If you’re craving a dish that perfectly balances spicy, sweet, and savory flavors, then you’re going to adore this Hot Honey Chicken Biscuits Recipe. Picture crispy, juicy chicken thighs fried to golden perfection, nestled inside buttery buttermilk biscuits, and drizzled generously with a luscious hot honey glaze that sings with a little heat and a touch of sweetness. This recipe takes Southern comfort food to a whole new level, making it an irresistible treat for any meal of the day or a crowd-pleasing snack that everyone will rave about.
Ingredients You’ll Need
These ingredients may be simple, but each one plays a crucial role in creating the perfect texture and flavor combo that makes this dish shine. From tender marinated chicken to flaky biscuits and that unforgettable hot honey drizzle, every element adds its own magic.
- Boneless, skinless chicken thighs (1 lb): Juiciness-packed for crisp frying and deep flavor.
- Buttermilk (1 cup): Tenderizes chicken and adds a tang that balances the heat.
- Hot sauce (1 teaspoon plus 1–2 teaspoons): Provides layers of spicy kick for marinade and glaze.
- All-purpose flour (1 cup): Creates the crispy coating that locks in chicken’s moisture.
- Cornstarch (1/2 cup): Adds extra crunch and lightness to the breading.
- Paprika (1 teaspoon): Brings smoky depth and vibrant color to the crust.
- Garlic powder (1/2 teaspoon): Adds savory richness without overpowering.
- Onion powder (1/2 teaspoon): Rounds out the seasoning blend beautifully.
- Salt (1/2 teaspoon): Enhances all the flavors.
- Black pepper (1/4 teaspoon): Adds a gentle heat and balance.
- Vegetable oil: Essential for frying the chicken to that perfect golden brown.
- Buttermilk biscuits (6): Homemade or store-bought, providing a soft, fluffy base.
- Butter (3 tablespoons, melted): Rich and luscious, it blends into the glaze perfectly.
- Honey (1/4 cup): Sweetens the glaze and tempers the heat.
- Pickle slices (optional): For that classic tang and crunch that complements the spicy-sweet profile.
How to Make Hot Honey Chicken Biscuits Recipe
Step 1: Marinate the Chicken
Begin by tossing your chicken thigh pieces in a mix of buttermilk and hot sauce. This marinade overnight or for at least 30 minutes does wonders, tenderizing the meat while infusing it with a subtle, spicy tang that’s the foundation of flavor for the entire dish. It’s the secret to achieving juicy chicken with an exciting zing inside every bite.
Step 2: Prepare the Breading
Combine flour, cornstarch, paprika, garlic powder, onion powder, salt, and pepper in a bowl. This seasoning blend is your ticket to irresistibly crispy chicken with a burst of savory spice and color. The cornstarch ensures the crust turns out light and crunchy instead of dense.
Step 3: Heat Up the Oil
Fill a heavy skillet with 1 to 2 inches of vegetable oil and heat it to 350°F (175°C). The right frying temperature is critical — too low, and your chicken will soak up oil and get soggy; too high, and it’ll burn before cooking through. Aim for a golden, crispy crust that locks in juiciness.
Step 4: Coat and Fry the Chicken
Remove the chicken from the marinade, letting any excess drip off, then dredge each piece thoroughly in the dry flour mixture, pressing it to adhere well. Fry your chicken pieces in batches so they cook evenly, about 4 to 5 minutes per side, or until they’re beautifully golden brown and cooked through. Let them drain on a wire rack or paper towels to keep all that crispness intact.
Step 5: Make the Hot Honey Glaze
Whisk melted butter, honey, and the remaining hot sauce together in a small bowl to create your signature hot honey glaze. This glaze is what transforms these chicken biscuits from delicious to downright addictive, adding a glossy, sticky, sweet-heat coating.
Step 6: Assemble Your Biscuits
Split your biscuits in half and generously layer 2 to 3 pieces of the fried chicken on the bottom halves. Drizzle the hot honey glaze over the chicken, add a few pickle slices if you like that classic Southern touch, then top with the biscuit halves. Serve your Hot Honey Chicken Biscuits Recipe while warm so every bite is freshly gooey and crunchy.
How to Serve Hot Honey Chicken Biscuits Recipe
Garnishes
Fresh pickle slices add a crunchy acidity that cuts through the richness, while a sprinkle of freshly cracked black pepper can boost flavor even more. You could also add a few red pepper flakes or thin slices of jalapeño to amplify the heat for those who love a spicy kick. A light dusting of chopped fresh herbs like parsley or chives can brighten the presentation and add a fresh note.
Side Dishes
Serving these chicken biscuits alongside a crisp green salad balances the hearty flavors perfectly, providing a refreshing contrast. Creamy coleslaw with a tangy dressing or a bowl of baked beans also complements the southern roots of this dish wonderfully. For a more indulgent pairing, crispy fries or a side of mac and cheese make for a crowd-pleasing classic combo.
Creative Ways to Present
Think beyond the sandwich: serve the fried chicken with hot honey drizzle as a shareable appetizer on a platter with toothpicks. You could also create mini biscuit sliders for parties or add a dollop of spicy mayo or ranch for extra flavor layers. Wrapping your biscuits in parchment paper tied with twine adds rustic charm for gifting or picnic-style meals.
Make Ahead and Storage
Storing Leftovers
Place leftover chicken and biscuits separately in airtight containers to maintain texture. The chicken stays juicy and crispy best for up to 2 days in the fridge, while the biscuits remain soft and fresh for the same amount of time. Reassemble before serving to keep everything at its best.
