Hot Honey Chicken Biscuits are a classic Southern-inspired comfort food that beautifully balances sweet, spicy, buttery, and savory flavors. What makes this recipe so irresistible is the contrast of textures: flaky biscuits with tender layers, juicy and crispy fried chicken, and a glossy drizzle of warm hot honey that brings everything to life.
This dish fits naturally into breakfast, brunch, weekend gatherings, or even a late-night craving, and it has become a trending favorite in home kitchens and cafés alike.
In this full-length deep guide, you’ll learn not only how to make the best Hot Honey Chicken Biscuits, but also why each step matters, how to perfect crispy chicken, how to achieve beautifully layered biscuits, different variations you can try, and how to store and reheat everything without losing quality.
Whether you are an experienced home cook or just beginning your cooking journey, this recipe is structured to help you cook confidently and create a dish that feels indulgent, flavorful, and satisfying.
Let’s get into everything you need to know about making Hot Honey Chicken Biscuits from scratch.
What Makes Hot Honey Chicken Biscuits Special
Hot Honey Chicken Biscuits combine several classic food elements into one balanced dish. There are three main components: the biscuit, the chicken, and the hot honey. Each brings its own flavor, texture, and aroma.
1. The Biscuits
A perfectly baked biscuit should be tender on the inside with flaky layers, a slight crisp on the outside, and the rich taste of butter in every bite. The dough is easy to make, but small details like cold butter, correct folding, and high oven temperature make all the difference.
2. The Chicken
The chicken is typically marinated in seasoned buttermilk, then dredged in a flour mixture before being fried to a crisp. The combination of flour and cornstarch creates a crunchy exterior that stays crisp even after adding hot honey.
3. The Hot Honey
Hot honey is a combination of warm honey and spices like chili flakes or paprika. It brings a light sweetness with a controlled level of heat that enhances both the biscuit and chicken.
Together, these elements create a luxurious bite: crispy, buttery, juicy, sweet, and spicy.
Ingredients for Hot Honey Chicken Biscuits (Copy Text Format)
Below are the full, detailed ingredients written in easy-to-copy text format. You can paste them directly into your shopping list or recipe planner.
For the Chicken
- 500 g chicken breast or chicken thigh (cut into biscuit-sized pieces)
- 1 cup buttermilk
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp paprika
- 0.5 tsp garlic powder
- 0.5 tsp onion powder
- 1 cup all-purpose flour
- 0.5 cup cornstarch
- 1 tsp salt (for coating)
- 1 tsp baking powder
- Oil for frying (vegetable or sunflower oil)
For the Biscuits
- 2.5 cups all-purpose flour
- 1 tbsp baking powder
- 1 tbsp sugar
- 1 tsp salt
- 0.5 cup cold unsalted butter (cubed)
- 1 cup cold buttermilk
- 1–2 tbsp melted butter (for brushing biscuits)
For the Hot Honey
- 0.5 cup honey
- 1–1.5 tbsp chili flakes
- 0.5 tsp smoked paprika
- 0.5 tsp lemon juice
How to Make Hot Honey Chicken Biscuits (Step-by-Step)
This guide is written with detailed explanations so you understand exactly why each technique works.
Step 1: Marinate the Chicken
Marinating the chicken in buttermilk is an essential step for creating juicy, tender chicken. Buttermilk naturally breaks down protein fibers, helping the chicken become softer while holding onto moisture during frying.
How to Do It
Place the chicken pieces in a bowl. Pour the buttermilk over them and mix in salt, black pepper, paprika, garlic powder, and onion powder. Stir until the chicken is evenly coated.
Cover the bowl and let it rest for at least 20–30 minutes. For deeper flavor and softer chicken, marinate for 4 hours or overnight in the refrigerator.
Why This Step Matters:
A good marinade ensures the chicken remains juicy even after high-heat frying. The seasoning also infuses into the meat rather than sitting on the outer crust alone.
Step 2: Prepare the Flour Coating
A perfect crispy crust comes from the coating mixture. Flour and cornstarch are key here — flour gives structure while cornstarch creates a light, shatteringly crisp texture.
How to Do It
In a large bowl, mix the all-purpose flour, cornstarch, salt, and baking powder. The baking powder helps form little airy pockets in the crust, which crisp up beautifully during frying.
Pro Tip:
If you want extra craggy crispy bits, drizzle one tablespoon of the buttermilk marinade into the flour and rub it with your fingers. This creates small clumps that stick to the chicken, giving you a crunchier texture.
