Introduction

Hot Honey Chicken Biscuits combine crispy, juicy fried chicken with fluffy homemade biscuits and a sweet-spicy drizzle of hot honey. This comforting dish brings bold flavors together for an irresistible meal perfect for breakfast, lunch, or dinner.

The image shows three small sandwiches on a white plate with a white marbled surface beneath. Each sandwich has two fluffy, golden-brown biscuits as the top and bottom layers, with clear layers visible on the biscuits. In the middle, there is a crispy fried chicken patty covered in a shiny, sticky orange glaze. Some of the orange glaze has dripped onto the plate around the sandwiches. The background is softly blurred but shows a hint of yellow color, likely from fries. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 boneless skinless chicken thighs (or breasts, if preferred)
1 cup buttermilk (for tenderizing)
1 cup all-purpose flour
1 tsp paprika
1 tsp garlic powder
1 tsp salt
1/2 tsp black pepper
Vegetable oil for frying
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 can also be used for convenience
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

Step 1: Soak the chicken in buttermilk for at least 30 minutes or overnight to tenderize and enhance flavor.
Step 2: In a bowl, combine flour, paprika, garlic powder, salt, and black pepper. Remove chicken from buttermilk, let excess drip off, and dredge in the flour mixture until fully coated.
Step 3: Heat vegetable oil in a large skillet over medium-high heat. Fry chicken pieces until golden brown and cooked through, about 4-5 minutes per side. Drain on paper towels.
Step 4: To make biscuits, whisk together 2 cups flour, baking powder, baking soda, and salt in a large bowl.
Step 5: Add cold cubed butter and work it into the flour with a pastry cutter or fingers until the mixture resembles coarse crumbs.
Step 6: Stir in 3/4 cup buttermilk until just combined; avoid overmixing.
Step 7: Turn dough onto a floured surface and gently knead. Pat into a 1-inch thick rectangle and cut biscuits using a round cutter.
Step 8: Place biscuits on a baking sheet and bake at 425°F (220°C) for 12-15 minutes until golden brown.
Step 9: For the 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.
Step 10: Let mixture simmer for 1-2 minutes, then remove from heat and cool slightly.
Step 11: Slice biscuits in half, place a piece of fried chicken on the bottom half, and drizzle generously with hot honey before topping with the biscuit halves.

Tips & Variations

Use chicken breasts for leaner meat or thighs for more juiciness and flavor.
Store-bought biscuits can save time and still taste great.
Adjust red pepper flakes in the hot honey to control the spice level.
Add pickles or slaw for extra crunch and tang.

Storage

Store leftover biscuits and fried chicken separately in airtight containers in the refrigerator for up to 3 days. Reheat biscuits wrapped in foil at 350°F (175°C) until warm, and reheat chicken in a skillet or oven to maintain crispiness. Prepare fresh hot honey before serving for best flavor.

How to Serve

Three mini sandwiches sit on a white plate with a white marbled texture underneath, each made of a flaky, golden-brown biscuit split in half. The bottom biscuit layer is a soft light beige, topped with a crispy fried chicken patty glazed with shiny, sticky honey that drips slightly onto the plate. Each sandwich is crowned with the top half of the biscuit, showing its crunchy, layered texture. Honey drops scatter on the plate around the sandwiches, and a blurred background hints at fries and a glass. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the biscuits ahead of time?

Yes, you can prepare biscuit dough up to 24 hours in advance. Keep it wrapped tightly in the refrigerator and bake fresh when ready.

What can I use instead of buttermilk?

If you don’t have buttermilk, mix 1 cup of milk with 1 tablespoon of lemon juice or white vinegar. Let it sit for 5 minutes before using as a substitute.

Hot Honey Chicken Biscuits Recipe

Print Recipe

★★★★★

4.8 from 97 reviews

Hot Honey Chicken Biscuits are a mouthwatering combination of crispy fried chicken thighs nestled inside flaky homemade biscuits, all drizzled with a sweet and spicy hot honey glaze. This Southern-inspired comfort food offers a perfect balance of tender, juicy chicken with a delightful kick from the red pepper honey sauce.

Author: Bella
Prep Time: 40 minutes
Cook Time: 25 minutes
Total Time: 1 hour 5 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Frying
Cuisine: Southern American

Ingredients

Scale

For the Chicken

4 boneless skinless chicken thighs (or breasts, if preferred)
1 cup buttermilk (for tenderizing)
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 can also be used for convenience

For the Hot Honey Sauce

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: Soak the chicken thighs in 1 cup of buttermilk for at least 30 minutes or overnight in the refrigerator to tenderize and infuse flavor.
Prepare the Coating: In a bowl, combine 1 cup all-purpose flour, paprika, garlic powder, salt, and black pepper. Remove the chicken from the buttermilk, allowing the excess to drip off, and dredge each piece thoroughly in the seasoned flour mixture until fully coated.
Fry the Chicken: Heat vegetable oil in a large skillet over medium-high heat. Fry the coated chicken pieces for about 4-5 minutes on each side, or until golden brown and cooked through. Once done, transfer chicken to paper towels to drain excess oil.
Make the Biscuits Dough: In a large bowl, whisk together 2 cups all-purpose flour, baking powder, baking soda, and salt. Cut in the cold cubed butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Stir in 3/4 cup buttermilk just until combined, being careful not to overmix.
Shape and Bake the Biscuits: Turn the biscuit dough onto a floured surface and gently knead it a few times. Pat the dough into a 1-inch-thick rectangle and cut biscuits with a round biscuit cutter. Place biscuits on a baking sheet and bake at 425°F (220°C) for 12-15 minutes until the tops are golden brown.
Prepare the Hot Honey Sauce: In a small saucepan over low heat, gently warm 1/2 cup honey. Stir in red pepper flakes, apple cider vinegar (if using), and a pinch of salt. Let the mixture simmer for 1-2 minutes, then remove from heat and allow to cool slightly.
Assemble the Biscuits: Slice each biscuit in half horizontally. Place a piece of the fried chicken on the bottom half, then generously drizzle with the hot honey sauce. Top with the other half of the biscuit and serve warm.

Notes

Chicken breasts can be substituted for thighs for leaner meat.
If short on time, store-bought biscuits can be used as a convenient alternative.
Adjust red pepper flakes in the hot honey according to your preferred spice level.
For extra crispiness, double dredge the chicken by dipping back into buttermilk and flour again before frying.
Apple cider vinegar in the hot honey adds a nice tang but can be omitted.

Keywords: Hot Honey Chicken Biscuits, Fried Chicken Biscuits, Spicy Sweet Chicken, Southern Biscuits, Homemade Biscuits