If you’re craving the iconic flavors of Southern comfort but want something with a sweet-and-spicy twist, Hot Honey Chicken Biscuits should absolutely be in your recipe arsenal. Imagine this: golden, fluffy buttermilk biscuits split open to reveal juicy, crispy fried chicken, all smothered in buttery, spicy honey and maybe a few pickles for a punchy finish. It’s a dish that manages to be nostalgic and modern all at once, making any morning, brunch, or midnight snack utterly irresistible.

Hot Honey Chicken Biscuits Recipe - Recipe Image

Ingredients You’ll Need

Don’t be intimidated by the lineup: each ingredient plays a starring role in bringing the flavors, textures, and warm colors of Hot Honey Chicken Biscuits to life. Using simple pantry staples and a few fresh items, you’ll build layers of flavor that truly deliver on comfort and craveability.

All-purpose flour (biscuits & dredging): Forms the tender, flaky base for your biscuits and ensures the chicken’s crispy coating.
Baking powder & baking soda: Give your biscuits their signature lofty rise and lightness.
Salt: Enhances flavor in both biscuits and chicken, balancing out the spices and sweetness.
Unsalted butter (cold, cubed): Creates those melt-in-your-mouth biscuit layers; cold butter is key!
Buttermilk (cold): Adds tang and tenderness to the biscuits, and serves as a delicious marinade for juicy chicken.
Boneless, skinless chicken thighs: Stay succulent and flavorful after frying—plus, they fit perfectly inside a biscuit.
Paprika, cayenne pepper, garlic powder: These spices bring bold warmth and depth to the chicken coating.
Salt and pepper (to taste): Fine-tunes your seasoning for both the marinade and the dredge.
Vegetable oil: Great for frying thanks to its high smoke point (save olive oil for salad!).
Honey: Sweetens and thickens your hot honey drizzle, balancing out the spice.
Hot sauce: Adjust the heat to your liking—classic Southern hot sauces work especially well.
Butter (for hot honey): Adds body and a silky finish to the spicy-sweet sauce.
Optional pickle slices: For an acidic bite that lifts the dish and adds crunch.

How to Make Hot Honey Chicken Biscuits

Step 1: Marinate the Chicken

Start by submerging the chicken thighs in buttermilk with a dash of salt and pepper. Let them marinate for at least an hour (or up to overnight if you’ve got the time!). This step isn’t just about flavor—the buttermilk tenderizes the chicken, ensuring every bite is juicy and packed with subtle tang.

Step 2: Prepare the Biscuit Dough

Next up is the heart and soul of Southern kitchens: the biscuit. Preheat your oven and whisk together the dry ingredients. Rub the cold, cubed butter into the flour until it looks like coarse crumbs—don’t overthink it! Pour in the cold buttermilk and gently bring the dough together. A light touch yields fluffy, tall biscuits. Pat it out, cut your biscuits, and arrange them on a baking sheet ready to bake.

Step 3: Bake the Biscuits

Bake the biscuits at 425°F until they’re puffed and golden, about 12–15 minutes. You’ll smell that irresistible buttery aroma wafting through your kitchen—try not to sneak a taste just yet! Let them cool slightly while you move on to the chicken.

Step 4: Dredge and Fry the Chicken

While the biscuits bake, mix together your dredging flour with paprika, cayenne, garlic powder, salt, and pepper. Remove your chicken from the marinade, give each piece a thorough coat in the seasoned flour, and press gently so that delicious crust sticks. Heat oil in a heavy skillet, then fry the thighs until crisp and deeply golden (about 5–7 minutes per side). Drain on a rack to maintain that crunchy perfection.

Step 5: Make the Hot Honey

In a small saucepan, melt the butter, then whisk in honey and hot sauce until smooth and fragrant. This magical sauce is the secret to the unique sweet-heat flavor that Hot Honey Chicken Biscuits are famous for, so don’t skip or skimp!

Step 6: Assemble and Serve

Split each biscuit, tuck in a crispy chicken thigh, drizzle generously with hot honey, and top with a couple of pickle slices if you like. Serve immediately while everything is warm and gooey for the greatest comfort food experience imaginable!

How to Serve Hot Honey Chicken Biscuits

Garnishes

A shower of fresh herbs like chopped chives or parsley adds color and a familiar, homey touch. If you’re a pickle lover, go wild: dill chips, bread-and-butter slices, or even a hint of thinly sliced fresh jalapeño work wonders on Hot Honey Chicken Biscuits.

