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
Scale
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.
