Name: Hot Honey Chicken Biscuits Recipe
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: Southern American
Ingredients: 1 pound boneless, skinless chicken thighs or breasts (cut into biscuit-sized pieces); 1 cup buttermilk; 1 teaspoon hot sauce; 1 cup all-purpose flour; 1/2 cup cornstarch; 1 teaspoon paprika; 1/2 teaspoon garlic powder; 1/2 teaspoon salt; 1/2 teaspoon black pepper; Oil for frying; 2 cups all-purpose flour; 1 tablespoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 6 tablespoons cold unsalted butter (cubed); 3/4 cup cold buttermilk; 1/3 cup honey; 1–2 teaspoons hot sauce (to taste); 1/4 teaspoon red pepper flakes (optional)

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If you’re dreaming of the ultimate sweet-meets-spicy comfort food, Hot Honey Chicken Biscuits are your new love language. Picture this: juicy, crispy fried chicken tucked inside a tender, buttery biscuit, all crowned with a generous drizzle of homemade hot honey. This dish brings together everything you crave in Southern comfort with a bold, irresistible twist. Whether it’s brunch, lunch, or an anytime indulgence, Hot Honey Chicken Biscuits will win over friends, family, and your own tastebuds with every sticky, savory bite.

Hot Honey Chicken Biscuits Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Hot Honey Chicken Biscuits lies in how straightforward the ingredients are—every element is a building block of flavor, texture, or color. From fresh chicken and creamy buttermilk to a quick homemade hot honey, each part shines on its own but truly dazzles together.

Chicken: Boneless, skinless thighs or breasts (cut into biscuit-sized pieces) deliver juicy, tender bites perfect for sandwiching.
Buttermilk: Essential for marinating and tenderizing the chicken, while adding a subtle tang.
Hot Sauce: Adds a welcome kick to both the marinade and the hot honey for vibrant flavor.
All-purpose Flour: Used for both chicken dredge and biscuit dough, it creates a crisp crust and fluffy biscuit.
Cornstarch: Blended into the dredge for extra crunch on the fried chicken.
Paprika: Infuses the coating with a warm, earthy note and beautiful color.
Garlic Powder: Subtle but savory, it rounds out the chicken’s seasoning.
Salt & Black Pepper: The classic duo that brings every layer of flavor alive.
Oil for Frying: Choose a neutral oil with a high smoke point for perfectly crisp chicken.
Baking Powder & Baking Soda: These lift the biscuit dough, making it light and airy.
Cold Unsalted Butter: Cut into the dough for rich, flaky biscuits—cold is key!
Honey: The sweet foundation of your hot honey drizzle.
Red Pepper Flakes (optional): For an extra punch of heat in your honey sauce.

How to Make Hot Honey Chicken Biscuits

Step 1: Marinate the Chicken

Start by whisking together buttermilk and hot sauce in a large bowl. Add your chicken pieces, ensuring they’re fully submerged, and let them luxuriate in this tangy, spicy bath for at least 30 minutes—or even overnight if you’re planning ahead. This not only infuses the chicken with flavor but makes every bite extra juicy.

Step 2: Dredge and Fry the Chicken

While the chicken marinates, stir together flour, cornstarch, paprika, garlic powder, salt, and black pepper in a separate bowl. Remove the chicken from the marinade and let any excess drip off. Dredge each piece in the seasoned flour mix, pressing gently to make sure the coating clings. Heat about two inches of oil in a deep skillet or Dutch oven to 350°F. Fry the chicken in batches for 5–6 minutes until it’s golden, crunchy, and cooked through. Let the finished pieces drain on a paper towel–lined plate.

Step 3: Make the Biscuits

Preheat your oven to 425°F. In a large mixing bowl, combine flour, baking powder, baking soda, and salt. Add the cold, cubed butter and use a pastry cutter or your fingertips to cut it in until the mixture looks like coarse crumbs. Pour in the cold buttermilk and stir just until the dough comes together. Turn the dough onto a floured surface, pat it into a one-inch-thick rectangle, and fold it a few times for flaky layers. Cut out biscuits with a round cutter, arrange them on a baking sheet, and bake for 12–15 minutes until puffed and golden.

Step 4: Prepare the Hot Honey

While the biscuits bake, combine honey, hot sauce, and a pinch of red pepper flakes in a small saucepan over low heat. Warm just until everything melds into a fragrant, pourable sauce. Don’t let it boil—gentle heat keeps the honey silky smooth. Set aside off the heat.

Step 5: Assemble and Serve

Slice the warm biscuits in half and layer each with a hot, crispy piece of chicken. Drizzle that gorgeous hot honey sauce generously over the top. Serve immediately—these Hot Honey Chicken Biscuits are their absolute best when fresh, sticky, and steaming.

How to Serve Hot Honey Chicken Biscuits

Garnishes

A little fresh parsley or chives sprinkled over the top adds a pop of color and freshness. If you’re feeling extra, a swipe of softened butter on the biscuit or a spoonful of extra hot honey on the side never hurts. For a tangy contrast, a couple of pickle slices tucked into the sandwich can also work wonders.

Side Dishes

These Hot Honey Chicken Biscuits are quite the showstopper on their own, but a crisp slaw, creamy mac and cheese, or a fresh fruit salad are all excellent sides. If you’re serving brunch, some roasted potatoes or a light green salad will round out the meal beautifully.

Creative Ways to Present

Try making mini versions for a party platter or brunch buffet—they’re always a hit as sliders! Stack them up on a wooden board with extra hot honey for drizzling, and let everyone build their own. For a fun twist, serve open-faced with a fried egg on top, or go all-in with a spicy honey butter slathered right onto the biscuit.

