Why You’ll Love This Recipe

These Hot Honey Chicken Biscuits are the perfect combination of crispy, spicy, and sweet. With tender, juicy fried chicken coated in a spicy honey glaze and served on a buttery biscuit, this dish is a must-try for breakfast, brunch, or any time you crave comfort food with a kick.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Boneless, skinless chicken thighs
Buttermilk
All-purpose flour
Cornstarch
Baking powder
Salt
Black pepper
Paprika
Garlic powder
Cayenne pepper
Honey
Hot sauce
Butter
Biscuits (homemade or store-bought)
Oil for frying

Directions

Marinate the Chicken: In a bowl, combine buttermilk with salt, black pepper, paprika, garlic powder, and cayenne pepper. Submerge the chicken thighs and refrigerate for at least 1 hour.
Prepare the Coating: In another bowl, mix flour, cornstarch, baking powder, salt, and additional seasonings.
Dredge the Chicken: Remove chicken from buttermilk and coat in the flour mixture, pressing to adhere.
Fry the Chicken: Heat oil to 350°F (175°C) and fry each piece for about 5-6 minutes per side until golden and crispy.
Make the Hot Honey: In a small saucepan, heat honey, butter, and hot sauce over low heat until combined.
Assemble the Biscuits: Split biscuits in half, place fried chicken inside, and drizzle with hot honey.
Serve and Enjoy!

Servings and Timing

Servings: 4
Prep time: 15 minutes
Marinating time: 1 hour
Cook time: 20 minutes
Total time: 1 hour 35 minutes

Variations

Extra Spicy: Add more cayenne or a dash of chili flakes to the hot honey.
Cheesy Biscuit: Mix shredded cheddar into the biscuit dough for extra flavor.
Air-Fried Version: Cook chicken in an air fryer at 375°F (190°C) for 12-15 minutes.
Gluten-Free Option: Use gluten-free flour and biscuits for a gluten-free meal.

Storage/Reheating

Refrigeration: Store leftovers in an airtight container for up to 3 days.
Freezing: Freeze fried chicken and biscuits separately for up to 2 months.
Reheating: Warm chicken in an oven at 350°F (175°C) for 10 minutes or in an air fryer for crispiness.

FAQs

Can I use chicken breasts instead of thighs?

Yes, but thighs tend to be juicier and more flavorful.

What kind of biscuits work best?

Buttery, flaky biscuits—either homemade or store-bought—are ideal.

Can I bake instead of fry the chicken?

Yes! Bake at 400°F (200°C) for about 25-30 minutes, flipping halfway through.

How spicy is the hot honey?

You can adjust the spice level by adding more or less hot sauce.

Can I make the biscuits from scratch?

Absolutely! Homemade biscuits take this dish to the next level.

What’s the best oil for frying?

Peanut oil or vegetable oil works best for a crispy coating.

Can I use pre-cooked frozen chicken?

Yes, but frying fresh chicken gives the best texture and flavor.

How do I keep the chicken crispy?

Let it rest on a wire rack instead of paper towels to prevent sogginess.

Can I prepare the hot honey in advance?

Yes! Store it in a sealed container at room temperature for up to a week.

What sides go well with this dish?

Coleslaw, fries, or a simple green salad make great accompaniments.

Conclusion

Hot Honey Chicken Biscuits are the ultimate comfort food, combining crispy fried chicken with a sweet and spicy glaze on a buttery biscuit. Whether for breakfast, brunch, or dinner, this dish is sure to be a crowd-pleaser. Try it today and enjoy every flavorful bite!

Hot Honey Chicken Biscuits

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Author: Maria B. Evans

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Description

These Hot Honey Chicken Biscuits are the perfect balance of crispy, juicy fried chicken, flaky buttery biscuits, and a sweet-spicy honey drizzle. A Southern-inspired treat that’s perfect for breakfast, brunch, or any time you’re craving comfort food with a kick!

Instructions

1. Marinate the Chicken
In a bowl, mix buttermilk and hot sauce.
Add the chicken, cover, and refrigerate for at least 30 minutes (or up to overnight for extra tenderness).
2. Make the Biscuits
Preheat oven to 425°F (220°C).
In a large bowl, whisk together flour, baking powder, baking soda, and salt.
Cut in the cold butter using a pastry cutter or fork until it resembles coarse crumbs.
Gradually add buttermilk, stirring until just combined.
Roll out dough to ½-inch thickness and cut into rounds.
Place biscuits on a baking sheet, brush tops with buttermilk, and bake for 12-15 minutes, until golden brown.
3. Fry the Chicken
In a shallow bowl, whisk together flour, cornstarch, salt, pepper, paprika, garlic powder, and cayenne.
Remove chicken from buttermilk, letting excess drip off, then coat in the flour mixture.
Heat oil to 350°F (175°C) and fry chicken for 4-5 minutes per side, until golden brown and cooked through. Drain on paper towels.
4. Make the Hot Honey
In a small saucepan, heat honey, butter, and red pepper flakes over low heat for 2-3 minutes. Stir and remove from heat.
5. Assemble the Biscuits
Slice biscuits in half, place a piece of crispy chicken on each, and drizzle with hot honey.
Top with extra butter or pickles, if desired.

Notes

Make it Spicier: Increase cayenne in both the flour mixture and honey.
Make-Ahead: Biscuits can be made a day ahead and reheated in the oven.
Oven-Baked Chicken: Instead of frying, bake at 400°F (200°C) for 20-25 minutes, flipping halfway.
Nutrition (Per Serving, Approximate)
Calories: ~550
Protein: ~28g
Carbs: ~55g
Fat: ~24g
Sodium: ~900mg

Nutrition

Calories: ~550
Sodium: ~900mg
Fat: ~24g
Protein: ~28g