Hot Honey Chicken Biscuits (Printable)
Flaky buttermilk biscuits cradle crispy fried chicken, finished with a spicy-sweet hot honey glaze and optional pickles.
# What You’ll Need:
→ Buttermilk Biscuits
01 - 2 cups all-purpose flour
02 - 1 tablespoon baking powder
03 - 1 teaspoon salt
04 - 1/2 cup unsalted butter, cold and cubed
05 - 3/4 cup buttermilk, cold
→ Fried Chicken
06 - 2 boneless, skinless chicken breasts, halved horizontally to create 4 cutlets
07 - 1 cup buttermilk
08 - 1 teaspoon hot sauce
09 - 1 cup all-purpose flour
10 - 1/2 cup cornstarch
11 - 1 teaspoon smoked paprika
12 - 1 teaspoon garlic powder
13 - 1/2 teaspoon salt
14 - 1/2 teaspoon black pepper
15 - Vegetable oil for frying
→ Hot Honey
16 - 1/2 cup honey
17 - 1 to 2 tablespoons hot sauce, to taste
18 - 1/2 teaspoon red pepper flakes
→ To Serve
19 - 2 tablespoons unsalted butter, melted
20 - Pickle slices (optional)
# How-To Steps:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper. In a large mixing bowl, combine flour, baking powder, and salt. Cut in cold butter until mixture forms coarse crumbs. Add buttermilk and stir until just combined. Turn dough out onto a floured surface, pat to 1-inch thickness, and cut out rounds with a biscuit cutter. Place biscuits on baking sheet and bake for 12 to 15 minutes or until golden. Brush tops with melted butter.
02 - Pound chicken pieces to even thickness if necessary. Place chicken in a bowl and pour over buttermilk and hot sauce. Toss to coat and marinate for at least 20 minutes, or up to 4 hours refrigerated.
03 - In a shallow bowl, whisk together flour, cornstarch, smoked paprika, garlic powder, salt, and black pepper. Heat 1 inch of vegetable oil in a large skillet to 350°F. Remove chicken from marinade, allowing excess to drip off. Dredge chicken in flour mixture, pressing to adhere and shaking off any excess. Fry chicken cutlets for 3 to 4 minutes per side until golden brown and fully cooked. Drain on a wire rack.
04 - In a small saucepan over low heat, combine honey, hot sauce, and red pepper flakes. Warm for 2 to 3 minutes without boiling; then remove from heat and set aside.
05 - Split warm biscuits and place a fried chicken piece inside each. Drizzle generously with hot honey. Add pickle slices if desired. Serve immediately while hot.
# Expert Advice:
01 -
- The hot honey sauce is so addictive you’ll want to drizzle it on everything.
- The biscuit texture strikes the perfect balance between flaky and pillowy, making even ordinary weeknights feel special.
02 -
- Skipping the biscuit buttering step after baking leads to dry, sad tops—don’t cheat yourself.
- I once let the honey come to a simmer and it crystallized; it only needs to be just warm, never boiling.
03 -
- I learned not to overcrowd the frying pan—you get crispier chicken when each piece has its own space.
- The absolute magic is in the assembly—assemble the sandwiches fresh and serve right away for the best texture and crunch.