Do Share Recipe

Hot Honey Chicken Biscuits Recipe | Sweet, Spicy & Delicious

I just finished making these Hot Honey Chicken Biscuits Recipe and honestly, they feel like the perfect blend of comfort food and a little kick. The crispy chicken, the soft buttery biscuits, and that warm drizzle of hot honey make every bite unforgettable. As I pulled them out of the oven, the smell alone told me this recipe was going to be a favorite.

Let me walk you through exactly how I made them and how you can recreate the same magic at home. You can also enjoy similar flavors in my Instant Pot Breakfast Enchiladas for a fun twist on morning meals.

Ingredients

Here’s what you’ll need to make Hot Honey Chicken Biscuits (serves about 6):

For the Fried Chicken:

1½ to 2 pounds chicken tenders or 2 chicken breasts sliced into strips — fresh chicken fries up juicier.
1½ cups all-purpose flour — helps create a crispy crust.
1 teaspoon kosher salt — seasons the coating well.
¼ teaspoon black pepper — adds mild heat.
¼ teaspoon garlic powder — gives depth and savoriness.
¼ teaspoon smoked paprika — brings a subtle smoky flavor.
1 large egg + 2 tablespoons water, beaten — helps coating the stick.
Vegetable oil — for frying (use enough for 2 inches depth).

For the Biscuits:

2 cups of all-purpose flour — gives structure.
1 tablespoon baking powder — helps biscuits rise.
1 teaspoon kosher salt — enhances flavor.
¼ teaspoon baking soda — makes biscuits lighter.
½ cup cold unsalted butter — cold butter means flaky layers.
¾ cup buttermilk — gives tenderness and tang.
¼ cup melted unsalted butter — for brushing on top.

For the Hot Honey:

1 cup honey — the sweet base.
2 teaspoons crushed red pepper flakes — brings the heat.
1 tablespoon apple cider vinegar — balances sweetness.

Note: This recipe makes about 6 biscuit sandwiches depending on biscuit size. You can also try this recipe alongside One Pan Creamy Parmesan Chicken and Rice for an easy dinner option.

Variations

Here are some fun twists you can try:

Swap homemade biscuits for store-bought if you’re short on time.
Use dairy-free butter and plant-based milk with vinegar to create dairy-free biscuits.
Replace honey with maple syrup or agave for a different flavor.
Use chicken thighs instead of chicken tenders for extra juiciness.
Add more heat by mixing a pinch of cayenne into the flour mix.
Double-coat chicken with crushed cornflakes or panko for extra crunch.

Cooking Time

Prep Time: 30 minutes
Cooking Time: 30 minutes
Total Time: 1 hour

Equipment You Need

Large pot or skillet — for frying the chicken.
Mixing bowls — for dredging, biscuit dough, and egg wash.
Baking sheet — to bake biscuits.
Biscuit cutter — helps shape even biscuits.
Pastry blender or grater — for cutting in the cold butter.
Small saucepan — for heating the hot honey.
Paper towels or wire rack — to keep chicken crispy after frying.

How to Make Hot Honey Chicken Biscuits

A short overview before we get into each step: you’ll fry crispy chicken strips, bake buttery biscuits, prepare a spicy-sweet hot honey, and assemble everything into warm, gooey perfection.

Prepare the Fried Chicken

Season the flour with salt, pepper, garlic powder, and smoked paprika. In another bowl, whisk the egg and water. Dredge each chicken strip in flour, then egg, then flour again for a double coat. Heat the oil and fry chicken until golden and crisp, about 8–10 minutes. Let it drain on paper towels to stay crunchy.

Make the Buttermilk Biscuits

Preheat the oven to 450°F. Combine flour, baking powder, baking soda, and salt. Cut in the cold butter until the mixture looks crumbly. Add buttermilk and gently mix until dough forms. Fold the dough a few times to create layers, roll it out, and cut into biscuits. Bake for 15–17 minutes and brush tops with melted butter.

Prepare the Hot Honey

Warm the honey in a small saucepan with red pepper flakes until fragrant. Remove from heat and stir in apple cider vinegar. Let it cool slightly so it thickens.

Assemble

Split warm biscuits in half. Add a piece of crispy chicken in the center. Drizzle generously with hot honey. Add pickles if you like a tangy contrast. Serve immediately for the best texture.

Additional Tips for Making This Recipe Better

From my experience, these tricks make a big difference:

I prefer grating the butter instead of cubing it — it distributes more evenly and creates flaky biscuits.
I always fry chicken in small batches to keep the oil hot and prevent sogginess.
I drizzle hot honey right before serving so the coating stays crisp.
I sometimes add a pinch more red pepper flakes for extra heat — totally worth it if you like spice.

How to Serve Hot Honey Chicken Biscuits?

Serve them warm and fresh. I like placing them on a small board or platter with extra hot honey on the side. Add pickle slices or coleslaw for crunch and acidity. A refreshing drink like iced tea or lemonade balances the richness beautifully. These look amazing when stacked slightly open so the golden chicken peeks out.

Nutritional Information

Here’s a general idea per biscuit sandwich:

Calories: around 520
Protein: ~22g
Carbohydrates: ~47g
Fat: ~28g

Make Ahead and Storage

Refrigerating

Store chicken and biscuits separately in airtight containers. Reheat biscuits in the oven and chicken in a skillet or oven to maintain crispiness.

Freezing

Freeze baked biscuits or fried chicken separately for up to 2 months. Thaw overnight in the fridge and reheat before assembling.

Reheating

Always use the oven for reheating biscuits and chicken. It restores crispness and prevents sogginess that happens in the microwave.

Why You’ll Love This Recipe

There are so many reasons this dish is irresistible:

It’s the perfect mix of sweet, spicy, crispy, and buttery — everything you crave in comfort food.
It’s flexible: you can use shortcuts, adjust heat levels, or swap ingredients to suit any diet.
It makes a stunning brunch or game day option that everyone will love.
The hot honey is homemade, meaning you control the sweetness and spice.
It feels indulgent but is surprisingly easy to make at home.

Ben Carraoli