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Hot honey chicken biscuits are the kind of comfort food that immediately brings everyone to the kitchen. Picture juicy fried chicken tucked inside homemade buttery biscuits then laced with a fiery honey glaze. This is my go-to for weekend brunch or any time I need something special that feels homey but tastes restaurant-worthy.
I made these for a holiday brunch and now they have become a must-have for every family celebration even picky eaters ask for seconds every time.
Ingredients
- Chicken thighs: Boneless and skinless for juicy tender bites. Choose the freshest you can find for maximum flavor and texture.
- Buttermilk: Makes the chicken super tender and subtly tangy. Use real cultured buttermilk for the best results.
- All-purpose flour: Ensures a crisp coating for the chicken and tender biscuits.
- Paprika: Adds warmth and color to the coating. For a deeper flavor opt for smoked paprika.
- Garlic powder: Delivers savory notes. Look for garlic powder without additives.
- Salt: Enhances every bite. Always taste the salt before adding especially if you prefer sea salt.
- Black pepper: Provides a subtle heat. Use freshly ground for the most aroma.
- Vegetable oil: Neutral oil for crisp frying. Make sure it has a high smoke point like canola or peanut.
- Baking powder and baking soda: Help the biscuits rise light and fluffy. Check expiration dates for full lift.
- Unsalted butter: Cold and cubed for flaky biscuits. European-style butter makes an even richer dough.
- Honey: Sweetens the glaze and binds the spicy topping.
- Red pepper flakes: The backbone of hot honey. Adjust for your heat comfort.
- Apple cider vinegar: Optional for a pop of tang that balances sweetness.
- Store-bought biscuits: Totally fine for saving time on busy mornings.
Instructions
- Soak and marinate chicken:
- Soak chicken thighs in buttermilk for at least thirty minutes. This creates tender juicy chicken and infuses it with a faint tang you will notice in every bite. Prepare this ahead for more flavor.
- Season and dredge:
- Mix all-purpose flour paprika garlic powder salt and black pepper in a bowl. Remove chicken from buttermilk let excess drip off and coat fully in the flour mixture making sure all spots are covered. Press gently to help the coating stick for that crisp finish.
- Fry chicken:
- Heat vegetable oil in a large skillet to shimmering but not smoking. Fry coated chicken thighs over medium-high heat for four to five minutes per side. Watch for a deep golden brown crust and ensure chicken is cooked through. Drain well on paper towels for a crunchy exterior.
- Make biscuit dough:
- Whisk together flour baking powder baking soda and salt in a large bowl. Add cold butter cubes and quickly use a pastry cutter or your fingertips to cut the butter in until the mixture resembles thick crumbs.
- Mix and shape biscuits:
- Pour in buttermilk and stir just until the dough comes together. Avoid overmixing which can make biscuits tough. Lightly flour your surface and tip out the dough. Gently knead then pat into a one-inch-thick rectangle. Cut circles with a biscuit cutter and transfer to a lined baking sheet.
- Bake:
- Arrange biscuits touching on a tray. Bake at four hundred twenty-five degrees Fahrenheit for twelve to fifteen minutes or until golden and high. Watch them closely for perfect rise.
- Prepare hot honey:
- In a small saucepan gently heat honey over low flame. Stir in red pepper flakes a pinch of salt and apple cider vinegar if you love tanginess. Simmer for a minute or two just to infuse but not boil. Let cool so it thickens slightly and flavors meld.
- Assemble and serve:
- Slice the warm biscuits in half. Layer each with a piece of fried chicken. Drizzle a generous spoonful of hot honey all over the top. Sandwich with the other half and serve immediately while everything is crisp and warm.
Nothing beats the combination of sweet honey and peppers in the hot honey. I remember the first time I brought this out for a brunch party the kitchen fell silent for a few minutes as everyone dug in then the requests for seconds started rolling in.
Storage Tips
Leftover fried chicken can go in an airtight container in the fridge for up to three days. Warm in an oven to re-crisp. Baked biscuits keep for two days at room temperature or freeze them and toast as needed. Store any extra hot honey in a jar at room temp for weeks.
Ingredient Substitutions
Chicken breast works instead of thighs for a lighter option. Greek yogurt thinned with milk mimics buttermilk in a pinch. Pre-made refrigerated biscuits work for busy days. Try agave or maple syrup for a different flare in your hot honey.
Serving Suggestions
Pair with a simple slaw to cut the richness. Add pickles or a splash of hot sauce for an extra kick. Serve with buttered corn or a crunchy salad on the side for a full meal.
Cultural and Historical Notes
Hot honey is a southern staple inspired by classic hot chicken and soul food flavors. Homemade biscuits date back generations in southern kitchens handed down for their comforting flaky bite. Together they make a dish that celebrates tradition with modern flair.
Seasonal Adaptations
Serve these for summer picnics with iced sweet tea In winter cozy up with a hearty soup on the side Change out the spices to match your seasonal mood
Success Stories
My friend made a double batch for her book club and they vanished in minutes with everyone asking for the recipe. Another time we brought these to a game day potluck and by halftime the platter was picked clean. People love the familiar flavors brought together in a totally new way.
Freezer Meal Conversion
Freeze fully cooked fried chicken in a freezer-safe bag. Biscuits can be baked and frozen too. To reheat thaw and warm everything in a hot oven and whip up fresh hot honey to finish.
Hot honey chicken biscuits impress at every table. One bite and you will see why this recipe turns any moment into a celebration.
Recipe Q&A
- → Can I use chicken breasts instead of thighs?
Yes, chicken breasts can be used, but thighs remain juicier and more flavorful when fried.
- → What's the best way to get flaky biscuits?
Use very cold butter and avoid overmixing the dough. Handle gently to keep biscuits tender and flaky.
- → Is homemade biscuit dough necessary?
No, high-quality store-bought biscuits save time and work well with the fried chicken and hot honey.
- → How spicy is the hot honey?
Adjust the red pepper flakes to your taste for mild heat or add extra for more kick in the honey glaze.
- → What oil should I use for frying?
Use vegetable oil or another neutral oil with a high smoke point for the crispiest chicken results.