Hot Honey Chicken Biscuits Recipe
Get ready to meet your new brunch obsession: Hot Honey Chicken Biscuits. Imagine juicy, crispy fried chicken tucked inside pillowy buttermilk biscuits, all drizzled with a sweet-and-spicy hot honey sauce that will have you licking your fingers and reaching for seconds. This recipe delivers everything you crave in a Southern comfort classic, with a perfect balance of heat, crunch, and buttery biscuit goodness. Whether you’re feeding a crowd or just treating yourself, these sandwiches are guaranteed to steal the show at your next breakfast, brunch, or anytime feast.
Ingredients You’ll Need
The magic of Hot Honey Chicken Biscuits is all about simple, honest ingredients that come together for a truly irresistible bite. Each element plays a crucial role—from the tangy buttermilk marinade to the golden fried chicken and the rich honey drizzle. Here’s what you’ll need and why each one matters:
- Boneless skinless chicken thighs or breasts: Thighs bring extra juiciness, while breasts are leaner—choose your favorite cut for perfectly sized sandwich pieces.
- Buttermilk: This classic marinade tenderizes the chicken and infuses it with tangy flavor.
- Hot sauce: Adds heat and character both in the marinade and the hot honey drizzle—adjust to your spice comfort zone.
- All-purpose flour: The foundation for a crispy, golden crust.
- Paprika: Gives a smoky warmth and that gorgeous color to the breading.
- Garlic powder: Subtle savory depth to the flour coating.
- Salt: Essential for bringing out all the flavors.
- Black pepper: Adds a gentle kick and rounds out the seasoning.
- Vegetable oil: For frying—choose a neutral oil with a high smoke point.
- Fresh buttermilk biscuits: The soft, buttery base and crown for your sandwich—homemade or a good store-bought version work beautifully.
- Butter (melted): Enriches the hot honey sauce and adds even more indulgence.
- Honey: The sweet side of your hot honey drizzle, balancing out the spice.
- Hot sauce (for honey): Use your favorite to control the drizzle’s heat—just a dash or two can change the game!
How to Make Hot Honey Chicken Biscuits
Step 1: Marinate the Chicken
Start by whisking together the buttermilk and a teaspoon of hot sauce in a medium bowl. Add your chicken pieces and make sure they’re well coated. Let them relax in the fridge for at least 30 minutes, or even better, overnight. This step is where the magic begins—every minute in that tangy, spicy marinade means even juicier, more flavorful chicken when you fry.
Step 2: Prepare the Seasoned Flour
In a separate bowl, combine the flour, paprika, garlic powder, salt, and pepper. This mixture is your secret weapon for achieving that crave-worthy, crispy crust. If you’re feeling extra indulgent, plan for a double-dip: after the first dredge, dip the chicken back into the buttermilk, then coat it again in flour for an extra-thick, crunchy coating.
Step 3: Heat the Oil
Pour about an inch of vegetable oil into a heavy skillet and set it over medium heat. You’re aiming for an oil temperature of 350°F—hot enough to crisp the coating quickly without burning. If you don’t have a thermometer, drop in a pinch of flour; it should sizzle instantly.
Step 4: Dredge and Fry the Chicken
Remove the chicken from the marinade, letting any excess drip off. Dredge each piece thoroughly in the seasoned flour, pressing gently to ensure a good, even coat. Fry the chicken in batches, leaving space between each piece, for 4 to 5 minutes per side. You’re looking for a deep golden brown and an internal temp of 165°F. Drain the finished chicken on a paper towel-lined plate.
Step 5: Make the Hot Honey
In a small bowl, stir together the melted butter, honey, and 1–2 teaspoons of hot sauce (or more if you love extra heat). This sauce is pure gold—warm, sweet, and spicy, it takes your Hot Honey Chicken Biscuits from tasty to unforgettable.
Step 6: Warm and Assemble the Biscuits
Warm your biscuits (homemade or store-bought, no judgment here!) and slice them in half. Place a piece of fried chicken on each biscuit bottom, then drizzle generously with hot honey. Cap it all off with the biscuit lid and get ready for the best bite of your day.
How to Serve Hot Honey Chicken Biscuits
Garnishes
For a finishing touch, a sprinkle of chopped fresh chives or parsley adds a pop of color and freshness. If you’re a pickle lover, a few bread-and-butter pickle slices tuck in beautifully for an extra tangy crunch. You can even add a few flakes of sea salt on top of the honey drizzle for a gourmet flourish.
Side Dishes
Hot Honey Chicken Biscuits are hearty enough to stand alone, but pairing them with classic Southern sides takes things over the top. Think creamy coleslaw, tangy potato salad, or even a pile of crispy sweet potato fries. For brunch, a simple fruit salad or some cheesy grits round out the meal perfectly.
Creative Ways to Present
Serve these biscuits slider-style for parties, or cut them into quarters and skewer each with a cocktail pick for a fun appetizer. For breakfast, try adding a fried egg or a slice of melty cheese before topping with the biscuit lid. You can even pack up a picnic basket with Hot Honey Chicken Biscuits for the ultimate outdoor treat.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftover Hot Honey Chicken Biscuits (a rare occurrence!), store the fried chicken and biscuits separately in airtight containers in the fridge. This keeps everything fresher and preserves the crispy texture of the chicken. The hot honey sauce can be kept in a small jar or container at room temperature or in the fridge.
