Hot Honey Chicken Biscuits

I’m thrilled to dive into this Southern‑style treat: crispy fried chicken sandwiched in flaky buttermilk biscuits and drizzled with spicy hot‑honey. I came across this fantastic version on BetterHomebase, and I’ve adapted it into my favorite go‑to brunch or game‑day snack—complete with all the details below!

Why You’ll Love This Recipe

I love how this recipe balances sweet, spicy, and savory. The tender fried chicken gives a satisfying crunch, the flaky biscuits add a buttery comfort, and the hot‑honey drizzle? It’s the perfect kick. It’s ideal for weekends when I want something impressive yet easy to share.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Fried Chicken:

• 1½–2 lb boneless skinless chicken thighs or breasts

• 1½ cups all‑purpose flour

• 1 tsp kosher salt

• ¼ tsp black pepper

• 1 tsp garlic powder

• 1 tsp paprika

• 1 egg + 2 Tbsp water

• Oil for frying (vegetable, canola, or peanut oil)

For the Buttermilk Biscuits:

• 2 cups all‑purpose flour

• 1 Tbsp baking powder

• ½ tsp baking soda

• 1½ tsp kosher salt

• ½ cup (1 stick) cold unsalted butter

• ¾ cup buttermilk

• 2 Tbsp melted unsalted butter (for brushing)

For the Hot Honey:

• ½–1 cup honey

• 1 tsp red pepper flakes

• 1 Tbsp apple cider vinegar

Directions

1. I start by preheating oil to 365–375 °F for frying.

2. I whisk flour, salt, pepper, garlic powder, and paprika. Then dredge the chicken in flour, dip it into the egg wash, and back in flour.

3. I fry in batches until golden brown, about 8–10 minutes, then drain on paper towels.

4. While chicken fries, I preheat the oven to 450 °F and prep biscuits: whisk dry ingredients, cut in cold butter until coarse crumbs form, and stir in buttermilk.

5. I turn the dough out, fold it a few times for layers, cut into 10–12 biscuits, and bake 15–17 minutes until golden. I brush them with melted butter.

6. For the hot honey, I simmer honey with pepper flakes, remove from heat, stir in vinegar, and let cool to room temperature.

7. To assemble, I slice biscuits in half, add chicken, drizzle with hot honey, and optionally top with pickles.

Servings and timing

• Serves: 6

• Prep time: ~30 minutes (includes frying + baking time)

• Cook time: ~30 minutes

• Total time: ~1 hour

Variations

• Swap thighs for breasts, or even chicken tenders.

• Add jalapeño slices to the hot honey mixture for extra heat.

• Serve with tangy pickles or a smear of spicy mayo.

• Flip to air‑fryer chicken tenders if I want a lighter version.

Storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I pop them in a 350 °F oven for about 10 minutes—it keeps the biscuits flaky and chicken crisp.

FAQs

Can I make the biscuits ahead?

Yes—I make the dough a few hours ahead and refrigerate. I bake just before serving for freshness.

What cut of chicken is best?

Chicken thighs stay juicier, but breasts or tenders work great too.

How spicy is the hot honey?

It’s mildly spicy—if I prefer mild, I reduce the red pepper flakes; for more heat, I add extras or jalapeños.

Can I bake the chicken instead of frying?

Absolutely—I’ve air‑fried or oven‑baked the chicken at 400 °F until golden and 165 °F internal temp.

How long does the hot honey keep?

I store it in a sealed container in the fridge for up to 2 weeks.

Conclusion

I adore how this Hot Honey Chicken Biscuit recipe combines layers of texture and flavor without feeling fussy. It’s a standout brunch item, game‑day snack, or casual dinner that always feels special. If you try it, I guarantee it’ll become one of my comfort‑food staples!

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