Hot Honey Chicken Biscuits

Hot honey chicken biscuits combine crispy juicy chicken with pillowy homemade buttermilk biscuits all finished with a sweet and spicy drizzle that will keep you coming back for more. This recipe brings together crunchy fried chicken, buttery layered biscuits and a fiery honey sauce for a truly comforting meal that always dazzles at brunch or dinner. It is truly my go-to fix when we want something that feels both special and homey.

My family devoured these the first snowy weekend I made them. Now it is a cold weather tradition we all look forward to with plenty of requests for second helpings.

Ingredients

• Chicken tenders or boneless skinless chicken breasts: This gives you juicy and succulent bites. Look for fresh chicken with a pink hue and minimal odor
• All purpose flour: Forms the crispy coating for both chicken and biscuits. Unbleached is ideal for best flavor
• Kosher salt and black pepper: Brings out the meat's natural flavor. Use flaky salt for extra crunch on top if you like
• Garlic powder: Adds savory warmth. Freshly ground is best for fuller flavor
• Smoked paprika: Offers mild heat and a smoky aroma. Spanish varieties have a deep color
• Egg and water: Helps breading stick to chicken and creates a golden crust
• Vegetable canola or peanut oil: High smoke point keeps frying crisp and light
• Baking powder and baking soda: Ensures your biscuits rise tall and fluffy. Check dates for freshness
• Cold butter: Gives rich flavor and layers. Use unsalted and keep chilled until cutting in
• Buttermilk: Adds signature tang and tenderness to biscuits. Seek out full fat for richness
• Unsalted butter for brushing: Adds shine and an extra buttery finish. Melt just before using
• Honey: Sweetens the hot sauce. Local honey brings nuanced flavor
• Crushed red pepper flakes: Gives the honey sauce its signature punch. Adjust to your spice preference
• Apple cider vinegar: Adds zest and cuts the sweetness of the sauce. Use unfiltered for more depth

Step-by-Step Instructions

Prepare the oil:

Fill a large heavy pot with about two inches of oil. Heat on medium until a pinch of flour sizzles on contact or use a thermometer and aim for around three hundred sixty five degrees Fahrenheit. The right temperature is key for golden crispy chicken

Bread the chicken:

In a large bowl stir together flour salt black pepper garlic powder and smoked paprika. In another dish whisk egg and water until blended. Dredge each chicken piece in the flour mixture shake off excess then dip into the egg wash and coat once again in flour for a thick even crust

Fry the chicken:

Carefully lower a few pieces at a time into the hot oil without crowding. Fry each batch for eight to ten minutes turning occasionally until deep golden brown and cooked through. Remove to a plate lined with paper towels to drain

Make the biscuit dough:

Preheat your oven to four hundred fifty degrees Fahrenheit. Line a baking sheet with parchment or silicone mat for easy cleanup. Whisk flour baking powder salt and baking soda in a large bowl. Grate cold butter directly into flour blend with fingers or a pastry cutter until it becomes sandy and crumbly. Stir in buttermilk gradually just until dough comes together

Shape and cut biscuits:

Turn dough onto a lightly floured surface gently pat into a rectangle fold in thirds and repeat this folding process twice to build flaky layers. Pat dough to one half inch thick and use a floured biscuit cutter to press out as many rounds as possible regather scraps and cut until all dough is used

Bake the biscuits:

Place biscuits on your prepared sheet either close together for softer sides or spaced for crunchier edges. Bake fifteen to seventeen minutes until lightly golden. As soon as they are out of the oven brush tops with melted butter

Make the hot honey:

In a small saucepan warm honey and crushed red pepper flakes over medium heat just until bubbling. Take off heat and stir in apple cider vinegar. Let cool to thicken slightly. Taste and adjust spice as you like

Assemble:

Split warm biscuits in half. Top bottoms with a piece of fried chicken. Drizzle with generous hot honey and add pickles if you crave some tang

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Chicken stays crisp when chilled uncovered the first hour then covered in the fridge for up to two days. To reheat place in a hot oven or air fryer until restored. Biscuits keep best in an airtight container at room temperature for two days or frozen. Hot honey will keep well refrigerated for two weeks. I recommend storing each part separately and assembling just before eating for best textures

Ingredient Substitutions

Use chicken thighs for juicier bites or tofu to make it vegetarian. Greek yogurt with lemon juice works if buttermilk is not on hand. For gluten free swap your favorite one to one flour blend for both biscuits and breading. If spicy food is not for you replace crushed red pepper with a pinch of cayenne or leave it out entirely

Serving Suggestions

These are perfect piled on a platter for family style brunches picnics or game days. Try adding a slice of cheddar or pepper jack inside each biscuit or serve with coleslaw or a tangy salad. We sometimes offer extra pickles and a little extra honey for dipping on the side

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Cultural Historical Context

Biscuits and fried chicken each have a deep southern heritage and their combination feels both nostalgic and celebratory. The trend of adding hot honey is a delicious twist on the classic Nashville hot style with roots in regional American cooking. Every bite is a tribute to those traditions with a spicy modern flair

Recipe FAQs

→ What makes the chicken extra crispy?

The double dredge in seasoned flour, followed by an egg wash and another flour coating, gives the chicken its thick, crunchy crust when fried at the right oil temperature.

→ How do I achieve flaky biscuits?

Use very cold butter and gently fold the dough multiple times to create layers. Minimal handling prevents tough biscuits, ensuring a light texture.

→ Can the hot honey be made less spicy?

Adjust the amount of crushed red pepper flakes to taste, or leave them out for a sweeter, milder honey drizzle.

→ Which oil is best for frying chicken?

Use a neutral oil with a high smoke point, such as canola, peanut, or vegetable oil, to get a crisp, golden finish without overpowering flavors.

→ Are fresh or jarred pickles better for serving?

Both work well, but crisp pickles—either homemade or high-quality store-bought—add brightness and refreshing contrast to the savory elements.