Description
These Hot Honey Chicken Biscuits are a sweet and spicy twist on a classic comfort food! Crispy fried chicken tenders are drizzled with a fiery hot honey and served on fluffy buttermilk biscuits. It’s a delicious and satisfying meal that’s perfect for a weekend brunch or a casual dinner.
Ingredients
Units
Scale
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For the Fried Chicken:
- 1 1/2 – 2 pounds chicken tenders (or 2 large boneless, skinless chicken breasts, sliced into 1-inch thick strips)
- 1 1/2 cups all-purpose flour (for dredging)
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon smoked paprika
- 1 large egg + 2 tablespoons water, beaten
- Vegetable, canola, or peanut oil, for frying
- 2 cups all-purpose flour (for breading)
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For the Buttermilk Biscuits:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 1/4 teaspoon baking soda
- 1/2 cup (1 stick) cold butter, cubed or grated
- 3/4 cup buttermilk
- 1/4 cup unsalted butter, melted
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For the Hot Honey:
- 1 cup honey
- 2 teaspoons crushed red pepper flakes
- 1 tablespoon apple cider vinegar
Instructions
- Fry Chicken: Heat 2 inches of oil in a large pot to 365-375°F (185-190°C). In a bowl, mix flour, salt, pepper, garlic powder, and paprika. In another dish, whisk egg and water. Dredge chicken in flour, then egg mixture, then back in flour. Fry chicken in batches until golden brown and cooked through. Drain on paper towels.
- Make Biscuits: Preheat oven to 450°F (230°C). In a bowl, combine flour, baking powder, salt, and baking soda. Cut in butter until mixture resembles coarse crumbs. Stir in buttermilk until a dough forms. Turn out onto a floured surface and knead lightly. Pat into a rectangle, fold in thirds, and repeat this process two more times. Cut out biscuits with a floured cutter. Bake on a parchment-lined baking sheet for 15-17 minutes, or until golden brown. Brush with melted butter.
- Make Hot Honey: In a saucepan, simmer honey and red pepper flakes over medium heat. Remove from heat and stir in apple cider vinegar. Cool to room temperature.
- Assemble: Split biscuits in half. Top with fried chicken and drizzle with hot honey. Serve with pickle slices, if desired.
Notes
- You can use boneless, skinless chicken thighs instead of chicken breasts.
- Adjust the amount of red pepper flakes in the hot honey to your preference.
- Serve with your favorite sides, such as mashed potatoes, coleslaw, or a salad.
Nutrition
- Serving Size: 1 biscuit with chicken and sauce
- Calories: 600
- Sugar: 20g
- Sodium: 1000mg
- Fat: 35g
- Saturated Fat: 12g
- Unsaturated Fat: 20g
- Trans Fat: 1g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg