Indulge in the ultimate breakfast or brunch treat with these Hot Honey Chicken Biscuits. Crispy buttermilk fried chicken topped with spicy-sweet hot honey, all nestled in fluffy homemade biscuits. Perfect for those who love a sweet and spicy flavor combination
Ingredients:
For the Biscuits:
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
6 tablespoons cold unsalted butter, cubed
3/4 cup cold buttermilk
1 tablespoon honey
For the Chicken:
2 large boneless, skinless chicken breasts
1 cup buttermilk
1 cup all-purpose flour
1/2 teaspoon cayenne pepper
1 teaspoon garlic powder
1 teaspoon paprika
Salt and pepper to taste
Vegetable oil, for frying
For the Hot Honey:
1/2 cup honey
2 tablespoons hot sauce (such as Tabasco or your favorite)
1/4 teaspoon red pepper flakes
Directions:
Prepare the Biscuits:
Preheat your oven to 425°F (220°C).
In a large bowl, whisk together the flour, baking powder, and salt.
Cut in the cold butter with a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Stir in the cold buttermilk and honey until just combined.
Turn the dough onto a floured surface, knead lightly, and roll out to 1/2-inch thickness.
Cut out biscuits using a 2 1/2-inch round cutter and place them on a parchment-lined baking sheet.
Bake for 12-15 minutes, or until golden brown.
Prepare the Chicken:
While the biscuits are baking, slice the chicken breasts in half horizontally to create four thin cutlets.
Place them in a bowl with the buttermilk and let soak for 10 minutes.
In another bowl, combine the flour, garlic powder, paprika, cayenne pepper, salt, and pepper.
Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat.
Dredge the chicken cutlets in the flour mixture, shaking off any excess, and fry for 3-4 minutes per side, until golden and cooked through.
Transfer to a paper towel-lined plate to drain.
Make the Hot Honey:
In a small saucepan over low heat, combine the honey, hot sauce, and red pepper flakes.
Stir until heated through and well mixed. Remove from heat.
Assemble the Biscuits:
Slice each biscuit in half and place a piece of fried chicken on the bottom half.
Drizzle generously with hot honey, then top with the other half of the biscuit.
Serve immediately.
Serving Tips:
Hot and Fresh: Serve the Hot Honey Chicken Biscuits immediately after assembling while the biscuits and chicken are still warm for the best texture and flavor.
Presentation: For a beautiful presentation, drizzle a little extra hot honey over the top of the assembled biscuits and garnish with a sprinkle of extra red pepper flakes if desired.
Sides: Pair these biscuits with fresh fruit, a simple salad, or crispy hash browns for a well-rounded meal.
Beverages: Complement the dish with a refreshing iced tea, lemonade, or a creamy latte for breakfast or brunch.
Storage Tips:
Storage: Store leftover biscuits and chicken separately in airtight containers to keep them fresh. Place the biscuits in one container and the chicken in another.
Refrigeration: Refrigerate leftovers within 2 hours of cooking. They can be kept in the fridge for up to 3 days.
Reheating Biscuits: Reheat biscuits in the oven at 350°F (175°C) for about 5-10 minutes, or until warmed through. This will help them regain their crispness.
Reheating Chicken: Reheat chicken in a skillet over medium heat to retain its crispiness, or in the oven at 350°F (175°C) for about 10-15 minutes.
Freezing: For longer storage, freeze the biscuits and chicken separately. Biscuits can be frozen for up to 2 months, and chicken can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.
Related Recipes:
FAQs:
Can I make the biscuits ahead of time?
Yes, you can make the biscuits ahead of time. Bake the biscuits and let them cool completely before storing them in an airtight container at room temperature for up to 2 days. To reheat, place them in the oven at 350°F (175°C) for 5-10 minutes until warmed through.
How can I adjust the spiciness of the hot honey?
To adjust the spiciness of the hot honey, simply modify the amount of hot sauce and red pepper flakes. For a milder version, reduce the hot sauce to 1 tablespoon or omit the red pepper flakes. If you prefer it spicier, increase the hot sauce or add extra red pepper flakes.
Can I use store-bought biscuits for this recipe?
Absolutely! If you’re short on time, you can use store-bought biscuits. Simply bake them according to the package instructions and proceed with the recipe as directed. However, homemade biscuits will provide a more authentic and flavorful experience.
What can I do with leftover hot honey?
Leftover hot honey can be stored in an airtight container at room temperature for up to a week. It’s versatile and can be drizzled over other dishes like fried chicken, waffles, or even roasted vegetables. You can also use it as a sweet and spicy glaze for grilled meats or as a unique dip for snacks.
Conclusion:
These Hot Honey Chicken Biscuits are the ultimate comfort food with a twist of sweet and spicy flavor. Whether you’re serving them for breakfast, brunch, or a delightful afternoon snack, they’re sure to be a hit. Enjoy the crispy, juicy chicken paired with the fluffy, buttery biscuits and a kick of hot honey that will leave your taste buds wanting more.
📖 Recipe:
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Hot Honey Chicken Biscuits
- Total Time: 40 minutes
- Yield: 4 servings
Description
If you’re on the hunt for a breakfast or brunch option that’s both indulgent and irresistibly flavorful, look no further than these Hot Honey Chicken Biscuits. This recipe combines crispy buttermilk fried chicken with a drizzle of spicy-sweet hot honey, all served on fluffy homemade biscuits. It’s a satisfying dish that’s perfect for a hearty morning meal or a delicious brunch gathering.
Ingredients
For the Biscuits:
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
6 tablespoons cold unsalted butter, cubed
3/4 cup cold buttermilk
1 tablespoon honey
For the Chicken:
2 large boneless, skinless chicken breasts
1 cup buttermilk
1 cup all-purpose flour
1 teaspoon garlic powder
1 teaspoon paprika
1/2 teaspoon cayenne pepper
Salt and pepper to taste
Vegetable oil, for frying
For the Hot Honey:
1/2 cup honey
2 tablespoons hot sauce (such as Tabasco or your favorite)
1/4 teaspoon red pepper flakes
Instructions
- Prepare the Biscuits:
- Preheat oven to 425°F (220°C). In a large bowl, whisk together flour, baking powder, and salt. Cut in cold butter until mixture resembles coarse crumbs. Stir in cold buttermilk and honey until just combined.
- Turn the dough onto a floured surface, knead lightly, and roll out to 1/2-inch thickness. Cut out biscuits and place on a parchment-lined baking sheet. Bake for 12-15 minutes, until golden brown.
- Prepare the Chicken:
- Slice chicken breasts in half horizontally to create four thin cutlets. Soak in buttermilk for 10 minutes.
- In a separate bowl, mix flour, garlic powder, paprika, cayenne pepper, salt, and pepper. Heat vegetable oil in a skillet over medium-high heat. Dredge chicken in the flour mixture and fry for 3-4 minutes per side, until golden and cooked through.
- Make the Hot Honey:
- In a small saucepan over low heat, combine honey, hot sauce, and red pepper flakes. Stir until well mixed and heated through.
- Assemble the Biscuits:
- Slice each biscuit in half. Place a piece of fried chicken on the bottom half, drizzle with hot honey, and top with the other half of the biscuit. Serve immediately.
Notes
For extra crispy chicken, double-dip the chicken in the flour mixture before frying.
Adjust the level of heat in the hot honey by varying the amount of hot sauce and red pepper flakes.
Leftover biscuits can be stored in an airtight container for up to 2 days and reheated in the oven.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Brunch
- Method: Baking, Frying
- Cuisine: American
Nutrition
- Serving Size: 4 servings
- Calories: 450 kcal
