Hot Honey Chicken Biscuits Recipe

Prep Time 25 mins

Cook Time 20 mins

Rest Time 10 mins

Total Time 55 mins

Cooking Method: Air Fryer, Baking, Stovetop

Cuisine: American

Courses: Breakfast, Brunch, Dinner, Snacks

Difficulty: Intermediate

Cooking Temp: 205 C

Servings: 6

Best Season: All Seasons

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

500 g chicken breast or thigh fillets (cut into biscuit-sized pieces)
1 cup buttermilk (or milk mixed with 1 tbsp lemon juice, rested 5 minutes)
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 baking powder
1 tsp salt (for coating)
Oil for frying (vegetable or sunflower)

For the Biscuits

2.5 cups all-purpose flour (leveled)
1 tbsp baking powder
1 tbsp sugar
1 tsp salt
0.5 cup unsalted butter (chilled and cubed)
1 cup cold buttermilk

For the Hot Honey

0.5 cup honey
1–1.5 tbsp chili flakes (adjust to heat level)
0.5 tsp smoked paprika
0.5 tsp lemon juice

For Assembly

1–2 tbsp melted butter (for brushing biscuits)

Instructions

Prepare the Chicken Marinade

1
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

2
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

3
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

4
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

5
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.
6
Turn dough onto a floured surface, gently fold 3–4 times to create layers, and pat into a 1-inch thick slab.
7
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

8
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

9
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.

Keywords: crispy chicken, hot honey, biscuits recipe, sweet and spicy chicken, brunch food

Read it online: https://petitepanini.com/recipe/hot-honey-chicken-biscuits-recipe/