Go Back

Hot Honey Chicken Biscuits

Hot Honey Chicken Biscuits with tender buttermilk biscuits, crispy fried chicken, and a glossy hot honey drizzle. This Southern American recipe bakes the biscuits at 425°F, then fries the chicken at 350°F for a golden crust.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 25 minutes
marinate 30 minutes
Total Time 1 hour 20 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Southern American
Calories: 820
Ingredients Equipment Method Notes

Ingredients
  

For buttermilk biscuits
  • 2.25 cup flour
  • 1 tbsp baking powder
  • 1 tsp sugar
  • 1 tsp salt
  • 0.75 cup cold butter
  • 0.75 cup cold buttermilk
For fried chicken
  • 1.5 lb chicken thigh fillets
  • 1 cup buttermilk
  • 1 tsp hot sauce for marinade
  • 1.5 cup flour for dredging
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp paprika
  • 1 tsp salt for seasoned flour
For hot honey
  • 0.33 cup honey
  • 1.5 tsp hot sauce for hot honey
  • 0.25 tsp red pepper flakes
  • 1 tbsp butter
For serving
  • 1 pickle slices

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Make buttermilk biscuits
  1. Cut the cold butter into the flour mixture until the butter pieces are pea-sized with a few larger flakes visible. Keep the mixture cool for a flaky texture.
  2. Add the cold buttermilk and stir just until the dough comes together and looks shaggy. Stop mixing when no dry flour remains.
  3. Pat and fold the dough 3 times, then pat it into an even thickness. You should still see butter streaks in the dough.
  4. Cut rounds from the dough and place them on a sheet pan. Arrange them with minimal space so they bake up tall.
  5. Bake at 425°F for 14-16 minutes, until the tops are golden and set. Look for a slightly firm surface and light browning.
Marinate and fry the chicken
  1. Pound the chicken thigh fillets thin so they cook evenly. Aim for consistent thickness across each piece.
  2. Marinate the chicken in the buttermilk and hot sauce for 30 minutes. Let it sit until the coating looks fully absorbed.
  3. Dredge the marinated chicken in the seasoned flour, pressing lightly so it adheres. Shake off excess flour before frying.
  4. Fry the chicken at 350°F until golden and cooked through. Use a visual cue of deep golden color and juices running clear when pierced.
Warm the hot honey and assemble
  1. Warm the honey, hot sauce, red pepper flakes, and butter together until smooth and glossy. Stir until the butter is fully melted and the sauce looks cohesive.
  2. Split the warm biscuits in half and fill each with fried chicken. Add chicken so the filling reaches the edges.
  3. Drizzle the hot honey over the chicken, then add pickle slices. Finish with extra drizzle so it pools slightly at the seams.

Notes

Pro tip: Keep the butter cold while mixing the biscuit dough, since visible butter flecks create flaky layers in the oven. Store leftover fried chicken and biscuits separately in the refrigerator up to 3 days; rewarm biscuits in a 350°F oven for a few minutes to re-crisp. Freeze fried chicken up to 2 months (biscuits best fresh). For a lighter option, you can use low-fat buttermilk in the chicken marinade to reduce calories while keeping the soak for tenderness.