Crispy Chicken Honey Biscuits

This hot honey chicken biscuit sandwich combines crispy, tender chicken with flaky biscuits and spicy-sweet honey for a Southern-inspired breakfast or brunch that satisfies both sweet and savory cravings. The combination creates a perfect balance of flavors and textures that will leave you wanting more.

I first made these biscuits for my family on a lazy Sunday morning after trying something similar at a local diner. The combination of sweet heat and savory chicken converted even my pickiest eater into a fan who now requests them for special occasions.

Ingredients

• Boneless skinless chicken thighs: Provide juicy tender meat that stays moist even when fried. Breasts work too but require more careful cooking.
• Buttermilk: Tenderizes the chicken while adding tanginess. Real cultured buttermilk makes a noticeable difference in flavor.
• All purpose flour: Creates the perfect coating. Unbleached gives slightly better flavor.
• Paprika garlic powder salt and pepper: Create a balanced seasoning profile without overwhelming the other flavors.
• Cold butter: Essential for flaky biscuits. Use European style butter for extra richness if available.
• Honey: Forms the base of our sweet heat sauce. Local varieties add unique floral notes.
• Red pepper flakes: Provide customizable heat. Crush them fresh for maximum flavor impact.

Step-by-Step Instructions

Marinate the Chicken:

Submerge chicken pieces completely in buttermilk in a shallow dish or ziplock bag. Refrigerate for at least 30 minutes but ideally overnight. The longer it soaks the more tender and flavorful your chicken becomes. The acidity in buttermilk breaks down proteins resulting in incredibly juicy chicken.

Create the Coating:

Mix flour paprika garlic powder salt and pepper in a wide shallow bowl. Whisk thoroughly to ensure even distribution of seasonings. This seasoned flour creates the perfect crispy exterior that seals in moisture while adding flavor to every bite.

Dredge the Chicken:

Remove each piece of chicken from buttermilk allowing excess to drip off. Place in seasoned flour and press firmly coating all sides. For extra crispiness let coated chicken rest on a wire rack for 5 minutes before frying allowing the coating to adhere better.

Fry to Perfection:

Heat oil to 350°F in a cast iron skillet or heavy bottomed pan. Gently place chicken pieces in without crowding. Fry 4 to 5 minutes per side until golden brown and internal temperature reaches 165°F. The coating should sizzle immediately when it hits the oil ensuring a crispy exterior.

Make the Biscuits:

Combine dry ingredients in a large bowl. Cut in cold butter using a pastry cutter or your fingertips until mixture resembles coarse crumbs. Add buttermilk stirring just until combined. Turn onto floured surface pat to 1inch thickness and cut into rounds. Bake at 425°F for 12 to 15 minutes until golden.

Prepare Hot Honey:

Combine honey and red pepper flakes in a small saucepan. Warm over low heat for 5 minutes allowing flavors to infuse. Add vinegar and salt if using stirring to incorporate. Remove from heat and let cool slightly it will thicken as it cools.

Assemble Sandwiches:

Split warm biscuits horizontally. Place a piece of fried chicken on the bottom half drizzle generously with hot honey and top with the biscuit crown. Serve immediately while everything is still warm and crispy.

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The red pepper flakes are what make this recipe special in my kitchen. I discovered the magic of hot honey years ago at a local pizzeria where they drizzled it over pepperoni slices. Since then I keep a jar ready in my pantry for everything from these biscuits to roasted vegetables.

Make Ahead Options

The hot honey can be made up to a month in advance and stored in an airtight container in the refrigerator. Just warm it slightly before serving to restore its pourable consistency. The chicken can be marinated overnight making morning assembly much quicker. For ultimate convenience prepare and freeze unbaked biscuit dough then bake fresh the morning you plan to serve.

Ingredient Substitutions

For a gluten free option substitute cup for cup gluten free flour blend in both the chicken coating and biscuits. Add a quarter teaspoon of xanthan gum to the biscuit mix if your blend doesn't include it. Dairy free cooks can use coconut milk with a tablespoon of lemon juice in place of buttermilk. The hot honey can be customized with different types of heat try chipotle powder for a smoky variation or gochujang for a Korean inspired twist.

Serving Suggestions

These sandwiches pair beautifully with crisp dill pickles and fresh fruit for breakfast or brunch. For a heartier meal serve alongside creamy coleslaw or potato salad. The hot honey chicken also works wonderfully atop waffles instead of biscuits for a twist on chicken and waffles. Consider setting up a build your own bar with various toppings like sliced avocado pickled red onions and different hot honey intensity levels for a crowd pleasing brunch option.

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This recipe brings vibrant flavors and textures that turn any meal into an unforgettable experience.

Frequently Asked Questions

→ Can I use chicken breasts instead of thighs?

Yes, chicken breasts work perfectly fine as a substitute for thighs. They tend to be leaner, so be careful not to overcook them as they can dry out more easily. Consider pounding them to an even thickness to ensure they cook evenly.

→ How can I make the hot honey more or less spicy?

The heat level is easily adjustable by changing the amount of red pepper flakes. For milder hot honey, use just 1/2 teaspoon of red pepper flakes. For extra heat, increase to 2-3 teaspoons or add a dash of cayenne pepper for more intense spiciness.

→ Can I make the components ahead of time?

Yes! The hot honey can be made up to 2 weeks ahead and stored in an airtight container at room temperature. The biscuits can be baked a day ahead and reheated. The chicken is best prepared fresh, but you can marinate it up to 24 hours in advance for maximum flavor and tenderness.

→ What's the best oil for frying the chicken?

Vegetable oil, canola oil, or peanut oil all work well for frying chicken as they have high smoke points. For extra flavor, some cooks add a tablespoon or two of bacon fat or shortening to the frying oil.

→ Can I bake the chicken instead of frying it?

Yes, for a lighter version, you can bake the coated chicken on a wire rack over a baking sheet at 425°F for approximately 20-25 minutes or until the internal temperature reaches 165°F. Spray with cooking oil before baking for a crispier exterior.

→ What can I serve with Hot Honey Chicken Biscuits?

These biscuits pair wonderfully with southern-style sides like coleslaw, pickles, potato salad, or a simple green salad. For breakfast or brunch, serve with fresh fruit, hash browns, or scrambled eggs for a complete meal.