Description
A delicious recipe featuring crispy fried chicken thighs marinated in buttermilk, coated in a flavorful seasoned flour, and paired with freshly baked flaky biscuits. Topped with a sweet and spicy hot honey drizzle made from honey, red pepper flakes, and apple cider vinegar, these Hot Honey Chicken Biscuits offer a perfect balance of heat, sweetness, and savory goodness for a satisfying meal or snack.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken thighs (or breasts, if preferred)
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp salt
- 1/2 tsp black pepper
- Vegetable oil, for frying
Biscuit Dough
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 6 tbsp cold unsalted butter, cubed
- 3/4 cup buttermilk
- Store-bought biscuits (optional, for convenience)
Hot Honey
- 1/2 cup honey
- 1–2 tsp red pepper flakes (adjust to taste)
- 1 tsp apple cider vinegar (optional, for tanginess)
- Pinch of salt
Instructions
- Prepare the Chicken: Marinate the chicken thighs or breasts in buttermilk for at least 30 minutes or overnight to tenderize and infuse moisture and flavor.
- Coat the Chicken: Combine flour, paprika, garlic powder, salt, and black pepper in a shallow bowl. Remove the chicken from buttermilk, letting excess drip off, then dredge each piece thoroughly in the flour mixture.
- Fry the Chicken: Heat about 1 inch of vegetable oil in a large skillet over medium-high heat. Fry the coated chicken pieces for 4–5 minutes per side, or until golden brown and fully cooked. Transfer to paper towels to drain excess oil.
- Mix the Biscuit Dry Ingredients: In a large bowl, whisk together flour, baking powder, baking soda, and salt evenly.
- Cut in the Butter: Add the cold cubed butter to the flour mixture. Work it in with a pastry cutter or fingers until the mixture resembles coarse crumbs with some pea-sized butter pieces.
- Add Buttermilk: Pour in the buttermilk and stir gently until just combined, careful not to overmix to maintain biscuit tenderness.
- Shape and Bake the Biscuits: Turn out dough onto a floured surface, gently knead, then pat or roll to about 1-inch thickness. Cut biscuits with a round cutter, place on a baking sheet, and bake in a 425°F (220°C) oven for 12–15 minutes until golden. Alternatively, prepare store-bought biscuits as directed.
- Prepare the Hot Honey: Warm honey in a small saucepan over low heat. Stir in red pepper flakes, apple cider vinegar, and a pinch of salt. Simmer for 1–2 minutes, then remove from heat and let cool slightly.
- Assemble the Hot Honey Chicken Biscuits: Slice each biscuit in half, place a piece of fried chicken on the bottom half, drizzle generously with hot honey, and top with the biscuit lid. Serve immediately while warm and gooey.
Notes
- Marinating chicken overnight enhances tenderness and flavor.
- Adjust red pepper flakes in hot honey to suit your preferred spice level.
- Using cold butter is key for flaky biscuit texture.
- Do not overmix biscuit dough to keep biscuits light.
- Store-bought biscuits can be used for a quicker preparation.
- Make sure oil is at medium-high heat to ensure crispiness without burning the chicken.
