Description
Hot honey chicken biscuits deliver Southern comfort straight to your plate, blending crispy fried chicken with sweet-spicy honey on flaky buttermilk biscuits. Grab napkins and prepare for a delicious messy meal that’ll make your taste buds dance with pure Southern joy.
Ingredients
Scale
Proteins:
- 4 boneless skinless chicken thighs
Breading and Biscuit Ingredients:
- 2 cups all-purpose flour
- 1 cup all-purpose flour
- 1 cup buttermilk
- ¾ cup buttermilk
- 6 tablespoons cold unsalted butter cubed
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- ½ teaspoon salt
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
Hot Honey Sauce:
- ½ cup honey
- 1–2 teaspoons red pepper flakes
- 1 teaspoon apple cider vinegar
- Pinch of salt
- Vegetable oil for frying
- Store-bought biscuits can also be used for convenience
Instructions
- Pour 1 cup buttermilk over 4 chicken thighs in a deep bowl. Refrigerate and let the meat marinate for 1 hour.
- Mix 1 cup flour with 1 tsp paprika, 1 tsp garlic powder, 1 tsp salt, and ½ tsp black pepper in a shallow dish.
- Remove chicken from buttermilk, allowing excess liquid to drip off. Thoroughly coat each piece in seasoned flour mixture.
- Heat vegetable oil in a large skillet to 350°F. Carefully place coated chicken pieces into hot oil, frying 5-6 minutes per side until golden brown and internal temperature reaches 165°F.
- Preheat your oven to 425°F. Combine 2 cups flour, 1 tbsp baking powder, ½ tsp baking soda, and ½ tsp salt in a mixing bowl.
- Cut 6 tbsp cold butter into small cubes. Work butter into flour mixture using your fingertips until it resembles coarse crumbs.
- Pour ¾ cup buttermilk into flour mixture. Gently stir until soft dough forms.
- Transfer dough onto a floured surface. Pat into a 1-inch thick rectangle. Cut out biscuits using a 2.5-inch round cutter.
- Place biscuits on a baking sheet, ensuring they touch each other. Bake for 12-15 minutes until tops turn light golden brown.
- Combine ½ cup honey, 1-2 tsp red pepper flakes, 1 tsp apple cider vinegar, and a pinch of salt in a small saucepan. Warm over low heat for 2-3 minutes.
- Slice biscuits horizontally. Place a piece of crispy fried chicken inside each biscuit. Drizzle generously with warm hot honey.
Notes
- Marinate chicken overnight in buttermilk for maximum tenderness and flavor depth.
- Use a cast-iron skillet for even, crispy frying that gives the chicken a perfect golden-brown crust.
- Keep biscuits slightly underworked when mixing to ensure they stay tender and flaky, avoiding tough dough.
- Adjust hot honey’s heat level by increasing or decreasing red pepper flakes for your personal spice preference.
- Prep Time: 1 hour 20 minutes
- Cook Time: 25 minutes
- Category: Chicken
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 4 to 6
- Calories: 540 kcal
- Sugar: 17 g
- Sodium: 710 mg
- Fat: 24 g
- Saturated Fat: 9 g
- Unsaturated Fat: 13 g
- Trans Fat: 0.3 g
- Carbohydrates: 56 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 85 mg