Hot Honey Chicken Biscuits: A Sweet and Spicy Southern Delight

Hot Honey Chicken Biscuits are the ultimate fusion of crispy, juicy chicken, flaky buttermilk biscuits, and a drizzle of sweet yet fiery hot honey. This recipe delivers a symphony of textures and flavors that will leave you craving more. Perfect for brunch, dinner, or even a late-night indulgence, these biscuits take classic Southern comfort food to the next level. Whether you’re feeding a crowd or treating yourself, this dish offers a satisfying balance of savory, spicy, and sweet that’s sure to impress.

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Why You’ll Love This Recipe

The appeal of Hot Honey Chicken Biscuits lies in their versatility and incredible flavor. The fried chicken is tender on the inside, golden and crunchy on the outside, and seasoned with a blend of spices for a burst of flavor in every bite. The buttermilk biscuits are light, buttery, and perfectly flaky, thanks to a simple folding technique. Finally, the hot honey adds a sweet heat that ties everything together. Whether you’re a seasoned home cook or a beginner in the kitchen, this recipe is approachable yet impressive, making it a go-to for any occasion.

Now let’s dive into each element of the recipe, from the perfectly spiced fried chicken to the buttery biscuits and the irresistible hot honey sauce.

Ingredients Breakdown

To make this dish, you’ll need a combination of pantry staples and a few fresh ingredients. Here’s what you’ll need and why each one is essential:

For the Fried Chicken:

• Chicken Tenders or Breast Strips (1½ to 2 pounds): These provide a juicy, tender base for the dish. If using chicken breasts, slice them into uniform 1-inch thick strips for even cooking.
• All-Purpose Flour (1½ cups): The flour is the foundation of the crispy coating, creating a golden crust when fried.
• Kosher Salt (1 tsp): Enhances the chicken’s flavor and helps balance the seasoning blend.
• Black Pepper (¼ tsp): Adds a mild spice and depth to the coating.
• Garlic Powder (¼ tsp): For a subtle savory kick that complements the chicken.
• Smoked Paprika (¼ tsp): Brings a smoky, slightly sweet flavor to the mix.
• Egg + Water (1 large egg + 2 tbsp): The egg wash helps the flour coating adhere to the chicken.
• Oil for Frying: Vegetable, canola, or peanut oil work well for frying.

For the Buttermilk Biscuits:

• All-Purpose Flour (2 cups): The base of the biscuits, providing structure and a tender crumb.
• Baking Powder (1 tbsp): Ensures the biscuits rise beautifully.
• Kosher Salt (1 tsp): Balances the flavors in the dough.
• Baking Soda (¼ tsp): Works with the buttermilk to create a light, fluffy texture.
• Cold Butter (½ cup or 1 stick): The key to creating flaky layers in the biscuits.
• Buttermilk (¾ cup): Adds tanginess and moisture to the dough.
• Melted Butter (¼ cup): Brushed on top for a golden, glossy finish.

For the Hot Honey:

• Honey (1 cup): The sweet component of the sauce that balances the heat.
• Crushed Red Pepper Flakes (2 tsp): Adds a fiery kick to the honey.
• Apple Cider Vinegar (1 tbsp): Introduces a tangy brightness to the sauce.

Step-by-Step Instructions

Preparing the Fried Chicken

1. Set Up Your Frying Station: Fill a large, heavy-bottomed pot with about 2 inches of oil. Heat over medium until the oil reaches 365-375°F. A thermometer is helpful, but you can also test the oil by dropping in a pinch of flour—if it sizzles, the oil is ready.
2. Prepare the Coating: In a large bowl, mix the flour, kosher salt, black pepper, garlic powder, and smoked paprika. In a separate bowl, whisk together the egg and water to create the egg wash.
3. Dredge the Chicken: Coat each chicken strip in the seasoned flour, then dip it into the egg wash, and return it to the flour for a second coating. Shake off any excess flour and set the chicken aside.
4. Fry the Chicken: Working in batches, carefully place the chicken strips into the hot oil. Fry for 8-10 minutes, turning occasionally, until golden brown and cooked through. Transfer the fried chicken to a paper towel-lined plate to drain excess oil.

