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–+ servings

Hot Honey Chicken Biscuits

Crunchy, spicy fried chicken meets soft, buttery homemade biscuits drizzled with a sticky sweet-heat glaze.
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Prep Time 50 minutes
Cook Time 15 minutes
Total Time 1 hour 5 minutes
Servings: 4 sandwiches
Course: Brunch, Dinner
Cuisine: American, Southern
Calories: 550
Ingredients Method Nutrition Notes

Ingredients
  

For the biscuits
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/4 cup cold butter, cubed Unsalted or lightly salted.
  • 3/4 cup milk Whole milk preferred for richness.
For the fried chicken
  • 2 cups chicken breasts, boneless and skinless Flattened or cut into sandwich-sized pieces.
  • 1 cup buttermilk Plain yogurt thinned with milk can substitute.
  • 1 cup hot sauce Use your favorite—Frank’s-style for tang.
  • Oil for frying vegetable, canola, or peanut oil
For the hot honey glaze
  • 1 cup honey
  • 1 cup hot sauce For glaze.

Method
 

Preparation
  1. Preheat the oven to 450°F (230°C). Line a baking sheet and set aside.
  2. In a large bowl, whisk the flour, baking powder, and salt. Work the cold butter into the flour until the mixture looks like coarse crumbs.
  3. Stir in the milk just until the dough holds together. Do not overmix.
  4. Turn the dough onto a floured surface, knead gently, roll to 1-inch thickness, and cut out biscuits.
  5. Bake the biscuits for 12–15 minutes until golden. Let cool slightly.
  6. Combine the buttermilk and hot sauce in a shallow dish; add chicken pieces and refrigerate for at least 30 minutes.
Cooking
  1. Heat oil in a heavy skillet to 350°F (175°C). Pat the marinated chicken dry, dredge in seasoned flour, and fry for 4–6 minutes per side until golden.
  2. Drain the chicken on a rack.
  3. In a small saucepan, warm honey and hot sauce together until glossy and combined.
Assembly
  1. Split the biscuits, add fried chicken, and drizzle with hot honey. Serve immediately.

Nutrition

Serving: 1Calories: 550kcalCarbohydrates: 60gProtein: 25gFat: 20gSaturated Fat: 9gSodium: 800mgFiber: 2gSugar: 15g

Notes

For a dairy-free biscuit, use vegan butter and plant milk. Adjust the hot sauce-to-honey ratio to taste for spicier or milder glaze.

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