Easy Hot Honey Chicken Biscuits are the ultimate comfort food fusion, combining crispy, juicy fried chicken with the buttery, flaky goodness of biscuits and a drizzle of spicy-sweet hot honey that ties everything together in one unforgettable bite. This dish blends Southern charm with a modern twist, offering a balance of savory, spicy, and sweet that hits every flavor note. Ideal for brunch, lunch, or a satisfying dinner, hot honey chicken biscuits deliver indulgence and warmth in a handheld, crave-worthy package that’s both simple to make and incredibly satisfying.
The history of hot honey chicken biscuits is rooted in the rich culinary traditions of the American South, where biscuits and fried chicken have long been iconic staples. Biscuits, with origins in British baking, were adapted by Southern cooks into the fluffy, buttery versions we know today, while fried chicken—brought to America by Scottish and West African influences—became a hallmark of Southern cooking. The addition of honey to fried chicken has been around for decades, but the rise of “hot honey” as a condiment—most notably popularized by brands like Mike’s Hot Honey in the 2010s—ushered in a new wave of spicy-sweet flavor combinations. Marrying this modern hot honey trend with the time-honored tradition of chicken and biscuits creates a dish that feels both nostalgic and new, satisfying long-standing cravings while offering an exciting twist for adventurous palates.
Ingredients Breakdown starts with boneless chicken thighs or breasts, which are typically breaded in a seasoned flour mixture and fried until golden brown and crispy. The biscuits can be homemade or store-bought, depending on your time and preference, but should be tender and buttery to complement the crunch of the chicken. The star of the show is the hot honey—a mixture of honey infused with chili flakes, hot sauce, or cayenne pepper, delivering a kick that enhances the chicken’s savory flavor. Additional ingredients might include buttermilk for marinating the chicken (tenderizing and adding flavor), eggs for dredging, flour with spices for the coating, and optional pickles or slaw for extra texture and tang. Butter, baking powder, and cold milk or cream are key players in a homemade biscuit dough, while store-bought options simply need baking and maybe a brush of melted butter for extra richness.
Step-by-Step Recipe begins with marinating the chicken in buttermilk, salt, and spices for at least an hour (or overnight for best results). Prepare the flour dredge by mixing flour with garlic powder, onion powder, paprika, cayenne, salt, and pepper. Dip the marinated chicken into the flour mixture, pressing it on firmly to ensure a crispy coating. Heat oil in a deep skillet and fry the chicken pieces until golden and cooked through, about 5–7 minutes per side depending on thickness. Meanwhile, bake or prepare the biscuits according to package directions or your preferred homemade recipe. For the hot honey, gently heat honey in a saucepan with red pepper flakes and a splash of hot sauce or cayenne, stirring until blended and aromatic. Once the biscuits are baked and the chicken is fried, split the biscuits and assemble each sandwich by placing a piece of hot, crispy chicken inside, then drizzle generously with hot honey. Optionally, add pickles or slaw for extra flavor and crunch.
Tips for the Perfect Hot Honey Chicken Biscuits include making sure your oil is at the correct temperature (around 350°F) to ensure crispy, not greasy, chicken. Don’t skip the buttermilk marinade—it tenderizes the meat and adds flavor. Use a thermometer to check that the chicken is cooked through (165°F internal temperature). For the best biscuit texture, handle the dough as little as possible and keep ingredients cold. When making the hot honey, don’t overheat the mixture or the honey may lose its natural flavor—just warm it enough to infuse the spices. Toasting or buttering the biscuits lightly before assembly can enhance their flavor and help hold up to the juicy chicken and honey drizzle.
Variations and Customizations are easy and fun. You can spice up the flour coating with additional herbs or spices like thyme or mustard powder. For a milder version, use plain honey instead of hot honey, or mix the two to adjust the heat level. Swap the biscuits for mini waffles for a chicken-and-waffles twist. Add a slice of cheese (pepper jack or cheddar work well) for a melty element. Vegetarian options can include crispy cauliflower or plant-based chicken alternatives. You can also experiment with different hot sauces in the honey—sriracha, chipotle, or gochujang can all create unique flavor profiles.
Health Considerations and Nutritional Value of this dish reflect its indulgent nature. A serving typically includes high levels of calories, fat, and sodium, mostly from the fried chicken and biscuits. Hot honey, though natural, is still high in sugar. To make a lighter version, you can oven-bake or air-fry the chicken, use whole wheat biscuits or lighter bread options, and reduce the amount of honey or sugar in the hot honey mixture. Low-fat buttermilk and skinless chicken breasts can also reduce fat content. Incorporating veggies like slaw or pickled onions adds nutrition and fiber while enhancing taste. As with most comfort foods, moderation is key, and preparing it at home allows for adjustments to meet dietary preferences or goals.
