Description
Indulge in the ultimate sweet and spicy breakfast sandwich with these homemade Hot Honey Chicken Biscuits. Featuring crispy fried chicken, flaky buttermilk biscuits, and a fiery honey drizzle, it’s a guaranteed crowd-pleaser.
Ingredients
Scale
- For the Chicken:
- 4 boneless, skinless chicken thighs
- 2 cups buttermilk (divided)
- 1 cup all-purpose flour
- 1 tablespoon salt (divided)
- 1 teaspoon black pepper (divided)
- 1 teaspoon garlic powder (divided)
- 1 teaspoon paprika
- ½ teaspoon onion powder
- ½ teaspoon dried thyme
- 2–3 cups neutral high smoke point oil, for frying (e.g., peanut, vegetable, canola)
- For the Biscuits:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon granulated sugar
- ½ teaspoon salt
- ½ cup (1 stick) unsalted butter, very cold and cubed
- ¾ cup cold buttermilk
- For the Hot Honey:
- ½ cup honey
- ½ – 1 teaspoon cayenne pepper flakes (or to taste)
- 1 tablespoon unsalted butter (optional)
- Pinch of salt
Instructions
- Brine the Chicken: In a bowl, whisk 1 cup buttermilk, 1 tbsp salt, 1 tsp pepper, 1 tsp garlic powder. Add chicken, ensuring it’s submerged. Refrigerate 30 min – 4 hours.
- Prepare Breading: In a shallow dish, whisk remaining flour, ½ tsp salt, ½ tsp pepper, paprika, onion powder, and thyme. Retrieve chicken from brine, let excess drip, then dredge thoroughly in flour mixture, pressing to coat. Place on a wire rack and rest for 15 minutes.
- Make Biscuits: Whisk biscuit flour, baking powder, baking soda, sugar, and salt. Cut in cold butter until coarse crumbs with pea-sized pieces. Add cold buttermilk and mix just until dough forms. Turn onto floured surface, pat into rectangle, fold in half, turn 90°, repeat 2-3 times. Pat to 1-inch thickness. Cut with biscuit cutter (don’t twist). Place on parchment-lined baking sheet.
- Fry Chicken: Heat 2-3 inches oil in a heavy pot to 350°F (175°C). Fry chicken 2-3 pieces at a time for 6-8 minutes per side, or until golden brown and internal temp reaches 165°F (74°C). Drain on a wire rack.
- Bake Biscuits: Preheat oven to 425°F (220°C). Bake biscuits for 12-15 minutes until golden brown and puffed.
- Make Hot Honey: Gently warm honey in a small saucepan over low heat. Stir in cayenne pepper flakes, optional butter, and a pinch of salt.
- Assemble: Split biscuits, place fried chicken on bottom half, drizzle generously with hot honey, and top with biscuit half. Serve immediately.
- Prep Time: 30 mins (plus 30 min - 4 hr brine)
- Cook Time: 40 mins