Description
Hot Honey Chicken Biscuits combine flaky, buttery biscuits with crispy fried chicken cutlets drizzled in a sweet and spicy hot honey sauce for a perfect balance of flavors in a comforting Southern-inspired dish.
Ingredients
Scale
Biscuits
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 6 tablespoons cold unsalted butter, cubed
- 3/4 cup cold buttermilk
- 1 tablespoon honey
Chicken
- 2 large boneless, skinless chicken breasts
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- Salt and pepper to taste
- Vegetable oil, for frying
Hot Honey Sauce
- 1/2 cup honey
- 2 tablespoons hot sauce (such as Tabasco or your favorite)
- 1/4 teaspoon red pepper flakes
Instructions
- Prepare the Biscuits: Preheat your oven to 425°F (220°C). In a large mixing bowl, whisk together the flour, baking powder, and salt. Cut in the cold, cubed butter until the mixture resembles coarse crumbs. Stir in the cold buttermilk and honey just until combined to form the dough.
- Shape and Bake Biscuits: Turn the dough onto a floured surface and knead lightly to bring it together. Roll the dough out to about 1/2-inch thickness, then cut out biscuit shapes. Place the biscuits on a parchment-lined baking sheet and bake for 12-15 minutes until they turn golden brown.
- Prepare the Chicken: Slice the chicken breasts horizontally to create four thin cutlets. Soak the cutlets in 1 cup of buttermilk for about 10 minutes to tenderize and add moisture.
- Coat and Fry Chicken: In a separate bowl, mix together the flour, garlic powder, paprika, cayenne pepper, salt, and pepper. Heat vegetable oil in a skillet over medium-high heat. Dredge the soaked chicken cutlets in the seasoned flour mixture, then fry them for 3-4 minutes per side until golden brown and cooked through.
- Make Hot Honey Sauce: In a small saucepan over low heat, combine the honey, hot sauce, and red pepper flakes. Stir gently until the mixture is heated through and well combined.
- Assemble the Biscuits: Slice each baked biscuit in half horizontally. Place a piece of fried chicken on the bottom half of each biscuit, drizzle with the hot honey sauce, then top with the biscuit’s other half. Serve immediately while warm.
Notes
- For extra crispy chicken, double dredge the cutlets by dipping again in the buttermilk then flour before frying.
- You can adjust the heat level in the hot honey sauce by adding more or less hot sauce and red pepper flakes.
- Use cold butter and buttermilk for tender, flaky biscuits.
- Keep the biscuit dough and butter cold to ensure flaky layers.
- The biscuits are best served fresh out of the oven but can be reheated briefly in the oven.
