Hot Honey Chicken Biscuits

Alright, these Hot Honey Chicken Biscuits? They’re crispy, buttery, and just the right mix of sweet and spicy. Juicy fried chicken tucked inside a warm biscuit, then drizzled with hot honey? So good.

I made them for brunch one weekend, and everyone went back for seconds. That spicy-sweet kick with the soft biscuit? Total flavor bomb.

They’re way easier than they sound. Just fry, bake, and drizzle. Let’s make a batch together—you’re gonna be hooked after one bite!

Why You’ll Love This Recipe

• Homemade from Start to Finish: From the tender fried chicken to flaky biscuits and the simple hot honey, every component is made in your kitchen—no mixes, no shortcuts.
• Sweet and Spicy Harmony: The hot honey is what makes this dish pop. It’s warm and sticky with just enough kick to balance the savory richness of the fried chicken.
• A Textural Experience: Crispy edges of the chicken contrast beautifully with the soft, buttery interior of the biscuits. Each bite offers crunch, warmth, and tenderness.
• Customizable: You can spice it up more, dial back the heat, or add toppings like pickles or creamy slaw. Make it your own.
• Comfort Food That Feels Special: Though it uses simple ingredients, this dish feels indulgent. Perfect for when you want something rustic yet a little elevated.

What You Need to Know Before You Start

Prep Time:

About 35 minutes (includes cutting chicken, prepping biscuit dough, and assembling dredging stations)

Cook Time:

Roughly 35-40 minutes (frying chicken, baking biscuits, simmering hot honey)

Total Time:

Set aside about 1 hour and 15 minutes from start to finish, especially if it’s your first time making biscuits from scratch.

Servings:

This recipe makes 6 large biscuit sandwiches. Each sandwich includes one freshly baked biscuit, one piece of crispy fried chicken, and a generous drizzle of hot honey.

Difficulty Level:

Beginner to intermediate. The steps are simple, but managing multiple components (dough, frying, honey sauce) requires some organization. If you’re comfortable multitasking in the kitchen, you’ll have no problem. Even if not, each part is clearly broken down to guide you.

Required Kitchen Tools

Make sure your setup is organized before beginning. Having the right tools will make each step easier and more efficient.

• Mixing Bowls (at least 3): One for biscuit dough, one for dredging flour, one for egg wash.
• Measuring Cups & Spoons: Accuracy is key, especially with baking.
• Pastry Blender or Fork: To cut butter into the biscuit dough. If unavailable, your fingertips will work.
• Biscuit Cutter or a Drinking Glass: For cutting out dough circles.
• Rolling Pin or Hands: Gently flattening the biscuit dough.
• Baking Sheet + Parchment Paper: For baking biscuits with easy cleanup.
• Cast Iron Skillet, Dutch Oven, or Heavy Pot: Ideal for deep frying.
• Slotted Spoon or Tongs: For flipping and lifting fried chicken safely.
• Wire Rack: For draining fried chicken and cooling baked biscuits.
• Small Saucepan: To gently warm and infuse the hot honey.
• Thermometer (optional but helpful): To ensure the oil reaches the right frying temperature (around 350°F).

Ingredients – In Detail

🔸 For the Fried Chicken

This is the heart of the dish. Proper seasoning, dredging, and frying technique will give you ultra-crispy, flavorful chicken that holds up well inside the biscuit.

• 1½ to 2 pounds chicken tenders or boneless skinless chicken breasts: Cut breasts into even 1-inch strips so they cook quickly and evenly.
• 2 cups all-purpose flour: The base for dredging, creates a crispy coating.
• 1 teaspoon kosher salt: Enhances the natural flavor of the chicken.
• ¼ teaspoon ground black pepper: Adds gentle heat.
• ¼ teaspoon garlic powder: For subtle savory depth.
• ¼ teaspoon smoked paprika: Adds a warm, smoky undertone.
• 1 large egg + 2 tablespoons water, beaten: This helps the flour stick and builds layers of crunch.
• Vegetable, canola, or peanut oil (for frying): Choose a neutral, high-smoke-point oil. You’ll need enough to submerge the chicken halfway—usually about 2 inches in the pot.

