Honey Chicken Biscuits with Hot Honey Recipe
This Honey Chicken Biscuits recipe features crispy fried chicken tenders nestled inside flaky buttermilk biscuits, drizzled with a sweet and spicy hot honey sauce. Perfect for a hearty breakfast or a flavorful brunch, this dish combines the classic Southern comfort of biscuits with the irresistible crunch of fried chicken and a kick of honey-infused heat.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Breakfast
- Method: Frying
- Cuisine: Southern American
Ingredients
Scale
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 dredging)
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 brushing)
For the Hot Honey:
- 1 cup honey
- 2 tsp crushed red pepper flakes
- 1 Tbsp apple cider vinegar
Instructions
- Prepare the Hot Honey: In a small saucepan over low heat, combine honey, crushed red pepper flakes, and apple cider vinegar. Warm gently, stirring occasionally, until infused and slightly thinned, about 5 minutes. Remove from heat and set aside to cool slightly.
- Make the Buttermilk Biscuits Dough: Preheat your oven to 425°F (220°C). In a large bowl, whisk together 2 cups all-purpose flour, baking powder, salt, and baking soda. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Stir in buttermilk just until combined. Do not overmix.
- Shape and Bake Biscuits: Turn the dough out onto a floured surface, gently knead a few times to bring it together. Pat or roll dough to about 1-inch thickness. Use a biscuit cutter or glass to cut out biscuits. Place on a baking sheet and bake for 12-15 minutes, until golden brown. Remove from oven and brush tops with melted unsalted butter.
- Prepare the Fried Chicken: In a shallow dish, combine 1-1/2 cups flour with salt, black pepper, garlic powder, and smoked paprika. In a separate dish, beat egg with water. Dredge chicken strips in the seasoned flour, dip into the egg wash, then dredge again in the 2 cups flour for extra crispiness.
- Fry the Chicken: Heat oil in a deep skillet or heavy-bottomed pan to 350°F (175°C). Fry the chicken strips in batches without overcrowding, turning occasionally until golden brown and internal temperature reaches 165°F (74°C), about 5-7 minutes per batch. Drain on paper towels.
- Assemble the Biscuits: Split the biscuits in half horizontally. Place 1-2 pieces of fried chicken inside each biscuit. Drizzle generously with the prepared hot honey sauce.
- Serve: Serve immediately while warm and enjoy the perfect balance of spicy, sweet, and savory flavors in each bite.
Notes
- For a milder honey sauce, reduce the crushed red pepper flakes.
- You can prepare the hot honey sauce ahead and store it in the refrigerator; warm before serving.
- Use a thermometer to ensure oil stays at the correct frying temperature for crispy chicken.
- Buttermilk can be substituted by mixing 3/4 cup milk with 1 tablespoon lemon juice or vinegar, let stand 5 minutes.
- Double the biscuit recipe if serving a larger crowd.
Keywords: Honey Chicken Biscuits, Fried Chicken, Buttermilk Biscuits, Hot Honey Sauce, Southern Breakfast, Spicy Honey Chicken