Making the Buttermilk Biscuits

1. Preheat the Oven: Set your oven to 450°F and line a baking sheet with parchment paper or a silicone baking mat.
2. Mix the Dry Ingredients: In a large mixing bowl, combine the flour, baking powder, salt, and baking soda.
3. Incorporate the Butter: Cut the cold butter into small cubes or grate it using a box grater. Add it to the flour mixture and work it in with your fingers or a pastry cutter until it resembles coarse crumbs.
4. Add the Buttermilk: Pour the buttermilk into the bowl and gently stir with a rubber spatula until a soft dough forms.
5. Shape the Dough: Turn the dough onto a lightly floured surface. Gently pat it into a rectangle and fold it into thirds. Rotate the dough 90 degrees, pat it down, and fold again. Repeat this process two more times to create layers.
6. Cut the Biscuits: Roll the dough to about ½-inch thickness. Use a floured 2.5-inch biscuit cutter to cut out rounds. Gather the scraps, reshape, and cut again until you have 10-12 biscuits.
7. Bake: Arrange the biscuits on the prepared baking sheet and bake for 15-17 minutes, or until they are golden brown. Remove from the oven and brush the tops with melted butter.

Preparing the Hot Honey

1. Simmer the Ingredients: In a small saucepan, combine the honey and red pepper flakes. Heat over medium heat until the mixture simmers, stirring occasionally.
2. Add Vinegar: Remove the saucepan from heat and stir in the apple cider vinegar. Allow the hot honey to cool to room temperature before using.

Assembling the Hot Honey Chicken Biscuits

1. Split the Biscuits: Once the biscuits are cool enough to handle, slice them in half horizontally.
2. Layer the Chicken: Place a piece of fried chicken on the bottom half of each biscuit.
3. Drizzle with Hot Honey: Generously drizzle the hot honey over the chicken, letting it soak into the biscuit.
4. Serve and Enjoy: Replace the biscuit tops and serve immediately. Optional: Add pickle slices for a tangy crunch.

Tips for Success

• Keep the Butter Cold: Cold butter is essential for flaky biscuits. If the butter starts to soften, pop it in the freezer for a few minutes before incorporating it into the dough.
• Don’t Overwork the Dough: Handle the biscuit dough gently to avoid over-developing the gluten, which can make the biscuits tough.
• Monitor Oil Temperature: Consistent oil temperature is key for crispy chicken. Too hot, and the coating will burn before the chicken cooks through; too cool, and the chicken will absorb excess oil.
• Adjust the Heat of the Honey: For a milder hot honey, reduce the amount of red pepper flakes. For extra heat, add a pinch of cayenne pepper.

Ingredient Substitutions and Variations

• Chicken Substitution: Swap chicken tenders for boneless, skinless chicken thighs for an even juicier option.
• Gluten-Free Option: Use a gluten-free all-purpose flour blend for both the chicken coating and the biscuits.
• Honey Alternative: Maple syrup can be used in place of honey for a different kind of sweetness in the hot sauce.
• Additional Toppings: Try adding shredded lettuce, coleslaw, or a slice of sharp cheddar cheese for extra flavor and texture.

Serving Suggestions

These Hot Honey Chicken Biscuits are hearty enough to stand alone but can also be paired with simple sides for a complete meal. Consider serving them with:

• A fresh green salad with a tangy vinaigrette.
• Roasted sweet potatoes for a hint of natural sweetness.
• A bowl of creamy coleslaw to balance the heat.

Final Thoughts

Hot Honey Chicken Biscuits bring the best of sweet and savory flavors to your table. The combination of crispy fried chicken, tender buttermilk biscuits, and spicy hot honey creates a dish that’s equal parts comforting and exciting. Whether you’re hosting a brunch, cooking for your family, or simply treating yourself, this recipe is sure to become a new favorite.

So grab your apron, gather your ingredients, and get ready to create a dish that’s as delicious as it is satisfying. One bite, and you’ll understand why these biscuits are a standout in the world of Southern cuisine. Happy cooking!