Hot Honey Chicken Biscuits (Printable)
Flaky buttermilk biscuits hold crispy fried chicken, drizzled with sweet-spicy hot honey for Southern-style comfort.
# 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 cold unsalted butter, cubed
05 - 3/4 cup cold buttermilk
→ Fried Chicken
06 - 2 boneless, skinless chicken breasts, halved horizontally
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 Make It:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper. In a large bowl, combine flour, baking powder, and salt. Cut in the cold butter until the mixture forms coarse crumbs. Stir in buttermilk just until combined. Turn dough onto a floured surface and gently pat to 1-inch thickness. Cut rounds with a biscuit cutter. Arrange biscuits on the prepared baking sheet and bake 12 to 15 minutes, or until golden. Brush with melted butter while warm.
02 - Pound chicken cutlets to an even thickness if necessary. Place in a bowl with buttermilk and hot sauce. Allow to marinate for 20 minutes, or up to 4 hours in the refrigerator.
03 - Combine flour, cornstarch, paprika, garlic powder, salt, and black pepper in a shallow bowl. Heat 1 inch of vegetable oil in a large skillet to 350°F. Dredge chicken in the flour mixture, shaking off the excess. Fry each piece 3 to 4 minutes per side, until golden brown and cooked through. Transfer to a wire rack to drain.
04 - Combine honey, hot sauce, and red pepper flakes in a small saucepan over low heat. Warm for 2 to 3 minutes, stirring occasionally. Do not bring to a boil. Set aside.
05 - Split warm biscuits. Place a fried chicken cutlet inside each biscuit. Drizzle with hot honey. Top with pickle slices if desired. Serve immediately.
# Expert Advice:
01 -
- That drizzle of hot honey transforms everyday fried chicken into pure magic, and you can adjust the heat just for you.
- Biscuits come out fluffy and golden, perfect for soaking up every bit of spicy-sweet sauce—no crumbs left behind.
02 -
- If your oil isn’t hot enough, the breading will soak it up and go limp—I learned this the unfortunate way.
- Letting the fried chicken rest on a wire rack instead of paper towels truly keeps it crisp.
03 -
- Cut an extra biscuit or two—they disappear faster than you think, especially when warm.
- Finishing the biscuits with melted butter right out of the oven makes them taste like bakery magic.