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Hot Honey Chicken Biscuits

Hot Honey Chicken Biscuits for a Sweet and Spicy Twist

Delicious Hot Honey Chicken Biscuits combine flaky buttermilk biscuits with crispy chicken tenders and a sweet spicy drizzle of hot honey.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 biscuits
Course: Chicken
Cuisine: Southern
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Fried Chicken
  • 1 pound Chicken Tenders Can substitute with boneless skinless chicken breasts.
  • 1 cup All-Purpose Flour Coating for frying.
  • 1 teaspoon Kosher Salt Or table salt if needed.
  • 1 teaspoon Black Pepper Freshly ground preferred.
  • 1 teaspoon Garlic Powder Fresh garlic can be used.
  • 1 teaspoon Smoked Paprika Regular paprika can be used if needed.
  • 1 large Egg Can be replaced with buttermilk for a non-egg version.
  • 2 cups Vegetable/Canola/Penut Oil Essential for frying.
For the Buttermilk Biscuits
  • 2 cups All-Purpose Flour Base ingredient providing structure.
  • 1 tablespoon Baking Powder Acts as a leavening agent.
  • 1 teaspoon Kosher Salt Or table salt if unavailable.
  • 1 teaspoon Baking Soda Provides additional lift.
  • 1/2 cup Cold Butter Can substitute with chilled shortening.
  • 3/4 cup Buttermilk Can use milk mixed with vinegar.
  • 2 tablespoons Unsalted Butter For brushing the tops.
For the Hot Honey
  • 1/2 cup Honey Can swap for maple syrup.
  • 1 teaspoon Crushed Red Pepper Flakes Adjust according to spice preference.
  • 1 tablespoon Apple Cider Vinegar Can substitute with white vinegar.

Equipment

  • large pot
  • Mixing bowl
  • baking sheet
  • Biscuit Cutter
  • Whisk

Method
 

Step-by-Step Instructions for Hot Honey Chicken Biscuits
  1. Prepare Fried Chicken: Heat about 2 inches of oil in a large pot over medium heat until 365-375°F. Mix flour, salt, pepper, garlic powder, and paprika in a bowl.
  2. Dredge Chicken: Whisk egg and splash of water in a bowl. Dredge chicken tenders in seasoned flour, dip in egg, and coat again in flour.
  3. Fry Chicken: Lower chicken tenders into hot oil in batches. Fry for 8-10 minutes until golden-brown and internal temperature reaches 165°F.
  4. Make Buttermilk Biscuits: Preheat oven to 450°F. Combine flour, baking powder, salt, and baking soda in a mixing bowl. Cut in cold butter until coarse crumbs form. Stir in buttermilk until a soft dough forms.
  5. Shape the Biscuits: Pat dough into a rectangle, fold several times, and cut with a biscuit cutter. Bake on parchment-lined sheet for 15-17 minutes until golden brown.
  6. Prepare Hot Honey: In a small saucepan, combine honey and red pepper flakes over low heat for few minutes. Stir in vinegar, then let cool.
  7. Assemble Your Biscuits: Slice biscuits in half, layer with fried chicken, and drizzle with hot honey. Serve with pickles if desired.

Nutrition

Serving: 1biscuitCalories: 400kcalCarbohydrates: 45gProtein: 20gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 90mgSodium: 600mgPotassium: 300mgFiber: 2gSugar: 8gVitamin A: 500IUVitamin C: 1mgCalcium: 150mgIron: 2mg

Notes

Ensure oil temperature is accurate for crispy chicken. Consider adding fresh herbs to biscuit dough for additional flavor. Prepare hot honey ahead of time for best results.

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