Hot Honey Chicken Biscuits (Print Version)
Crispy fried chicken on flaky buttermilk biscuits finished with a spicy-sweet hot honey drizzle.
# 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, horizontally halved (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
# How to Make It:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper. In a large mixing bowl, combine all-purpose flour, baking powder, and salt. Cut cold butter into the dry mixture with a pastry blender or fingertips until crumbly. Add cold buttermilk and stir until just combined. Turn dough onto a floured surface and gently pat to 1-inch thickness. Cut biscuits with a biscuit cutter and arrange on the baking sheet. Bake for 12 to 15 minutes until golden brown. Remove and brush warm biscuits with melted butter.
02 - If necessary, pound chicken cutlets to even thickness. Place in a bowl and add buttermilk and hot sauce. Toss to coat. Marinate for 20 minutes at room temperature or up to 4 hours refrigerated.
03 - In a shallow bowl, mix all-purpose flour, cornstarch, smoked paprika, garlic powder, salt, and black pepper. Pour 1 inch of vegetable oil into a large skillet or Dutch oven and heat to 350°F. Remove chicken from marinade, letting excess drip off. Dredge evenly in flour mixture and shake off excess. Fry chicken in hot oil for 3 to 4 minutes per side until golden and cooked through. Transfer pieces to a wire rack to drain.
04 - In a small saucepan, combine honey, hot sauce, and red pepper flakes. Warm over low heat for 2 to 3 minutes, stirring occasionally. Do not allow the mixture to boil. Set aside.
05 - Split each warm biscuit and place one piece of fried chicken inside. Drizzle generously with hot honey. Add pickle slices if desired. Serve immediately while hot.
# Expert Advice:
01 -
- This dish delivers sweet heat and satisfying crunch, the kind of combo you wish every biscuit sandwich had.
- The quick homemade hot honey levels up even leftovers—trust me, you’ll be making extra.
02 -
- Once I used room temperature butter and my biscuits came out heavy and dense—make sure it's cold, always.
- Discovering that dredging chicken right before frying (not letting it sit) keeps the crust ultra-crisp—it makes all the difference in texture.
03 -
- Use a thermometer for frying—guessing the oil temp led me to a few too-dark batches before I learned.
- A generous drizzle of hot honey right before serving is the move—left sitting, it soaks in and loses that sticky texture.