FAQ
Q: Can I make the chicken ahead of time?
A: Yes, you can fry the chicken in advance and reheat it in the oven or air fryer to restore crispiness before serving.
Q: Can I use store-bought biscuits?
A: Absolutely—store-bought or frozen biscuits work well if you’re short on time. Just make sure they’re baked fresh and warm before assembly.
Q: How do I store leftovers?
A: Store chicken and biscuits separately in airtight containers in the fridge. Reheat chicken in the oven or air fryer for best texture.
Q: Can I make this gluten-free?
A: Yes, use gluten-free flour for dredging the chicken and gluten-free biscuits. Ensure your hot sauce and other ingredients are also gluten-free.
Q: What can I serve with hot honey chicken biscuits?
A: Great side options include coleslaw, sweet potato fries, mac and cheese, or a fresh salad to balance the richness of the main dish.
Q: Can I adjust the spice level?
A: Yes—reduce or increase the amount of chili flakes or hot sauce in the honey to control the heat. You can also serve the honey on the side.
Easy Hot Honey Chicken Biscuits
Ingredients
For the Fried Chicken:
- 1½ to 2 pounds of chicken tenders or 2 large boneless, skinless chicken breasts cut into 1-inch thick strips
- 1½ cups all-purpose flour
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon smoked paprika
- 1 large egg plus 2 tablespoons of water beaten
- Vegetable oil canola oil, or peanut oil for frying
- 2 cups all-purpose flour for dredging or additional coating
For the Buttermilk Biscuits:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- ¼ teaspoon baking soda
- ½ cup 1 stick cold butter
- ¾ cup buttermilk
- ¼ cup unsalted butter melted (for brushing)
For the Hot Honey:
- 1 cup honey
- 2 teaspoons crushed red pepper flakes
- 1 tablespoon apple cider vinegar
Instructions
For the Fried Chicken:
- Fill a large, heavy-bottomed pot or deep skillet with about 2 inches of oil and set it over medium heat. In a large mixing bowl, combine the flour, kosher salt, black pepper, garlic powder, and smoked paprika. In a separate shallow dish, whisk together the egg and water. Dredge the chicken strips in the seasoned flour mixture, ensuring each piece is well coated. Shake off any excess flour, dip each piece into the egg mixture, and then return it to the flour mixture for a second coating. Set the coated chicken aside on a plate.
- Check if the oil is ready by using a thermometer (aim for 365–375°F) or by sprinkling a bit of flour into the oil—if it sizzles, it’s ready. Carefully add 2 to 4 pieces of chicken at a time, being sure not to overcrowd the pot. Fry each batch until golden brown and cooked through, about 8 to 10 minutes. Remove the chicken and transfer to a plate lined with paper towels to drain. Repeat the process until all the chicken is cooked.
For the Buttermilk Biscuits:
- Preheat your oven to 450°F and line a baking sheet with parchment paper or a silicone baking mat. In a large bowl, mix the flour, baking powder, salt, and baking soda. Cut the cold butter into small cubes or grate it with a box grater for easier blending. Add the butter to the dry ingredients and work it in using your hands or a pastry cutter until the mixture resembles coarse crumbs. Stir in the buttermilk with a rubber spatula just until a soft dough forms.
- Turn the dough out onto a lightly floured surface and gently bring it together by hand. Pat it into a rectangle, then fold it into thirds like a letter. Turn the dough 90 degrees, gather any loose bits, and flatten it back into a rectangle. Repeat the folding process two more times to create layers. Using a floured 2.5-inch biscuit cutter, cut out biscuits. Gather and re-roll the scraps as needed until you have 10 to 12 biscuits.
- Place the biscuits on the prepared baking sheet and bake for 15 to 17 minutes, or until they are golden brown. Remove them from the oven and immediately brush the tops with melted butter.
For the Hot Honey:
- In a small saucepan, combine the honey and crushed red pepper flakes. Bring the mixture to a gentle simmer over medium heat, then remove from the heat and stir in the apple cider vinegar. Allow the hot honey to cool to room temperature. Use it right away to drizzle over the chicken, or store it in a glass container and refrigerate until you’re ready to use.
To Assemble:
- Carefully split each biscuit in half. Place a piece of fried chicken on the bottom half of each biscuit. Drizzle generously with the hot honey. Add pickle slices if desired. Top with the remaining biscuit halves.