Hot Honey Chicken Biscuits (Print Version)
Buttery biscuits, crispy fried chicken, and spicy-sweet hot honey for Southern-style brunch or dinner.
# What You'll Need:
→ Fried Chicken
01 - 2 large boneless, skinless chicken breasts, halved and pounded thin (or 4 thin cutlets)
02 - 1 cup buttermilk
03 - 1 teaspoon hot sauce
04 - 1 cup all-purpose flour
05 - 1 teaspoon paprika
06 - 1 teaspoon garlic powder
07 - 1 teaspoon kosher salt
08 - 1/2 teaspoon black pepper
09 - Vegetable oil for frying
→ Buttermilk Biscuits
10 - 2 cups all-purpose flour
11 - 1 tablespoon baking powder
12 - 1/2 teaspoon baking soda
13 - 1 teaspoon sugar
14 - 3/4 teaspoon salt
15 - 6 tablespoons cold unsalted butter, cubed
16 - 3/4 cup cold buttermilk
→ Hot Honey Glaze
17 - 1/2 cup honey
18 - 2 tablespoons hot sauce
19 - 1/2 teaspoon crushed red pepper flakes (optional)
→ Assembly
20 - 1 tablespoon unsalted butter, melted
21 - Sliced pickles (optional)
# How to Make It:
01 - In a bowl, whisk together the buttermilk and hot sauce until combined. Submerge the chicken cutlets in the marinade, cover tightly, and refrigerate for at least 30 minutes or up to overnight for maximum tenderness and flavor penetration.
02 - Preheat oven to 450°F. In a large mixing bowl, whisk together the flour, baking powder, baking soda, sugar, and salt. Cut the cold cubed butter into the dry ingredients using a pastry blender or your fingers until the mixture resembles coarse crumbs. Pour in the cold buttermilk and fold gently just until the dough comes together—avoid overmixing to keep biscuits tender.
03 - Turn the dough out onto a lightly floured surface and gently pat it to a uniform 3/4-inch thickness. Using a 2.5-inch round cutter, cut out 8 biscuits by pressing straight down without twisting. Arrange on a parchment-lined baking sheet and bake for 12 to 14 minutes until the tops are golden brown. Brush the hot biscuits with melted butter as soon as they come out of the oven.
04 - In a small saucepan, combine the honey, hot sauce, and crushed red pepper flakes. Warm gently over low heat, stirring occasionally until well blended. Remove from heat and set aside.
05 - Pour vegetable oil to a depth of 1/2 inch in a large skillet and heat to 350°F. In a shallow dish, combine the flour, paprika, garlic powder, kosher salt, and black pepper. Remove each chicken cutlet from the buttermilk marinade, dredge thoroughly in the seasoned flour, and shake off any excess. Carefully lower the cutlets into the hot oil and fry for 3 to 4 minutes per side until deeply golden and cooked through to an internal temperature of 165°F. Transfer to a paper towel-lined plate to drain.
06 - Split each biscuit in half horizontally. Place a crispy fried chicken cutlet on the bottom half, drizzle generously with the warm hot honey, and add sliced pickles if desired. Cap with the biscuit top and serve immediately while hot.
# Expert Advice:
01 -
- The hot honey is genuinely addictive, and you will start drizzling it on everything from pizza to roast vegetables once you taste it.
- Fried chicken nestled inside a warm, buttery biscuit is the kind of mashup that makes people close their eyes when they take a bite.
- It looks like it took all day, but the whole thing comes together in under an hour if you keep your ingredients cold and your oil hot.
02 -
- If your oil drops below 325 degrees the breading will absorb grease and turn soggy instead of shattering when you bite into it.
- Handle the biscuit dough as little as possible because overworking it activates the gluten and turns flaky layers into tough hockey pucks.
03 -
- Let the dredged chicken rest on a wire rack for five minutes before frying so the flour coating adheres firmly and does not slide off in the pan.
- Double the hot honey recipe and keep the extra in a jar in your fridge because you will absolutely want it on everything from fried shrimp to cornbread.