If you are craving a dish that perfectly balances crispy comfort and a fiery-sweet kick, this Hot Honey Chicken Biscuits Recipe is about to become your new obsession. Imagine tender, golden fried chicken nestled inside flaky, buttery homemade biscuits, all drizzled generously with a luscious hot honey glaze that wakes up your taste buds with just the right touch of heat and sweetness. Each bite offers an irresistible contrast of textures and flavors that’s as satisfying for a cozy brunch as it is for a friendly gathering or any time you want a soulful, flavorful treat.
Ingredients You’ll Need
Gathering the right ingredients for this Hot Honey Chicken Biscuits Recipe is refreshingly straightforward, yet each component plays a vital role in the final dish—whether it’s the crispiness of the fried chicken coating, the tenderness of the biscuits, or the vibrant sweetness of the hot honey sauce.
- Chicken tenders (1 ½ – 2 pounds): Choose fresh tenders or slice chicken breasts evenly for perfect frying.
- All-purpose flour (for dredging and breading): Ensures a crunchy exterior for the chicken and fluffy biscuits.
- Kosher salt and black pepper: Essential for seasoning the chicken and dough to bring out bold, balanced flavors.
- Garlic powder and smoked paprika: Adds savory depth with a subtle smoky aroma that sings in the chicken crust.
- Egg and water (for dredging): Creates the perfect binding layer so the flour sticks well during frying.
- Vegetable or peanut oil: The ideal frying medium due to high smoke points, resulting in golden, crispy chicken.
- Baking powder and baking soda: Work in tandem to make light, airy biscuits with just the right lift.
- Cold butter: The secret for flaky biscuits, cutting into the flour to create delicate layers.
- Buttermilk: Adds tang and moisture to the biscuits, making them tender and flavorful.
- Melted unsalted butter: For brushing biscuits to give them a glossy, rich finish.
- Honey: Forms the sweet base of the hot honey glaze, perfectly balancing the heat.
- Crushed red pepper flakes: The spicy element that makes this hot honey sauce unforgettable.
- Apple cider vinegar: Adds bright acidity to the honey glaze, elevating its complexity.
How to Make Hot Honey Chicken Biscuits Recipe
Step 1: Fry the Perfectly Crispy Chicken
Start by heating about 2 inches of oil in a heavy pot or deep fryer to between 365 and 375 degrees Fahrenheit. While the oil heats, prepare your dredging stations—mix the flour with salt, pepper, garlic powder, and smoked paprika in one bowl, and whisk together the egg and water in another. Dip each piece of chicken first in the seasoned flour, then the egg wash, then back into the flour mixture for that double coating that creates irresistible crunch. Fry the chicken in batches, careful not to overcrowd the pot, until golden brown and cooked through—about 6-8 minutes depending on size. Drain the chicken on paper towels to keep things crisp and ready for the next step.
Step 2: Bake Mouthwatering Buttermilk Biscuits
Preheat your oven to 450 degrees Fahrenheit. In a mixing bowl, whisk together the flour, baking powder, salt, and baking soda. Work the cold butter into the dry ingredients using your fingers or a pastry cutter until the mixture resembles coarse crumbs. Stir in the buttermilk until just combined into a soft dough—resist overmixing to keep biscuits tender. Turn the dough onto a lightly floured surface and gently knead before patting into a rectangle. Fold the dough into thirds and repeat this lamination two more times to build layers. Roll or pat out one final time, then cut into rounds with a floured cutter. Bake on a parchment-lined tray until golden and puffed, about 15 to 17 minutes. Brush the hot biscuits with melted butter immediately after they come out of the oven for a rich, inviting sheen.
