My first encounter with Hot Honey Chicken Biscuits was at a quirky brunch spot, and I was instantly hooked. The combination of crispy, juicy fried chicken, flaky, buttery biscuits, and that irresistible sweet-and-spicy drizzle of hot honey was a revelation. It’s a dish that perfectly bridges the gap between comfort food and gourmet indulgence, and ever since that day, I’ve been on a mission to recreate that magic at home. If you’ve been dreaming of that same incredible flavor profile – where crunchy meets tender, and fiery meets sweet – then you’ve come to the right place.
Why You’ll Love This Dish
This isn’t just another chicken and biscuit recipe; it’s an experience. The Hot Honey Chicken Biscuit is the ultimate comfort food with a gourmet twist, perfect for a decadent brunch, a satisfying lunch, or even a fun, elevated dinner. You’ll love sinking your teeth into the layers of flaky biscuit, the tender, perfectly seasoned fried chicken, and then that glorious, sticky hot honey that ties it all together with a delightful kick. It’s a dish that truly excites the palate, offering a symphony of textures and flavors that are both familiar and thrillingly new. Plus, with our top 10 tips, you’re set for success, making this a rewarding culinary adventure for any home cook.
> “I thought making Hot Honey Chicken Biscuits at home would be too complicated, but with these tips, they turned out even better than the restaurant version! The hot honey is a game-changer.” – A Happy Home Cook
The Cooking Process Explained
Creating these scrumptious Hot Honey Chicken Biscuits involves a few key stages that, when executed correctly, lead to an unforgettable meal. First, you’ll prepare your chicken, typically by marinating it to ensure maximum flavor and tenderness, then breading it for that signature crispy exterior. Simultaneously, you’ll whip up a batch of fluffy, homemade biscuits – the foundation of this delicious sandwich. While the chicken fries and the biscuits bake, you’ll quickly whisk together the hot honey glaze, a simple but essential component that brings the “hot” and “honey” to this dish. Finally, it’s all about assembly: a warm biscuit, a piece of crispy chicken, and a generous drizzle of that irresistible hot honey.
Gather These Items
To embark on your Hot Honey Chicken Biscuit journey, here’s what you’ll need:
For the Crispy Chicken:
- 4 boneless, skinless chicken thighs or breasts, pounded to even thickness
- 1 cup buttermilk
- 1 large egg
- 2 cups all-purpose flour
- 1/4 cup cornstarch (for extra crispiness!)
- 2 tsp salt
- 1 tsp black pepper
- 1 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Pinch of cayenne pepper (optional, for an extra kick)
- Vegetable oil or peanut oil, for frying
For the Fluffy Biscuits:
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1 tsp sugar
- 1/2 tsp salt
- 1/2 cup (1 stick) unsalted butter, very cold and cut into small cubes
- 3/4 cup cold buttermilk (or regular milk with 1 tbsp lemon juice, let sit 5 mins)
- Melted butter, for brushing (optional)
For the Hot Honey:
- 1/2 cup honey
- 1-2 tbsp hot sauce (like Frank’s RedHot or Tabasco, adjust to your spice preference)
- 1/2 tsp apple cider vinegar
Directions to Follow
Here’s how to bring your Hot Honey Chicken Biscuits to life:
- Prepare the Chicken: Pat your chicken pieces dry. In a shallow dish, whisk together the buttermilk and egg. In another shallow dish, combine the flour, cornstarch, salt, pepper, paprika, garlic powder, onion powder, and cayenne (if using).
- Bread the Chicken: Dip each chicken piece into the buttermilk mixture, allowing any excess to drip off. Then, dredge it thoroughly in the flour mixture, pressing to ensure the flour adheres well. Set aside on a wire rack.
- Make the Biscuits: Preheat your oven to 425°F (220°C). In a large bowl, whisk together the flour, baking powder, baking soda, sugar, and salt. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.
- Form the Biscuits: Gradually add the cold buttermilk, mixing gently with a fork until just combined – do not overmix. Turn the dough out onto a lightly floured surface and gently pat or roll to about 1-inch thickness. Use a biscuit cutter (or a floured glass) to cut out biscuits. Rework scraps gently if needed. Place biscuits on a baking sheet, close together for softer sides, or spaced apart for crispier sides.
- Bake the Biscuits: Bake for 12-15 minutes, or until golden brown and cooked through. Brush with melted butter immediately after removing from the oven, if desired.
