Description
Crispy Hot Honey Chicken Biscuits deliver a spicy-sweet Southern comfort classic that’ll make your taste buds dance with pure deliciousness. Perfectly golden biscuits cradle juicy chicken drizzled with fiery honey, creating a mouthwatering meal that satisfies your crave for bold flavor.
Ingredients
Scale
Main Ingredients:
- 1.5 to 2 pounds chicken tenders
- 2 cups all-purpose flour (for biscuits)
- 1.5 cups all-purpose flour (for chicken)
- 1 cup honey
- ¾ cup buttermilk
Seasoning Ingredients:
- 1 tsp kosher salt (for chicken)
- 1 tsp kosher salt (for biscuits)
- ¼ tsp black pepper
- ¼ tsp garlic powder
- ¼ tsp smoked paprika
- 2 tsp crushed red pepper flakes
Supporting Ingredients:
- 1 large egg
- 2 tablespoons water
- ½ cup cold butter
- ¼ cup unsalted butter, melted
- 1 tablespoon baking powder
- ¼ tsp baking soda
- 1 tablespoon apple cider vinegar
- Vegetable oil for frying
Instructions
- Warm 2 inches of vegetable oil in a large pot to 350°F. Mix 1.5 cups flour with 1 tsp salt, ¼ tsp black pepper, ¼ tsp garlic powder, and ¼ tsp smoked paprika in a shallow dish.
- Whisk 1 large egg with 2 tbsp water in a separate bowl. Dunk each chicken tender into the seasoned flour, then egg mixture, and coat again with flour.
- Carefully lower breaded chicken into hot oil, working in small batches. Fry for 8-10 minutes until golden brown and internal temperature reaches 165°F. Transfer to paper towels to drain excess oil.
- Preheat your oven to 450°F. Combine 2 cups flour, 1 tbsp baking powder, 1 tsp salt, and ¼ tsp baking soda in a large mixing bowl.
- Cut ½ cup cold butter into small cubes. Work butter into flour mixture using your fingertips until it resembles coarse crumbs.
- Pour ¾ cup buttermilk into the flour mixture. Stir until a soft dough forms. Gently fold dough over itself three times to create flaky layers.
- Roll dough to 1-inch thickness on a floured surface. Cut out biscuits using a 2.5-inch round cutter. Place on a baking sheet 1 inch apart.
- Bake biscuits for 15-17 minutes until tops are golden brown. Brush with ¼ cup melted butter immediately after removing from oven.
- Create hot honey by combining 1 cup honey and 2 tsp red pepper flakes in a small saucepan. Simmer for 3-4 minutes, then stir in 1 tbsp apple cider vinegar. Let cool for 5 minutes.
- Split warm biscuits in half. Layer a crispy chicken tender on each biscuit bottom. Generously drizzle hot honey over chicken and serve immediately.
Notes
- Test the oil temperature with a small piece of flour to ensure it sizzles immediately without burning for perfect golden-brown chicken.
- Chill biscuit dough for 15 minutes before cutting to help them rise higher and create flakier layers.
- Use a cast-iron skillet for extra crispy chicken and more even heat distribution during frying.
- For a gluten-free version, swap all-purpose flour with a cup-for-cup gluten-free blend and use cornstarch for extra crispiness.
- Prep Time: 15 minutes
- Cook Time: 25-27 minutes
- Category: Chicken
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 565 kcal
- Sugar: 20 g
- Sodium: 570 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.3 g
- Carbohydrates: 56 g
- Fiber: 2 g
- Protein: 29 g
- Cholesterol: 95 mg