If you love the perfect blend of crispy, juicy chicken with a sweet and spicy twist tucked inside a fluffy biscuit, then you are absolutely going to adore this Hot Honey Chicken Biscuits Recipe. It’s that comfort food combo that feels like a warm hug from the South, but with a playful kick that keeps your taste buds singing. Whether you’re whipping this up for a weekend brunch or a special dinner, this recipe is delightfully satisfying and surprisingly easy to make. From the tender marinated chicken fried to golden perfection, to the flaky homemade biscuits and that irresistible hot honey drizzle, every component works together to create a bite that’s simply unforgettable.
Ingredients You’ll Need
Gathering these ingredients is a treat in itself because each one plays a key role in building layers of flavor, texture, and perfect golden color. They’re simple pantry staples you probably have on hand, but together they’ll bring your Hot Honey Chicken Biscuits Recipe to life with mouthwatering results.
- Chicken thighs or breasts: Boneless and skinless for juicy, tender chicken that crisps up beautifully once fried.
- Buttermilk: Tenderizes the chicken and adds a subtle tang that complements the spices perfectly.
- All-purpose flour: Used for the biscuit dough and the crispy chicken coating, giving that irresistible crunch and tender crumb.
- Paprika: Adds a smoky warmth and gorgeous color to the chicken coating.
- Garlic powder: Brings out a deep, savory flavor in the chicken seasoning.
- Salt and black pepper: Essential for seasoning and balancing the flavors perfectly.
- Vegetable oil: For frying the chicken to a golden crisp without overwhelming the flavors.
- Baking powder and baking soda: Help achieve fluffy, tender biscuits with a nice rise.
- Cold unsalted butter: Creates flaky layers in the biscuit dough for that perfect texture.
- Honey: The sweet base for the hot honey drizzle that makes this recipe so special.
- Red pepper flakes: Add the signature spicy kick, adjustable to your heat preference.
- Apple cider vinegar: Optional, but adds a subtle tang that brightens the hot honey sauce.
- Store-bought biscuits: Optional shortcut if you want to save some time but still enjoy that homemade vibe.
How to Make Hot Honey Chicken Biscuits Recipe
Step 1: Marinate the Chicken
Start by soaking your boneless chicken thighs or breasts in buttermilk. This step is absolutely crucial because it tenderizes the meat and infuses it with moisture and a slight tanginess that complements the spices later on. If you have the time, letting it marinate overnight will work wonders, but even 30 minutes is enough to make a difference.
Step 2: Coat the Chicken
Next, prepare a seasoned flour dredge with paprika, garlic powder, salt, and black pepper. Take each piece of chicken from the buttermilk, letting excess drip off gently, then thoroughly coat it in this flavorful flour mixture. This coating will give you that perfect golden crust when fried.
Step 3: Fry the Chicken
Heat about an inch of vegetable oil in a skillet over medium-high heat, then carefully add the coated chicken pieces. Fry them for 4 to 5 minutes per side until the crust achieves a crispy golden brown, and the chicken is cooked all the way through. Drain on paper towels to soak up any extra oil.
Step 4: Make the Biscuit Dough
In a large bowl, whisk the dry ingredients for your biscuits—flour, baking powder, baking soda, and salt. Then, incorporate the cold, cubed butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs with some pea-sized bits of butter. This is the key to tender, flaky biscuits.
Step 5: Add the Buttermilk and Shape Biscuits
Pour in the buttermilk gently, folding just until combined to keep the dough light. Turn it out onto a floured surface and knead it lightly. Roll or pat it to about one inch thick, then cut out biscuits using a round cutter. Place them on a baking sheet to prepare for baking.
Step 6: Bake or Use Store-Bought Biscuits
Bake your homemade biscuits in a preheated oven at 425 degrees Fahrenheit for 12 to 15 minutes until they turn a beautiful golden brown. If you’re short on time, store-bought biscuits work perfectly here—just prepare them according to the package instructions for a quicker fix.
Step 7: Prepare the Hot Honey Sauce
While the biscuits bake, warm up your honey in a small saucepan on low heat. Stir in red pepper flakes to add that signature spicy punch. If you love a bit of tang, splash in some apple cider vinegar and add a pinch of salt. Let everything simmer gently for a minute or two, then take it off the heat and let it cool slightly to thicken the sauce just right.
Step 8: Assemble Your Hot Honey Chicken Biscuits Recipe
Slice each warm biscuit in half, then place one crispy chicken piece on the bottom half. Generously drizzle the hot honey over the chicken so it glistens and oozes with sweet heat. Top with the other half of the biscuit and serve immediately—this is best enjoyed warm while the biscuit is fluffy, the chicken is crispy, and the honey is still perfectly gooey.
How to Serve Hot Honey Chicken Biscuits Recipe
Garnishes
Simple garnishes can elevate your Hot Honey Chicken Biscuits Recipe without taking away from its rustic charm. Try a sprinkle of freshly chopped parsley or a few thin slices of fresh jalapeño for added color and a touch more heat. These little accents make the dish pop visually and add an extra layer of freshness.
Side Dishes
This dish stands wonderfully on its own, but pairing it with crispy sweet potato fries or a light, crunchy coleslaw brings balance and variety to the plate. A simple green salad with a tangy vinaigrette also complements the richness of the fried chicken and buttery biscuits.