Step 3: Dredge the Chicken
Remove each piece of chicken from the marinade. Let excess liquid drip off. Place it into the flour coating and press firmly. Make sure every part is covered — press with your hands to encourage the coating to stick.
Place coated pieces on a tray to rest for 5 minutes.
Why Resting Helps
Resting helps the dry coating cling tightly to the chicken, preventing it from falling off during frying.
Step 4: Fry the Chicken
Heat oil in a deep pan. When the oil reaches medium-high temperature (around 170–175°C), gently add the chicken pieces. Avoid overcrowding the pan, as this lowers the oil temperature and makes the chicken soggy.
How Long to Fry
Fry 4–6 minutes per side, or until the chicken is golden, crisp, and fully cooked through.
Place the fried chicken on a wire rack instead of paper towels. This prevents steam from softening the crust.
Step 5: Make the Buttery Biscuits
Homemade biscuits are simple, but the technique matters. Cold butter, minimal mixing, and folding layers create the best texture.
Step 5.1: Mix Dry Ingredients
In a clean bowl, whisk together flour, baking powder, sugar, and salt. Mixing the dry ingredients well ensures even rising and flavor distribution.
Step 5.2: Cut in the Butter
Add the cold butter cubes to the flour mixture. Use your fingertips or a pastry cutter to break the butter into pea-sized pieces. The idea is to coat the butter in flour without melting it.
Why Butter Temperature Matters
Cold butter melts in the oven, leaving air pockets that create flakiness. Warm butter blends into the dough, causing the biscuits to turn dense.
Step 5.3: Add Buttermilk and Form the Dough
Pour in the cold buttermilk and gently mix with a spatula until the dough forms. It should be slightly sticky but manageable. Avoid overmixing, as this creates tough biscuits.
Step 5.4: Fold the Dough for Layers
Turn the dough onto a lightly floured surface. Pat it into a rectangle, fold it over itself, and repeat 3–4 times. This creates natural layers and gives the biscuits a bakery-style appearance.
Step 5.5: Cut and Bake
Cut biscuits with a round cutter. Arrange them on a lined baking tray. Bake at 205°C for 12–15 minutes, or until golden brown.
Brush the tops with melted butter for extra flavor and shine.
Step 6: Make the Hot Honey
Hot honey is extremely simple to prepare but adds a powerful finishing touch.
Warm the honey over low heat. Add chili flakes, smoked paprika, and lemon juice. Stir gently and allow the mixture to heat for 2–3 minutes.
Do not boil the honey; just warm it so the spices infuse.
Flavor Profile
Hot honey should be warm, sweet, slightly smoky, and comfortably spicy. You can adjust the chili level depending on your heat tolerance.
Step 7: Assemble Your Hot Honey Chicken Biscuits
Slice each warm biscuit in half. Place one piece of crispy chicken inside. Drizzle hot honey generously over the chicken. Close the biscuit and serve immediately.
The contrast between warm biscuits, crunchy chicken, and glossy hot honey makes this dish unforgettable.
Serving Suggestions
Hot Honey Chicken Biscuits pair well with many sides and accompaniments depending on when you serve them.
For Breakfast or Brunch
- Scrambled eggs
- Hash browns
- Fruit salad
- Iced coffee or milk tea
For Lunch or Dinner
- Coleslaw
- Mashed potatoes
- Corn on the cob
- Green beans
For Snacks or Parties
- Serve mini bite-sized versions
- Add dipping sauces like garlic aioli or spicy mayo
This dish is also great for picnics and small outdoor gatherings because it holds its structure well and doesn’t become soggy quickly.
Variations You Can Try
1. Air-Fried Chicken Version
Air fry marinated chicken at 190°C for 12–15 minutes. Lightly spray with oil for crispiness.
2. Baked Chicken Version
Bake coated chicken at 200°C for 20–25 minutes, flipping halfway.
3. Spicy Biscuit Version
Add a pinch of cayenne pepper or black pepper to the biscuit dough.
4. Garlic Parmesan Honey
Add minced garlic and grated parmesan to the hot honey for a deeper flavor.
5. Extra Buttery Biscuits
Brush biscuits twice with melted butter: once before baking and once after.
Tips for the Best Hot Honey Chicken Biscuits
Use cold butter for the biscuits
Warm butter prevents proper layering. Keep butter refrigerated until the moment you use it.
Rest the coated chicken before frying
This prevents the coating from separating.
Fry at the right temperature
Too hot and the crust burns before the inside cooks; too cool and the fry becomes oily.
Serve immediately after drizzling honey
This retains crispness and enhances flavor.