Step 3: Prepare the Fiery-Sweet Hot Honey Sauce
While your biscuits bake, bring your honey and crushed red pepper flakes to a gentle simmer in a small saucepan over medium heat. Keep a watchful eye and stir occasionally to infuse the honey with that spicy kick without burning it. Once it reaches a fragrant, warm state, remove from heat and stir in the apple cider vinegar. This tangy addition balances the heat and sweetness, making the sauce complex and irresistible. Allow the hot honey to cool to room temperature before drizzling.
Step 4: Assemble Your Hot Honey Chicken Biscuits
Slice your freshly baked biscuits in half horizontally, revealing their tender, layered interior. Nestle a crispy piece of fried chicken inside each biscuit half and lavishly drizzle with the vibrant hot honey sauce. For an extra burst of flavor and crunch, add pickle slices if you fancy a classic Southern touch. Serve immediately to enjoy the delightful contrast of warm fluffy biscuits, crisp chicken, and luscious, spicy honey in every bite.
How to Serve Hot Honey Chicken Biscuits Recipe
Garnishes
Enhance this dish by topping with a scattering of fresh herbs like chopped parsley or chives, adding a fresh herbal note and splash of color. For those who love heat, try a light sprinkle of extra crushed red pepper flakes or a brush of hot honey on top of the assembled biscuit. Pickles or pickled jalapeños provide a tangy crunch that beautifully offsets the richness of the fried chicken and buttered biscuit.
Side Dishes
Serve your Hot Honey Chicken Biscuits Recipe alongside classic Southern sides such as creamy coleslaw or roasted vegetable medleys to add textural contrast and brightness. A simple green salad dressed with lemon vinaigrette can help cleanse the palate between bites, balancing the indulgence. For an all-out comfort meal, pair with crispy waffle fries or a bowl of crunchy baked beans for an authentic, satisfying spread.
Creative Ways to Present
If you’re hosting a brunch or casual gathering, consider mini versions of the Hot Honey Chicken Biscuits for bite-sized finger food served on a rustic wooden board or tiered platter. Layer several on a slider bun bar with different hot honey drizzles or spicy spreads for guests to customize. You can also turn this recipe into a sandwich by adding fresh lettuce and sliced tomatoes, perfect for an easy picnic or lunch box upgrade.
Make Ahead and Storage
Storing Leftovers
You can keep leftover chicken and biscuits fresh by placing them separately in airtight containers in the refrigerator for up to 3 days. This prevents the biscuit from becoming soggy and the chicken from losing its crispiness. Store the hot honey sauce in a small jar at room temperature or refrigerated if you prefer it chilled.
Freezing
For longer storage, freeze cooked biscuits wrapped tightly in plastic wrap and then foil for up to 3 months. Fried chicken can also be frozen after cooling completely, stored in a sealed container with parchment paper between pieces to avoid sticking. Defrost in the refrigerator overnight for best results.
Reheating
Reheat biscuits in a warm oven at 350 degrees Fahrenheit for 5-7 minutes to restore their flaky exterior. To revive the crispiness of the fried chicken, reheat in the oven on a wire rack rather than the microwave, which can make the coating soggy. Warm the hot honey gently on the stove or microwave before serving.
FAQs
Can I use frozen chicken tenders for this recipe?
Yes, frozen chicken tenders can be used, but make sure they are fully thawed and patted dry before dredging and frying to ensure a crispy coating and even cooking.
Is there a substitute for buttermilk in the biscuits?
If you don’t have buttermilk, you can make a simple substitute by adding a tablespoon of lemon juice or vinegar to a cup of milk and letting it sit for 5 minutes before using.
How spicy is the hot honey sauce?
The hot honey sauce offers a gentle but noticeable heat thanks to the crushed red pepper flakes—it can easily be adjusted by adding more or less flakes according to your spice preference.
Can I prepare the hot honey sauce in advance?
Absolutely! The hot honey sauce actually tastes better when allowed to sit for a bit, allowing all the flavors to meld perfectly. Just keep it covered at room temperature or in the fridge and bring back to room temperature before serving.
What oil is best for frying the chicken?
