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
Scale
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
