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Hot Honey Chicken Biscuits Recipe
Ben Carraoli

Hot Honey Chicken Biscuits Recipe

I just finished making these Hot Honey Chicken Biscuits — 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.
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Prep Time 30 minutes
Cook Time 30 minutes
Ingredients Method Notes

Ingredients
  

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

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.

Notes

  • 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.