Hot Honey Chicken Biscuits (Print Version)
Crispy chicken and flaky biscuits paired with spicy honey offer a sweet and savory comfort food combo.
# Ingredients:
→ For the Fried Chicken
01 -
1.5 to 2 pounds chicken tenders or 2 large boneless skinless chicken breasts, sliced into 1-inch thick strips
02 -
1.5 cups all-purpose flour
03 -
1 teaspoon kosher salt
04 -
0.25 teaspoon black pepper
05 -
0.25 teaspoon garlic powder
06 -
0.25 teaspoon smoked paprika
07 -
1 large egg + 2 tablespoons water, beaten
08 -
Vegetable, canola, or peanut oil, for frying
→ For the Buttermilk Biscuits
09 -
2 cups all-purpose flour
10 -
1 tablespoon baking powder
11 -
1 teaspoon kosher salt
12 -
0.25 teaspoon baking soda
13 -
0.5 cup (1 stick) cold butter
14 -
0.75 cup buttermilk
15 -
0.25 cup unsalted butter, melted
→ For the Hot Honey
16 -
1 cup honey
17 -
2 teaspoons crushed red pepper flakes
18 -
1 tablespoon apple cider vinegar
# Steps:
01 -
Fill a large pot with about 5 cm of oil and set it to medium heat. In a large bowl, mix flour, salt, pepper, garlic powder, and paprika. In a separate large dish, whisk egg and water. Dredge the chicken in the flour, coating well. Shake off excess flour and dip it in the egg, then back in the flour. Set aside. Check oil temperature (around 185-190°C) or drop in a little bit of flour; if it sizzles, add chicken (2-4 pieces at a time) and fry until golden brown – about 8 to 10 minutes. Cook remaining chicken in batches. Transfer to a paper towel-lined plate and set aside.
02 -
Preheat oven to 230°C. Line a baking sheet with parchment paper or a silicone baking mat. In a large bowl, combine flour, baking powder, salt, and baking soda. Cut butter into small cubes, or use a box grater to shred. Work butter into the dry ingredients until it resembles coarse crumbs. Stir in buttermilk using a rubber spatula, until a soft dough forms. Scoop the dough onto a lightly floured surface and gently work it together with your hands. Pat the dough into a rectangle and fold it in thirds. Turn the dough, gather crumbs, and flatten it into a rectangle again. Repeat this folding process two more times. Using a floured 6.5 cm biscuit cutter, cut out biscuits. Continue gathering and patting dough to 1.25 cm thickness and cutting until you have 10-12 biscuits. Bake for 15-17 minutes, or until lightly golden brown. Remove from the oven and brush with melted butter.
03 -
Add honey and pepper flakes to a small saucepan and simmer over medium heat. Remove from heat and stir in apple cider vinegar. Cool to room temperature and use immediately by drizzling over fried chicken or transfer to a glass container and refrigerate until ready to use.
04 -
Split biscuits in half. Place a fried chicken piece on top of each half. Drizzle with hot honey and serve with pickle slices if desired.