Easy Hot Honey Chicken Biscuits: A Spicy, Sweet, and Savory Delight

If you’re craving a comfort food masterpiece that combines bold flavors with southern charm, look no further than Easy Hot Honey Chicken Biscuits. This modern twist on the classic chicken biscuit fuses crispy fried chicken, sweet-spicy hot honey, fluffy buttermilk biscuits, and creamy toppings into one irresistible handheld meal. Whether you’re making them for brunch, lunch, or a late-night snack, these biscuits are guaranteed to satisfy your taste buds with every bite.

The History of Hot Honey Chicken Biscuits

The concept of the chicken biscuit has deep roots in Southern American cuisine, where flaky, buttery biscuits have long served as the perfect vessel for tender, juicy fried chicken. The tradition dates back to early 20th-century diners and home kitchens across the American South, where simple ingredients were transformed into hearty meals. Fast forward to the 2010s, when the culinary world was introduced to “hot honey”—a condiment made by infusing honey with chili peppers, creating a balance of heat and sweetness. Originating from Brooklyn pizzerias, hot honey quickly gained popularity for its ability to elevate everything from pizza to charcuterie boards.

Chefs and home cooks alike began experimenting, combining hot honey with fried chicken, leading to the rise of the hot honey chicken sandwich. It wasn’t long before this flavor profile made its way into breakfast and brunch menus, culminating in the creation of the Hot Honey Chicken Biscuit. Today, it’s a staple at trendy cafes, gourmet fast-casual chains, and even high-end restaurants—but now, you can make it effortlessly at home with this easy recipe.

Ingredients Breakdown: What Makes This Recipe So Good?

The magic of Easy Hot Honey Chicken Biscuits lies in the harmony of textures and flavors. Let’s break down each component and why it matters:

Fried Chicken Breast (or Tenders): Boneless, skinless chicken breasts are sliced into cutlets or tenders for quick, even cooking. They’re dredged and fried to golden perfection, delivering that satisfying crunch.
Buttermilk: Used in both marinating the chicken and making the biscuits, buttermilk adds tanginess, tenderness, and helps activate leavening agents for fluffy results.
All-Purpose Flour & Seasonings: A seasoned flour blend (paprika, garlic powder, onion powder, salt, pepper) ensures flavorful breading. Cornstarch can be added for extra crispiness.
Eggs: Act as a binder in the breading station, helping the flour adhere to the chicken.
Panko Breadcrumbs (optional): For an ultra-crispy crust, some recipes use a mix of flour and panko for texture contrast.
Frying Oil: Canola, vegetable, or peanut oil work best due to their high smoke points and neutral flavor.
Homemade Buttermilk Biscuits: Made with cold butter, buttermilk, flour, baking powder, and a touch of sugar, these biscuits bake up light, flaky, and slightly sweet—perfect for balancing the heat.
Hot Honey: Store-bought or homemade, this is the star drizzle. Made by simmering raw honey with crushed red pepper flakes or fresh chili, it brings floral sweetness with a slow-building kick.
Honey Butter or Cream Cheese Spread (optional): Adds richness and creaminess. Mix softened butter with honey, cinnamon, or even cream cheese for a luxurious layer.
Pickles (dill or bread-and-butter): A must for cutting through the richness with acidity and crunch.
Lettuce or Arugula (optional): For freshness and a slight peppery bite.
Sriracha Mayo or Chipotle Aioli: An optional sauce layer that enhances the spicy-savory profile.

Step-by-Step Recipe: How to Make Easy Hot Honey Chicken Biscuits

Follow these detailed steps to create restaurant-quality Hot Honey Chicken Biscuits at home—no fancy equipment needed!

Part 1: Prepare the Fried Chicken

Marinate the Chicken: Cut 2 boneless, skinless chicken breasts into 4–6 tender-sized cutlets. Place them in a bowl and cover with 1 cup of buttermilk. Add 1 tsp hot sauce (like Frank’s RedHot), 1 tsp garlic powder, ½ tsp paprika, and a pinch of salt. Let marinate in the fridge for at least 30 minutes (up to 4 hours).
Prepare Breading Station: Set up three shallow bowls:
- Bowl 1: 1 cup all-purpose flour + 2 tbsp cornstarch + 1 tsp each garlic powder, onion powder, smoked paprika, ½ tsp cayenne (optional), 1 tsp salt, ½ tsp black pepper.
- Bowl 2: 2 large eggs, beaten with 1 tbsp water.
- Bowl 3: Optional – ½ cup panko breadcrumbs for extra crunch.
Dredge the Chicken: Remove chicken from buttermilk, letting excess drip off. Dredge each piece in seasoned flour, shaking off excess. Dip into egg wash, then back into flour (or flour-panko mix). Press gently to ensure coating adheres. Place on a wire rack and let rest 5–10 minutes (helps coating stick better during frying).
Fry the Chicken: In a deep skillet or Dutch oven, heat 1 inch of oil to 350°F (use a thermometer). Carefully add 2–3 chicken pieces at a time (don’t overcrowd). Fry 4–5 minutes per side until golden brown and internal temperature reaches 165°F. Transfer to a wire rack over paper towels to drain. Lightly season with salt while warm.

