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There is nothing quite like the perfect combination of crispy, juicy chicken nestled inside a flaky, buttery biscuit that’s kissed with just the right amount of sweet heat. This Hot Honey Chicken Biscuits Recipe takes that classic Southern comfort food to new heights by balancing the spicy kick of homemade hot honey with tender fried chicken and fresh, flaky biscuits. Whether you’re serving it for brunch, lunch, or a comforting dinner, this dish delivers layers of flavor and texture that will have everyone asking for seconds.
Ingredients You’ll Need
Don’t be intimidated by the list of ingredients; these are all straightforward pantry essentials that work together to build each component of this dish perfectly. From the tender, seasoned chicken to the fluffy biscuits and fiery-sweet honey drizzle, every ingredient plays a vital role in making this recipe memorable.
- Chicken tenders or boneless, skinless chicken breasts: The star protein for a juicy, crunchy bite every time.
- All-purpose flour: Used for dredging the chicken and baking the biscuits, adding structure and crispness.
- Kosher salt and spices: Salt, black pepper, garlic powder, and smoked paprika bring depth and a subtle smoky warmth to the chicken.
- Egg and water: A simple wash for coating the chicken to help the breading adhere better.
- Vegetable, canola, or peanut oil: A high-heat oil essential for perfectly frying chicken to golden-brown excellence.
- Baking powder and baking soda: Key leavening agents that give the biscuits their signature rise and fluffy texture.
- Cold unsalted butter: Cubed or grated to create flaky layers in the biscuits.
- Buttermilk: Adds tender moisture and a slight tang to the biscuits.
- Honey and crushed red pepper flakes: The heart of the hot honey — sweet, spicy, and laced with vinegar for a bright bite.
- Apple cider vinegar: Balances the sweetness of honey with a gentle acidity that makes the hot honey addictively good.
How to Make Hot Honey Chicken Biscuits Recipe
Step 1: Fry the Chicken
Start by heating about two inches of oil in a heavy-bottomed pot until it reaches 365-375°F (185-190°C). Meanwhile, create your dredging stations by combining flour with salt, black pepper, garlic powder, and smoked paprika in one bowl, and whisking together an egg with water in another. Coat each chicken strip first in the flour mixture, then dip it into the egg wash, and dredge it once more in the flour. This double coating creates that famously crispy crust. Once ready, fry the chicken in batches until golden brown and cooked through, being careful not to overcrowd the pot. Drain on paper towels to remove excess oil and keep the coating crisp.
Step 2: Bake the Buttermilk Biscuits
While the chicken cools slightly, preheat your oven to 450°F (230°C). In a large bowl, whisk together flour, baking powder, salt, and baking soda. Incorporate the cold, cubed butter by cutting it in with a pastry cutter or your fingers until the mixture resembles coarse crumbs—these tiny flecks of butter are what create flaky biscuit layers. Next, stir in the buttermilk until a soft dough forms. Turn the dough onto a floured surface and gently knead just enough to bring it together, then roll it out into a rectangle. Fold the dough into thirds like a letter and repeat this folding process two more times to build flakiness. Cut the dough into rounds and place them on a parchment-lined baking sheet. Bake for 15-17 minutes or until golden and puffed. As soon as they come out of the oven, brush the tops with melted butter for extra richness and shine.
Step 3: Prepare the Hot Honey
For the show-stopping drizzle, combine honey and crushed red pepper flakes in a small saucepan over medium heat. Let it simmer gently to infuse the honey with spicy heat, then remove from the heat and stir in apple cider vinegar. This finishing touch adds a tangy brightness that balances the sweetness perfectly. Set the hot honey aside to cool to room temperature; this makes it easier to drizzle and keeps it from melting the biscuits immediately.
Step 4: Assemble the Biscuits
To build your Hot Honey Chicken Biscuits, split each biscuit in half while still warm. Nestle a crispy piece of fried chicken inside and drizzle liberally with the homemade hot honey. If you like, add a few pickle slices for crunch and acidity—this optional addition gives an extra dimension and helps cut through the richness. Serve immediately and enjoy the perfect harmony of textures and flavors.
How to Serve Hot Honey Chicken Biscuits Recipe
Garnishes
A sprinkle of chopped fresh herbs like parsley or chives adds a pop of color and a fresh contrast to these biscuits. Thinly sliced pickles or jalapeños make excellent garnishes, offering crispness and a tangy bite that complements the hot honey beautifully.
Side Dishes
These biscuits pair wonderfully with simple sides that won’t compete with their robust flavors. Creamy coleslaw, tangy potato salad, or a crisp green salad with lemon vinaigrette provide balance and refresh the palate between bites. For a heartier meal, serve alongside roasted vegetables or baked beans for a true Southern feast.
Creative Ways to Present
To impress guests, serve the chicken biscuits as sliders on a wooden board with small bowls of extra hot honey and pickles on the side for customization. You can also turn these into a fun brunch dish by pairing them with honey butter and spicy aioli, or even add a fried egg on top for a decadent twist.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, wrap the biscuits and chicken separately in airtight containers or plastic wrap to keep them from becoming soggy overnight. Stored properly, the chicken and biscuits will stay fresh for up to two days in the refrigerator.
Freezing
This Hot Honey Chicken Biscuits Recipe freezes well if you want to prep in advance. Freeze cooked biscuits and fried chicken in separate containers or freezer bags, layering parchment paper between the biscuits to avoid sticking. When stored this way, they can be kept for up to one month without sacrificing flavor or texture.
