Description

Hot Honey Chicken Biscuits are a mouthwatering combination of crispy fried chicken, tender buttermilk biscuits, and a drizzle of sweet and spicy hot honey. This dish is a true celebration of Southern comfort food, elevated with a modern twist. Perfect for any time of day, these biscuits are as versatile as they are delicious, making them a favorite for breakfast, brunch, or dinner.

Ingredients

Scale

For the Fried Chicken:

1½ to 2 pounds chicken tenders, or 2 large boneless skinless chicken breasts, sliced into 1-inch thick strips
1½ cups all-purpose flour
1 tsp kosher salt
¼ tsp black pepper
¼ tsp garlic powder
¼ tsp smoked paprika
1 large egg + 2 tablespoons water, beaten
Vegetable, canola, or peanut oil, for frying

For the Buttermilk Biscuits:

2 cups all-purpose flour
1 Tbsp baking powder
1 tsp kosher salt
¼ tsp baking soda
½ cup (1 stick) cold butter
¾ cup buttermilk
¼ cup unsalted butter, melted (for brushing)

For the Hot Honey:

1 cup honey
2 tsp crushed red pepper flakes
1 Tbsp apple cider vinegar

Instructions

Prepare the Fried Chicken:

Heat about 2 inches of oil in a large pot over medium heat to 365-375°F.
In a large bowl, mix the flour, salt, pepper, garlic powder, and smoked paprika.
In a separate dish, whisk the egg and water together.
Dredge the chicken strips in the flour mixture, dip in the egg wash, then dredge in the flour again.
Fry the chicken in batches, 8-10 minutes per batch, until golden brown and cooked through. Transfer to a paper towel-lined plate.

2. Make the Buttermilk Biscuits:

Preheat the oven to 450°F. Line a baking sheet with parchment paper.
In a large bowl, combine flour, baking powder, salt, and baking soda.
Cut in the cold butter until the mixture resembles coarse crumbs.
Stir in the buttermilk until a soft dough forms.
Turn the dough onto a floured surface, fold it several times, then pat it into a rectangle. Cut out biscuits using a 2.5-inch cutter.
Place biscuits on the baking sheet and bake for 15-17 minutes until golden brown. Brush with melted butter.

3. Craft the Hot Honey:

In a small saucepan, warm the honey over medium heat. Stir in the red pepper flakes.
Remove from heat and stir in the apple cider vinegar. Let it cool to room temperature.

4. Assemble the Hot Honey Chicken Biscuits:

Split the biscuits in half. Place a fried chicken piece on each bottom half.
Drizzle with hot honey and add pickles if desired.
Top with the remaining biscuit halves and serve immediately.

Notes

Make Ahead: The biscuits can be made ahead and frozen before baking. When ready to serve, bake them directly from frozen, adding a few minutes to the baking time.
Spice Level: Adjust the red pepper flakes in the hot honey to control the heat. For a milder version, use less pepper, or for more spice, increase the amount.
Alternative Methods: For a lighter version, you can bake the chicken instead of frying it. Preheat the oven to 400°F and bake the breaded chicken on a wire rack for 20-25 minutes, flipping halfway through.
Storage: Store any leftover biscuits in an airtight container at room temperature for up to two days. Reheat them in a 350°F oven for 10 minutes to restore their flakiness.