Stir in buttermilk just until dough comes together. Turn onto a lightly floured surface and gently pat to 1 inch thickness. Cut rounds using a biscuit cutter. Arrange on prepared baking sheet and bake 12 to 15 minutes until golden. Brush with melted butter while warm.
02 - If needed, pound chicken cutlets to even thickness. Place in a bowl with buttermilk and hot sauce, stirring to coat. Marinate for 20 minutes at room temperature or up to 4 hours refrigerated.
03 - In a shallow bowl, mix flour, cornstarch, smoked paprika, garlic powder, salt, and black pepper. In a deep skillet or Dutch oven, heat 1 inch of vegetable oil to 350°F. Dredge the chicken pieces in the seasoned flour mixture, shaking off excess. Fry 3 to 4 minutes per side until golden and cooked through, working in batches as needed. Drain on a wire rack.
04 - In a small saucepan over low heat, combine honey, hot sauce, and red pepper flakes. Warm for 2 to 3 minutes, stirring occasionally. Do not allow to boil. Set aside.
05 - Split warm biscuits in half. Place a fried chicken cutlet in each biscuit. Drizzle generously with prepared hot honey. Add pickle slices if desired and serve immediately.
# Expert Tips:
01 -
- The combination of fluffy homemade biscuits and crackly fried chicken cloaked in spicy honey is one of those flavor secrets you’ll want to steal forever.
- Making the hot honey from scratch lets you adjust the heat, and every bite tastes like restaurant food straight from your own oven.
02 -
- One batch I impatiently over-mixed the biscuit dough and ended up with hockey pucks—stir only until it just comes together.
- Liberally salting the chicken dredge was the trick that finally banished bland fried chicken from my kitchen for good.
03 -
- Keep everything cold for biscuits (butter, buttermilk, even the bowl) for the flakiest layers.
- Let the chicken pieces sit for a few minutes after dredging so the coating adheres and crisps up beautifully when fried.