Description
Crispy fried chicken thighs marinated in buttermilk and coated with flavorful spices, sandwiched inside flaky homemade biscuits and generously drizzled with a sweet and spicy hot honey glaze. This Hot Honey Chicken Biscuit recipe offers a perfect balance of tender, savory chicken and a touch of heat and sweetness, ideal for a delicious brunch or comforting meal.
Ingredients
Scale
For the Chicken
- 4 boneless skinless chicken thighs (or breasts, if preferred)
- 1 cup buttermilk (for tenderizing)
- 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 can also be used for convenience
For the Hot Honey
- 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
- Marinate the Chicken: Soak the chicken thighs in 1 cup of buttermilk for at least 30 minutes, or up to overnight in the refrigerator, to tenderize and enhance flavor.
- Prepare the Coating: In a shallow bowl, combine 1 cup flour, paprika, garlic powder, salt, and black pepper. Remove chicken from buttermilk, letting excess drip off, then thoroughly dredge in the flour mixture to coat each piece evenly.
- Fry the Chicken: Heat vegetable oil in a large skillet over medium-high heat. Fry the coated chicken pieces for about 4-5 minutes per side until golden brown and cooked through. Transfer to paper towels to drain excess oil.
- Mix Dry Ingredients for Biscuits: In a large mixing bowl, whisk together 2 cups flour, baking powder, baking soda, and salt until evenly combined.
- Cut in Butter: Add the cubed cold butter to the dry ingredients. Using a pastry cutter or fingers, work the butter into the flour until the mixture resembles coarse crumbs, ensuring some small butter pieces remain.
- Add Buttermilk: Pour in 3/4 cup buttermilk and gently stir until just combined. Avoid overmixing to keep the biscuits tender.
- Shape the Biscuits: Turn the dough onto a floured surface and gently knead it a few times. Pat it into a 1-inch thick rectangle, then cut biscuits using a round cutter or glass.
- Bake Biscuits: Place the cut biscuits on a baking sheet and bake at 425°F (220°C) for 12 to 15 minutes, or until they are golden brown and puffed up.
- Prepare 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. Simmer gently for 1-2 minutes, then remove from heat. Let it cool slightly to thicken.
- Assemble the Biscuits: Slice warm biscuits in half horizontally. Place a piece of fried chicken on the bottom half, drizzle generously with the hot honey mixture, then top with the other biscuit half. Serve immediately while warm.
Notes
- If short on time, store-bought biscuits can be used instead of making biscuits from scratch.
- Adjust the amount of red pepper flakes in the hot honey to control the spice level according to your preference.
- Chicken breasts can be substituted for thighs, but thighs tend to be juicier and more flavorful.
- Make sure the oil is hot enough before frying to ensure a crispy crust without absorbing too much oil.
- For an extra crispy chicken, double dredge by dipping the chicken back into the buttermilk then flour mixture again before frying.
- Prep Time: 45 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Frying and Baking
- Cuisine: Southern American
Nutrition
- Serving Size: 1 biscuit with chicken and honey
- Calories: 550
- Sugar: 15g
- Sodium: 850mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 110mg
Keywords: hot honey chicken biscuits, fried chicken biscuits, spicy honey chicken sandwich, buttermilk biscuits, Southern chicken recipe
