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
Scale
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.