Freezing
You can freeze cooked fried chicken pieces wrapped tightly in plastic or foil for up to 3 months. Freeze biscuits separately in a sealed bag or container. Thaw overnight in the fridge before reheating to preserve texture and flavor. Keep the hot honey glaze refrigerated in a small container for up to a week.
Reheating
To bring your leftovers back to life, reheat the chicken in a preheated oven at 375°F for about 10 minutes to restore crispiness without drying out. Warm biscuits gently in the oven or microwave. Reheat the hot honey glaze briefly and drizzle over before serving to revive that mouthwatering sticky finish.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! While thighs are juicier and more forgiving during frying, chicken breasts work fine too. Just watch cooking times carefully to avoid dryness. Marinade will help keep them tender and flavorful.
How spicy is this Hot Honey Chicken Biscuits Recipe?
The spice level is adjustable to your taste. The recipe includes hot sauce in both the marinade and glaze, so start with less if you’re sensitive and add more gradually. The sweetness of the honey also balances out heat nicely.
Can I make the biscuits from scratch?
Yes, homemade buttermilk biscuits add a lovely personal touch and fresh flavor, but store-bought biscuits save time without sacrificing much on taste. Both are delicious with this recipe.
What oil is best for frying?
Vegetable oil or any neutral oil with a high smoke point, such as canola or peanut oil, works best for frying. They ensure your chicken crisps without imparting unwanted flavors.
Is this recipe suitable for meal prep?
Definitely! The chicken and glaze can be made ahead and refrigerated separately, with biscuits added fresh. Reheat and assemble for quick, flavorful meals all week long.
Final Thoughts
There’s something truly special about a recipe that comes together with straightforward ingredients yet delivers a knockout combination of textures and flavors. This Hot Honey Chicken Biscuits Recipe is one of those gems — perfect for sharing with friends and family or treating yourself to something comforting and exciting all at once. Don’t wait to try it; your taste buds will thank you for this spicy, sweet, and oh-so-satisfying Southern delight!
Print
Hot Honey Chicken Biscuits Recipe
- Prep Time: 30 minutes (plus marinating time)
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: 6 sandwiches
- Category: Main Course
- Method: Frying
- Cuisine: Southern American
- Diet: Nut-Free
Description
Deliciously crispy fried chicken tossed in a sweet and spicy hot honey glaze, served on flaky buttermilk biscuits. This Southern American classic combines juicy, tender chicken thighs marinated in buttermilk and hot sauce, coated in a flavorful seasoned flour mixture, then fried to golden perfection. Each sandwich is drizzled with a buttery honey glaze and optionally topped with pickles for a perfect balance of heat, sweetness, and tang.
Ingredients
Chicken Marinade
- 1 lb boneless, skinless chicken thighs, cut into 2-inch pieces
- 1 cup buttermilk
- 1 teaspoon hot sauce
Coating
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For Frying
- Vegetable oil, for frying (enough for 1–2 inches depth)
Biscuits & Glaze
- 6 buttermilk biscuits (homemade or store-bought)
- 3 tablespoons butter, melted
- 1/4 cup honey
- 1–2 teaspoons hot sauce (adjust to taste)
Optional Toppings
- Pickle slices
Instructions
- Marinate the Chicken: In a medium bowl, combine the cut chicken thighs, buttermilk, and 1 teaspoon of hot sauce. Mix well to ensure all pieces are coated. Cover and refrigerate for at least 30 minutes or up to overnight for maximum tenderness and flavor.
- Prepare the Coating: In another bowl, whisk together the all-purpose flour, cornstarch, paprika, garlic powder, onion powder, salt, and black pepper until evenly combined. This mixture will create a crispy and flavorful crust.
- Heat the Oil: Pour vegetable oil into a heavy skillet to a depth of 1 to 2 inches. Heat the oil over medium heat until it reaches 350°F (175°C). Use a thermometer for accuracy to ensure proper frying temperature.
- Coat the Chicken: Remove the chicken pieces from the marinade, letting excess drip back into the bowl. Dredge each piece thoroughly in the seasoned flour mixture, pressing gently to adhere an even coating.
- Fry the Chicken: Carefully place the coated chicken pieces in the hot oil in batches to avoid overcrowding. Fry each piece for 4 to 5 minutes per side, turning once, until they turn golden brown and the internal temperature reaches 165°F (74°C). Remove the chicken and drain on a wire rack or paper towels to remove excess oil.
- Make the Hot Honey Glaze: In a small bowl, whisk together the melted butter, honey, and remaining hot sauce until smooth. Adjust the hot sauce amount to your preferred spice level.
- Assemble the Biscuits: Split each buttermilk biscuit horizontally. Place 2 to 3 pieces of fried chicken on the bottom half of each biscuit. Drizzle generously with the hot honey glaze and add pickle slices if desired. Top with the other half of the biscuit to form a sandwich.
- Serve Warm: Serve the hot honey chicken biscuits immediately while warm for the best texture and flavor. Optionally, serve with extra honey for dipping on the side.
Notes
- Adjust the spice level of the hot honey glaze by increasing or decreasing the amount of hot sauce used.
- Chicken thighs are recommended for juiciness, but chicken breasts can be used if preferred.
- Use a wire rack to drain the fried chicken to keep it crispy instead of paper towels.
- Serve with extra honey on the side for dipping to enhance the flavor.
- Leftover chicken can be reheated in the oven to preserve crispiness.
