Ingredients
For the Chicken:
- 4 boneless, skinless chicken thighs (or breasts, if preferred)
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp salt
- 1/2 tsp black pepper
- Vegetable oil, for frying
For the Biscuits:
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 6 tbsp cold unsalted butter, cubed
- 3/4 cup buttermilk
- Store-bought biscuits (optional, for convenience)
For the Hot Honey:
- 1/2 cup honey
- 1–2 tsp red pepper flakes (adjust to taste)
- 1 tsp apple cider vinegar (optional, for tanginess)
- Pinch of salt
Instructions
- Prepare the Chicken: Marinate the chicken thighs or breasts in buttermilk for at least 30 minutes, or overnight if possible. This step tenderizes the meat and adds moisture and flavor.
- Coat the Chicken: In a shallow bowl, combine flour, paprika, garlic powder, salt, and black pepper. Remove the chicken from the buttermilk, letting the excess drip off, and dredge each piece in the flour mixture so it’s fully coated.
- Fry the Chicken: Heat about 1 inch of vegetable oil in a large skillet over medium-high heat. Carefully add the coated chicken pieces and fry for 4–5 minutes per side, or until golden brown and cooked through. Transfer to a plate lined with paper towels to drain any excess oil.
- Mix the Biscuit Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until evenly combined.
- Cut in the Butter: Add the cold, cubed butter to the bowl. Using a pastry cutter or your fingers, work the butter into the flour mixture until it resembles coarse crumbs with some larger pea-sized pieces remaining.
- Add Buttermilk: Pour in the buttermilk and stir gently with a spoon or spatula until just combined. Take care not to overmix, which keeps the biscuits tender.
- Shape and Bake the Biscuits: Turn the dough onto a lightly floured surface and gently knead. Pat or roll it to a 1-inch thickness and use a round cutter to cut out biscuits. Arrange on a baking sheet and bake in a preheated oven at 425°F (220°C) for 12–15 minutes, or until golden brown. Alternatively, use store-bought biscuits, prepared as directed.
- Prepare the Hot Honey: In a small saucepan over low heat, warm the honey. Stir in the red pepper flakes, apple cider vinegar (if using), and a pinch of salt. Let the mixture simmer for 1–2 minutes, then remove from heat and let cool slightly.
- Assemble the Hot Honey Chicken Biscuits: Slice each warm biscuit in half. Place a piece of crispy fried chicken on the bottom half, drizzle generously with hot honey, and then cap with the biscuit top. Serve immediately while the biscuits and chicken are hot and the honey is gooey.
Notes
- Marinate the chicken overnight for extra flavor and tenderness.
- Adjust the heat of the hot honey to your preference by using more or less red pepper flakes.
- Store-bought biscuits can save time, but homemade biscuits add a rustic touch and superior flakiness.
- Serve immediately for the crispiest chicken and freshest biscuits.
- Leftover hot honey is delicious over cornbread, pizza, or roasted vegetables.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main-course
- Method: Frying
- Cuisine: Southern American
- Diet: Halal
Nutrition
- Serving Size: 1 biscuit sandwich
- Calories: 450
- Sugar: 14g
- Sodium: 870mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 2g
- Protein: 17g
- Cholesterol: 90mg