Oils with high smoke points like vegetable, canola, or peanut oil work best to achieve that crisp, golden crust without burning or imparting unwanted flavors.
Final Thoughts
This Hot Honey Chicken Biscuits Recipe is truly a celebration of bold flavors and comforting textures. Once you try it, you’ll understand why it quickly becomes a favorite to make again and again. Whether served for brunch, lunch, or dinner, these biscuits deliver hearty satisfaction with a delightful kick. So go ahead—gather your ingredients, roll up your sleeves, and enjoy every delicious moment of this unforgettable recipe!
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Hot Honey Chicken Biscuits Recipe
- Total Time: 60 minutes
- Yield: 10–12 servings 1x
Description
This Hot Honey Chicken Biscuits recipe combines crispy fried chicken tenders with flaky buttermilk biscuits, topped with a sweet and spicy hot honey glaze. Perfect for a savory brunch or a delightful comfort meal that balances spicy, sweet, and buttery flavors in every bite.
Ingredients
For the Fried Chicken
- 1 ½ – 2 pounds chicken tenders (or 2 large boneless, skinless chicken breasts, sliced into 1-inch thick strips)
- 1 ½ cups all-purpose flour (for dredging)
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon smoked paprika
- 1 large egg + 2 tablespoons water, beaten
- Vegetable, canola, or peanut oil, for frying
- 2 cups all-purpose flour (for breading)
For the Buttermilk Biscuits
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- ¼ teaspoon baking soda
- ½ cup (1 stick) cold butter, cubed or grated
- ¾ cup buttermilk
- ¼ cup unsalted butter, melted
For the Hot Honey
- 1 cup honey
- 2 teaspoons crushed red pepper flakes
- 1 tablespoon apple cider vinegar
Instructions
- Prepare and Fry the Chicken: Heat 2 inches of oil in a large pot to 365-375°F (185-190°C). In a bowl, mix 1 ½ cups flour, salt, pepper, garlic powder, and smoked paprika. In another dish, whisk together the egg and water. Dredge the chicken tenders first in the flour mixture, then dip in the egg wash, and coat again with the flour mixture. Fry the chicken in batches until they are golden brown and cooked through, about 5-7 minutes per batch. Drain on paper towels to remove excess oil.
- Make the Buttermilk Biscuits: Preheat your oven to 450°F (230°C). In a bowl, combine 2 cups flour, baking powder, salt, and baking soda. Cut in the cold butter with a pastry cutter or your fingers until the mixture resembles coarse crumbs. Stir in the buttermilk until the dough just comes together. Turn the dough onto a floured surface and knead lightly. Pat it into a rectangle, fold into thirds, and repeat this folding and patting process two more times for flakiness. Cut out biscuits with a floured biscuit cutter. Place on a parchment-lined baking sheet and bake for 15-17 minutes or until golden brown. Brush the biscuits with melted butter while still warm.
- Prepare the Hot Honey Sauce: In a small saucepan, simmer honey and crushed red pepper flakes over medium heat for 2-3 minutes, allowing the flavors to meld. Remove from heat and stir in the apple cider vinegar. Let the sauce cool to room temperature, which will thicken it slightly and balance the spicy sweetness.
- Assemble the Biscuits: Split the warm biscuits in half horizontally. Place a piece of fried chicken on the bottom half, then drizzle generously with the hot honey sauce. Cover with the biscuit top. Optionally, serve with pickle slices for an added tangy crunch.
Notes
- You can substitute chicken tenders with boneless, skinless chicken breasts cut into strips.
- Maintain oil temperature between 365-375°F to ensure crispy chicken without absorbing excess oil.
- For extra flaky biscuits, do not overwork the dough when kneading.
- Adjust crushed red pepper flakes in hot honey to your preferred spice level.
- Serve hot for the best texture and flavor.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Lunch/Dinner
- Method: Frying
- Cuisine: American Southern
