Hot Honey Chicken Biscuits (Printable Version)
Flaky buttermilk biscuits filled with crispy fried chicken and a warm honey-chili 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 (4 cutlets total)
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 It:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper. In a mixing bowl, combine flour, baking powder, and salt. Blend in the cold, cubed butter until the mixture forms coarse crumbs. Stir in buttermilk to bring the dough together. Transfer to a floured surface and gently pat to 1-inch thickness. Cut rounds with a biscuit cutter, arrange on prepared baking sheet, and bake for 12 to 15 minutes until golden. Brush tops with melted butter.
02 - Pound chicken cutlets to even thickness as needed. Submerge chicken in a bowl with buttermilk and hot sauce. Let marinate for at least 20 minutes or refrigerate up to 4 hours.
03 - In a shallow dish, whisk together 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 and shake off excess. Fry cutlets 3 to 4 minutes per side until golden and cooked through. Transfer to a wire rack to drain excess oil.
04 - In a small saucepan over low heat, warm honey with hot sauce and red pepper flakes for 2 to 3 minutes without boiling. Remove from heat and set aside.
05 - Split warm biscuits in half. Place a fried chicken cutlet in each biscuit, drizzle generously with hot honey, and add pickle slices if desired. Serve immediately.
# Expert Tips:
01 -
- The crispy, spicy chicken paired with tender homemade biscuits makes every bite feel like a happy surprise.
- The hot honey gives a playful kick, and you can control the heat to match your mood or your guests.
02 -
- If you skip chilling the butter or rush the dough, your biscuits will turn out flat and dense—I learned the hard way on a busy night.
- Adding a bit of cornstarch to the dredge took my chicken from average to shatteringly crispy.
03 -
- Work with cold ingredients and move quickly with biscuit dough for sky-high layers.
- Let the chicken rest at least a few minutes after frying—this keeps the crust intact.