- Fry the Chicken: While biscuits bake, heat about 2-3 inches of oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat to 350°F (175°C). Carefully fry chicken pieces in batches, without overcrowding the pot, for 6-8 minutes per side, or until golden brown, crispy, and cooked to an internal temperature of 165°F (74°C). Remove to a wire rack set over a paper towel-lined baking sheet to drain.
- Whip Up the Hot Honey: In a small saucepan, combine honey, hot sauce, and apple cider vinegar. Heat over low heat, stirring occasionally, until warmed through and fully combined. Do not boil.
- Assemble and Serve: Split open a warm biscuit. Place a piece of crispy chicken inside. Drizzle generously with the hot honey and serve immediately.
How to Serve It
These Hot Honey Chicken Biscuits are a meal in themselves, but they pair wonderfully with a few complementary sides. For brunch, think about serving them alongside a fresh fruit salad or some creamy grits to balance the richness. If you’re leaning more towards lunch or dinner, a crisp coleslaw or a simple green salad with a bright vinaigrette would be perfect. The acidity of pickles can also cut through the richness beautifully, so consider adding a few pickle slices to your plate or even inside your biscuit sandwich for an extra tang. And don’t be shy with that hot honey drizzle – some people like to douse the whole thing!
Keeping Leftovers Fresh
While these biscuits are truly best enjoyed fresh, you can store components separately. Cooked chicken can be kept in an airtight container in the refrigerator for up to 3-4 days. Rewarm in an oven or air fryer to regain crispiness. Biscuits are best stored at room temperature in an airtight container for 1-2 days; they can become dry quickly. Reheat wrapped in foil in the oven for a few minutes. The hot honey can be stored at room temperature in an airtight container for several weeks. Avoid combining the chicken and biscuits until serving to prevent sogging.
Tricks for Success
- Cold Butter for Biscuits: This is the golden rule for flaky biscuits. The tiny pieces of cold butter create pockets of steam as they melt, resulting in those beautiful layers.
- Don’t Overmix Biscuit Dough: Overmixing develops gluten, leading to tough biscuits. Mix just until combined.
- Gentle Handling: Handle biscuit dough as little as possible. Pat it out rather than rolling aggressively.
- Buttermilk Soak for Chicken: Buttermilk tenderizes the chicken and helps the breading adhere better, leading to juicier, more flavorful results.
- Double Dredging (Optional): For extra crispy chicken, some home cooks like to dip the chicken a second time in buttermilk and then flour for a thicker crust.
- Maintain Oil Temperature: Use a thermometer for frying. If the oil is too cool, the chicken will be greasy; if too hot, it’ll burn before cooking through. Aim for 350°F (175°C).
- Don’t Crowd the Pan: Fry chicken in batches to keep the oil temperature consistent and prevent steaming, which leads to soggy crusts.
- Season Flour Generously: The breading is where a lot of the chicken’s flavor comes from, so don’t be shy with the seasonings.
- Hot Honey Balance: Adjust the amount of hot sauce in your honey to your preference. Start with less and add more if you like it spicier. A touch of apple cider vinegar brightens the flavor.
- Serve Immediately: For the best experience, assemble and serve these hot and fresh, while the biscuits are warm, the chicken is crispy, and the hot honey is
Creative Twists
- Spice Level Adjustment: For a milder version, reduce the hot sauce or use a sweet chili sauce in place of traditional hot sauce. For extra heat, add a pinch of dried chili flakes to the chicken breading or directly to the hot honey.
- Cheese Please: Incorporate shredded cheddar or Monterey Jack cheese into your biscuit dough for cheesy biscuits that add another layer of savory goodness.
- Herbaceous Notes: Mix finely chopped fresh herbs like chives or rosemary into your biscuit dough or even into the chicken breading for an aromatic twist.
- Bacon Lover’s Dream: Add crispy crumbled bacon to the chicken sandwich, or infuse your hot honey with rendered bacon fat for a smoky, savory depth.
- Gluten-Friendly Option: Use a 1:1 gluten-free flour blend for both the biscuits and the chicken breading to cater to dietary needs. Ensure your baking powder is also gluten-free.
- Veggie Swap: For a vegetarian alternative, use thick slices of fried halloumi cheese or a breaded and fried portobello mushroom cap instead of chicken.
Your Questions Answered
FAQ
Q: Can I use pre-made biscuits?
A: Absolutely! While homemade biscuits are highly recommended for the best flavor and texture, using store-bought refrigerated biscuits can significantly cut down on prep time. Just bake them according to package directions.
Q: How spicy is the hot honey? Can I make it less spicy?