Make Ahead and Storage

Storing Leftovers

Leftover Hot Honey Chicken Biscuits keep well if stored properly. Place any unassembled biscuits and fried chicken in separate airtight containers in the refrigerator. The biscuits will stay fresh for up to three days, while the chicken is best within two days.

Freezing

Both the biscuits and fried chicken freeze beautifully! Let everything cool completely, then wrap the biscuits individually in plastic wrap and store in a freezer-safe bag. Freeze the fried chicken on a baking sheet before transferring to a freezer bag. Everything will keep for up to two months—just remember to freeze the components separately for best texture.

Reheating

For best results, reheat the biscuits in a 350°F oven for 5–7 minutes until warmed through. The chicken can go in the oven as well, or use an air fryer for extra crispiness. Warm the hot honey gently on the stovetop or in the microwave before reassembling your Hot Honey Chicken Biscuits.

FAQs

Can I use store-bought biscuits for Hot Honey Chicken Biscuits?

Absolutely! If you’re short on time, quality store-bought biscuits will still deliver a delicious result. Just pop them in the oven while you fry the chicken and make the hot honey.

What’s the best way to adjust the spice level?

You control the heat! For a milder version, use less hot sauce and skip the red pepper flakes in the honey. If you love a fiery kick, add extra hot sauce or a pinch of cayenne to both the marinade and honey.

Can I use chicken breasts instead of thighs?

Both work well! Thighs are juicier and a bit more forgiving, but chicken breasts are leaner and just as tasty if you don’t overcook them. Just be sure to cut them into even, biscuit-sized pieces for even frying.

Is it possible to bake the chicken instead of frying?

You can! While frying gives the crispiest texture, baking is a lighter option. Arrange dredged chicken on a wire rack over a baking sheet, spray lightly with oil, and bake at 425°F for 20–25 minutes, flipping halfway through.

What’s the best way to serve Hot Honey Chicken Biscuits for a crowd?

Make the components ahead and keep them warm in the oven. Let guests build their own sandwiches, or serve as sliders for easy sharing. Don’t forget extra hot honey on the side for drizzling!

Final Thoughts

Once you try Hot Honey Chicken Biscuits, you’ll see why they’re impossible to resist. Every bite is a celebration of sweet, spicy, and savory comfort—just the kind of dish you’ll want to share with everyone you love. Give them a whirl and let your kitchen fill with smiles!

Hot Honey Chicken Biscuits Recipe

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4.5 from 22 reviews

Author: admin
Total Time: 1 hour
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

A delicious Southern American classic featuring crispy fried chicken pieces nestled inside flaky homemade biscuits and drizzled with a sweet and spicy hot honey glaze. Perfect for brunch or a comforting main course.

Ingredients

Scale

For the chicken:

1 pound boneless, skinless chicken thighs or breasts (cut into biscuit-sized pieces)
1 cup buttermilk
1 teaspoon hot sauce
1 cup all-purpose flour
1/2 cup cornstarch
1 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon black pepper
Oil for frying

For the biscuits:

2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
6 tablespoons cold unsalted butter (cubed)
3/4 cup cold buttermilk

For the hot honey:

1/3 cup honey
1–2 teaspoons hot sauce (to taste)
1/4 teaspoon red pepper flakes (optional)

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Instructions

Marinate the chicken: In a bowl, whisk together buttermilk and hot sauce. Add chicken pieces and marinate for at least 30 minutes or overnight to infuse flavor and tenderize the meat.
Prepare coating: In another bowl, mix flour, cornstarch, paprika, garlic powder, salt, and pepper. This seasoned flour mixture will give the chicken a crisp, flavorful crust.
Dredge the chicken: Remove chicken from marinade and dredge in the flour mixture, pressing to coat well for maximum crispiness.
Fry the chicken: Heat about 2 inches of oil in a deep skillet or Dutch oven to 350°F. Fry chicken in batches for 5–6 minutes until golden brown and cooked through. Drain on paper towels to remove excess oil.
Preheat oven and prepare biscuit dough: Preheat oven to 425°F. In a large bowl, combine flour, baking powder, baking soda, and salt. Cut in cold butter with a pastry cutter or your fingers until mixture resembles coarse crumbs.
Add buttermilk: Stir in cold buttermilk just until dough comes together, being careful not to overmix to keep biscuits tender and flaky.
Form the biscuits: Turn dough onto a floured surface and gently pat into a 1-inch thick rectangle. Fold dough over itself multiple times to create flaky layers, then cut into biscuit rounds using a round cutter.
Bake biscuits: Place biscuits on a baking sheet and bake for 12–15 minutes until golden brown and cooked through.
Make hot honey: While biscuits bake, combine honey, hot sauce, and red pepper flakes in a small saucepan over low heat. Warm gently until well combined, then remove from heat.
Assemble the chicken biscuits: Slice warm biscuits in half. Place a piece of fried chicken on the bottom half, then drizzle generously with hot honey. Top with biscuit halves and serve immediately for best flavor and texture.

Notes

You can use store-bought biscuits to save time without sacrificing too much flavor.
Adjust the spice level of the hot honey to your personal taste by varying the amount of hot sauce and red pepper flakes.
For an extra kick, toss the fried chicken pieces in the hot honey before assembling the biscuits.
Marinating the chicken overnight enhances tenderness and depth of flavor.
Use a thermometer to maintain the oil temperature at 350°F for perfectly fried chicken.

Prep Time: 30 minutes (plus marinating time)
Cook Time: 30 minutes
Category: Main Course
Method: Frying, Baking
Cuisine: Southern American