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Hot Honey Chicken and Biscuits Recipe
Ben Carraoli

Hot Honey Chicken and Biscuits Recipe

When I first made hot honey chicken and biscuits, I honestly didn’t think it would turn out so amazing. But sitting down to that plate of soft, buttery biscuits stacked with crispy fried chicken and drizzled with spicy honey? Wow. It’s the kind of meal that feels like a warm hug. I love that it’s not just super delicious but also surprisingly simple to make when you break it down into steps.
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 4
Course: Dinner
Calories: 570
Ingredients Method

Ingredients
  

  • 1.5 to 2 pounds chicken tenders or boneless chicken breasts cut into strips
  • 1.5 cups all-purpose flour
  • 1 teaspoon kosher salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon garlic powder
  • ¼ teaspoon smoked paprika
  • 1 large egg + 2 tablespoons water beaten
  • Vegetable oil for frying
  • For the Buttermilk Biscuits:
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon kosher salt
  • ¼ teaspoon baking soda
  • ½ cup cold butter cubed
  • ¾ cup buttermilk
  • ¼ cup unsalted butter melted (for brushing)
  • For the Hot Honey:
  • 1 cup honey
  • 2 teaspoons crushed red pepper flakes
  • 1 tablespoon apple cider vinegar

Method
 

  1. Start by slicing the chicken into strips if using whole breasts. Season the chicken with a mix of salt, pepper, garlic powder, and smoked paprika. This step ensures every bite is packed with flavor! While the chicken rests, prepare the breading stations.
  2. To create that unbeatable crunch, set out two bowls. One will hold the flour mixture combined with salt and seasonings, and the other has the beaten egg and water. Dip the chicken pieces into the flour first, followed by the egg, and then back into the flour to coat well. Place the coated pieces on a plate while the oil heats up.
  3. Heat about 2 inches of vegetable oil in a deep pan until it reaches 365°F. Gently drop the chicken pieces into the oil in small batches, making sure not to overcrowd them. Fry until golden brown and crispy, about 8–10 minutes. Place the cooked chicken on a paper towel-lined plate to drain excess oil.
  4. While the chicken keeps warm, preheat the oven to 450°F. Combine flour, baking powder, salt, and baking soda in a bowl. Add cubed cold butter and work it into the dry ingredients until it resembles coarse crumbs. Slowly mix in the buttermilk to form a soft dough.
  5. Roll the dough out on a floured surface and fold it in thirds a few times to create flaky layers. Cut out biscuits using a round cutter and arrange them on a lined baking tray. Bake for 15–17 minutes until lightly golden, then brush with melted butter as they come out of the oven for added richness.
  6. Hot honey is what takes this dish to the next level. Combine honey, crushed red pepper flakes, and apple cider vinegar in a small saucepan. Heat over medium heat, stirring until the mixture simmers gently. Remove from heat and allow to cool slightly before drizzling over the assembled biscuits.
  7. Finally, split the warm biscuits in half, place a piece of fried chicken on the bottom, and drizzle generously with hot honey. Feel free to top it off with pickle slices for a briny, tangy contrast. Close the lid with the other biscuit half, and enjoy!