Hot Honey Chicken Biscuits (Printable)
Crispy fried chicken on fluffy biscuits with spicy honey drizzle
# What You’ll Need:
→ For the Biscuits
01 - 2 cups all-purpose flour
02 - 1 tbsp baking powder
03 - 1/2 tsp baking soda
04 - 1 tsp salt
05 - 1 tbsp sugar
06 - 1/2 cup cold unsalted butter, cubed
07 - 3/4 cup cold buttermilk (plus more for brushing)
→ For the Fried Chicken
08 - 2 boneless, skinless chicken breasts
09 - 1 cup buttermilk
10 - 1 tsp hot sauce
11 - 1 cup all-purpose flour
12 - 1/2 cup cornstarch
13 - 1 tsp paprika
14 - 1 tsp garlic powder
15 - 1 tsp salt
16 - 1/2 tsp black pepper
17 - Vegetable oil, for frying
→ For the Hot Honey
18 - 1/2 cup honey
19 - 2 tbsp hot sauce
20 - 1/2 tsp crushed red pepper flakes (optional)
# Steps:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper. In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar. Add cold butter and cut into flour mixture until it resembles coarse crumbs. Stir in cold buttermilk until dough just comes together.
02 - Turn dough onto a floured surface, gently pat to 1-inch thickness, and cut out 8 rounds. Place on the baking sheet, brush tops with buttermilk, and bake 12–15 minutes until golden brown. Let cool slightly.
03 - Slice each chicken breast in half horizontally for 4 pieces. In a bowl, combine buttermilk and hot sauce. Soak the chicken pieces for at least 20 minutes.
04 - In another bowl, mix flour, cornstarch, paprika, garlic powder, salt, and pepper. Heat vegetable oil in a deep skillet to 350°F. Dredge marinated chicken in flour mixture, pressing to adhere. Fry chicken pieces 4–5 minutes per side until golden and cooked through. Drain on paper towels.
05 - In a small saucepan, combine honey, hot sauce, and red pepper flakes. Warm over low heat for 2–3 minutes, stirring until combined. Remove from heat.
06 - Split each biscuit. Place a piece of fried chicken on the bottom half, drizzle generously with hot honey, and top with remaining biscuit half. Serve warm.
# Expert Advice:
01 -
- The contrast between fluffy biscuits and ultra-crispy chicken creates the most satisfying texture in every single bite
- That hot honey drizzle hits all your flavor receptors at once—sweet heat cutting through rich fried goodness
02 -
- Cold ingredients are non-negotiable for fluffy biscuits—freeze your butter for 15 minutes if your kitchen runs warm
- Letting the chicken rest on a wire rack instead of paper towels keeps that crucial crunch intact
03 -
- Pat the chicken dry before the buttermilk soak so the coating actually sticks
- Double-coat the chicken by dipping it back into buttermilk and then flour again for extra crunch