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There is something utterly irresistible about the perfect blend of sweet, spicy, and savory that makes this Hot Honey Chicken Biscuits Recipe a true showstopper. Imagine crisp, golden fried chicken nestled inside fluffy, buttery biscuits and laced generously with a sticky, vibrant hot honey drizzle that tingles just right on your tongue. This dish is a celebration of textures and flavors that come together to create a comforting yet exciting meal that you’ll want to share with everyone you love. Whether for brunch, lunch, or a casual dinner, this recipe promises to delight and satisfy in the most delicious way.
Ingredients You’ll Need
Getting the ingredients right is a game changer for this Hot Honey Chicken Biscuits Recipe. Each element is carefully chosen to add unmistakable depth — from the crispy coating on the chicken to the tender, flaky biscuits and the bold, warming spice of the hot honey.
- Chicken tenders or breasts: Tender strips ensure juicy fried chicken that’s easy to bite into.
- All-purpose flour: Essential for both dredging the chicken and creating light, flaky biscuits.
- Kosher salt: A key seasoning that brings out the best in every ingredient.
- Black pepper, garlic powder, smoked paprika: These spices layer smoky, savory warmth onto the chicken crust.
- Egg and water: Provide the perfect sticky coating for the breading to cling to the chicken.
- Vegetable, canola, or peanut oil: The frying medium that crisps the chicken beautifully without overpowering flavors.
- Baking powder and baking soda: Critical for fluffy biscuit rise and tender crumb.
- Cold butter: Cubed or grated to create those flakey biscuit layers everyone adores.
- Buttermilk: Adds moisture and a hint of tang to the biscuits for complexity.
- Unsalted butter: Melted and brushed on biscuits for rich, shiny finish and extra flavor.
- Honey: The base of the hot honey sauce, giving sweetness that balances the heat perfectly.
- Crushed red pepper flakes: Bring the fiery kick to the hot honey that makes this recipe stand out.
- Apple cider vinegar: Adds a touch of acidity to the hot honey, rounding out its flavor beautifully.
How to Make Hot Honey Chicken Biscuits Recipe
Step 1: Fry the Chicken
Heat your oil until it reaches that golden zone between 365 and 375°F. This temperature is crucial to achieving that crispy exterior while keeping the inside juicy. Prepare your dredging station by mixing the flour with salt, pepper, garlic powder, and smoked paprika—this seasoning blend creates a flavorful crust. Dip each chicken strip first in the flour, then in the beaten egg mixture, and again in the flour before frying. Fry the chicken in batches until golden and cooked through, then drain on paper towels to keep it crisp.
Step 2: Make the Biscuits
Warm your oven to 450°F so it’s ready to bake your biscuits to fluffy perfection. Combine flour, baking powder, salt, and baking soda for a solid biscuit base. Incorporate cold butter into the dry mix until it resembles coarse crumbs—that’s the secret to flaky layers. Add the buttermilk and gently knead just enough to bring a dough together. The folding technique—patting into a rectangle and folding in thirds a few times—is what builds those tender layers we crave. Cut out your biscuits and bake them until they’re gloriously golden, then brush with melted butter to lock in flavor and shine.
Step 3: Prepare the Hot Honey
Gently simmer honey and crushed red pepper flakes in a saucepan over medium heat, allowing the flavors to marry and the heat to infuse the sweet nectar. After removing from heat, stir in apple cider vinegar to add a zingy brightness that balances the heat and sweetness perfectly. Let this hot honey cool to room temperature before drizzling.
Step 4: Assemble the Hot Honey Chicken Biscuits Recipe
Split your freshly baked biscuits in half and layer on the crispy fried chicken. Generously drizzle with the cooled hot honey for that irresistible sweet-and-spicy touch. Serve immediately, perhaps with pickle slices on the side for an extra zing that lifts the whole experience.
How to Serve Hot Honey Chicken Biscuits Recipe
Garnishes
A simple garnish can elevate your Hot Honey Chicken Biscuits Recipe to a gourmet level. Freshly chopped herbs like parsley or chives add a pop of color and a fresh herbal note. A few pickle slices or a crisp slaw on the side add both visual appeal and a tangy crunch that contrasts beautifully with the richness of the chicken and biscuits.
Side Dishes
Pairing your hot honey chicken biscuits with the right sides makes the meal complete. Creamy coleslaw or a crisp cucumber salad offer refreshing counterpoints. For something heartier, try roasted sweet potatoes or seasoned waffle fries—both of which soak up the hot honey dripping off the chicken perfectly.
Creative Ways to Present
If you’re serving these at a gathering, consider turning the Hot Honey Chicken Biscuits Recipe into mini sliders for a finger-food feast, or even stacking them for a towering sandwich that’s a feast for the eyes and palate alike. Wrapping them in parchment paper with a sprinkle of flaky sea salt on top makes for a charming presentation and easy handling.
Make Ahead and Storage
Storing Leftovers
Store leftover chicken, biscuits, and hot honey separately in airtight containers in the refrigerator. This keeps each component at its best and prevents the biscuits from becoming soggy. Proper storage will keep your leftovers delicious for up to three days.
