Easy Hot Honey Chicken Biscuits: A Spicy-Sweet Southern Delight

The History of Hot Honey Chicken Biscuits

The story of the hot honey chicken biscuit is a delicious tale that blends Southern comfort food tradition with modern culinary innovation. At its roots, the humble chicken biscuit dates back to the American South, where flaky buttermilk biscuits were often split open and filled with tender fried chicken—a staple at Sunday brunches, diners, and roadside cafes for generations. This classic combo was beloved for its simplicity, warmth, and rich, savory flavor.

The twist came in the 2010s with the rise of “hot honey”—a sweet honey infused with chili heat—popularized by Brooklyn pizzerias drizzling it over pepperoni slices to balance spice and sweetness. Chefs and home cooks soon began experimenting, bringing this trendy condiment into other dishes. The marriage of crispy fried chicken, fluffy biscuit, and spicy-sweet honey was inevitable. Enter the Hot Honey Chicken Biscuit: a gourmet upgrade to a Southern classic that’s now a star on brunch menus across the U.S., from food trucks to five-star restaurants.

Today, this dish represents the perfect fusion of old and new—honoring traditional Southern baking techniques while embracing bold, global flavors. It’s not just food; it’s comfort with a kick, nostalgia with a twist, and proof that sometimes, the best recipes come from happy accidents and daring pairings.

Ingredients Breakdown

To make the ultimate Easy Hot Honey Chicken Biscuits, you’ll need ingredients that strike a balance between richness, crunch, heat, and softness. Here’s a detailed breakdown of each component:

For the Buttermilk Biscuits:

• All-Purpose Flour – Forms the base of the biscuit, giving structure and tenderness.
• Baking Powder & Baking Soda – Leavening agents that help the biscuits rise and become fluffy.
• Salt & Sugar – Enhance flavor and aid in browning.
• Cold Unsalted Butter – Key for flakiness. When baked, the butter creates steam pockets, resulting in layers.
• Buttermilk – Adds tanginess and activates the baking soda for extra lift. Its acidity also tenderizes the gluten.

For the Fried Chicken Tenders:

• Chicken Breasts or Tenders – Boneless, skinless pieces cut into strips for easy sandwiching.
• Buttermilk Marinade – Tenderizes the chicken and adds moisture before frying.
• Flour – Used for dredging to create a crisp exterior.
• Paprika, Garlic Powder, Onion Powder, Salt, Black Pepper – Seasonings that build deep, savory flavor in the crust.
• Egg Wash (optional) – Helps the breading adhere better for extra crunch.
• Frying Oil (vegetable, canola, or peanut) – High smoke point oil ideal for achieving golden, even frying without burning.

For the Hot Honey Sauce:

• Raw Honey or Pure Clover Honey – Provides natural sweetness and smooth texture.
• Crushed Red Pepper Flakes or Cayenne Pepper – Brings the heat. Adjust quantity to taste.
• Optional Additions: Fresh Thyme, Lemon Zest, Apple Cider Vinegar – These elevate complexity, adding herbal notes or brightness to cut through richness.

Optional Garnishes & Extras:

• Pickles (dill or bread-and-butter) – Adds tangy crunch and balances the heat and fat.
• Lettuce or Arugula – For freshness and color contrast.
• Melted Butter Brush – For brushing on warm biscuits to enhance flavor and shine.
• Mayonnaise or Spicy Aioli – An additional creamy layer if you want more decadence.

Step-by-Step Recipe

Step 1: Make the Buttermilk Biscuits

1. In a large bowl, whisk together 2 cups all-purpose flour, 1 tablespoon baking powder, 1/2 teaspoon baking soda, 1 teaspoon sugar, and 1 teaspoon salt.
2. Cut in 1/2 cup cold unsalted butter (cubed) using a pastry cutter or fork until the mixture resembles coarse crumbs with pea-sized butter bits.
3. Gradually pour in 3/4 cup cold buttermilk, stirring gently with a spatula until the dough just comes together. Do not overmix.
4. Turn the dough onto a floured surface and gently pat or roll to about 1 inch thick. Use a round biscuit cutter (about 3 inches wide) to cut out rounds. Re-roll scraps once if needed.
5. Place biscuits on a parchment-lined baking sheet. Bake in a preheated 450°F (230°C) oven for 12–15 minutes, until golden brown. Remove and let cool slightly.
6. Optional: Brush tops with melted butter for extra richness.

Step 2: Prepare the Chicken

1. Cut 2 boneless, skinless chicken breasts into 1-inch-wide tenders. Place in a bowl and cover with 1 cup buttermilk. Let marinate for at least 30 minutes (or up to 4 hours in the fridge).
2. In a shallow dish, mix 1 cup flour, 1 tsp paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1 tsp salt, and 1/2 tsp black pepper.
3. Heat 1 inch of oil in a heavy skillet (cast iron preferred) to 350°F (175°C). Use a thermometer for accuracy.
4. Dredge each marinated chicken strip in the seasoned flour, shaking off excess. For extra crispiness, dip in beaten egg first, then back into flour.
5. Fry chicken in batches for 4–5 minutes per side, until golden brown and internal temperature reaches 165°F (74°C). Drain on paper towels.