Creative Ways to Present
If you want to wow guests or make your Hot Honey Chicken Biscuits Recipe feel even more special, serve them as sliders at a party or stack a biscuit with chicken and pickles for a southern-inspired twist. Wrapped up in parchment paper and tied with twine, they make an adorable portable treat for picnics or casual gatherings.
Make Ahead and Storage
Storing Leftovers
Leftover Hot Honey Chicken Biscuits can be stored in an airtight container in the refrigerator for up to 2 days. Keep the biscuits and chicken separate if you want to preserve their textures better, then drizzle the hot honey sauce fresh when ready to serve.
Freezing
You can freeze cooked chicken and biscuit components individually. Wrap the biscuits tightly in plastic wrap and store in a freezer bag, same with the fried chicken. They will keep well for about one month, making it easy to enjoy this favorite at any time.
Reheating
To bring back the crispiness, reheat chicken in a 350°F oven until warmed through rather than microwaving. For the biscuits, a quick 5-minute warm-up in the oven or toaster oven will restore their flaky texture beautifully. Add the hot honey drizzle just before serving for best flavor.
FAQs
Can I use chicken breasts instead of thighs for this Hot Honey Chicken Biscuits Recipe?
Absolutely! Chicken breasts work just fine, though thighs tend to stay juicier and more forgiving during frying. If using breasts, consider pounding them to an even thickness for the best cook.
Is there a vegetarian alternative to the chicken in this recipe?
While this recipe focuses on chicken, crispy fried cauliflower or crispy tofu make excellent vegetarian substitutes. Coat and fry them the same way, then drizzle with the hot honey sauce for a delicious twist.
Can I make the hot honey sauce ahead of time?
Yes, you can prepare the hot honey sauce in advance and store it in the fridge. Just warm it slightly before drizzling to bring back that perfect drizzle consistency and aroma.
What can I use if I don’t have buttermilk?
No worries if you don’t have buttermilk! A quick substitute is mixing 1 cup of milk with 1 tablespoon of lemon juice or white vinegar, letting it sit for 5 minutes before using.
Are there any tips for making the biscuits extra flaky?
The key is keeping your butter cold and not overworking the dough. Little chunks of butter create steam during baking, which forms those wonderful flaky layers everyone loves.
Final Thoughts
This Hot Honey Chicken Biscuits Recipe is truly a showstopper, bringing together crispy chicken, soft biscuits, and a delightful sweet-spicy honey drizzle in a way that feels both comforting and exciting. It’s one of those dishes that’s perfect to share with family and friends for any occasion, and once you try it you might just find it becoming your go-to recipe for quick indulgence. So go ahead, dive into making these at home—you’ll be celebrating every bite!
Print
Hot Honey Chicken Biscuits Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: American
Description
Crispy fried chicken thighs marinated in buttermilk and coated in a spiced flour mixture, sandwiched between freshly baked homemade biscuits and drizzled with a sweet and spicy hot honey sauce. This Hot Honey Chicken Biscuits recipe combines tender, flavorful chicken with fluffy, buttery biscuits and a kick of heat for a comforting and delicious meal perfect for brunch or dinner.
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 Sauce:
- 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. This tenderizes the meat and adds moisture and flavor.
- Coat the Chicken: In a shallow bowl, combine 1 cup all-purpose flour, paprika, garlic powder, salt, and black pepper. Remove the chicken from the buttermilk, letting excess drip off, then dredge each piece in the flour mixture until fully coated.
- Fry the Chicken: Heat about 1 inch of vegetable oil in a large skillet over medium-high heat. Carefully add the coated chicken pieces and fry for 4–5 minutes per side, or until golden brown and cooked through. Transfer to a paper towel-lined plate to drain excess oil.
- Mix the Biscuit Dry Ingredients: In a large mixing bowl, whisk together 2 cups all-purpose flour, baking powder, baking soda, and salt until evenly combined.
- Cut in the Butter: Add the cold, cubed unsalted butter to the dry ingredients. Use a pastry cutter or fingers to work the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces remaining.
- Add Buttermilk: Pour in 3/4 cup buttermilk and gently stir with a spoon or spatula until just combined, being careful not to overmix to keep the biscuits tender.
- Shape and Bake the Biscuits: Turn the dough onto a lightly floured surface and gently knead. Pat or roll out to about 1-inch thickness and use a round cutter to cut biscuits. Arrange on a baking sheet and bake in a preheated oven at 425°F (220°C) for 12–15 minutes or until golden brown. Alternatively, use store-bought biscuits prepared as directed.
- Prepare the Hot Honey: In a small saucepan over low heat, warm 1/2 cup honey. Stir in red pepper flakes, apple cider vinegar (if using), and a pinch of salt. Let simmer for 1–2 minutes, then remove from heat and cool slightly.
- Assemble the Hot Honey Chicken Biscuits: Slice each warm biscuit in half. Place a piece of fried chicken on the bottom half, drizzle generously with hot honey, and top with the biscuit lid. Serve immediately while hot.
Notes
- Marinating the chicken overnight results in juicier, more flavorful meat.
- Adjust the amount of red pepper flakes in the hot honey sauce based on your preferred spice level.
- If short on time, store-bought biscuits can be used instead of homemade.
- Use a thermometer to check chicken internal temperature reaches 165°F (74°C) for safe consumption.
- Ensure the oil is hot enough before frying to achieve a crispy crust without absorbing excess oil.
