Go Back
Hot Honey Chicken Biscuits Recipe
Ash Tyrrell

Hot Honey Chicken Biscuits Recipe

I have to tell you, these hot honey chicken biscuits are my new obsession. They are flaky, buttery, and stuffed with the crispiest fried chicken you can imagine. Honestly, making these at home is a game-changer; they are so much better than any fast-food version I've ever had.
Print Recipe Pin Recipe
Total Time 1 hour
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 1 1/2 to 2 pounds chicken tenders - Tenders are ideal for their size and quick cooking time but you can also slice boneless, skinless chicken breasts into 1-inch strips.
  • 1 1/2 cups all-purpose flour - This creates the base of our crispy coating.
  • 1 tsp. kosher salt - Enhances the flavor of the chicken and the breading.
  • 1/4 tsp. black pepper - Adds a subtle classic spice.
  • 1/4 tsp. garlic powder - Provides a savory aromatic flavor to the coating.
  • 1/4 tsp. smoked paprika - Gives the chicken a beautiful color and a hint of smoky flavor.
  • 1 large egg + 2 tablespoons water beaten - This egg wash is crucial for helping the flour mixture stick to the chicken.
  • Vegetable canola, or peanut oil, for frying - Use a neutral oil with a high smoke point for the best frying results.
  • 2 cups all-purpose flour - The foundation for our light and fluffy biscuits.
  • 1 Tbsp. baking powder - This is the leavening agent that makes the biscuits rise and become airy.
  • 1 tsp. kosher salt - Balances the flavors and strengthens the gluten structure.
  • 1/4 tsp. baking soda - Works with the buttermilk to create a tender crumb.
  • 1/2 cup 1 stick cold butter - The key to flaky layers. Grating frozen butter is a great pro tip for easy incorporation.
  • 3/4 cup buttermilk - The acidity in buttermilk creates an exceptionally tender biscuit.
  • 1/4 cup unsalted butter melted - For brushing on the biscuits right out of the oven for a golden, buttery finish.
  • 1 cup honey - The sweet base of our drizzle. Use a good quality mild honey.
  • 2 tsp. crushed red pepper flakes - This brings the heat! You can adjust the amount based on your spice preference.
  • 1 Tbsp. apple cider vinegar - The acidity cuts through the sweetness and adds a wonderful tangy note.

Method
 

  1. First, you'll get the chicken coated and fried to golden perfection. The double-dredge method is key to achieving that super crispy exterior we all love. Make sure your oil is at the right temperature before you begin.
  2. Pour about 2 inches of oil into a large, heavy-bottomed pot and set it over medium heat.
  3. In a large, shallow dish, whisk together the flour, salt, pepper, garlic powder, and paprika. In a separate dish, beat the egg and water together.
  4. Working one piece at a time, dredge a chicken tender in the flour mixture, dip it into the egg wash, then dredge it back in the flour for a second time, ensuring it’s fully coated. Set the coated chicken aside.
  5. Check if the oil is ready (around 365-375°F) by dropping a tiny bit of flour into it; if it sizzles, you're good to go.
  6. Carefully place 2-4 pieces of chicken into the hot oil, being sure not to overcrowd the pot.
  7. Fry for about 8 to 10 minutes, flipping halfway through, until the chicken is golden brown and cooked through.
  8. Transfer the cooked chicken to a wire rack or a plate lined with paper towels to drain any excess oil. Repeat with the remaining chicken.
  9. While the chicken is frying, you can get started on the biscuits. The secret to flaky biscuits is working with cold butter and not overmixing the dough.
  10. Preheat your oven to 450°F and line a baking sheet with parchment paper. In a large bowl, combine the flour, baking powder, salt, and baking soda.
  11. Cut the cold butter into small cubes or grate it using a box grater. Work the butter into the dry ingredients with your fingertips or a pastry cutter until it resembles coarse crumbs.
  12. Pour in the buttermilk and stir with a spatula until a soft dough just comes together. Don't overmix!
  13. Gently working the dough and folding it creates those irresistible layers.
  14. Turn the dough out onto a lightly floured surface. Pat it into a rectangle, fold it into thirds like a letter, and then flatten it back into a rectangle. Repeat this folding process two more times.
  15. Pat the dough down to about a 1/2-inch thickness. Use a floured 2.5-inch biscuit cutter to cut out the biscuits.
  16. Place the biscuits on the prepared baking sheet and bake for 15-17 minutes, or until lightly golden. Brush the tops with melted butter as soon as they come out of the oven.
  17. This simple sauce comes together in minutes and adds the perfect finishing touch.
  18. Combine the honey and crushed red pepper flakes in a small saucepan over medium heat.
  19. Bring the mixture to a simmer, then immediately remove it from the heat.
  20. Stir in the apple cider vinegar. Allow it to cool slightly before using.
  21. Now for the best part: putting it all together.
  22. Place a piece of crispy fried chicken on the bottom half of each biscuit.
  23. Drizzle generously with the hot honey, top with a couple of pickle slices if desired, and place the top of the biscuit on. Serve immediately and enjoy!

Notes

  • I found that grating the butter while it's frozen is a game-changer for the biscuits. It distributes more evenly throughout the flour, creating incredibly flaky layers without much effort.
  • Don't be afraid to season generously. I sometimes add a little extra smoked paprika or a pinch of onion powder to the chicken's flour dredge for a deeper savory flavor.
  • Let the chicken rest for a few minutes after dredging and before frying. This helps the coating adhere better, so you get a crispier, more intact crust.
  • For the hot honey, I recommend letting it cool for at least 10 minutes before drizzling. This allows it to thicken slightly and cling to the chicken better.