Hot Honey Chicken Biscuits (Printer-Friendly)
Crispy fried chicken inside buttermilk biscuits, finished with sweet-spicy hot honey.
# 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
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
# How to Make It:
01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper.
02 - In a large mixing bowl, combine flour, baking powder, and salt. Cut in cold butter using a pastry cutter or fingers until mixture forms coarse crumbs.
03 - Stir in buttermilk just until combined. Transfer the dough to a floured surface and gently pat to 1-inch thickness.
04 - Cut dough into rounds using a biscuit cutter. Place on prepared baking sheet and bake 12 to 15 minutes until golden brown. Brush warm biscuits with melted butter.
05 - Pound chicken cutlets to even thickness if needed. Combine chicken with buttermilk and hot sauce in a bowl. Marinate for 20 minutes or up to 4 hours refrigerated.
06 - In a shallow bowl, whisk together flour, cornstarch, smoked paprika, garlic powder, salt, and black pepper.
07 - Heat 1 inch of vegetable oil in a large skillet to 350°F. Dredge marinated chicken in flour mixture, shaking off excess. Fry each piece 3 to 4 minutes per side, until golden and cooked through. Transfer to a wire rack to drain.
08 - In a small saucepan over low heat, combine honey, hot sauce, and red pepper flakes. Warm for 2 to 3 minutes, stirring gently. Do not boil. Remove from heat and set aside.
09 - Split warm biscuits. Place a fried chicken cutlet inside each biscuit. Drizzle generously with hot honey. Add pickle slices if desired. Serve immediately.
# Expert Advice:
01 -
- You get to dose the biscuits with as much sticky hot honey as you want, and it's a game changer.
- The kitchen fills with the smell of baking and frying, making even an ordinary dinner feel like an occasion.
02 -
- If the oil isn't properly heated, your chicken will get greasy instead of crisp—I learned this one the hard way after a soggy first batch.
- Slicing biscuits while they're piping hot isn't just tempting, it actually makes them easier to split without crumbling.
03 -
- Always use super cold butter and buttermilk for biscuits—it's the difference between soft clouds and hockey pucks.
- Making the hot honey just before serving keeps the flavor fresh and lets diners choose their own adventure.