Part 2: Bake the Buttermilk Biscuits

Mix Dry Ingredients: In a large bowl, whisk together 2 cups all-purpose flour, 1 tbsp baking powder, 1 tsp sugar, and ¾ tsp salt.
Cut in Butter: Add ½ cup (1 stick) cold unsalted butter, cubed. Use a pastry cutter or fingers to blend until mixture resembles coarse crumbs with pea-sized butter pieces.
Add Buttermilk: Pour in ¾ cup cold buttermilk. Stir gently with a fork until dough just comes together. Do not overmix.
Shape and Cut: Turn dough onto a floured surface. Gently pat into a 1-inch thick rectangle. Fold in half, rotate 90°, and pat again. Repeat once. Pat to ¾-inch thickness and cut with a 3-inch round cutter. Re-roll scraps once.
Bake: Place biscuits on a parchment-lined baking sheet. Brush tops with melted butter. Bake at 450°F for 12–15 minutes until golden. Cool slightly, then slice in half horizontally.

Part 3: Assemble the Biscuits

Make Hot Honey (if homemade): In a small saucepan, warm ½ cup honey with 1–2 tsp crushed red pepper flakes over low heat for 5 minutes. Remove from heat and let steep 10–15 minutes. Strain if desired. Store extra in a jar for up to 3 months.
Prepare Spreads: Mix ¼ cup softened butter with 1 tbsp honey and a pinch of cinnamon. Alternatively, mix ¼ cup cream cheese with 1 tbsp honey and ½ tsp lemon juice.
Assemble:
- Spread bottom half of each biscuit with honey butter or cream cheese.
- Add a lettuce leaf (optional).
- Place a piece of fried chicken on top.
- Drizzle generously with hot honey.
- Add 1–2 pickle chips.
- Optional: Add a spoonful of sriracha mayo.
- Cover with the top half of the biscuit.
Serve Immediately: These are best enjoyed warm, while the chicken is crispy and the biscuit is soft.

Expert Tips for Perfect Hot Honey Chicken Biscuits Every Time

Keep Ingredients Cold: Cold butter and buttermilk are essential for flaky biscuits. Chill the bowl and flour beforehand in hot climates.
Don’t Overmix the Biscuit Dough: Overworking develops gluten, leading to tough biscuits. Mix until just combined.
Use a Thermometer for Frying: Maintaining oil between 325–350°F prevents greasy or burnt chicken. Adjust heat as needed.
Double-Dip for Extra Crunch: For an ultra-thick crust, double-dredge: flour → egg → flour → egg → flour/panko mix.
Let Chicken Rest After Frying: This keeps juices inside and maintains crispness when assembling.
Toasted Biscuits: Lightly toast the cut sides in a skillet or under the broiler for added texture.
Make-Ahead Option: Biscuits and fried chicken can be made 1 day ahead. Reheat chicken in air fryer (375°F for 5 mins) to restore crispness.
Adjust Heat Level: Control spiciness by using mild or extra-hot chili flakes, or add a dash of cayenne to the hot honey.

Variations and Customizations

This recipe is highly adaptable! Try these creative twists:

Spicy Maple Glaze: Swap hot honey for a mix of maple syrup and cayenne—great for fall-inspired flavors.
Breakfast Version: Add a fried egg and crumbled bacon. Skip pickles, use cheddar instead.
Vegetarian Option: Replace chicken with fried oyster mushrooms or breaded tofu cutlets.
Gluten-Free: Use GF flour blend for breading and biscuits. Ensure xanthan gum is included.
Dairy-Free: Substitute buttermilk with almond milk + 1 tbsp vinegar; use vegan butter and egg replacer.
Mini Sliders: Use smaller biscuits and bite-sized chicken pieces for party appetizers.
Gourmet Upgrade: Add crumbled blue cheese, arugula, and a balsamic glaze drizzle.
Keto-Friendly: Use almond flour and pork rinds for breading, keto biscuits, and sugar-free hot honey alternative (monk fruit sweetener + chili).

