Description
Hot honey chicken biscuits bring together crispy fried chicken, fluffy biscuits, and a spicy-sweet glaze that drips down every bite, making something truly satisfying for your next meal or gathering. Butter-soft biscuits cradle warm chicken while hot honey adds just the right kick of heat and sweetness that keeps you reaching for another.
Ingredients
Scale
Biscuit base:
- 2 cups self-rising flour
- 0.5 cup cold unsalted butter, cubed
- 0.75 cup buttermilk
- 1 tablespoon honey
Chicken coating:
- 1 pound boneless, skinless chicken thighs
- 1 cup buttermilk
- 1.5 cups all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 0.5 teaspoon cayenne pepper
- salt and black pepper to taste
- oil for frying
Hot honey glaze:
- 0.5 cup honey
- 1 tablespoon apple cider vinegar
- 1 to 2 teaspoons crushed red pepper flakes
Instructions
- Heat your oven to 450°F and get a baking sheet ready for the biscuits.
- Combine 2 cups self-rising flour with ½ cup cold cubed butter in a bowl, mixing until the texture resembles coarse crumbs.
- Pour in ¾ cup buttermilk and stir the mixture just until a shaggy dough comes together.
- Roll out your dough to about ½ inch thickness, cut into rounds, and arrange them on the prepared baking sheet.
- Bake at 450°F for 12 to 14 minutes until the tops turn light golden brown.
- While the biscuits bake, pound your 1 lb boneless skinless chicken thighs to an even thickness of about ¼ inch.
- Season the flattened chicken with salt and black pepper on both sides.
- Whisk together 1½ cups all-purpose flour, 1 teaspoon paprika, 1 teaspoon garlic powder, ½ teaspoon cayenne pepper, salt, and black pepper in a shallow dish.
- Pour 1 cup buttermilk into another shallow dish for dipping.
- Coat each piece of chicken in the flour mixture, then dip it into the buttermilk, then coat it again in the flour mixture.
- Heat oil to 350°F in a skillet and fry the chicken for 6 to 8 minutes per side until golden brown and cooked through, or bake at 400°F for 25 minutes if that works better for your setup.
- Combine ½ cup honey, 1 tablespoon apple cider vinegar, and 1 to 2 teaspoons crushed red pepper flakes in a saucepan.
- Warm the honey mixture over medium heat for 2 to 3 minutes until it just begins to bubble, then remove it from the heat.
- Split each biscuit, place a piece of fried chicken on the bottom half, drizzle generously with the hot honey sauce, and set the top biscuit on it before serving.
Notes
- Keep your butter and buttermilk very cold when mixing the biscuit dough, as this creates steam that makes them fluffy and tender.
- Pound your chicken to an even thickness so it cooks uniformly and stays juicy in the center without drying out the edges.
- For a less spicy version, reduce the chili flakes in the hot honey or swap them for a pinch of cayenne pepper for subtle heat instead of sharp kick.
- If frying feels intimidating, baking your chicken at 400°F works just fine and gives you one less thing to monitor while your biscuits come out of the oven.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Baked Chicken
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 668 kcal
- Sugar: 18 g
- Sodium: 370 mg
- Fat: 30 g
- Saturated Fat: 10 g
- Unsaturated Fat: 17 g
- Trans Fat: 0.3 g
- Carbohydrates: 66 g
- Fiber: 2.5 g
- Protein: 38 g
- Cholesterol: 110 mg