Step 3: Make the Hot Honey

1. In a small saucepan over low heat, warm 1/2 cup honey with 1–2 teaspoons crushed red pepper flakes (adjust to taste).
2. Simmer for 3–5 minutes, stirring occasionally. Remove from heat and let cool slightly. Optional: Stir in 1/2 tsp lemon juice or a sprig of fresh thyme for depth.
3. Strain if desired for a smoother sauce, or leave flakes in for extra heat.

Step 4: Assemble the Biscuits

1. Split warm biscuits in half horizontally.
2. Drizzle the bottom half with hot honey.
3. Place a piece of fried chicken on top.
4. Add a pickle slice or two for tang.
5. Drizzle more hot honey over the chicken.
6. Cover with the top half of the biscuit.
7. Serve immediately while warm and crispy!

Top Tips for Perfect Hot Honey Chicken Biscuits

• Keep Ingredients Cold: For flaky biscuits, ensure your butter and buttermilk are well chilled. Warm ingredients melt the butter too soon, leading to dense biscuits.
• Don’t Overwork the Dough: Mix just until combined. Over-kneading develops gluten, making biscuits tough.
• Use a Cast Iron Skillet: It retains heat evenly, ensuring consistent frying and a perfectly golden crust.
• Double Dredge for Extra Crunch: Dip chicken in flour → egg wash → flour again for a thicker, crispier coating.
• Rest Fried Chicken on a Rack: Instead of paper towels, use a wire rack to keep the bottom from getting soggy.
• Adjust Heat Level Gradually: Start with 1/2 tsp cayenne or 1 tsp red pepper flakes. You can always add more heat later.
• Make Biscuits Ahead: Prepare unbaked biscuits, freeze on a tray, then transfer to a bag. Bake straight from frozen—add 2–3 minutes to baking time.
• Warm Biscuits Before Serving: If assembling later, reheat biscuits at 350°F for 5 minutes to revive crispness.
• Balance the Sweet and Heat: If your honey is very sweet, a splash of apple cider vinegar in the hot honey helps cut the sugar.
• Use Quality Honey: Raw or local honey has more depth than processed versions, enhancing both flavor and aroma.

Variations and Customizations

The beauty of Hot Honey Chicken Biscuits lies in their versatility. Whether you’re catering to dietary needs, flavor preferences, or seasonal ingredients, here are creative ways to customize your version:

1. Spicy Upgrades

• Add sriracha or chipotle powder to the flour dredge for smoky heat.
• Infuse the hot honey with fresh minced jalapeño or habanero for fruity, intense spice.
• Top with spicy mayo (mayo + hot sauce + lime juice) for creamy heat.

2. Healthier Twists

• Oven-Baked Chicken: Coat chicken in flour and spray with cooking oil. Bake at 400°F for 20–25 mins, flipping halfway.
• Whole Wheat or Gluten-Free Biscuits: Substitute half the flour with whole wheat or use a GF blend with xanthan gum.
• Air Fryer Option: Cook chicken in an air fryer at 375°F for 12–15 minutes, shaking halfway.

3. Gourmet Touches

• Add a fried egg on top for a breakfast-inspired “chicken biscuit benedict.”
• Swap honey for maple syrup infused with chili for a fall-themed twist.
• Use brioche or cheddar bay biscuits for a richer base.
• Top with crumbled blue cheese or goat cheese for tangy contrast.

4. Vegetarian Alternatives

• Replace chicken with marinated and fried tofu or cauliflower steaks.
• Use plant-based buttermilk (1 cup almond milk + 1 tbsp lemon juice) for dairy-free biscuits.
• Try a black bean patty or fried green tomato for a Southern vegetarian spin.

5. Mini Versions for Parties

• Make bite-sized biscuits and mini chicken strips for wedding appetizers or game-day sliders.
• Serve on toothpicks with a drizzle of hot honey and a pickle chip on top.

Health Considerations and Nutritional Value

While undeniably indulgent, Hot Honey Chicken Biscuits can be enjoyed as part of a balanced diet—with smart modifications to reduce calories, fat, and sodium.

Nutritional Profile (Per Serving, Approximate):

• Calories: 650–800 kcal
• Protein: 30–35g (from chicken and dairy)
• Carbohydrates: 60–70g (mostly from flour and honey)
• Fats: 30–40g (saturated fat from butter, frying oil, and chicken breading)
• Sugar: 15–25g (mainly from honey and added sugars in biscuits)
• Sodium: 900–1,300mg (can be high due to seasoning and frying)

Health Notes:

• Honey: While natural, honey is still a form of sugar. Moderate portion sizes to manage sugar intake. Opt for raw honey, which contains antioxidants and trace nutrients.
• Fried Foods: Deep-frying increases calorie and fat content. Baking or air-frying reduces fat by up to 70%.
• Refined Carbs: White flour in biscuits causes blood sugar spikes. Use whole grain or almond flour blends to increase fiber and lower glycemic impact.
• Sodium Awareness: Many store-bought buttermilks and flours contain added salt. Use low-sodium versions and season mindfully.
• Balancing the Meal: Serve with a side salad, fruit, or roasted vegetables to add fiber, vitamins, and volume without excess calories.

