Description
Delight in these Hot Honey Chicken Biscuits, featuring crispy buttermilk-fried chicken thighs nestled inside tender, flaky homemade biscuits and drizzled with a spicy-sweet hot honey glaze. This recipe balances bold flavors and contrasting textures to create a comforting yet vibrant meal perfect for breakfast, brunch, or a satisfying snack.
Ingredients
Scale
For the Fried Chicken:
- 4 boneless, skinless chicken thighs (or breasts, if preferred)
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp salt
- 1/2 tsp black pepper
- Vegetable oil, for frying
For the Biscuits:
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 6 tbsp cold unsalted butter, cubed
- 3/4 cup buttermilk
- Store-bought biscuits (optional, for convenience)
For the Hot Honey:
- 1/2 cup honey
- 1–2 tsp red pepper flakes (adjust to taste)
- 1 tsp apple cider vinegar (optional, for tanginess)
- Pinch of salt
Instructions
- Marinate the Chicken: Place the chicken thighs or breasts in a bowl with 1 cup of buttermilk. Cover and refrigerate for at least 30 minutes or overnight to tenderize and infuse moisture and flavor into the meat.
- Prepare the Coating: In a shallow bowl, mix 1 cup all-purpose flour with paprika, garlic powder, salt, and black pepper. Remove chicken from buttermilk, letting excess drip off, and dredge each piece thoroughly in the flour mixture to coat evenly.
- Fry the Chicken: Heat about 1 inch of vegetable oil in a large skillet over medium-high heat. Carefully add the coated chicken and fry for 4–5 minutes per side until golden brown and fully cooked through. Transfer cooked chicken to a paper towel-lined plate to drain excess oil.
- Mix Biscuit Dry Ingredients: In a large bowl, whisk together 2 cups all-purpose flour, baking powder, baking soda, and salt until evenly combined.
- Cut in Butter: Add cold, cubed butter to the dry mixture. Use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining for a flaky texture.
- Add Buttermilk and Form Dough: Pour in 3/4 cup buttermilk and gently stir with a spoon or spatula until just combined. Avoid overmixing to keep biscuits tender.
- Shape and Bake Biscuits: Turn dough onto a floured surface and gently knead it. Pat or roll to about 1-inch thickness. Use a round cutter to cut out biscuits and place them on a baking sheet. Bake in a preheated 425°F (220°C) oven for 12–15 minutes until golden brown. Alternatively, use store-bought biscuits prepared according to package instructions.
- Make Hot Honey: Warm honey in a small saucepan over low heat. Stir in red pepper flakes, apple cider vinegar (if using), and a pinch of salt. Let simmer for 1–2 minutes, then remove from heat and let cool slightly to thicken.
- Assemble Biscuits: Slice warm biscuits in half. Place a piece of fried chicken on the bottom half, drizzle generously with hot honey, then top with the biscuit crown. Serve immediately while warm and enjoy the blend of spicy, sweet, and savory flavors.
Notes
- Marinating chicken overnight intensifies flavor and tenderness.
- Adjust red pepper flakes in the hot honey to control heat levels.
- For a quicker option, use store-bought biscuits.
- Maintain oil temperature around medium-high for crispy chicken without burning.
- Use a light hand when mixing biscuit dough to keep biscuits fluffy and tender.