🔸 For the Buttermilk Biscuits

These biscuits are tender and buttery with crisp tops and soft, flaky interiors. Use cold ingredients for best results.

• 2 cups all-purpose flour: Spoon and level to avoid dense biscuits.
• 1 tablespoon baking powder: Gives the dough its rise.
• 1 teaspoon kosher salt: Balances richness and brings out flavor.
• ¼ teaspoon baking soda: Reacts with the buttermilk for lift.
• ½ cup (1 stick) cold unsalted butter, cubed: Cold butter is essential—it creates steam pockets for flakiness. Don’t overwork it.
• ¾ cup buttermilk (cold): Tangy and rich, buttermilk activates the baking soda and gives the biscuits their classic flavor.
• ¼ cup unsalted butter, melted: Brushed on top after baking for richness and shine.

🔸 For the Hot Honey

The finishing touch. This infused honey delivers warmth without overpowering sweetness. Use good-quality honey for best flavor.

• 1 cup honey: Mild or floral varieties both work well.
• 2 teaspoons crushed red pepper flakes: Adjust to your heat preference.
• 1 tablespoon apple cider vinegar: Adds just enough acidity to brighten the honey and keep it from being cloying.

How to Make Hot Honey Chicken Biscuits (Step-by-Step)

This recipe has three main parts: frying the chicken, baking the biscuits, and making the hot honey. Here’s how to bring everything together, one step at a time.

Step 1: Make the Biscuit Dough

It’s best to make the biscuit dough first so it can chill while you prep and fry the chicken.

1. Mix Dry Ingredients:
   In a large bowl, whisk together 2 cups of all-purpose flour, 1 tablespoon baking powder, 1 teaspoon salt, and ¼ teaspoon baking soda.
2. Cut in the Butter:
   Add the cold, cubed butter to the flour mixture. Use a pastry blender or fork to cut the butter in until the mixture looks like coarse crumbs with some pea-sized pieces of butter.
3. Add Buttermilk:
   Pour in the ¾ cup of cold buttermilk. Stir gently with a spoon or fork until a shaggy dough forms. Do not overmix.
4. Shape the Dough:
   Turn the dough out onto a lightly floured surface. Gently pat or roll it out to about ¾-inch thickness. Fold the dough in half, then pat it out again. Repeat the folding process 2 to 3 times—this helps create flaky layers.
5. Cut Biscuits:
   Use a round biscuit cutter (or the rim of a glass) to cut out biscuits. Press straight down—don’t twist the cutter, or they won’t rise evenly. Place biscuits on a parchment-lined baking sheet.
6. Chill the Biscuits:
   Place the tray of cut biscuits in the refrigerator while you fry the chicken. Cold dough equals better rise and texture in the oven.

Step 2: Prep and Fry the Chicken

1. Heat the Oil:
   In a deep skillet or Dutch oven, pour in enough oil to reach about 2 inches up the sides. Heat the oil over medium-high heat to 350°F. Use a thermometer if you have one.
2. Mix the Dredge:
   In a bowl, combine 2 cups flour with 1 tsp salt, ¼ tsp pepper, ¼ tsp garlic powder, and ¼ tsp smoked paprika.
3. Beat the Egg:
   In a separate bowl, beat 1 large egg with 2 tablespoons of water.
4. Dredge the Chicken:
   Working in batches, dip each piece of chicken first in the egg mixture, then dredge thoroughly in the seasoned flour. Press the flour onto the chicken to create a thick coating.
5. Fry the Chicken:
   Carefully lower 3–4 chicken strips into the hot oil at a time. Don’t overcrowd the pot. Fry for about 4–5 minutes per side, or until golden brown and cooked through (internal temp should read 165°F).
6. Drain and Rest:
   Transfer the fried chicken to a wire rack set over paper towels. This keeps the coating crispy.

Step 3: Bake the Biscuits

1. Preheat the Oven:
   While the chicken rests, preheat your oven to 425°F (220°C).
2. Bake:
   Bake the chilled biscuits for 14–16 minutes, or until they are puffed and golden on top.
3. Brush with Butter:
   As soon as they come out of the oven, brush the tops with melted butter for a rich, tender finish.

Step 4: Make the Hot Honey

This only takes 5 minutes and can be made while the biscuits bake.

