Hot Honey Chicken Biscuits

Southern comfort meets spicy-sweet bliss in these crispy, buttery chicken biscuit sandwiches with a hot honey drizzle.

Hot Honey Chicken Biscuits are a mouthwatering fusion of crispy fried chicken, tender homemade biscuits, and a fiery-sweet drizzle of hot honey. Inspired by classic Southern flavors, this recipe balances savory, spicy, and sweet in every satisfying bite. Ideal for brunch, lunch, or even a hearty snack, these sandwiches deliver comfort food with a bold kick. Whether you make the biscuits from scratch or use store-bought for convenience, this recipe is sure to become a favorite.

Why You’ll Love This Recipe

• Crunch meets comfort: Juicy, crispy chicken paired with buttery, flaky biscuits makes for a hearty and craveable combo.
• Spicy-sweet twist: The hot honey adds a unique flavor punch, elevating the entire dish with minimal effort.
• Flexible ingredients: Use chicken thighs or breasts, homemade or store-bought biscuits—this recipe adapts to your schedule.
• Perfect for gatherings: Great for brunch spreads, picnics, or game day snacks.
• Make-ahead friendly: Both biscuits and hot honey can be made ahead for quicker assembly.

Ingredients

For the Chicken:

• 4 boneless, skinless chicken thighs (or breasts)
• 1 cup buttermilk (for marinating)
• 1 cup all-purpose flour
• 1 tsp paprika
• 1 tsp garlic powder
• 1 tsp salt
• ½ tsp black pepper
• Vegetable oil for frying

For the Biscuits (or use store-bought):

• 2 cups all-purpose flour
• 1 tbsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 6 tbsp cold unsalted butter, cubed
• ¾ cup buttermilk

For the Hot Honey:

• ½ cup honey
• 1–2 tsp red pepper flakes (adjust to taste)
• 1 tsp apple cider vinegar (optional)
• Pinch of salt

Instructions

1. Prepare the Chicken

• Marinate: Soak chicken in buttermilk for at least 30 minutes (or overnight in the fridge).
• Coat: Mix flour, paprika, garlic powder, salt, and pepper. Dredge marinated chicken in the flour mixture, coating evenly.
• Fry: Heat oil in a skillet over medium-high. Fry chicken for 4–5 minutes per side until golden brown and fully cooked. Drain on paper towels.

2. Make the Biscuits (if homemade)

• Dry Mix: In a large bowl, whisk flour, baking powder, baking soda, and salt.
• Cut in Butter: Add cold butter and work into the flour until coarse crumbs form.
• Add Buttermilk: Stir in buttermilk just until combined—do not overmix.
• Shape & Cut: Pat dough to 1-inch thick, cut biscuits with a round cutter.
• Bake: Place on a baking sheet and bake at 425°F (220°C) for 12–15 minutes until golden.

3. Make the Hot Honey

• Heat honey in a saucepan over low heat. Stir in red pepper flakes, vinegar (optional), and salt.
• Simmer for 1–2 minutes. Let cool slightly.

4. Assemble the Sandwiches

• Slice biscuits in half.
• Add a piece of fried chicken to the bottom half.
• Drizzle with hot honey.
• Top with the other biscuit half and serve warm.

Tips / Storage / FAQs

Tips:

• Crispier coating: Double-dip chicken for extra crunch—dip back in buttermilk and flour after the first dredge.
• Hot honey twist: Try smoked paprika or cayenne in the honey for extra depth.
• Biscuits shortcut: Store-bought buttermilk biscuits work great in a pinch.

Storage:

• Store leftover biscuits and chicken separately in airtight containers in the fridge for up to 3 days.
• Reheat biscuits in the oven at 300°F and chicken in a skillet or air fryer to maintain crispness.

FAQs:

• Can I bake the chicken instead of frying? Yes, but it won’t be as crispy. Bake at 400°F until the internal temp reaches 165°F.
• Can I make this gluten-free? Use a gluten-free flour blend for the biscuits and chicken coating.
• Is the hot honey very spicy? You control the heat—adjust red pepper flakes to taste.
• Can I make hot honey ahead? Yes! Store in a sealed jar for up to 1 week at room temp.

Final Thoughts

Hot Honey Chicken Biscuits are the ultimate Southern comfort with a spicy twist—perfect for any meal where indulgence is encouraged. The crisp fried chicken, fluffy biscuits, and sweet-spicy drizzle come together in perfect harmony, making every bite unforgettable. Customize with your favorite biscuit or level up the heat for a dish that’s as bold as it is satisfying.

The Goods

Hot Honey Chicken Biscuits

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These Hot Honey Chicken Biscuits feature crispy chicken, buttery biscuits, and a spicy honey drizzle. Perfect for brunch, lunch, or a crave-worthy snack.

Course Appetizer, Main Course

Cuisine American, Southern Comfort Food

Recipes

For the Chicken:

• 4 boneless skinless chicken thighs (or breasts)
• 1 cup buttermilk for marinating
• 1 cup all-purpose flour
• 1 tsp paprika
• 1 tsp garlic powder
• 1 tsp salt
• ½ tsp black pepper
• Vegetable oil for frying

For the Biscuits (or use store-bought):

• 2 cups all-purpose flour
• 1 tbsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 6 tbsp cold unsalted butter cubed
• ¾ cup buttermilk

For the Hot Honey:

• ½ cup honey
• 1 –2 tsp red pepper flakes adjust to taste
• 1 tsp apple cider vinegar optional
• Pinch of salt

Instructions

Prepare the Chicken

• Marinate: Soak chicken in buttermilk for at least 30 minutes (or overnight in the fridge).
• Coat: Mix flour, paprika, garlic powder, salt, and pepper. Dredge marinated chicken in the flour mixture, coating evenly.
• Fry: Heat oil in a skillet over medium-high. Fry chicken for 4–5 minutes per side until golden brown and fully cooked. Drain on paper towels.

Make the Biscuits (if homemade)

• Dry Mix: In a large bowl, whisk flour, baking powder, baking soda, and salt.
• Cut in Butter: Add cold butter and work into the flour until coarse crumbs form.
• Add Buttermilk: Stir in buttermilk just until combined—do not overmix.
• Shape & Cut: Pat dough to 1-inch thick, cut biscuits with a round cutter.
• Bake: Place on a baking sheet and bake at 425°F (220°C) for 12–15 minutes until golden.

Make the Hot Honey

• Heat honey in a saucepan over low heat. Stir in red pepper flakes, vinegar (optional), and salt.
• Simmer for 1–2 minutes. Let cool slightly.

Assemble the Sandwiches

• Slice biscuits in half.
• Add a piece of fried chicken to the bottom half.
• Drizzle with hot honey.
• Top with the other biscuit half and serve warm.

Notes

Crispier coating: Double-dip chicken for extra crunch—dip back in buttermilk and flour after the first dredge.

Hot honey twist: Try smoked paprika or cayenne in the honey for extra depth.

Biscuits shortcut: Store-bought buttermilk biscuits work great in a pinch.