Description

Delicious Hot Honey Chicken Biscuits featuring crispy fried chicken marinated in spicy buttermilk and nestled inside flaky, buttery homemade biscuits. These sweet, spicy, and savory comfort food treats are topped with a warm honey-hot sauce drizzle and optional pickles or slaw for a perfect balance of flavors.

Ingredients

Scale

For the Chicken Marinade and Coating

1 pound chicken breast or chicken tenders
1 cup buttermilk
1 teaspoon hot sauce
1½ cups all-purpose flour
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon salt
½ teaspoon black pepper
¼ teaspoon cayenne pepper (optional)
Vegetable oil for frying

For the Biscuits

2 cups all-purpose flour
1 tablespoon baking powder
½ teaspoon baking soda
1 teaspoon salt
6 tablespoons cold unsalted butter, cubed
¾ cup cold buttermilk

For the Hot Honey Sauce

½ cup honey
1 to 2 teaspoons hot sauce (adjust to taste)
¼ teaspoon red pepper flakes

For Serving and Garnish

Softened butter for biscuit tops
Pickles or slaw (optional)
Extra hot honey for serving (optional)

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Instructions

Marinate the Chicken: In a bowl, combine the chicken breast or tenders with 1 cup buttermilk and 1 teaspoon hot sauce. Cover and refrigerate for at least 30 minutes, up to 4 hours, to tenderize and infuse the chicken with flavor.
Prepare Biscuit Dough: In a large bowl, mix 2 cups all-purpose flour, baking powder, baking soda, and salt. Cut in the cold cubed unsalted butter until mixture resembles coarse crumbs. Stir in ¾ cup cold buttermilk until just combined. Fold and roll the dough out, cut into 8 biscuits, and chill while preparing the chicken coating.
Make Chicken Coating: In a shallow dish, mix 1½ cups all-purpose flour, garlic powder, paprika, salt, black pepper, and optional cayenne pepper. Dredge the marinated chicken pieces in the seasoned flour, pressing gently to ensure an even, thick coating.
Fry the Chicken: Heat vegetable oil in a deep skillet or fryer to 350°F (175°C). Fry the coated chicken pieces in batches for 3 to 5 minutes per side until golden brown and cooked through (internal temperature 165°F). Drain on a wire rack to remove excess oil.
Bake the Biscuits: Meanwhile, preheat the oven to 425°F (220°C). Place the chilled biscuit dough on a baking sheet and bake for 12 to 15 minutes until biscuits are golden brown. Remove and let cool slightly.
Prepare Hot Honey Sauce: In a small saucepan over low heat, gently warm honey, hot sauce, and red pepper flakes, stirring occasionally until combined. Remove from heat and set aside.
Assemble Biscuits: Slice each biscuit in half horizontally. Place a piece of fried chicken on the bottom half of the biscuit. Drizzle with the warm hot honey sauce and top with the biscuit top. Optionally add pickles or slaw for garnish and extra hot honey for serving.

Notes

Marinate the chicken for at least 30 minutes to ensure tenderness; longer marinating times will increase flavor.
Adjust the amount of hot sauce and cayenne pepper according to your spice preference.
Use a thermometer to maintain oil temperature at 350°F for perfectly crispy chicken.
Chill biscuit dough before baking to help create flaky layers.
Pickles or slaw add a refreshing contrast but are optional based on preference.