If you’re after a show-stopping Southern treat that checks every comfort food box, let me introduce you to the Hot Honey Chicken Biscuits Recipe. Imagine fluffy, golden biscuits cradling crispy, juicy fried chicken dripping with sweet-and-spicy hot honey — it’s savory, a little fiery, and wholly irresistible. This is the kind of biscuit sandwich you dream about after visiting a cozy Nashville diner, and now you can whip it up in your own kitchen. With a handful of pantry staples and a pinch of easy know-how, you’ll soon be enjoying layers of flavor and texture in every soul-satisfying bite.
Ingredients You’ll Need
This Hot Honey Chicken Biscuits Recipe keeps things simple, letting fresh, familiar ingredients really shine. Each part — tender chicken, flaky biscuits, and fiery honey — brings unique flavors and textures that make every bite unforgettable.
- All-purpose flour: The sturdy base for both fluffy biscuits and the crunchy chicken coating.
- Baking powder & baking soda: These leaveners create tall, pillowy biscuits with gorgeous rise.
- Salt & sugar: A pinch of both balances flavor in biscuits and helps the crispy crust sing.
- Cold, unsalted butter: The secret to tender, melt-in-your-mouth biscuit layers.
- Buttermilk: Adds tang, moisture, and iconic Southern flavor, plus it tenderizes the chicken.
- Boneless, skinless chicken thighs or breasts: Choose your favorite — thighs for extra juiciness, breasts for leaner bites.
- Hot sauce: To infuse both the marinade and the honey with a gentle kick (optional but highly recommended).
- Cornstarch: Blended with flour for a shatteringly crisp fried chicken exterior.
- Paprika, garlic, and onion powder: Build savory depth and a hint of color in the breading.
- Vegetable oil: For frying; use an oil with a neutral flavor and high smoke point.
- Honey: Blossomy-sweet and sticky, this is the gooey magic in the hot honey drizzle.
- Red pepper flakes: For an extra spicy punch in the hot honey — add as much or as little as you like!
How to Make Hot Honey Chicken Biscuits Recipe
Step 1: Make Flaky Biscuit Dough
Start by preheating your oven to 425°F. In a big mixing bowl, whisk together the flour, baking powder, baking soda, salt, and sugar. Add in those cold, cubed butter pieces and use a pastry cutter (or your fingertips) to “cut” them in — you’re looking for a crumbly texture with pea-sized butter bits. Pour in the buttermilk and stir gently until a shaggy dough forms. Now, turn it out onto a floured surface, knead it just two or three times, and pat into a thick rectangle. Here’s the secret: fold and pat out the dough two more times for epic, flaky layers. Cut into biscuits, place on a parchment-lined baking sheet, brush with extra buttermilk, and bake for 12–15 minutes until golden and irresistible.
Step 2: Marinate and Bread the Chicken
While those biscuits fill your kitchen with buttery goodness, it’s time for the chicken. Submerge your chicken pieces in a bowl of buttermilk (with a splash of hot sauce if you crave heat) and let them soak for at least 30 minutes — or up to overnight in the fridge for juicier results. In another bowl, combine flour, cornstarch, paprika, garlic powder, onion powder, salt, and pepper. When you’re ready, take the marinated chicken out, let excess buttermilk drip away, and dredge each piece in the seasoned flour mixture until totally coated.
Step 3: Fry Until Crispy and Golden
Pour enough vegetable oil into a sturdy skillet or Dutch oven to reach about two inches deep, then heat it to 350°F. Working in batches, fry your coated chicken pieces for 3–4 minutes per side, flipping until gloriously golden and crackly on the outside and perfectly juicy inside. Drain on paper towels to keep the crust crispy.
Step 4: Make the Hot Honey
In a small saucepan over low heat, combine the honey, your desired amount of hot sauce, and a sprinkle of red pepper flakes if you’re feeling bold. Warm gently, stir until smooth, and remove from the heat. The result? A sweet heat drizzle that you’ll want to put on everything.
Step 5: Assemble Your Biscuit Sandwiches
Now for the grand finale! Slice your freshly baked biscuits in half, top the bottom half with a piece of crispy fried chicken, and give it a serious drizzle of hot honey. Crown with the biscuit top and serve immediately — get ready for major smiles and maybe a few happy dances!
How to Serve Hot Honey Chicken Biscuits Recipe
Garnishes
For an extra flourish, add homemade or store-bought pickles to cut the richness, or a slice of tangy cheese for an indulgent twist. Fresh chopped chives or parsley can offer a vibrant pop of color, while an extra drizzle of hot honey right before serving takes this Hot Honey Chicken Biscuits Recipe over the top.
Side Dishes
Pair your sandwiches with cool, creamy coleslaw, crunchy kettle chips, sweet potato fries, or even a simple green salad to lighten things up. These bold, crispy sandwiches hold their own next to classic Southern sides, making any meal feel like a festive gathering.
