Hot Honey Chicken Biscuits (Printable Version)
Flaky buttermilk biscuits filled with crispy fried chicken and 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
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
# How-To:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper. In a large bowl, combine flour, baking powder, and salt. Cut in cold butter until the mixture resembles coarse crumbs. Stir in buttermilk until just combined. Transfer dough to a floured surface and gently pat to 1-inch thickness. Cut into rounds with a biscuit cutter. Place biscuits on baking sheet and bake for 12 to 15 minutes or until golden brown. Brush tops with melted butter.
02 - Pound chicken to an even thickness if necessary. Place in a bowl with buttermilk and hot sauce. Marinate for at least 20 minutes, or up to 4 hours in the refrigerator.
03 - In a shallow bowl, mix flour, cornstarch, smoked paprika, garlic powder, salt, and black pepper. Heat 1 inch of vegetable oil in a large skillet to 350°F. Dredge each marinated chicken cutlet in the flour mixture, shaking off excess. Fry chicken cutlets for 3 to 4 minutes per side until golden and cooked through. Transfer to a wire rack to drain.
04 - In a small saucepan, warm honey, hot sauce, and red pepper flakes over low heat for 2 to 3 minutes, stirring occasionally. Do not allow the mixture to boil. Remove from heat.
05 - Split warm biscuits. Place a piece of fried chicken inside each biscuit. Drizzle with hot honey. Add pickle slices if desired and serve immediately.
# Expert Tips:
01 -
- You can play with the heat in your honey, which feels like a little trick that never gets old.
- The biscuits are so soft they make store-bought ones seem like an afterthought—everyone asks for seconds.
02 -
- If you overwork the biscuit dough, you’ll get tough pucks instead of light, fluffy layers—I learned this the hard way on a rushed night.
- Marinating the chicken for even 20 minutes totally transforms its juiciness and flavor—I used to skip this step but never again.
03 -
- Cut the cold butter into flour using just your fingertips so you don’t overheat the dough—it makes all the difference.
- A quick warm-up of your honey lets the spices bloom and makes it much easier to drizzle over everything just before serving.