Side Dishes

Pair these biscuits with creamy coleslaw, tangy potato salad, or sweet corn on the cob—the coolness and crunch balance out the warmth and spice of the chicken and hot honey. If it’s brunch, a fruit salad or some roasted breakfast potatoes make perfect companions as well.

Creative Ways to Present

Go bite-sized for a party by making mini biscuits and halved chicken thighs: instant crowd-pleasers! Stack components on a wooden board so everyone can customize their own Hot Honey Chicken Biscuits, or go classic with a simple plate and a mason jar of extra sauce on the side for dipping.

Make Ahead and Storage

Storing Leftovers

If you find yourself with extra Hot Honey Chicken Biscuits (lucky you!), store the chicken and biscuits separately in airtight containers in the fridge. Biscuits can last about 2–3 days, while chicken will keep well for up to 3 days. Hot honey sauce keeps for a week in a jar.

Freezing

Both the biscuits and the cooked fried chicken freeze beautifully. Let them cool completely, wrap tightly, and freeze for up to two months. Thaw overnight in the fridge for best results and refresh in the oven as needed.

Reheating

Pop leftover biscuits in a 350°F oven for 8–10 minutes to revive their fluffiness. Heat chicken on a wire rack set over a baking sheet to restore crispiness (same temp, about 10–12 minutes). Microwave is quick, but the oven preserves that signature crunch! Warm the hot honey gently on the stove or in the microwave.

FAQs

Can I use chicken breasts instead of thighs?

Absolutely! Chicken breasts work just fine—just be sure to slice them into cutlets so they cook quickly and fit inside your biscuits. Thighs, however, stay juicier and tend to be a bit more forgiving if you’re new to frying.

Is there a way to make these less spicy?

Definitely! You can decrease or omit the cayenne in the dredge and adjust the amount of hot sauce in the honey drizzle. For mild Hot Honey Chicken Biscuits, use a sweet barbecue sauce with a touch of honey in place of the traditional hot honey.

What if I don’t have buttermilk?

It’s a common scenario—just substitute equal parts milk with a tablespoon of lemon juice or vinegar. Let it sit a few minutes and it’ll have that signature tang for your biscuits and marinade.

Can I bake the chicken instead of frying?

Yes! Arrange dredged chicken on a wire rack over a baking sheet, mist or brush with oil, and bake at 425°F until golden and cooked through, about 20–25 minutes. It won’t be quite as crisp as frying but still very delicious and a bit lighter.

Are there gluten-free options for this recipe?

You can swap in a good-quality gluten-free baking blend for the flour in both the biscuits and dredge. Double-check all other ingredients, and you’ll still end up with satisfying, flavorful Hot Honey Chicken Biscuits!

Final Thoughts

These Hot Honey Chicken Biscuits are so much more than just a breakfast sandwich—they’re a celebration of bold flavors, tender bites, and true Southern warmth. If you haven’t tried your hand at homemade biscuits and spicy-sweet chicken before, let this be the recipe that wins you over. Don’t be surprised if they become your new weekend tradition!

Hot Honey Chicken Biscuits Recipe

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4.6 from 4 reviews

Author: admin
Total Time: 1 hour 30 minutes (including marinating)
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

These Hot Honey Chicken Biscuits are a delicious blend of crispy fried chicken, drizzled with a sweet and spicy honey sauce, sandwiched between tender, flaky buttermilk biscuits. Perfect for a hearty and flavorful meal!

Ingredients

Scale

For the Biscuits:

2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 cup unsalted butter, cold and cubed
3/4 cup cold buttermilk

For the Fried Chicken:

4 boneless skinless chicken thighs
1 cup buttermilk (for marinade)
1 cup all-purpose flour (for dredging)
1 teaspoon paprika
1/2 teaspoon cayenne pepper
1/2 teaspoon garlic powder
Salt and pepper to taste
Vegetable oil for frying

For the Hot Honey Sauce:

1/2 cup honey
2 tablespoons hot sauce
1 tablespoon butter
Optional pickle slices for serving

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Instructions

Marinate the Chicken: Combine 1 cup buttermilk with salt and pepper. Marinate chicken thighs for at least 1 hour.
Prepare the Biscuits: Preheat oven. Mix dry ingredients, cut in butter, add buttermilk, shape, cut, and bake biscuits.
Fry the Chicken: Heat oil, dredge chicken in seasoned flour, and fry until golden and cooked through.
Make the Hot Honey Sauce: Melt butter, add honey and hot sauce, stir until combined.
Assemble: Place fried chicken on biscuits, drizzle with hot honey, and add pickle slices.