Description
Delicious Hot Honey Chicken Biscuits featuring crispy fried chicken tossed in a spicy-sweet honey sauce, sandwiched between fluffy homemade buttermilk biscuits. Perfect for a comforting breakfast, brunch, or casual meal.
Ingredients
Scale
Biscuits
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 6 tablespoons cold unsalted butter, cubed
- 3/4 cup cold buttermilk
- 1 tablespoon honey
Chicken
- 2 large boneless, skinless chicken breasts
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- Salt and pepper to taste
- Vegetable oil, for frying
Hot Honey Sauce
- 1/2 cup honey
- 2 tablespoons hot sauce (such as Tabasco or your favorite)
- 1/4 teaspoon red pepper flakes
Instructions
- Prepare the Biscuits: Preheat the oven to 425°F (220°C). In a large bowl, whisk together the all-purpose flour, baking powder, and salt. Cut in the cold, cubed unsalted butter until the mixture resembles coarse crumbs. Stir in the cold buttermilk and honey until just combined, being careful not to overmix.
- Shape and Bake Biscuits: Turn the dough onto a floured surface, knead lightly, and roll it out to about 1/2-inch thickness. Use a biscuit cutter or glass to cut out biscuits and place them on a parchment-lined baking sheet. Bake for 12-15 minutes or until the biscuits are golden brown.
- Prepare the Chicken: Slice each chicken breast horizontally to create four thin cutlets total. Soak the chicken cutlets in buttermilk for 10 minutes to tenderize and add flavor.
- Dredge and Fry Chicken: In a separate bowl, mix together the flour, garlic powder, paprika, cayenne pepper, salt, and pepper. Heat vegetable oil in a skillet over medium-high heat. Dredge each chicken cutlet in the seasoned flour mixture, shaking off excess, and fry for 3-4 minutes on each side until golden brown and cooked through. Drain on paper towels.
- Make the Hot Honey Sauce: In a small saucepan over low heat, combine honey, hot sauce, and red pepper flakes. Stir continuously until well mixed and heated through, then remove from heat.
- Assemble the Biscuits: Slice each biscuit in half horizontally. Place a piece of the fried chicken on the bottom half, drizzle generously with the hot honey sauce, and top with the other half of the biscuit. Serve immediately while warm.
Notes
- For extra crispy chicken, double dredge by dipping the chicken back into the buttermilk then the flour mixture again before frying.
- Adjust the amount of cayenne pepper and hot sauce to control the spice level of the hot honey sauce.
- Serve with pickles or coleslaw for a refreshing contrast.
- Biscuits are best eaten fresh but can be reheated in a warm oven to retain flakiness.
