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Hot honey chicken biscuits layered with golden fried chicken and a sweet spicy glaze

Spiced Hot Honey Chicken Biscuits

This recipe features crispy fried chicken and fluffy homemade biscuits, brought together with a kick of spicy hot honey. It's a perfect dish for a comforting and flavorful meal with a blend of sweet and savory.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 4 servings
Calories: 850
Ingredients Equipment Method Notes

Ingredients
  

For the Crispy Chicken
  • 4 boneless, skinless chicken thighs or breasts, pounded to even thickness
  • 1 cup buttermilk
  • 1 large egg
  • 2 cups all-purpose flour
  • 1/4 cup cornstarch (for extra crispiness!)
  • 2 tsp salt
  • 1 tsp black pepper
  • 1 tsp paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • Pinch cayenne pepper (optional, for an extra kick)
  • Vegetable oil or peanut oil for frying
For the Fluffy Biscuits
  • 2 cups all-purpose flour
  • 1 tbsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp sugar
  • 1/2 tsp salt
  • 1/2 cup unsalted butter, very cold and cut into small cubes (1 stick)
  • 3/4 cup cold buttermilk (or regular milk with 1 tbsp lemon juice, let sit 5 mins)
  • Melted butter for brushing (optional)
For the Hot Honey
  • 1/2 cup honey
  • 1-2 tbsp hot sauce (like Frank's RedHot or Tabasco, adjust to your spice preference)
  • 1/2 tsp apple cider vinegar

Equipment

  • Shallow dishes
  • Wire rack
  • Large bowl
  • Pastry blender or fingertips
  • Biscuit cutter
  • Baking sheet
  • Heavy-bottomed pot or Dutch oven
  • Small saucepan

Method
 

Prepare the Chicken
  1. Pat chicken dry, then whisk buttermilk and egg in one dish. In another dish, combine flour, cornstarch, and all spices for the coating.
Bread the Chicken
  1. Dip each chicken piece into the buttermilk mixture, then dredge in the flour mixture, ensuring it's well-coated. Set the breaded chicken aside on a wire rack.
Make the Biscuits
  1. Preheat oven to 425°F (220°C). Whisk together dry biscuit ingredients, then cut in cold butter until the mixture resembles coarse crumbs.
Form the Biscuits
  1. Gradually add cold buttermilk, mixing gently until just combined. Turn dough onto a floured surface, pat to 1-inch thickness, and cut out biscuits. Place on a baking sheet.
Bake the Biscuits
  1. Bake for 12-15 minutes until golden brown and cooked through. Optionally brush with melted butter immediately after removing from the oven.
Fry the Chicken
  1. While biscuits bake, heat 2-3 inches of oil to 350°F (175°C). Fry chicken in batches for 6-8 minutes per side until golden brown, crispy, and 165°F (74°C) internal temperature. Drain on a wire rack.
Whip Up the Hot Honey
  1. In a small saucepan, combine honey, hot sauce, and apple cider vinegar. Heat over low heat, stirring until warmed and combined, but do not boil.
Assemble and Serve
  1. Split a warm biscuit, place a piece of crispy chicken inside, and drizzle generously with hot honey before serving immediately.

Notes

For extra crispy chicken, ensure the oil is at the correct temperature before frying and do not overcrowd the pot. Adjust the amount of hot sauce in the honey to suit your preferred spice level. Serve immediately to enjoy the biscuits and chicken at their best.