Reheating
To reheat, thaw frozen components overnight in the fridge. Warm biscuits in a preheated oven at 350°F (175°C) for 5-7 minutes to restore their flaky crispness. Reheat chicken pieces in the oven or an air fryer to maintain their crunch. Drizzle with freshly made hot honey just before serving to regain that lively sweet and spicy finish.
FAQs
Can I use regular honey instead of hot honey?
Absolutely! If you prefer less heat, use plain honey and skip the red pepper flakes. You can always add spicy mustard or hot sauce to taste when assembling your biscuits to customize the heat level.
What is the best type of oil for frying the chicken?
Vegetable, canola, or peanut oil all work well due to their high smoke points. Peanut oil, in particular, imparts a great flavor and keeps the chicken crispy without burning.
Can I make the biscuits vegan or dairy-free?
Yes, you can substitute the butter with a plant-based alternative and swap buttermilk for a mixture of plant milk and lemon juice or vinegar. However, the traditional texture and flavor will differ slightly from the classic recipe.
How spicy is the hot honey made with red pepper flakes?
The spiciness is moderate and builds from the crushed red pepper flakes infused into the honey. You can adjust the amount of pepper flakes to make it milder or hotter depending on your taste.
Can I use pre-made biscuits to save time?
Definitely! Store-bought biscuits are a convenient shortcut and still pair beautifully with the fried chicken and hot honey. Making your own, though, adds that fresh-baked charm that elevates the dish even more.
Final Thoughts
If you’re looking for a dish that combines comfort food nostalgia with bold, exciting flavors, this Hot Honey Chicken Biscuits Recipe is sure to become a fast favorite. It’s the kind of meal that warms you from the inside out and brings everyone to the table with smiles and satisfied appetites. I can’t wait for you to try it and share it with those you love—trust me, the crispy chicken, tender biscuits, and sweet-spicy drizzle will have you hooked from the very first bite!
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Hot Honey Chicken Biscuits Recipe
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour
- Yield: 10 servings
- Category: Main Course
- Method: Frying
- Cuisine: Southern American
Description
This Hot Honey Chicken Biscuits recipe pairs crispy fried chicken tenders with flaky buttermilk biscuits, all drizzled with a spicy-sweet hot honey glaze. The dish combines classic Southern flavors with a modern twist, creating a satisfying and flavorful meal perfect for brunch, lunch, or dinner.
Ingredients
For the Fried Chicken:
- 1 ½ – 2 pounds chicken tenders (or 2 large boneless, skinless chicken breasts, sliced into 1-inch thick strips)
- 1 ½ cups all-purpose flour (for dredging)
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon smoked paprika
- 1 large egg + 2 tablespoons water, beaten
- Vegetable, canola, or peanut oil, for frying
- 2 cups all-purpose flour (for breading)
For the Buttermilk Biscuits:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- ¼ teaspoon baking soda
- ½ cup (1 stick) cold butter, cubed or grated
- ¾ cup buttermilk
- ¼ cup unsalted butter, melted
For the Hot Honey:
- 1 cup honey
- 2 teaspoons crushed red pepper flakes
- 1 tablespoon apple cider vinegar
Instructions
- Fry Chicken: Heat 2 inches of vegetable, canola, or peanut oil in a large pot over medium-high heat to 365-375°F (185-190°C). In a bowl, combine 1 ½ cups of all-purpose flour with kosher salt, black pepper, garlic powder, and smoked paprika. In a separate dish, whisk together the egg and water. Dredge the chicken tenders first in the seasoned flour, then dip in the egg mixture, and finally coat again with the flour mixture. Fry the chicken pieces in batches for about 4-6 minutes each or until golden brown and cooked through. Remove and drain on paper towels.
- Make Biscuits: Preheat your oven to 450°F (230°C). In a large bowl, whisk together 2 cups of all-purpose flour, baking powder, kosher salt, and baking soda. Cut in the cold cubed butter until the mixture resembles coarse crumbs. Stir in buttermilk until a shaggy dough forms. Turn the dough out onto a floured surface and knead it lightly. Pat the dough into a rectangle, fold it into thirds, and repeat this folding two more times to create flaky layers. Roll the dough out again and cut into biscuits with a floured cutter. Place the biscuits on a parchment-lined baking sheet and bake for 15-17 minutes or until the tops are golden brown. Brush the hot biscuits with melted unsalted butter.
- Make Hot Honey: In a small saucepan over medium heat, combine honey and crushed red pepper flakes. Simmer gently for a few minutes to infuse the honey with spice. Remove from heat and immediately stir in the apple cider vinegar. Allow the hot honey to cool to room temperature; this enhances the flavor balance.
- Assemble: Split the warm biscuits in half horizontally. Place a piece of the crispy fried chicken inside each biscuit half, then drizzle liberally with the prepared hot honey. Optionally, serve with pickle slices on the side for an added tangy crunch. Serve immediately to enjoy the combination of hot, sweet, and savory flavors.
Notes
- Use a thermometer to maintain the oil temperature for perfect crispy chicken without greasiness.
- Folding the biscuit dough multiple times creates flaky layers similar to traditional buttermilk biscuits.
- You can adjust the amount of crushed red pepper flakes in the hot honey to your preferred heat level.
- For extra flavor, marinate the chicken tenders in buttermilk for 1-2 hours before dredging.
- Serve the biscuits warm for the best texture and flavor.
