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Hot Honey Chicken Biscuits Recipe

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★★★★★

4.8 from 72 reviews

Crispy fried chicken tenders nestled inside fluffy homemade buttermilk biscuits, drizzled with a spicy and sweet hot honey glaze. This comforting Southern-inspired recipe combines crunchy, tender chicken with soft, buttery biscuits and a vibrant hot honey sauce that adds a perfect kick of heat and sweetness.

Ingredients

Scale

For the Fried Chicken:

  • 1–1/2 to 2 pounds chicken tenders, or 2 large boneless skinless chicken breasts sliced into 1-inch thick strips
  • 1–1/2 cups all-purpose flour
  • 1 tsp kosher salt
  • 1/4 tsp black pepper
  • 1/4 tsp garlic powder
  • 1/4 tsp smoked paprika
  • 1 large egg + 2 tablespoons water, beaten
  • Vegetable, canola or peanut oil, for frying
  • 2 cups all-purpose flour (for dredging)

For the Buttermilk Biscuits:

  • 2 cups all-purpose flour
  • 1 Tbsp baking powder
  • 1 tsp kosher salt
  • 1/4 tsp baking soda
  • 1/2 cup (1 stick) cold butter
  • 3/4 cups buttermilk
  • 1/4 cup unsalted butter, melted

For the Hot Honey:

  • 1 cup honey
  • 2 tsp crushed red pepper flakes
  • 1 Tbsp apple cider vinegar

Instructions

  1. Prepare the Hot Honey: In a small saucepan, combine honey, crushed red pepper flakes, and apple cider vinegar. Heat over low heat, stirring occasionally until the mixture is warmed through and the flavors meld. Set aside to cool slightly.
  2. Make the Buttermilk Biscuits: Preheat your oven to 425°F (220°C). In a large bowl, whisk together the all-purpose flour, baking powder, kosher salt, and baking soda. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Gradually add buttermilk, stirring just until the dough comes together. Turn the dough onto a floured surface, gently knead a few times, and pat into a 1-inch thick rectangle. Use a biscuit cutter to cut out biscuits and place them on a baking sheet. Bake for 12-15 minutes until golden brown. Brush the tops with melted unsalted butter once out of the oven.
  3. Prepare the Chicken: Combine 1-1/2 cups flour, kosher salt, black pepper, garlic powder, and smoked paprika in a shallow dish. In another bowl, whisk the egg and water together. Place the 2 cups of extra flour in a separate shallow bowl for dredging.
  4. Coat the Chicken: Dip each chicken strip first into the seasoned flour mixture, then into the egg wash, and finally dredge in the plain flour to create a crispy coating. Ensure each piece is well coated.
  5. Fry the Chicken: Heat oil in a deep skillet or frying pan over medium-high heat to about 350°F (175°C). Fry the chicken strips in batches, being careful not to overcrowd the pan, until golden brown and cooked through, about 4-5 minutes per side. Remove and drain on paper towels.
  6. Assemble the Biscuits: Slice each biscuit in half horizontally. Place a piece of fried chicken onto the bottom half, then drizzle generously with hot honey. Top with the biscuit half to serve.

Notes

  • For extra crispy chicken, double-dip in the flour and egg mixture.
  • You can adjust the amount of crushed red pepper flakes in the hot honey to control the spice level.
  • Use buttermilk or a buttermilk substitute (milk + lemon juice) to get tender, flaky biscuits.
  • Serve immediately for the best texture and flavor, as biscuits can become soggy if left assembled too long.
  • Leftover hot honey can be stored in the refrigerator and gently reheated before use.

Keywords: fried chicken biscuits, hot honey chicken, buttermilk biscuits, spicy honey sauce, southern comfort food, crispy fried chicken

Find it online: https://mjrecipe.com/hot-honey-chicken-biscuits-recipe/