A: The spice level is entirely customizable! Start with 1 tablespoon of hot sauce, taste, and add more if you prefer. For a milder version, you can reduce the hot sauce to just a few dashes or use a less intense brand. The apple cider vinegar also helps to balance the heat.
Q: Can I bake the chicken instead of frying it?
A: Yes, you can! While frying delivers the crispiest result, you can bake or air fry the chicken for a lighter option. After breading, spray the chicken well with cooking spray and bake at 400°F (200°C) for about 20-25 minutes, flipping halfway, or air fry at 375°F (190°C) for 15-20 minutes, until golden brown and cooked through. It won’t be quite as crispy, but it will still be delicious!
Spiced Cornstarch Hot Honey Chicken Biscuits
Equipment
- Medium Bowl
- Large Bowl
- Whisk
- Biscuit Cutter
- Baking Sheet
- Parchment Paper
- Shallow Dishes
- Large, Heavy-Bottomed Pot or Dutch Oven
- Tongs
- Wire Rack
- Small Saucepan
Ingredients
For the Spiced Cornstarch Hot Honey Chicken:
- 1.5 lbs Chicken Thighs boneless, skinless chicken thighs (or breasts, pounded thin)
- 1 cup Buttermilk (for brining and coating)
- 1.5 cups All-Purpose Flour
- 1/4 cup Cornstarch
- 1 tbsp Smoked Paprika
- 1 tbsp Garlic Powder
- 1 tsp Onion Powder
- 1/2 tsp Cayenne Pepper (or more, to taste)
- 1 tsp Salt plus more for seasoning
- 1 tsp Black Pepper plus more for seasoning
- 3-4 cups Vegetable Oil (for frying)
For the Flaky Buttermilk Biscuits:
- 2 cups All-Purpose Flour
- 1 tbsp Baking Powder
- 1/2 tsp Salt
- 1/2 cup Cold Butter (1 stick), unsalted and cut into small cubes
- 3/4 cup Buttermilk cold
For the Tangy Hot Honey:
- 1/2 cup Honey
- 1-2 tbsp Hot Sauce (like Frank’s RedHot)
- 1 tsp Apple Cider Vinegar
- Salt Pinch of Salt
Instructions
The Chicken
- Pat chicken thighs dry, then combine them in a medium bowl with 1/2 cup buttermilk and a pinch of salt and black pepper.
- Cover and refrigerate the chicken for at least 30 minutes, or up to 4 hours, to brine.
The Biscuits
- Preheat oven to 425°F (220°C). Whisk together 2 cups flour, baking powder, and 1/2 tsp salt in a large bowl.
- Cut in the cold butter until the mixture resembles coarse crumbs with some pea-sized pieces, then gently stir in 3/4 cup cold buttermilk until combined, without overmixing.
Bake Biscuits
- Turn the dough onto a lightly floured surface and pat or roll to about 3/4-inch thickness, then use a 2-inch biscuit cutter to cut out biscuits.
- Place biscuits on a parchment-lined baking sheet, either close together for softer sides or spaced apart for crispier edges, and bake for 12-15 minutes until golden brown and risen.
Prepare Chicken Breading
- While biscuits bake, set up a dredging station: in one shallow dish, place the remaining 1/2 cup buttermilk.
- In a second shallow dish, whisk together 1.5 cups flour, cornstarch, smoked paprika, garlic powder, onion powder, cayenne pepper, 1 tsp salt, and 1 tsp black pepper.
Fry Chicken
- Heat 3-4 cups vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat until it reaches 350°F (175°C).
- Remove chicken from the buttermilk brine, shaking off excess, then dip each piece into the seasoned flour mixture for a full coat.
- Dip the chicken back into the plain buttermilk, and then back into the seasoned flour mixture for a double coat, pressing the flour onto the chicken to ensure it sticks.
- Carefully lower 2-3 pieces of coated chicken into the hot oil (do not overcrowd) and fry for 5-7 minutes per side, or until golden brown, crispy, and cooked through (165°F/74°C internal temperature).
- Remove fried chicken with tongs and place on a wire rack set over a baking sheet to drain excess oil, seasoning immediately with a sprinkle of salt; repeat with remaining chicken.
Make Hot Honey
- In a small saucepan, combine honey, hot sauce, apple cider vinegar, and a pinch of salt.
- Heat gently over low heat, stirring until well combined and warmed through, being careful not to boil.
Assemble
- Split the warm biscuits in half, place a piece of hot fried chicken on each biscuit, and drizzle generously with the hot honey.
- Serve immediately for best enjoyment.