Hot Honey Chicken Biscuits (Print version)
Flaky buttermilk biscuits sandwich crispy, spicy-sweet fried chicken finished with a hot honey drizzle.
# Ingredient List:
→ Buttermilk Biscuits
01 - 2 cups all-purpose flour
02 - 1 tablespoon baking powder
03 - 1 teaspoon salt
04 - 1/2 cup cold unsalted butter, cubed
05 - 3/4 cup cold buttermilk
→ Fried Chicken
06 - 2 boneless, skinless chicken breasts, halved horizontally (4 cutlets total)
07 - 1 cup buttermilk
08 - 1 teaspoon hot sauce
09 - 1 cup all-purpose flour
10 - 1/2 cup cornstarch
11 - 1 teaspoon smoked paprika
12 - 1 teaspoon garlic powder
13 - 1/2 teaspoon salt
14 - 1/2 teaspoon black pepper
15 - Vegetable oil, for frying
→ Hot Honey
16 - 1/2 cup honey
17 - 1 to 2 tablespoons hot sauce, to taste
18 - 1/2 teaspoon red pepper flakes
→ To Serve
19 - 2 tablespoons unsalted butter, melted
20 - Pickle slices, optional
# How To Make It:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper. In a mixing bowl, combine flour, baking powder, and salt. Blend in the cold, cubed butter until the mixture forms coarse crumbs. Stir in buttermilk to bring the dough together. Transfer to a floured surface and gently pat to 1-inch thickness. Cut rounds with a biscuit cutter, arrange on prepared baking sheet, and bake for 12 to 15 minutes until golden. Brush tops with melted butter.
02 - Pound chicken cutlets to even thickness as needed. Submerge chicken in a bowl with buttermilk and hot sauce. Let marinate for at least 20 minutes or refrigerate up to 4 hours.
03 - In a shallow dish, whisk together flour, cornstarch, smoked paprika, garlic powder, salt, and black pepper. Heat 1 inch of vegetable oil in a large skillet to 350°F. Dredge marinated chicken in flour mixture and shake off excess. Fry cutlets 3 to 4 minutes per side until golden and cooked through. Transfer to a wire rack to drain excess oil.
04 - In a small saucepan over low heat, warm honey with hot sauce and red pepper flakes for 2 to 3 minutes without boiling. Remove from heat and set aside.
05 - Split warm biscuits in half. Place a fried chicken cutlet in each biscuit, drizzle generously with hot honey, and add pickle slices if desired. Serve immediately.
# Expert Advice:
01 -
- Hot honey sneaks sweetness and heat into every bite—my not-so-secret move when guests lean in and ask what makes it so good.
- Fried chicken wrapped in fluffy buttermilk biscuits makes any meal—brunch, lunch, or dinner—a mini celebration.
02 -
- Let your fried chicken rest on a rack, not a plate—soggy bottoms plagued me until I made this switch.
- Brushing warm biscuits with butter right out of the oven gives them a glossy, irresistible finish and helps them stay tender.
03 -
- Pat the chicken dry before dredging—extra moisture means less crunch.
- Add a splash of honey to your biscuit dough if you want a subtle sweetness baked right in.