Hot Honey Chicken Biscuits (Print)
Crispy fried chicken nestled in flaky buttermilk biscuits, finished with a spicy hot honey drizzle.
# What You’ll Need:
→ Buttermilk Biscuits
01 - 2 cups all-purpose flour
02 - 1 tablespoon baking powder
03 - 1 teaspoon salt
04 - 1/2 cup cold unsalted butter, cubed
05 - 3/4 cup cold buttermilk
→ Fried Chicken
06 - 2 boneless skinless chicken breasts, halved horizontally (4 cutlets total)
07 - 1 cup buttermilk
08 - 1 teaspoon hot sauce
09 - 1 cup all-purpose flour
10 - 1/2 cup cornstarch
11 - 1 teaspoon smoked paprika
12 - 1 teaspoon garlic powder
13 - 1/2 teaspoon salt
14 - 1/2 teaspoon black pepper
15 - Vegetable oil, for frying
→ Hot Honey
16 - 1/2 cup honey
17 - 1 to 2 tablespoons hot sauce, to taste
18 - 1/2 teaspoon red pepper flakes
→ To Serve
19 - 2 tablespoons unsalted butter, melted
20 - Pickle slices (optional)
# How To Make:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper. In a large mixing bowl, combine all-purpose flour, baking powder, and salt. Cut in cold cubed butter using a pastry cutter or fork until the mixture forms coarse crumbs. Stir in cold buttermilk just until mixed. Turn dough onto a floured surface and gently shape to 1-inch thickness. Cut rounds using a biscuit cutter, transfer to baking sheet, and bake for 12 to 15 minutes until golden. Brush warm biscuits with melted butter.
02 - If needed, pound chicken cutlets to even thickness. Place cutlets in a bowl with buttermilk and hot sauce, ensuring all are coated. Marinate for 20 minutes or up to 4 hours refrigerated.
03 - In a shallow dish, combine all-purpose flour, cornstarch, smoked paprika, garlic powder, salt, and black pepper. Heat 1 inch vegetable oil in a large skillet to 350°F. Remove chicken from marinade, dredge thoroughly in flour mixture, shaking off excess. Fry each cutlet 3 to 4 minutes per side, until golden and cooked through. Transfer to a wire rack to drain.
04 - In a small saucepan, gently heat honey, hot sauce, and red pepper flakes over low heat for 2 to 3 minutes without boiling. Set aside.
05 - Split warm biscuits in half. Place a fried chicken piece inside each biscuit. Drizzle generously with hot honey. Add pickle slices if desired and serve immediately.
# Expert Tips:
01 -
- The combination of hot honey and crispy chicken wakes up all your taste buds in the best way.
- This recipe manages to deliver homemade Southern comfort in just an hour—no restaurant required.
02 -
- I once forgot to keep the butter cold and ended up with flat, dense biscuits—chill every ingredient for perfect results.
- Resting the fried chicken on a wire rack instead of paper towels keeps it crunchy and never soggy.
03 -
- Sift your dry ingredients for cloud-like biscuits and fry chicken in batches for a crispier crust.
- Let the fried chicken rest while you make hot honey so both finish warm together—timing is everything.