Creative Ways to Present
Think beyond the plate! Stack mini versions on a platter for a crowd-pleasing brunch centerpiece, or wrap each sandwich in wax paper for a picnic-ready treat. For holiday parties, make Hot Honey Chicken Biscuits Recipe sliders served alongside shot glasses of hot honey for dipping — they won’t last long.
Make Ahead and Storage
Storing Leftovers
Store any leftover chicken, biscuits, and hot honey separately in airtight containers. Biscuits keep best at room temperature for up to 2 days, while the chicken can be refrigerated for up to 3 days. Hot honey lasts for weeks — just keep it in a sealed jar at room temp.
Freezing
Both the biscuits and cooked chicken freeze beautifully! Cool everything completely, then freeze biscuits and chicken on a baking sheet before transferring to zip-top bags. They’ll keep for up to 2 months. Defrost in the fridge overnight when you’re ready to enjoy.
Reheating
Warm the biscuits in the oven at 350°F for about 5 minutes to restore their flaky texture. Re-crisp chicken in a hot oven (or air fryer) until heated through and crunchy. Gently rewarm the hot honey on the stove or in the microwave before assembling.
FAQs
Can I use store-bought biscuits or chicken tenders?
Absolutely! If you’re short on time, the Hot Honey Chicken Biscuits Recipe comes together beautifully using your favorite store-bought biscuits and crispy chicken tenders — drizzle with homemade hot honey for that personal touch.
What’s the best way to keep fried chicken crispy?
Set the fried chicken on a wire rack over a baking sheet after frying instead of directly on paper towels. This allows excess oil to drain and keeps the bottom crust from getting soggy while you finish the recipe.
How do I adjust the spice level in the hot honey?
It’s totally customizable! Add more hot sauce and red pepper flakes for fiery heat, or dial it back for a milder bite. Taste as you go to make your Hot Honey Chicken Biscuits Recipe perfect for your crowd.
Can I make the biscuits ahead of time?
Yes! Bake the biscuits up to two days before and store them airtight. Warm them right before assembling sandwiches for best flavor and fluffiness.
Is it possible to bake the chicken instead of frying?
While classic flavor comes from frying, you can bake the breaded chicken pieces on a wire rack in a 425°F oven for 18–22 minutes, flipping halfway through, for a lighter take on the Hot Honey Chicken Biscuits Recipe.
Final Thoughts
If you’re craving next-level comfort food, the Hot Honey Chicken Biscuits Recipe truly delivers — flaky, spicy, crispy, and just a little bit sweet. It’s pure joy tucked in a biscuit, perfect for sharing with friends or making a weeknight dinner feel like a special occasion. Give it a try, and don’t be surprised if it becomes a household favorite!
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Hot Honey Chicken Biscuits Recipe
- Total Time: 1 hour 10 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in the perfect blend of sweet and spicy with these Hot Honey Chicken Biscuits. Crispy fried chicken, drizzled with a spicy honey sauce, sandwiched between flaky homemade biscuits – a Southern comfort food favorite!
Ingredients
For the biscuits:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon sugar
- 1/2 cup unsalted butter, cold and cubed
- 3/4 cup buttermilk (plus extra for brushing)
For the chicken:
- 1 pound boneless, skinless chicken thighs or breasts, cut into biscuit-sized pieces
- 1 cup buttermilk (for marinade)
- 1 teaspoon hot sauce (optional)
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- Vegetable oil for frying
For the hot honey:
- 1/3 cup honey
- 1–2 teaspoons hot sauce (adjust to taste)
- 1/4 teaspoon red pepper flakes (optional)
Instructions
- Make the biscuit dough: Preheat oven to 425°F. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar. Cut in the cold butter until the mixture resembles coarse crumbs. Stir in the buttermilk until just combined. Turn the dough onto a floured surface, knead gently, pat into a rectangle, fold, and repeat. Cut into rounds, place on a baking sheet, brush with buttermilk, and bake.
- Prepare the chicken: Marinate chicken in buttermilk (with hot sauce) for at least 30 minutes. Dredge in seasoned flour mixture and fry until golden and cooked through.
- Make the hot honey: Warm honey with hot sauce and red pepper flakes in a saucepan until combined.
- Assemble: Slice biscuits, add fried chicken, drizzle with hot honey, and top with the other biscuit half. Serve hot.
Notes
- You can make the biscuits and hot honey in advance.
- For a shortcut, use store-bought biscuits or chicken tenders.
- Add pickles or cheese for extra flavor.
- Prep Time: 40 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking, Frying
- Cuisine: Southern American
Nutrition
- Serving Size: 1 biscuit sandwich
- Calories: 520
- Sugar: 14 g
- Sodium: 600 mg
- Fat: 27 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 2 g
- Protein: 22 g
- Cholesterol: 85 mg