Dietary Modifications:

• Gluten-Free: Use certified GF flour blend and check labels on spices and honey.
• Dairy-Free: Replace buttermilk with plant-based milk + acid, and use vegan butter.
• Keto-Friendly Version: Use almond flour biscuits, bake chicken with almond meal crust, and substitute honey with sugar-free hot honey (erythritol + chili extract).

Full Ingredient List

Buttermilk Biscuits:

• 2 cups all-purpose flour
• 1 tbsp baking powder
• 1/2 tsp baking soda
• 1 tsp sugar
• 1 tsp salt
• 1/2 cup cold unsalted butter, cubed
• 3/4 cup cold buttermilk
• 1 tbsp melted butter (for brushing, optional)

Fried Chicken:

• 2 boneless, skinless chicken breasts
• 1 cup buttermilk (for marinating)
• 1 cup all-purpose flour
• 1 tsp paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1 tsp salt
• 1/2 tsp black pepper
• 1 egg (optional, for egg wash)
• 1 cup vegetable or canola oil (for frying)

Hot Honey Sauce:

• 1/2 cup honey
• 1–2 tsp crushed red pepper flakes (or 1/2 tsp cayenne)
• 1/2 tsp lemon juice (optional)
• 1 sprig fresh thyme (optional)

For Assembly:

• Dill pickle slices
• Fresh lettuce or arugula (optional)
• Spicy mayo (optional)

Detailed Directions

1. Preheat Oven: Set oven to 450°F (230°C). Line a baking sheet with parchment paper.
2. Make Biscuit Dough: In a large bowl, combine dry ingredients. Cut in cold butter until crumbly. Stir in buttermilk until just combined. Turn onto floured surface, knead lightly 2–3 times, and roll to 1-inch thickness. Cut with a 3-inch round cutter. Place on baking sheet and bake 12–15 minutes until golden. Brush with melted butter. Set aside.
3. Marinate Chicken: Cut chicken into strips, submerge in buttermilk, and refrigerate for 30+ minutes.
4. Prepare Breading Station: In a bowl, mix flour, paprika, garlic powder, onion powder, salt, and pepper. Beat egg in a separate bowl if using.
5. Heat Oil: Pour oil into a cast iron skillet and heat to 350°F. Use a thermometer to maintain temperature.
6. Dredge and Fry Chicken: Remove chicken from buttermilk, coat in flour (or flour → egg → flour), then fry 4–5 minutes per side until cooked through. Drain on a wire rack.
7. Make Hot Honey: Warm honey and pepper flakes in a saucepan over low heat for 5 minutes. Cool slightly.
8. Assemble Biscuits: Slice biscuits in half. Drizzle bottom with hot honey, add chicken, pickles, greens, more honey, and top bun. Serve immediately.

Frequently Asked Questions (FAQ)

Can I make these biscuits ahead of time?

Yes! You can prepare the biscuit dough, cut the rounds, and freeze them uncooked. Bake straight from frozen, adding 2–3 minutes to the cooking time. Fried chicken can be kept warm in a 200°F oven for up to 30 minutes.

How do I store leftovers?

Store components separately. Keep biscuits at room temperature for 2 days or freeze for up to 3 months. Refrigerate chicken and reheat in the oven to preserve crispness. Hot honey lasts 2 weeks in a sealed jar at room temperature.

Can I use store-bought biscuits?

Absolutely. Pillsbury Grands or homemade-style refrigerated biscuits work in a pinch. For best results, brush with butter and warm before assembling.

Is hot honey very spicy?

Not necessarily! The heat depends on how much chili you add. Start with 1/2 tsp red pepper flakes and adjust to preference. The sweetness of honey tames the spice beautifully.

Can I bake instead of fry the chicken?

Yes. Preheat oven to 400°F. Coat chicken in seasoned flour and place on a greased rack over a baking sheet. Spray with oil and bake 20–25 minutes, flipping halfway.

Are these suitable for kids?

You can make a milder version by reducing or omitting the chili in the honey. Kids love the sweet crunch and soft biscuits—just remove seeds or spicy elements.

What kind of honey should I use?

Any pure honey works, but clover, wildflower, or orange blossom honey offer mild, floral sweetness. Avoid flavored or processed honey with additives.

Can I make this recipe gluten-free?

Yes. Use a 1:1 gluten-free flour blend for both biscuits and chicken breading. Ensure all other ingredients are certified GF.

Summary

Easy Hot Honey Chicken Biscuits bring together flaky buttermilk biscuits, crispy fried chicken, and a spicy-sweet honey glaze for a satisfying, crowd-pleasing meal that’s perfect for brunch, lunch, or dinner.

This modern twist on a Southern classic is simple to make, endlessly customizable, and packed with bold flavors that dance between heat, honey, and hearty comfort.