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
Scale
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.