1. Combine Ingredients:
   In a small saucepan, add 1 cup honey, 2 teaspoons crushed red pepper flakes, and 1 tablespoon apple cider vinegar.
2. Simmer Gently:
   Heat over low heat for 3–5 minutes, just until the honey thins out and the chili flakes infuse. Do not boil.
3. Strain (Optional):
   If you prefer a smooth drizzle, strain out the red pepper flakes before serving.

Step 5: Assemble the Sandwiches

1. Split the Biscuits:
   Carefully slice each biscuit in half horizontally using a serrated knife.
2. Add Chicken:
   Place one piece of fried chicken on the bottom half of each biscuit.
3. Drizzle Hot Honey:
   Spoon a generous amount of hot honey over the chicken. Let it soak slightly into the crispy crust.
4. Top and Serve:
   Add the top half of the biscuit. Serve immediately while hot and fresh.

Serving Suggestions & Decoration

These Hot Honey Chicken Biscuits are full meals on their own, but you can serve them in a few ways to round out the experience or adapt for different occasions.

🥣 As a Main Dish:

Serve warm with a side of creamy coleslaw, pickled vegetables, or simple scrambled eggs if you’re making them for brunch.

🍯 Extra Hot Honey on the Side:

Offer a small bowl of hot honey for dipping or additional drizzling at the table.

🧈 Add-Ons:

Top with a thin pat of butter under the chicken for added richness, or layer on pickle slices for contrast.

🥓 Make It Deluxe:

Add crispy bacon or a fried egg for a fully loaded breakfast sandwich.

How to Store Leftovers

🍗 Fried Chicken:

• Refrigerate: Store in an airtight container for up to 3 days.
• Reheat: Use a 350°F oven or air fryer for 8–10 minutes until crispy. Avoid microwaving—it softens the crust.

🥐 Biscuits:

• Room Temperature: Store in a covered container up to 2 days.
• Freeze: Wrap individually and freeze for up to 2 months. Reheat in oven until warmed through.

🍯 Hot Honey:

• Cool and Store: Pour into a small jar or airtight container. It keeps at room temperature for up to 2 weeks. No refrigeration needed.

Tips and Tricks for Success

• Cold Butter = Flaky Biscuits: Always use cold butter in biscuit dough, and handle the dough minimally to keep it light.
• Double Dredge Option: For even crispier chicken, dip the chicken in egg and flour twice before frying.
• Rest Fried Chicken: Let the chicken sit on a wire rack after frying. This prevents sogginess and keeps the crust intact.
• Taste Test the Heat: If you’re new to hot honey, start with 1 teaspoon of red pepper flakes. You can always increase later.
• Use a Thermometer for Frying: Keep oil between 325–350°F. Too hot and the crust burns; too cool and it turns greasy.

Nutrition

Here’s an approximate nutrition breakdown per serving (1 biscuit sandwich with chicken and hot honey):

Component	Amount
Calories	~620 kcal
Total Fat	32g
Saturated Fat	10g
Cholesterol	110mg
Sodium	780mg
Carbohydrates	60g
Fiber	1g
Sugars	18g
Protein	26g

Note: Nutrition can vary based on oil absorption, biscuit size, and hot honey quantity used.

Hot Honey Chicken Biscuits FAQs

Q: Can I bake the chicken instead of frying?
A: Yes, but the crust won’t be as crisp. Bake breaded chicken strips on a wire rack at 425°F until cooked through, flipping once.

Q: Can I make the biscuits ahead of time?
A: Yes. Biscuits freeze well before or after baking. Thaw before reheating or baking.

Q: How spicy is the hot honey?
A: It’s mild to moderate. Adjust the amount of red pepper flakes to taste.

Q: What else can I serve with these?
A: These are great with coleslaw, pickles, or even a fried egg.

---

Conclusion

Hot Honey Chicken Biscuits offer everything you want in a comforting, homemade meal: crispy, savory chicken; flaky, buttery biscuits; and a drizzle of sweet-spicy hot honey to pull it all together. With clear steps and simple ingredients, you can bring a taste of Southern comfort to your own kitchen—whether you’re serving them for brunch, lunch, or a casual dinner.