Spicy Sweet Heat Chicken Biscuits (Print Version)

# Ingredients:

→ Hot Honey

01 - 120 ml honey
02 - 2 tablespoons red pepper flakes
03 - 5 ml apple cider vinegar
04 - Pinch of salt

→ Chicken

05 - 450 g boneless, skinless chicken thighs
06 - 240 ml buttermilk
07 - 1 teaspoon garlic powder
08 - 1 teaspoon onion powder
09 - 1 teaspoon smoked paprika
10 - Salt and black pepper, to taste
11 - 130 g all-purpose flour
12 - 65 g cornstarch
13 - Vegetable oil, for frying

→ Biscuits

14 - 260 g all-purpose flour
15 - 1 tablespoon baking powder
16 - 1/2 teaspoon baking soda
17 - 1/2 teaspoon salt
18 - 60 g cold unsalted butter, cubed
19 - 180 ml buttermilk, plus extra for brushing

# Instructions:

01 - In a small saucepan over low heat, combine honey, red pepper flakes, apple cider vinegar, and a pinch of salt. Stir until well blended and the honey is warmed through, ensuring the mixture does not boil. Remove from heat and set aside to cool.
02 - In a mixing bowl, whisk buttermilk, garlic powder, onion powder, smoked paprika, salt, and black pepper. Submerge chicken thighs in the mixture, cover, and marinate for at least 30 minutes in the refrigerator, or overnight for increased depth of flavor.
03 - In a shallow dish, combine all-purpose flour, cornstarch, salt, and black pepper. Lift each marinated chicken thigh from the buttermilk, allowing excess to drip off, then coat thoroughly in the flour mixture. Gently shake off excess flour.
04 - Heat approximately 2.5 cm vegetable oil in a deep skillet over medium heat to 175°C. Fry chicken thighs in batches, maintaining oil temperature, for 5–7 minutes per side until golden brown and cooked through. Transfer to a plate lined with paper towels to drain.
05 - Preheat oven to 220°C. In a large bowl, whisk flour, baking powder, baking soda, and salt. Add cold cubed butter and cut in with a pastry cutter or fingertips until the mixture forms coarse crumbs.
06 - Pour in buttermilk and mix gently until just combined. Transfer dough to a floured surface, knead lightly a few times, then pat into a 2.5 cm thick rectangle. Cut out rounds using a biscuit cutter. Arrange biscuits on a parchment-lined baking tray and brush tops lightly with buttermilk. Bake for 12–15 minutes until golden.
07 - Slice each warm biscuit in half horizontally. Place one fried chicken thigh on the bottom half, generously drizzle with cooled hot honey, and cap with the remaining biscuit half.
08 - Serve warm, optionally garnished with additional red pepper flakes and a final drizzle of hot honey.

# Notes:

01 - Marinating the chicken overnight intensifies flavor and tenderness.
02 - Use a thermometer to maintain consistent oil temperature for even frying.
03 - For lighter biscuits, handle dough minimally and do not overmix.

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