Freezing
Both the fried chicken and the biscuits freeze beautifully. Let the chicken cool completely before wrapping tightly and freezing for up to 2 months. Biscuits can be frozen in a zip-top bag—just thaw and reheat as needed. Store the hot honey sauce separately and give it a quick stir before using again.
Reheating
For best results, reheat the chicken in a 375°F oven or air fryer until hot and crispy. Biscuits can be warmed in the oven or briefly microwaved if you’re in a hurry. The hot honey sauce just needs a quick stir or a few seconds in the microwave to loosen up before drizzling.
FAQs
Can I use chicken tenders instead of thighs or breasts?
Absolutely! Chicken tenders are a great shortcut and cook quickly, making them perfect for bite-sized Hot Honey Chicken Biscuits or sliders. Just reduce the frying time slightly to avoid overcooking.
How spicy is the hot honey sauce?
The beauty of homemade hot honey is that you control the heat. Start with a small amount of hot sauce and taste as you go. For a milder version, use less; for a fiery kick, add more!
What’s the best way to keep the chicken crispy?
Drain the fried chicken on a wire rack (instead of paper towels) and keep it in a low oven (about 200°F) if you’re making a big batch. This keeps the coating crisp until you’re ready to assemble the biscuits.
Can I make this recipe gluten-free?
Yes! Substitute your favorite gluten-free all-purpose flour blend for the regular flour, and be sure your biscuits are gluten-free as well. The results are just as delicious and satisfying.
Do I have to use buttermilk biscuits?
While buttermilk biscuits are traditional and absolutely dreamy, you can swap in your favorite bread or even sturdy rolls in a pinch. But for the classic Hot Honey Chicken Biscuits experience, biscuits are the way to go!
Final Thoughts
If you’re ready to fall in love with a new comfort food classic, give these Hot Honey Chicken Biscuits a spot in your recipe lineup. Every bite is a mouthwatering mix of sweet, spicy, crispy, and buttery flavors that’ll have everyone at your table asking for seconds. Don’t be surprised if this becomes your go-to for brunches, parties, or just treating yourself—because once you try Hot Honey Chicken Biscuits, there’s no turning back!
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Hot Honey Chicken Biscuits Recipe
- Total Time: 40 minutes (active time)
- Yield: 8 biscuit sandwiches 1x
- Diet: Non-Vegetarian
Description
Deliciously crispy fried chicken breasts or thighs marinated in buttermilk and hot sauce, then coated in seasoned flour and fried to golden perfection. Served on warm buttermilk biscuits and drizzled with a sweet and spicy hot honey glaze, this Southern American classic is perfect for brunch, lunch, or dinner.
Ingredients
For the Chicken Marinade
- 1 1/2 pounds boneless skinless chicken thighs or breasts, cut into sandwich-size pieces
- 1 cup buttermilk
- 1 teaspoon hot sauce
For the Coating
- 1 1/2 cups all-purpose flour
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
For Frying
- Vegetable oil, for frying (about 1 inch deep)
For the Biscuits and Hot Honey
- 8 fresh buttermilk biscuits (homemade or store-bought)
- 1/4 cup butter, melted
- 1/4 cup honey
- 1–2 teaspoons hot sauce (to taste)
Instructions
- Marinate the Chicken: In a bowl, whisk together the buttermilk and 1 teaspoon of hot sauce. Add the chicken pieces, ensuring they are fully submerged. Cover and refrigerate for at least 30 minutes or up to overnight to tenderize and infuse flavor.
- Prepare the Coating: In another large bowl, mix the all-purpose flour with paprika, garlic powder, salt, and black pepper to create the seasoned flour for dredging the chicken.
- Heat the Oil: Pour about 1 inch of vegetable oil into a heavy skillet and heat over medium until it reaches 350°F. Use a thermometer to monitor the temperature for optimal frying.
- Coat the Chicken: Remove chicken pieces from the marinade one at a time, letting excess drip off. Dredge thoroughly in the seasoned flour, pressing to ensure a good coating. For extra crunch, you can double-dip by returning the coated chicken to the buttermilk, then flour again.
- Fry the Chicken: Fry the chicken in batches without overcrowding the pan. Cook for 4–5 minutes per side or until golden brown and cooked through (internal temperature should reach 165°F). Drain on paper towels to remove excess oil.
- Make the Hot Honey: In a small bowl, combine the melted butter, honey, and 1–2 teaspoons of hot sauce. Stir well to blend the sweet and spicy flavors.
- Assemble the Biscuits: Warm the biscuits, then slice them in half horizontally. Place a fried chicken piece on the bottom half of each biscuit, drizzle generously with the hot honey mixture, then top with the biscuit lid.
- Serve: Serve the hot honey chicken biscuits warm, perfect for breakfast, brunch, or a flavorful main course.
Notes
- Adjust the spice level by adding more or less hot sauce to the honey glaze according to your preference.
- For extra crispy chicken, double-dip the chicken pieces by coating them in buttermilk and flour twice before frying.
- You can use either chicken thighs or breasts, though thighs will yield a juicier result.
- Store any leftover chicken separately and reheat in an oven for best texture.
- Substitute store-bought biscuits with homemade buttermilk biscuits for a fresher taste.
- Prep Time: 20 minutes (plus marinating time)
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Southern American
Nutrition
- Serving Size: 1 sandwich
- Calories: 540
- Sugar: 12g
- Sodium: 670mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 90mg
