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There is something magical about tender fried chicken tucked inside a buttery biscuit, all drizzled with fiery sweet hot honey. This hot honey chicken biscuit recipe makes weekend brunch feel like a Southern celebration right in your own kitchen. From the spicy kick of homemade honey to the flaky biscuits you pull fresh from the oven, every bite lives up to its crave-worthy reputation.
When I first tasted hot honey in a Nashville diner, it changed how I thought about fried chicken forever. I recreated this at home for Sunday brunch, and now it always disappears in minutes.
Ingredients
- Honey: Brings natural sweetness to balance spicy heat. Use local honey if you can for the best flavor.
- Red pepper flakes: Give the honey its kick. Adjust up or down depending on how spicy you like it.
- Apple cider vinegar: Adds a little tang to the hot honey. Look for bottles with the mother for richer taste.
- Chicken thighs: Offer juiciness and flavor. They hold up better than chicken breast in a fry.
- Buttermilk: Makes the chicken tender and tangy. You want it ice cold.
- Garlic powder and onion powder: Both add savory depth to the marinade. Always use fresh jars so flavors pop.
- Smoked paprika: Provides a subtle smokiness. Try Spanish smoked paprika for an upgrade.
- All-purpose flour: Makes the base for both chicken coating and biscuit dough. Go for an unbleached variety.
- Cornstarch: Helps the fried coating stay extra crisp.
- Vegetable oil: Is the frying staple with a neutral flavor and high smoke point. Stick with classics like peanut or canola oil.
- Unsalted butter: Delivers rich flavor to the biscuits. Use it straight from the fridge and cube it small.
- Baking powder and baking soda: Act as the key leaveners for tall fluffy biscuits. Double check they are in date for a good rise.
- Salt: Ties everything together. Just a little goes a long way.
- Buttermilk in the biscuits: Gives tenderness and the perfect tang. Select the freshest and coldest dairy for both the marinade and biscuits. It truly makes a difference.
Step-by-Step Instructions
- Make the Hot Honey:
- Gently heat honey with red pepper flakes and apple cider vinegar over very low heat. Stir until it is just warmed through and everything is evenly blended, letting the spice infuse the honey. Do not let it boil. Once done, set it aside to cool. This mellowing helps the flavors marry perfectly.
- Marinate the Chicken:
- Combine buttermilk, garlic powder, onion powder, smoked paprika, salt, and pepper in a bowl. Add in your chicken thighs, nestling them in so each piece is fully coated. Marinate for at least thirty minutes. The longer it sits, the more tender and flavorful your chicken becomes.
- Dredge the Chicken:
- Mix flour and cornstarch with salt and pepper in a wide dish. Take each marinated thigh and coat it very thoroughly in this dry mix. Gently shake off any extra to avoid a gummy crust.
- Fry the Chicken:
- Fill your skillet about one inch deep with vegetable oil. Heat it to the point a drop of flour sizzles instantly, around three hundred fifty degrees. Carefully place chicken in using tongs. Cook about five to seven minutes per side, aiming for deep golden brown and fully cooked through. Rest them on paper towels as you continue with the next batch.
- Make the Biscuit Dough:
- Preheat your oven to four hundred twenty-five degrees. Whisk together flour, baking powder, baking soda, and salt in a large bowl. Toss in cold butter cubes and use your fingers or a pastry cutter to break them into pea-sized bits. The mix should look like coarse crumbs. Pour in cold buttermilk and stir gently until just brought together.
- Shape and Bake the Biscuits:
- Turn your dough onto a floured surface. Knead it just enough to hold together and no more, so your biscuits stay light. Pat the dough into a one-inch thick rectangle. Use a round cutter to press out biscuits. Avoid twisting as you cut for the best rise. Arrange them on a parchment-lined baking sheet. Brush tops with a touch more buttermilk. Bake twelve to fifteen minutes until tall and golden.
- Assemble the Biscuits:
- Split each biscuit in half. Place a fried chicken thigh on the bottom half. Generously drizzle with hot honey and cap with the biscuit top.
- Serve:
- Enjoy right away while still hot. For a punchier look, sprinkle a few extra red pepper flakes and another quick drizzle of hot honey over each biscuit.
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I am obsessed with the hot honey drizzle. It has become my go-to for roasted veggies and even pizza nights with my kids. Nothing beats watching everyone fight for the last bit of honey at the table.
Storage Tips
These biscuits hold up beautifully a day or two tightly wrapped at room temperature. If you make extra fried chicken, let it cool and refrigerate it in an airtight container. Warm in a low oven for the best crispness. The hot honey can be made in advance and stored in a glass jar in the fridge to pour over leftovers or future meals.
Ingredient Substitutions
Not everyone has buttermilk handy. Mix whole milk with a little lemon juice as a stand-in. If you want a gluten-free version, use your favorite gluten-free baking mix for biscuits and coat the chicken with rice flour or a ready-made gluten-free flour blend. Spicy honey can also be made with maple syrup for a slightly earthier flavor.
Serving Suggestions
These chicken biscuits work as a wow-factor brunch main or a casual dinner. Add a crispy coleslaw on the side or a cool cucumber salad. They are just as good the next morning with a fried egg slipped inside. Name cards and extra mason jars of hot honey on the table make guests feel special.
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This recipe honors the spirit of Southern comfort while letting you tweak flavors to truly suit your table.
Frequently Asked Questions
- → How spicy is hot honey chicken?
The level of heat depends on how much red pepper flake is added to the honey. Easily adjust for milder or bolder spice.
- → Can I use chicken breast instead of thighs?
Yes, chicken breast can be used, but thighs retain more moisture for a juicier result. Adjust frying time for thickness.
- → How do I keep the biscuits flaky?
Keep the butter cold and avoid overmixing the dough. Handle gently and cut biscuits cleanly for best texture.
- → Is it possible to bake instead of fry the chicken?
Baking is an option, though the crust may not be as crisp. Baking at a high temperature on a rack yields better results.
- → Can the hot honey be made ahead?
Absolutely. Hot honey can be prepared in advance and stored at room temperature or lightly warmed before serving.
- → What’s the best way to reheat leftovers?
Use an oven or toaster oven for both chicken and biscuits to restore their crispness and fresh-baked texture.