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)
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
Nutrition
- Serving Size: 1 chicken biscuit
- Calories: 540
- Sugar: 10g
- Sodium: 520mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 22g
- Cholesterol: 85mg
