Introduction:
These Hot Honey Chicken Biscuits are the ultimate comfort food with a kick! Imagine crispy fried chicken nestled inside flaky, buttery biscuits and drizzled with a spicy-sweet hot honey glaze. Whether for breakfast, brunch, or a hearty snack, these biscuits are a Southern-inspired classic with an irresistible blend of flavors. The spicy honey adds the perfect balance of heat and sweetness to the crunchy chicken and soft biscuits, making every bite a savory delight.
Inspiration Behind Hot Honey Chicken Biscuits:
Inspired by Southern fried chicken biscuits, this recipe kicks things up a notch by adding a drizzle of homemade hot honey. The contrast of crispy chicken and warm biscuits with the sweet and spicy honey glaze takes this dish to a whole new level, delivering a taste of true comfort with a little zing.
Ingredients Breakdown:
- For the Fried Chicken:
- 4 boneless, skinless chicken thighs: Juicy and tender, perfect for frying.
- 1 cup buttermilk: Tenderizes the chicken and adds moisture.
- 1 cup all-purpose flour: For coating the chicken.
- 1 cup cornstarch: For extra crispy chicken.
- 1 teaspoon paprika: Adds flavor and color to the coating.
- 1 teaspoon garlic powder: Enhances the flavor of the chicken.
- 1 teaspoon salt: For seasoning.
- ½ teaspoon black pepper: Adds a subtle heat.
- Vegetable oil (for frying): Enough to fill a pan about 2 inches deep.
- For the Biscuits:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- ½ cup unsalted butter (cold and cut into cubes)
- ¾ cup buttermilk: Adds fluffiness and flavor to the biscuits.
- For the Hot Honey:
- ½ cup honey: Provides sweetness and a rich texture.
- 2 tablespoons hot sauce (adjust to taste): Brings the heat.
- 1 teaspoon red pepper flakes: Adds extra spice and texture.
Step-by-Step Recipe:
- Prepare the Chicken:
- In a large bowl, marinate the chicken thighs in buttermilk for at least 30 minutes, or overnight for best results.
- In a separate bowl, combine the flour, cornstarch, paprika, garlic powder, salt, and pepper.
- Fry the Chicken:
- Heat the vegetable oil in a deep skillet or frying pan to 350°F (175°C).
- Remove the chicken from the buttermilk, letting excess drip off, and coat each piece in the flour mixture, pressing firmly to ensure a thick coating.
- Fry the chicken in batches for 6-8 minutes on each side, or until golden brown and fully cooked. Transfer to a wire rack to drain excess oil.
- Make the Biscuits:
- Preheat the oven to 425°F (220°C). In a large mixing bowl, whisk together the flour, baking powder, and salt.
- Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs. Slowly add the buttermilk, stirring just until the dough comes together.
- Turn the dough onto a floured surface, gently pat it out to about ¾-inch thickness, and cut into biscuits using a round cutter.
- Place the biscuits on a baking sheet lined with parchment paper and bake for 12-15 minutes, or until golden brown and fluffy.
- Make the Hot Honey:
- In a small saucepan, heat the honey, hot sauce, and red pepper flakes over low heat, stirring until well combined. Remove from heat and set aside.
- Assemble the Biscuits:
- Slice the biscuits in half and place a fried chicken thigh inside each one.
- Drizzle generously with hot honey, close the biscuits, and serve immediately.
Tips for the Perfect Hot Honey Chicken Biscuits:
- Use Buttermilk for Tender Chicken: Marinating the chicken in buttermilk makes it extra tender and juicy while adding a tangy flavor.
- Don’t Overmix the Biscuit Dough: For light and fluffy biscuits, mix the dough just until it comes together. Overmixing can make the biscuits tough.
- Adjust the Heat: Customize the heat level of the hot honey by adding more or less hot sauce and red pepper flakes, depending on your preference.
Variations and Customizations:
- Spicy Maple Chicken Biscuits: Replace the hot honey with a spicy maple syrup for a unique flavor twist.
- Grilled Chicken Biscuits: For a healthier version, grill the chicken instead of frying for fewer calories.
- Cheddar Biscuits: Add shredded cheddar cheese to the biscuit dough for a cheesy, savory option.