Do not overmix the biscuit dough
Overmixing activates gluten and creates dense biscuits.
Storage and Reheating Guide
Storing each component separately keeps everything fresh and prevents sogginess.
Storing the Chicken
Refrigerate for up to 2–3 days. Freeze for up to 2 months.
Reheating Chicken
- Air fryer: 180°C for 4–6 minutes
- Oven: 190°C for 8–10 minutes
Storing Biscuits
Refrigerate for 3 days or freeze for 1 month.
Reheating Biscuits
- Oven: 175°C for 5–7 minutes
- Microwave: Short bursts of 10 seconds
Hot Honey Storage
Hot honey can be stored in a jar at room temperature for 2 weeks.
Troubleshooting Common Problems
1. Biscuits didn’t rise well
Possible reasons:
- Butter melted before baking
- Oven wasn’t preheated
- Too much handling of the dough
2. Chicken coating keeps falling off
Causes include:
- Oil was too cool
- Not letting the coating rest
- Chicken was too wet before coating
3. Hot honey too spicy
Add more honey or a splash of lemon juice to balance.
Final Thoughts
Hot Honey Chicken Biscuits bring together everything people love about comfort food: warm flaky biscuits, crunchy chicken, and a sweet-spicy drizzle that lifts the entire dish. Whether you’re making this for a slow weekend breakfast, a family brunch, or a casual dinner, this recipe offers a reliable and rewarding cooking experience.
With the right techniques, simple ingredients, and the detailed steps in this guide, you’ll be able to make Hot Honey Chicken Biscuits that rival your favorite restaurant.
Hot Honey Chicken Biscuits Recipe
Description
Hot Honey Chicken Biscuits are a comforting, sweet-and-spicy Southern-style dish featuring crispy, golden chicken tucked inside warm, buttery biscuits and drizzled generously with homemade hot honey. This recipe is flavorful, easy to follow, and perfect for breakfast, brunch, or a satisfying snack. Made with simple pantry ingredients, it delivers a balanced taste of heat, sweetness, and savory richness in every bite.
Ingredients
For the Chicken
For the Biscuits
For the Hot Honey
For Assembly
Instructions
Prepare the Chicken Marinade
- Place chicken pieces in a bowl. Add buttermilk, salt, pepper, paprika, garlic powder, and onion powder. Mix well, ensuring the chicken is fully coated. Cover and marinate for at least 20 minutes (or up to overnight for deeper flavor).
Prepare the Dry Coating
- In a large bowl, combine flour, cornstarch, baking powder, and salt. Mix thoroughly to create a light, crispy coating. The cornstarch helps create a crunchy crust while keeping the inside juicy.
Coat the Chicken
- Remove each chicken piece from the marinade and dip it into the flour mixture. Press the coating firmly so it sticks well. Place coated pieces on a tray and let them rest for 5 minutes — this helps prevent the coating from falling off during frying.
Fry the Chicken
- Heat oil in a deep pan over medium heat. Once hot, gently add chicken pieces. Fry for 4–6 minutes per side or until golden, crispy, and fully cooked. Transfer to a wire rack to drain excess oil.
Make the Biscuits
- In a bowl, whisk flour, baking powder, sugar, and salt. Add the chilled butter cubes and use your fingers (or a pastry cutter) to rub the butter into the flour until it resembles coarse crumbs. Pour in the cold buttermilk and mix gently until a dough forms.
- Turn dough onto a floured surface, gently fold 3–4 times to create layers, and pat into a 1-inch thick slab.
- Cut biscuits using a round cutter. Place on a baking tray and bake at 205°C for 12–15 minutes until golden. Brush the tops with melted butter.
Prepare the Hot Honey
- Warm honey in a small saucepan over low heat. Stir in chili flakes, smoked paprika, and lemon juice. Let it gently heat for 2–3 minutes, then turn off the heat. Allow flavors to blend while cooling slightly.
Assemble the Hot Honey Chicken Biscuits
- Slice each warm biscuit in half. Place a crispy chicken piece between the layers. Drizzle generously with hot honey. Serve immediately to enjoy the perfect contrast of sweet, spicy, and buttery.
Note
For extra crispy chicken, double dip: dip chicken back in buttermilk, then again in the dry mixture.
You can bake the chicken at 200°C for a healthier option (20–25 minutes).
Store leftover biscuits in an airtight container for up to 2 days.
Hot honey can be refrigerated for 1–2 weeks.
Add a slice of cheese or pickles inside the biscuit for extra flavor.
