Spiced Cornstarch Hot Honey Chicken Biscuits
This recipe features crispy, spiced cornstarch chicken thighs drizzled with tangy hot honey, all served atop flaky buttermilk biscuits for a delightful sweet and savory experience.
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.
Notes
For extra flavor in your chicken, consider brining it overnight. Adjust the amount of cayenne pepper and hot sauce to your preferred spice level. If you don't have a biscuit cutter, you can use the rim of a glass.