Hot Honey Chicken Biscuits are a delightful fusion of flavors that have taken the culinary world by storm. This dish combines the savory goodness of crispy fried chicken with the sweet and spicy kick of hot honey, all nestled within a warm, flaky biscuit. Originating from Southern cuisine, biscuits have long been a staple in American households, often served alongside fried chicken for a comforting meal. The addition of hot honey elevates this classic pairing, creating a unique taste experience that tantalizes the palate.
People love Hot Honey Chicken Biscuits not only for their incredible flavor but also for their satisfying texture. The crunch of the chicken contrasts beautifully with the softness of the biscuit, while the sweet heat of the honey adds an irresistible glaze that keeps you coming back for more. Perfect for brunch, lunch, or even a late-night snack, this dish is as convenient as it is delicious, making it a favorite among food lovers everywhere. Whether you’re hosting a gathering or simply treating yourself, Hot Honey Chicken Biscuits are sure to impress and satisfy!
Ingredients:
- For the Chicken:
- 1 pound boneless, skinless chicken thighs
- 1 cup buttermilk
- 1 teaspoon hot sauce (optional)
- 1 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Vegetable oil (for frying)
- For the Biscuits:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1/4 cup cold unsalted butter, cubed
- 3/4 cup buttermilk
- For the Hot Honey Sauce:
- 1/2 cup honey
- 1-2 teaspoons red pepper flakes (adjust to taste)
- 1 tablespoon apple cider vinegar
Preparing the Chicken
- In a large bowl, combine the buttermilk and hot sauce (if using). Whisk together until well mixed.
- Add the chicken thighs to the buttermilk mixture, ensuring they are fully submerged. Cover and refrigerate for at least 1 hour, or up to overnight for maximum flavor.
- In another bowl, mix together the flour, garlic powder, onion powder, smoked paprika, salt, and black pepper. This will be your dredging mixture.
- Once the chicken has marinated, remove it from the buttermilk and allow any excess to drip off. Dredge each piece of chicken in the flour mixture, pressing lightly to ensure an even coating. Shake off any excess flour and set aside on a wire rack.
Preparing the Biscuits
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, combine the flour, baking powder, baking soda, and salt. Whisk together until well combined.
- Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
- Make a well in the center of the mixture and pour in the buttermilk. Stir gently with a fork until just combined. Be careful not to overmix; the dough should be slightly sticky.
- Turn the dough out onto a floured surface and gently knead it 2-3 times until it comes together. Pat the dough into a rectangle about 1-inch thick.
- Using a biscuit cutter or a glass, cut out biscuits and place them on the prepared baking sheet. Gather any scraps, re-knead gently, and cut out additional biscuits until all the dough is used.
- Brush the tops of the biscuits with a little melted butter (optional) for a golden finish.
- Bake in the preheated oven for 12-15 minutes, or until the biscuits are golden brown. Remove from the oven and let cool slightly on a wire rack.
Cooking the Chicken
- In a large, deep skillet or Dutch oven, heat about 1 inch of vegetable oil over medium-high heat until it reaches 350°F (175°C). You can test the oil by dropping a small piece of bread into it; if it sizzles and bubbles, its ready.
- Carefully add the dredged chicken thighs to the hot oil, working in batches if necessary to avoid overcrowding the pan. Fry for about 5-7 minutes on each side, or until the chicken is golden brown and cooked through (internal temperature should reach 165°F or 74°C).
- Once cooked, transfer the chicken to a wire rack set over a baking sheet to drain excess oil. Season with a pinch of salt while still hot.
- Total Time: 90 minutes
- Yield: 4 servings 1x
- 1 pound boneless, skinless chicken thighs
- 1 cup buttermilk
- 1 teaspoon hot sauce (optional)
- 1 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Vegetable oil (for frying)
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1/4 cup cold unsalted butter, cubed
- 3/4 cup buttermilk
- 1/2 cup honey
- 1–2 teaspoons red pepper flakes (adjust to taste)
- 1 tablespoon apple cider vinegar
- In a large bowl, combine the buttermilk and hot sauce (if using). Whisk together until well mixed.
- Add the chicken thighs to the buttermilk mixture, ensuring they are fully submerged. Cover and refrigerate for at least 1 hour, or up to overnight for maximum flavor.
- In another bowl, mix together the flour, garlic powder, onion powder, smoked paprika, salt, and black pepper. This will be your dredging mixture.
- Once the chicken has marinated, remove it from the buttermilk and allow any excess to drip off. Dredge each piece of chicken in the flour mixture, pressing lightly to ensure an even coating. Shake off any excess flour and set aside on a wire rack.
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, combine the flour, baking powder, baking soda, and salt. Whisk together until well combined.
- Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
- Make a well in the center of the mixture and pour in the buttermilk. Stir gently with a fork until just combined. Be careful not to overmix; the dough should be slightly sticky.
- Turn the dough out onto a floured surface and gently knead it 2-3 times until it comes together. Pat the dough into a rectangle about 1-inch thick.
- Using a biscuit cutter or a glass, cut out biscuits and place them on the prepared baking sheet. Gather any scraps, re-knead gently, and cut out additional biscuits until all the dough is used.
- Brush the tops of the biscuits with a little melted butter (optional) for a golden finish.
- Bake in the preheated oven for 12-15 minutes, or until the biscuits are golden brown. Remove from the oven and let cool slightly on a wire rack.
- In a large, deep skillet or Dutch oven, heat about 1 inch of vegetable oil over medium-high heat until it reaches 350°F (175°C). You can test the oil by dropping a small piece of bread into it; if it sizzles and bubbles, its ready.
- Carefully add the dredged chicken thighs to the hot oil, working in batches if necessary to avoid overcrowding the pan. Fry for about 5-7 minutes on each side, or until the chicken is golden brown and cooked through (internal temperature should reach 165°F or 74°C).
- Once cooked, transfer the chicken to a wire rack set over a baking sheet to drain excess oil. Season with a pinch of salt while still hot.
- For extra flavor, marinate the chicken overnight.
- Adjust the amount of red pepper flakes in the hot honey sauce to suit your spice preference.
- Serve the chicken and biscuits with the hot honey sauce drizzled on top for a delightful sweet and spicy kick.
- Prep Time: 60 minutes
- Cook Time: 30 minutes
Conclusion:
In summary, these Hot Honey Chicken Biscuits are a must-try for anyone looking to elevate their meal game with a perfect blend of sweet and spicy flavors. The crispy, golden-brown biscuits paired with tender, juicy chicken and a drizzle of hot honey create a delightful experience that will leave your taste buds dancing. Whether you’re serving them for brunch, a casual dinner, or a game day snack, these biscuits are sure to impress your family and friends. For a fun twist, consider adding some pickles for an extra crunch or swapping out the chicken for crispy tofu for a vegetarian option. You can also experiment with different types of honey or hot sauces to customize the heat level to your liking. We encourage you to try this Hot Honey Chicken Biscuits recipe and share your experience with us! Whether you stick to the classic version or make your own variations, wed love to hear how it turns out. Dont forget to snap a picture and tag us on social media so we can see your delicious creations. Happy cooking! Print
Hot Honey Chicken Biscuits: A Delicious Recipe for Spicy Comfort Food
Description
Enjoy a Southern classic with crispy fried chicken thighs paired with fluffy homemade biscuits, all drizzled with a sweet and spicy hot honey sauce. Ideal for brunch or a cozy dinner!
Ingredients
Scale