Hot Honey Chicken Biscuits

This indulgent hot honey chicken biscuit sandwich combines crispy fried chicken with buttery, flaky biscuits, all drizzled with spicy-sweet honey that creates an unforgettable flavor explosion. It's the perfect comfort food that balances savory, sweet, and spicy notes in every bite.

I first made these biscuits for a Sunday family gathering, and they've become our most requested comfort food. My nephew, who normally avoids spicy food, couldn't stop eating these and now requests them whenever he visits.

Ingredients

• Boneless chicken thighs: Provide more flavor and moisture than breast meat, creating a juicier sandwich
• Buttermilk: Tenderizes the chicken while adding tanginess to both the chicken and biscuits
• Cold butter: Creates those essential flaky layers in homemade biscuits
• Red pepper flakes: In the honey creates a warming heat that builds rather than overwhelms
• All purpose flour: Works perfectly for both chicken coating and biscuits, no specialty flours needed
• Paprika: Adds beautiful color and subtle smoky flavor to the chicken coating

Step-by-Step Instructions

Marinate the Chicken:

Place your chicken thighs in buttermilk for at least 30 minutes, though overnight is even better. The acidity in the buttermilk breaks down proteins, creating incredibly tender chicken. Make sure the chicken is fully submerged for even marination. I like to add a dash of hot sauce to the buttermilk for extra flavor.

Create the Coating:

Whisk together flour, paprika, garlic powder, salt and pepper in a wide, shallow bowl. This seasoned flour mixture will create that perfect crispy exterior. Make sure to mix thoroughly so the seasonings are evenly distributed. The garlic powder adds depth without overpowering the other flavors.

Fry to Perfection:

Heat oil to 350°F in a heavy bottomed skillet. Remove chicken from buttermilk, letting excess drip off, then thoroughly coat in flour mixture, pressing firmly so coating adheres. Carefully place in hot oil and fry until deep golden brown and internal temperature reaches 165°F, about 4-5 minutes per side. The key is maintaining consistent oil temperature for even cooking.

Prepare Biscuit Dough:

In a large bowl, combine dry ingredients for biscuits. Using cold butter straight from the refrigerator, work it into the flour until mixture resembles coarse crumbs with some pea-sized pieces remaining. This creates pockets of steam during baking, resulting in flaky layers. Add buttermilk and stir just until combined, being careful not to overwork the dough.

Bake the Biscuits:

Turn dough onto a lightly floured surface and gently pat to 1-inch thickness. Avoid using a rolling pin, which can compress the dough too much. Cut into rounds using a biscuit cutter, pressing straight down without twisting to ensure proper rising. Place on baking sheet and bake at 425°F for 12-15 minutes until golden brown.

Create Hot Honey:

Gently warm honey in a small saucepan with red pepper flakes, allowing the heat to infuse without boiling the honey. The longer it simmers, the spicier it becomes. Add a splash of apple cider vinegar for brightness and a pinch of salt to enhance all flavors. Let cool slightly before using, as it will thicken as it cools.

Assembly:

Split fresh, warm biscuits horizontally. Place a piece of crispy chicken on the bottom half, drizzle generously with hot honey, allowing it to soak into both the chicken and biscuit. Add the top half of the biscuit and serve immediately while everything is still warm.

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My absolute favorite part of this recipe is watching people take their first bite. There's always this moment of surprise when the honey hits with its gentle heat, followed by pure enjoyment. My grandmother taught me to add that pinch of salt to the honey, a small detail that makes all the difference.

Make-Ahead Options

The components of this dish can be prepared separately to save time on busy days. The hot honey can be made up to two weeks in advance and stored in an airtight container at room temperature. It actually gets better with time as the flavors continue to develop. The chicken can be fried a day ahead and reheated in a 350°F oven for 10 minutes to crisp it back up. Biscuits are best made fresh, but the dry ingredients can be mixed ahead of time with the butter cut in, then stored in the refrigerator until you're ready to add the buttermilk and bake.

Perfect Pairings

These hot honey chicken biscuits stand wonderfully on their own, but they also pair beautifully with several sides. Consider serving with a tangy coleslaw to balance the richness, or crispy breakfast potatoes for a hearty brunch option. For a family-style dinner, add a side of collard greens or mac and cheese to complete the Southern comfort food experience. A pickle spear on the plate adds a welcome acidic contrast that cuts through the richness of the dish.

Customization Ideas

The beauty of this recipe lies in its adaptability. For a lighter version, the chicken can be baked instead of fried after coating. Simply place on a wire rack over a baking sheet, spray with cooking oil, and bake at 425°F for about 20 minutes. The hot honey can be adjusted to your heat preference by changing the amount of red pepper flakes or substituting with hot sauce. Add a slice of cheddar cheese or a fried egg for an even more indulgent sandwich. Pickled jalapeños make a wonderful addition for those who enjoy extra heat.

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This recipe is pure joy, from the first bite to the last!

Frequently Asked Questions

→ Can I use chicken breasts instead of thighs?

Yes, you can substitute chicken breasts for thighs. Keep in mind that breasts tend to cook faster and can dry out more easily, so you may want to reduce the cooking time slightly. For maximum tenderness, consider pounding the breasts to an even thickness before marinating.

→ How spicy is the hot honey?

The spice level is customizable based on your preference. Using 1 teaspoon of red pepper flakes creates a mild warmth, while 2 teaspoons provides a more noticeable kick. You can adjust up or down to suit your taste. The honey's sweetness helps balance the heat.

→ Can I make the components ahead of time?

Yes! The hot honey can be made up to two weeks in advance and stored in an airtight container at room temperature. The biscuit dough can be prepared and cut, then frozen uncooked for up to a month. The chicken is best prepared fresh, but can be fried a few hours ahead and reheated in a 350°F oven until crisp and hot.

→ Is there a shortcut version using store-bought items?

Absolutely. You can use high-quality frozen or refrigerated biscuits instead of making them from scratch. Pre-breaded frozen chicken tenders can also work in a pinch—just cook according to package directions. The hot honey is quick to make and adds the signature flavor, so I recommend still preparing that component fresh.

→ What sides pair well with these chicken biscuits?

These biscuits pair beautifully with classic Southern sides like coleslaw, potato salad, or collard greens. For brunch, consider serving with fresh fruit or breakfast potatoes. A simple green salad with a light vinaigrette also provides a nice contrast to the rich sandwich.

→ Can I make these biscuits gluten-free?

Yes, you can use a cup-for-cup gluten-free flour blend in place of all-purpose flour for both the biscuits and the chicken coating. The texture may be slightly different, but the results should still be delicious. Just be sure your baking powder is also gluten-free.