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.
