Hot Honey Chicken Biscuits (Print Version)
Crispy fried chicken in flaky buttermilk biscuits with a spicy-sweet hot honey drizzle.
# What You 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 (4 cutlets total)
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)
# Directions:
01 - Preheat oven to 425°F. Line a baking sheet with parchment. In a large bowl, combine flour, baking powder, and salt. Cut in cold butter with a pastry cutter or fingers until mixture forms coarse crumbs. Stir in cold buttermilk until just combined. Turn out dough onto a floured surface. Pat to a 1-inch thickness. Cut into rounds with a biscuit cutter and place on prepared sheet. Bake 12 to 15 minutes until golden brown. Brush tops with melted butter after baking.
02 - If required, pound each chicken breast to an even thickness. Place chicken cutlets in a bowl. Add buttermilk and hot sauce, tossing to coat. Cover and let marinate for at least 20 minutes, or up to 4 hours in the refrigerator.
03 - In a shallow bowl, whisk together flour, cornstarch, smoked paprika, garlic powder, salt, and black pepper. Pour 1 inch of vegetable oil into a large skillet and heat to 350°F. Remove chicken from marinade, letting excess drip off. Dredge each cutlet in flour mixture, making sure completely coated. Fry each chicken piece 3 to 4 minutes per side or until golden brown and internal temperature reaches 165°F. Transfer to a wire rack to drain.
04 - Add honey, hot sauce, and red pepper flakes to a small saucepan set over low heat. Warm for 2 to 3 minutes, stirring occasionally. Do not allow to boil. Remove from heat and set aside.
05 - Split warm biscuits. Place one fried chicken cutlet inside each biscuit. Drizzle generously with hot honey. Add pickle slices if desired. Serve immediately.
# Expert Tips:
01 -
- The homemade hot honey brings a cheeky kick that&aposs easy to adjust no matter who you&aposs feeding&
- Biscuits are fluffier than anything you&apove tried from a can and honestly make fried chicken feel like a celebration again&
02 -
- I once rushed the biscuit dough and ended up with leaden hockey pucks—take it easy and barely mix&
- Letting the fried chicken rest on a wire rack instead of a plate keeps it perfectly crisp, not sad and soggy&
03 -
- Never crowd the chicken in your skillet—working in batches is how you get that perfect crunch&
- If the biscuits lose their shine, a quick brush with more melted butter brings them right back to life&