Freezing
You can freeze the biscuits and fried chicken separately to enjoy later. Wrap biscuits tightly in plastic wrap and place in a freezer-safe bag; chicken can be frozen in an airtight container. Both freeze well for up to one month, making this recipe perfect for prepping in advance.
Reheating
For the best texture, reheat chicken and biscuits separately in the oven at 350°F until warmed through and crispy again. Reheat the hot honey gently on the stove or in the microwave for just a few seconds to maintain its perfect drizzle consistency.
FAQs
Can I use thighs instead of chicken tenders?
Absolutely. Chicken thighs work wonderfully because they’re juicy and flavorful, though you may want to adjust frying time slightly to ensure they cook through.
What can I substitute for buttermilk in the biscuits?
If you don’t have buttermilk, you can mix regular milk with a tablespoon of lemon juice or vinegar and let it sit for 5 minutes to mimic that tang and acidity.
How spicy is the hot honey?
The heat is moderate and balanced by the honey’s sweetness. You can adjust the amount of crushed red pepper flakes to suit your spice preference.
Can I make this recipe gluten-free?
Yes! Use a gluten-free flour blend for both the chicken dredging and biscuits, and be sure to check your baking powder and other ingredients for gluten-free certification.
Is there a way to make this recipe healthier?
To lighten it up, consider baking the chicken instead of frying, or using an air fryer. You can also swap butter for a plant-based alternative in the biscuits and use a natural, raw honey for the hot honey sauce.
Final Thoughts
This Hot Honey Chicken Biscuits Recipe is an absolute joy to make and eat, delivering bold flavors and comforting textures that hit every craving spot. Whether you’re cooking for friends, family, or just treating yourself, these biscuits with their sweet, spicy chicken filling and luscious hot honey drizzle promise smiles all around. Trust me, once you try this recipe, it will become one of your favorite go-tos whenever you want a little delicious indulgence.
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Hot Honey Chicken Biscuits Recipe
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour
- Yield: 10 servings
- Category: Frying
- Method: Frying
- Cuisine: American
Description
Crispy fried chicken tenders nestled inside flaky, buttery buttermilk biscuits, drizzled with a sweet and spicy hot honey glaze. This irresistible hot honey chicken biscuits recipe offers a perfect balance of textures and flavors, making it an ideal comfort food for breakfast, brunch, or any meal.
Ingredients
For the Fried Chicken:
- 1 ½ – 2 pounds chicken tenders (or 2 large boneless, skinless chicken breasts, sliced into 1-inch thick strips)
- 1 ½ cups all-purpose flour (for dredging)
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon smoked paprika
- 1 large egg + 2 tablespoons water, beaten
- Vegetable, canola, or peanut oil, for frying
- 2 cups all-purpose flour (for breading)
For the Buttermilk Biscuits:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- ¼ teaspoon baking soda
- ½ cup (1 stick) cold butter, cubed or grated
- ¾ cup buttermilk
- ¼ cup unsalted butter, melted
For the Hot Honey:
- 1 cup honey
- 2 teaspoons crushed red pepper flakes
- 1 tablespoon apple cider vinegar
Instructions
- Fry Chicken: Heat 2 inches of oil in a large pot to 365-375°F (185-190°C). In a bowl, mix 1 ½ cups flour with salt, black pepper, garlic powder, and smoked paprika. In another dish, whisk together the egg and water. Dredge each chicken strip first in the flour mixture, then dip in the egg mixture, and coat once again in the flour mixture. Fry the chicken strips in batches in the hot oil until golden brown and cooked through, approximately 4-6 minutes. Drain on paper towels.
- Make Biscuits: Preheat oven to 450°F (230°C). In a large bowl, combine 2 cups flour, baking powder, salt, and baking soda. Cut in the cold butter using fingertips or a pastry cutter until the mixture resembles coarse crumbs. Stir in the buttermilk and mix until a dough forms. Turn the dough onto a floured surface and knead lightly. Pat into a rectangle, fold into thirds, and repeat the folding process two more times. Roll out the dough to about ¾ inch thick and cut biscuits using a floured cutter. Place biscuits on a parchment-lined baking sheet and bake for 15-17 minutes until golden brown. Brush warm biscuits with melted butter.
- Make Hot Honey: In a small saucepan over medium heat, gently simmer honey with crushed red pepper flakes for about 5 minutes to infuse the flavors. Remove from heat and stir in apple cider vinegar. Allow the hot honey to cool to room temperature to thicken slightly.
- Assemble: Slice each biscuit in half horizontally. Layer a piece of the fried chicken inside each biscuit and generously drizzle with the prepared hot honey. Optionally, serve with pickle slices for an added tangy contrast.
Notes
- For extra crispiness, double dredge the chicken tenders as instructed.
- You can substitute the all-purpose flour with gluten-free flour blend for a gluten-free version.
- Adjust the amount of crushed red pepper flakes in the hot honey to control the spice level.
- Store leftover hot honey in an airtight container at room temperature for up to two weeks.
- Buttermilk can be substituted with milk mixed with a tablespoon of lemon juice or vinegar if unavailable.
