Description
This Hot Honey Chicken Biscuits recipe features crispy fried chicken tenders nestled inside fluffy buttermilk biscuits, drizzled with a sweet and spicy hot honey sauce. Perfect for a comforting brunch or a satisfying dinner, these biscuits combine the irresistible crunch of fried chicken with the rich, tender texture of homemade biscuits and a fiery honey glaze that enhances every bite.
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 brushing)
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 kosher salt, black pepper, garlic powder, and smoked paprika. In another dish, whisk together the egg and water. Dredge the chicken pieces first in the flour mixture, then in the egg wash, and again in the flour to coat thoroughly. Fry the chicken in batches until golden brown and cooked through, approximately 4-6 minutes per batch. Drain on paper towels to remove excess oil.
- Make Biscuits: Preheat the oven to 450°F (230°C). In a bowl, combine 2 cups flour, baking powder, kosher salt, and baking soda. Cut in the cold cubed butter until the mixture resembles coarse crumbs. Gradually stir in the buttermilk until a soft dough forms. Turn the dough out onto a floured surface and knead lightly. Pat the dough into a rectangle, fold it into thirds, and repeat this folding process two more times to create layers. Use a floured biscuit cutter to cut out biscuits and place them on a parchment-lined baking sheet. Bake for 15-17 minutes or until golden brown. Remove from oven and brush tops with melted butter.
- Make Hot Honey: In a small saucepan, bring the honey and crushed red pepper flakes to a simmer over medium heat. Allow to infuse for about 2-3 minutes, then remove from heat and stir in the apple cider vinegar. Let the sauce cool to room temperature before serving.
- Assemble: Slice each biscuit in half horizontally. Place a piece of fried chicken inside each biscuit and generously drizzle with the prepared hot honey. Optionally, serve with pickle slices for added tang and crunch.
Notes
- Maintain the oil temperature between 365-375°F to ensure crispy, fully cooked chicken without greasiness.
- For extra flaky biscuits, keep the butter and buttermilk cold throughout the mixing and folding process.
- The hot honey can be stored in an airtight container for up to 2 weeks in the refrigerator; warm slightly before using.
- Pickle slices add an excellent tangy contrast to the sweet and spicy flavors.
- Leftover biscuits can be reheated in a 350°F oven for 5-7 minutes to restore freshness.
