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
Scale
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