Health Considerations and Nutritional Value:
- Lighter Option: Use skinless chicken breasts or grill the chicken for a lighter, healthier version of this recipe.
- Gluten-Free: Use gluten-free flour and cornstarch for coating the chicken and a gluten-free flour blend for the biscuits to make this recipe gluten-free.
- Keto-Friendly: Make keto-friendly biscuits using almond flour and substitute a sugar-free honey alternative to keep the dish low-carb.
FAQ:
- Can I make the biscuits ahead of time?
Yes! You can bake the biscuits a day ahead and reheat them in the oven at 350°F (175°C) for 5-10 minutes before serving. - How do I store leftovers?
Store leftover chicken and biscuits separately in airtight containers in the refrigerator. Reheat the chicken in the oven or air fryer for crispiness. - Can I use pre-made biscuits?
Absolutely! If you’re short on time, you can use store-bought biscuits to speed up the recipe. Just fry the chicken and make the hot honey sauce.
Hot Honey Chicken Biscuits
These Hot Honey Chicken Biscuits combine crispy fried chicken with flaky biscuits and a sweet-spicy hot honey drizzle for the ultimate comfort food dish. Perfect for any meal of the day!
Ingredients
For the Fried Chicken:
- 1-1/2 to 2 pounds chicken tenders or 2 large boneless skinless chicken breasts sliced into 1-inch thick strips
- 1-1/2 cups all purpose flour
- 1 tsp. kosher salt
- 1/4 tsp. black pepper
- 1/4 tsp. garlic powder
- 1/4 tsp. smoked paprika
- 1 large egg + 2 tablespoons water beaten
- Vegetable canola or peanut oil, for frying
- 2 cups all-purpose flour
For the Buttermilk Biscuits:
- 2 cups all-purpose flour
- 1 Tbsp. baking powder
- 1 tsp. kosher salt
- 1/4 tsp. baking soda
- 1/2 cup 1 stick cold butter
- 3/4 cups buttermilk
- 1/4 cup unsalted butter melted
For the Hot Honey:
- 1 cup honey
- 2 tsp. crushed red pepper flakes
- 1 Tbsp. apple cider vinegar
Instructions
For the Fried Chicken:
- Fill a large pot with about 2 inches of oil. Set pot to medium heat.
- In a large bowl, mix flour, salt, pepper, garlic powder and paprika. In separate large dish, whisk egg and water. Dredge the chicken in the flour, coating well. Shake off excess flour and dip in the egg, then back in the flour. Set aside.
- Check oil temperature (around 365-375 degrees F), or drop in a little bit of flour. If it sizzles, add chicken (2-4 pieces at a time) and fry until golden brown – about 8 to 10 minutes, or so. Cook remaining chicken in batches.
- Transfer to a paper towel lined plate. Set aside.
For the Buttermilk Biscuits:
- Preheat oven to 450 degrees F. Line a baking sheet with parchment paper or a silicone baking mat.
- In a large bowl, combine flour, baking powder, salt and baking soda. Cut butter into small cubes, or use a box grater to shred (this makes it SO easy!) Work butter into the dry ingredients until it resembles coarse crumbs. Stir in buttermilk using a rubber spatula, until a soft dough forms.
- Scoop the dough onto a lightly floured surface and gently work it together with your hands. Pat the dough into a rectangle and fold it in thirds. Turn the dough, gather any crumbs, and flatten back into a rectangle. Repeat this process two more times.
- Using a floured 2.5-inch biscuit cutter, cut out the biscuits. Continue to gather any scrap pieces of dough, patting it back down to 1/2-inch thickness, and cutting it until you have 10-12 biscuits.
- Bake for 15-17 minutes, or until lightly golden brown. Remove from the oven and brush with melted butter.
For the Hot Honey:
- Add honey and pepper flakes to a small saucepan. Simmer over medium heat. Remove from heat. Stir in apple cider vinegar.
- Cool to room temperature and use immediately by drizzling over your fried chicken. Or, transfer to a glass container and refrigerate until ready to use.
To assemble:
- Split biscuits in half. Place a fried chicken piece on top of each half. Drizzle with hot honey. Serve with pickle slices, if desired.
- Enjoy!