Description
A delicious and comforting Hot Honey Chicken Biscuits recipe featuring crispy fried chicken thighs marinated in buttermilk, freshly baked fluffy biscuits, and a spicy-sweet hot honey drizzle that adds a perfect balance of flavor.
Ingredients
For the Chicken
- 4 boneless, skinless chicken thighs (or breasts, if preferred)
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp salt
- 1/2 tsp black pepper
- Vegetable oil, for frying
For the Biscuits
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 6 tbsp cold unsalted butter, cubed
- 3/4 cup buttermilk
- Store-bought biscuits (optional, for convenience)
For the Hot Honey
- 1/2 cup honey
- 1–2 tsp red pepper flakes (adjust to taste)
- 1 tsp apple cider vinegar (optional, for tanginess)
- Pinch of salt
Instructions
- Prepare the Chicken: Marinate the chicken thighs or breasts in 1 cup of buttermilk for at least 30 minutes, or overnight if possible to tenderize and flavor the meat.
- Coat the Chicken: In a shallow bowl, mix 1 cup all-purpose flour with 1 tsp paprika, 1 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper. Remove the chicken from the buttermilk, let excess drip off, then dredge fully in the flour mixture to coat.
- Fry the Chicken: Heat about 1 inch of vegetable oil in a large skillet over medium-high heat. Fry the coated chicken pieces for 4–5 minutes per side until golden brown and cooked through. Drain on paper towels.
- Mix the Biscuit Dry Ingredients: In a large mixing bowl, whisk together 2 cups all-purpose flour, 1 tbsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt evenly.
- Cut in the Butter: Add 6 tbsp cold cubed unsalted butter to the dry mix. Using a pastry cutter or fingers, incorporate butter until the mixture looks like coarse crumbs with pea-sized bits.
- Add Buttermilk: Pour in 3/4 cup buttermilk and gently stir with spoon or spatula until just combined, avoiding overmixing to keep biscuits tender.
- Shape and Bake Biscuits: Turn dough onto floured surface, knead lightly, pat or roll to 1-inch thickness. Cut biscuits using a round cutter, place on a baking sheet, and bake at 425°F (220°C) for 12–15 minutes until golden. Alternatively, use store-bought biscuits prepared as per package directions.
- Prepare the Hot Honey: In a small saucepan over low heat, warm 1/2 cup honey. Stir in 1–2 tsp red pepper flakes, 1 tsp apple cider vinegar (optional), and a pinch of salt. Simmer for 1–2 minutes, then remove from heat and let cool slightly.
- Assemble the Hot Honey Chicken Biscuits: Slice each biscuit in half. Place a piece of the fried chicken on the bottom half, drizzle generously with the hot honey mixture, then cover with the biscuit top. Serve immediately while warm and gooey.
Notes
- Marinating chicken overnight enhances tenderness and flavor but 30 minutes is sufficient in a pinch.
- Adjust red pepper flakes in hot honey to your preferred spice level.
- Use store-bought biscuits for a quicker version but fresh biscuits provide superior taste and texture.
- Fry chicken over medium-high heat to ensure a crispy coating without burning.
- Keep butter cold when making biscuits to create flaky layers.
