Craving something quick, healthy, and bursting with flavor? Look no further! These Hot Honey Chicken Biscuits are your answer. Imagine juicy, tender chicken fried to golden perfection, drizzled with sweet and spicy hot honey, all nestled between flaky, buttery biscuits. As a busy parent, I needed a meal that was easy to throw together on weeknights without sacrificing taste or quality. These biscuits deliver on all fronts.
Why You Will Love This Recipe
My grandmother, bless her heart, always had a batch of biscuits ready. They were the foundation of so many comforting meals. But she never added that kick, that zing. On a trip to Nashville a few years ago, I discovered the magic of hot honey. Pairing that sweet-spicy goodness with a classic biscuit and crispy chicken felt like the perfect way to honor her memory while adding my own modern twist. These Hot Honey Chicken Biscuits combine home-style comfort with a modern, fiery finish.
Ingredients
For the Chicken:
- 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 cup buttermilk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup all-purpose flour
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Vegetable oil, for frying
- 1/2 cup hot honey
For the Biscuits:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (1 stick) cold unsalted butter, cut into cubes
- 3/4 cup buttermilk, plus more for brushing
- Melted butter, for brushing (optional)
Step-by-Step Instructions for Making the Recipe
Marinate the Chicken: In a bowl, combine chicken cubes, buttermilk, salt, and pepper. Let marinate for at least 30 minutes (or up to 4 hours in the refrigerator).
Prepare the Chicken Coating: In a separate bowl, whisk together flour, paprika, garlic powder, and onion powder.
Dredge the Chicken: Remove chicken from the buttermilk mixture, letting excess drip off. Dredge each piece in the flour mixture, pressing to coat completely.
Fry the Chicken: Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat until shimmering. Carefully add the chicken in a single layer (do not overcrowd). Fry for 5-7 minutes, flipping halfway, until golden brown and cooked through. Remove chicken and place on a wire rack to drain excess oil.
Make the Biscuits: Preheat oven to 450°F (232°C). In a large bowl, whisk together flour, baking powder, baking soda, and salt.
Cut in the Butter: Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
Add Buttermilk: Gradually add the buttermilk, stirring until just combined. Do not overmix.
Shape and Bake: Turn the dough out onto a lightly floured surface. Gently pat the dough into a 1-inch thick rectangle. Fold the dough in half and pat down again. Repeat the folding process 2-3 times to create layers. Cut out biscuits using a biscuit cutter or knife.
Bake the Biscuits: Place biscuits on a baking sheet lined with parchment paper. Brush the tops with buttermilk (optional). Bake for 12-15 minutes, or until golden brown. Brush with melted butter (optional).
Assemble: Drizzle the fried chicken with hot honey. Slice the warm biscuits in half and place chicken on the bottom half. Top with the other half of the biscuit. Serve immediately and enjoy your Hot Honey Chicken Biscuits!
Hot Honey Chicken Biscuits
Ingredients
Equipment
Method
- Marinate the Chicken: In a bowl, combine chicken cubes, buttermilk, salt, and pepper. Let marinate for at least 30 minutes (or up to 4 hours in the refrigerator).1 pound boneless, skinless chicken breasts, 1 cup buttermilk, 1 teaspoon salt, 1/2 teaspoon black pepper
- Prepare the Chicken Coating: In a separate bowl, whisk together flour, paprika, garlic powder, and onion powder.1 cup all-purpose flour, 1 teaspoon paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder
- Dredge the Chicken: Remove chicken from the buttermilk mixture, letting excess drip off. Dredge each piece in the flour mixture, pressing to coat completely.
- Fry the Chicken: Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat until shimmering. Carefully add the chicken in a single layer (do not overcrowd). Fry for 5-7 minutes, flipping halfway, until golden brown and cooked through. Remove chicken and place on a wire rack to drain excess oil.Vegetable oil
- Make the Biscuits: Preheat oven to 450°F (232°C). In a large bowl, whisk together flour, baking powder, baking soda, and salt.2 cups all-purpose flour, 1 tablespoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt
- Cut in the Butter: Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.1/2 cup cold unsalted butter
- Add Buttermilk: Gradually add the buttermilk, stirring until just combined. Do not overmix.3/4 cup buttermilk
- Shape and Bake: Turn the dough out onto a lightly floured surface. Gently pat the dough into a 1-inch thick rectangle. Fold the dough in half and pat down again. Repeat the folding process 2-3 times to create layers. Cut out biscuits using a biscuit cutter or knife.
- Bake the Biscuits: Place biscuits on a baking sheet lined with parchment paper. Brush the tops with buttermilk (optional). Bake for 12-15 minutes, or until golden brown. Brush with melted butter (optional).3/4 cup buttermilk, Melted butter
- Assemble: Drizzle the fried chicken with hot honey. Slice the warm biscuits in half and place chicken on the bottom half. Top with the other half of the biscuit. Serve immediately and enjoy your Hot Honey Chicken Biscuits!1/2 cup hot honey