Health Considerations and Nutritional Value

While undeniably indulgent, Hot Honey Chicken Biscuits can be adapted for balanced eating:

Calories: One full sandwich ranges from 600–800 kcal depending on size, oil absorption, and spreads.
Protein: ~30–40g from chicken, excellent for satiety and muscle repair.
Carbohydrates: ~45–60g, mostly from biscuits and honey. Choose whole wheat flour for added fiber.
Fats: ~30–40g, including healthy fats from honey and butter, but also saturated fat from frying. Air-frying reduces oil content by up to 70%.
Sodium: Can be high due to seasoning and pickles. Reduce salt in breading or use low-sodium options.
Sugar: Hot honey adds natural sugars (~10–15g per serving). Use raw, unpasteurized honey for antioxidants.

Healthier Swaps:

Air-fry or bake chicken at 400°F for 20–25 mins (spray with oil for crispness).
Use Greek yogurt instead of mayonnaise in sauces.
Opt for whole grain or protein-enriched biscuits.
Add more veggies—sliced tomato, avocado, or spinach.
Limit portion size: serve with a side salad instead of fries.

Full Ingredient List

For the Fried Chicken:

2 boneless, skinless chicken breasts (about 1 lb)
1 cup buttermilk
1 tsp hot sauce (e.g., Frank’s RedHot)
1 tsp garlic powder
½ tsp smoked paprika
Pinch of salt
1 cup all-purpose flour
2 tbsp cornstarch
1 tsp onion powder
½ tsp cayenne pepper (optional)
1 tsp salt
½ tsp black pepper
2 large eggs
1 tbsp water
½ cup panko breadcrumbs (optional)
Vegetable, canola, or peanut oil (for frying)

For the Buttermilk Biscuits:

2 cups all-purpose flour
1 tbsp baking powder
1 tsp sugar
¾ tsp salt
½ cup (1 stick) cold unsalted butter, cubed
¾ cup cold buttermilk
1 tbsp melted butter (for brushing)

For Assembly:

½ cup honey
1–2 tsp crushed red pepper flakes (or 1 small fresh red chili)
¼ cup softened butter or cream cheese
1 tbsp honey (for spread)
Pickle chips (dill or bread-and-butter)
Lettuce or arugula leaves
Sriracha mayo or chipotle aioli (optional)

Directions Recap

Marinate chicken in buttermilk mixture for 30+ minutes.
Set up breading station: seasoned flour, egg wash, optional panko.
Dredge chicken, rest 10 minutes.
Heat oil to 350°F and fry chicken 4–5 minutes per side. Drain on rack.
While chicken fries, prepare biscuits: mix dry ingredients, cut in butter, add buttermilk, shape, cut, and bake at 450°F for 12–15 minutes.
Warm honey with chili flakes for 5 minutes; strain if desired.
Make honey butter or cream cheese spread.
Split biscuits, layer with spread, lettuce, chicken, hot honey, pickles, and optional sauce.
Serve immediately and enjoy!

Frequently Asked Questions (FAQ)

Q: Can I bake the chicken instead of frying?
A: Yes! Preheat oven to 400°F. Place breaded chicken on a greased baking sheet or rack. Spray with oil and bake 20–25 minutes, flipping halfway, until golden and cooked through.

Q: How do I store leftovers?
A: Store components separately: biscuits in an airtight container (2 days), chicken in fridge (3–4 days), hot honey at room temp (3+ months). Reheat chicken in air fryer to maintain crispness.

Q: Can I freeze the biscuits?
A: Absolutely. Freeze unbaked biscuits on a tray, then transfer to a bag. Bake from frozen, adding 2–3 minutes to cook time.

Q: Is hot honey very spicy?
A: Not necessarily! The heat builds slowly. You control the spice level—start with ½ tsp crushed flakes and adjust to taste.

Q: What can I use instead of buttermilk?
A: Mix 1 cup milk with 1 tbsp lemon juice or vinegar. Let sit 5 minutes before using.

Q: Can I make these gluten-free?
A: Yes! Use a 1:1 gluten-free flour blend for breading and biscuits. Add ½ tsp xanthan gum if not included.

Q: Are these suitable for meal prep?
A: Best assembled fresh, but you can prep chicken, biscuits, and hot honey ahead. Assemble just before eating.

Summary

Easy Hot Honey Chicken Biscuits bring together crispy fried chicken, fluffy buttermilk biscuits, and a sweet-spicy honey drizzle for a decadent, crowd-pleasing meal. Simple enough for weeknights, impressive enough for guests, this recipe delivers bold southern flavor with a modern kick.