Hot Honey Chicken Biscuits (Print Version)
Crispy fried chicken in fluffy buttermilk biscuits finished with a sweet-spicy 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 to make 4 cutlets
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 Make:
01 - Preheat oven to 425°F. Arrange parchment paper on a baking sheet. In a large mixing bowl, combine flour, baking powder, and salt. Cut in cold butter until the mixture resembles coarse crumbs. Stir in buttermilk just until dough forms. Turn dough onto a floured surface and gently pat to 1-inch thickness. Cut out rounds with a biscuit cutter. Arrange on baking sheet and bake 12–15 minutes until golden. Remove and brush with melted butter.
02 - Pound chicken cutlets to an even thickness if needed. In a bowl, combine buttermilk and hot sauce; add chicken cutlets and marinate for 20 minutes or up to 4 hours under refrigeration.
03 - In a shallow dish, whisk flour, cornstarch, smoked paprika, garlic powder, salt, and black pepper. Heat 1 inch of vegetable oil in a large skillet to 350°F. Dredge marinated chicken in flour mixture, shaking off excess. Fry each cutlet for 3–4 minutes per side until golden brown and cooked through. Transfer to a wire rack.
04 - In a small saucepan, combine honey, hot sauce, and red pepper flakes. Warm gently over low heat for 2–3 minutes, stirring, without boiling. Remove from heat and set aside.
05 - Split warm biscuits. Place a fried chicken cutlet inside each biscuit. Drizzle generously with hot honey, add pickle slices if desired, and serve at once.
# Expert Tips:
01 -
- Making your own hot honey is way easier than you'd ever guess, and it tastes amazing on everything.
- These biscuits come out golden and tender, perfect for holding crunchy, juicy chicken and soaking up all that spicy honey.
02 -
- If your oil isn’t hot enough, the chicken will go greasy instead of crispy—wait for 350°F before frying.
- Overworking biscuit dough is the surest way to end up with hockey pucks; mix just until it comes together.
03 -
- A wire rack is a must for letting fried chicken drain—no more soggy bottom crusts.
- Brushing the tops of biscuits with melted butter while still piping hot elevates everything instantly.