The Best Kind of Messy
I love food you have to eat with both hands. This hot honey chicken biscuit is exactly that. It is a beautiful, delicious mess. The sweet and spicy honey drips down your fingers. The biscuit is soft and flaky.
It is pure comfort. That mix of sweet and spicy just makes you happy. It warms you from the inside out. Doesn’t that sound good right now?
A Little Story from My Kitchen
The first time I made these, I got honey everywhere. My countertops were sticky. My apron was sticky. I even had honey on my glasses. I still laugh at that.
But you know what? It was totally worth it. That first bite was a perfect surprise. The crunch, the soft biscuit, the spicy kick. It all just worked. A little mess means you are having fun.
Why We Use Buttermilk
Soaking the chicken in buttermilk is my secret. It makes the chicken so tender and juicy. It also helps the flour coating stick better. You get a crispier crust that way.
This step matters. It turns simple chicken into something special. It is the heart of good Southern cooking. *Fun fact: Buttermilk is what’s left after churning butter!* Have you ever cooked with buttermilk before?
The Magic of Hot Honey
Warming the honey is the real trick. It wakes up the spice from the pepper flakes. Your whole kitchen will smell amazing. The little bit of vinegar adds a nice tang.
This sauce matters because it ties everything together. It is the star of the show. The sweet and spicy flavor makes every single bite exciting. You can make it as mild or as hot as you like.
Putting It All Together
Always use a warm biscuit. It soaks up the honey so nicely. Place that crispy chicken right on top. Then, do not be shy with the hot honey. Drizzle it on generously.
The best part is that first crunch. Then you get all the flavors at once. It is pure joy. What is your favorite messy food to eat?
A Dish for Sharing
I love making these when my grandkids visit. We all stand around the kitchen. Everyone builds their own biscuit. It gets very loud and very happy.
Food like this is about more than eating. It is about being together. It is about making memories. That is the most important ingredient of all. What is a food that makes you think of your family?
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless, skinless chicken thighs (or breasts) | 4 | |
| Buttermilk (for marinating) | 1 cup | |
| All-purpose flour (for chicken) | 1 cup | |
| Paprika | 1 tsp | |
| Garlic powder | 1 tsp | |
| Salt (for chicken) | 1 tsp | |
| Black pepper | 1/2 tsp | |
| Vegetable oil | As needed | For frying |
| All-purpose flour (for biscuits) | 2 cups | |
| Baking powder | 1 tbsp | |
| Baking soda | 1/2 tsp | |
| Salt (for biscuits) | 1/2 tsp | |
| Cold unsalted butter, cubed | 6 tbsp | |
| Buttermilk (for biscuits) | 3/4 cup | |
| Honey | 1/2 cup | |
| Red pepper flakes | 1-2 tsp | Adjust to taste |
| Apple cider vinegar | 1 tsp | Optional |
| Salt (for hot honey) | Pinch |
Hot Honey Chicken Biscuits: Sweet & Spicy Comfort
Oh, this recipe brings back such a happy memory. My grandson Sam tried it for the first time last summer. His eyes got so wide after the first bite. He just kept saying, Wow, Grandma! That is how you know a recipe is a real winner. It is the perfect mix of cozy and exciting. Does not that smell amazing?
Ingredients
- Chicken pieces
- Buttermilk
- All-purpose flour
- Paprika and other spices
- Cooking oil
- Butter
- Baking powder
- Honey
- Red pepper flakes
Instructions
Step 1: Let us start with the chicken. First, let it take a bath in some buttermilk. This makes it so tender and juicy. Just pour the buttermilk over the chicken in a bowl. Let it sit for at least 30 minutes. I sometimes do this in the morning. Then it is ready for dinner. It is a little trick my own grandma taught me.
Step 2: Now for the crispy coating. Mix your flour and spices in another bowl. I love the color the paprika adds. Take each piece of chicken from the buttermilk. Let the extra drip off. Then drop it into the flour mixture. Coat it really well. A little mess is part of the fun here!
Step 3: Time to fry that chicken. Heat your oil in a big pan. You will know it is ready when a little bit of flour sizzles. Carefully place the chicken in the pan. Do not crowd them. Cook for a few minutes on each side. They should be a beautiful golden brown. (My hard-learned tip: use tongs to flip the chicken. It keeps your fingers safe from hot oil splashes!).
Step 4: While the chicken rests, make the biscuits. Mix your dry ingredients first. Then add the cold, cubed butter. Use your fingers to mix it in. You want it to look like little pebbles. This makes the biscuits so flaky. Stir in the buttermilk just until it comes together. Overmixing makes tough biscuits. No one wants that!
Step 5: Gently pat the dough down. Cut out your biscuits. I use a drinking glass if I can not find my cutter. Place them on a baking sheet. Pop them in a hot oven. In about 15 minutes, they will be tall and golden. That baking smell is pure happiness, I think.
Step 6: Last part is the magic hot honey. Gently warm the honey in a little pan. Stir in the red pepper flakes. It will smell sweet and a little spicy. Let it bubble for just a minute. Then take it off the heat. What is your favorite food to put hot honey on? Share below!
Step 7: Time to put it all together! Split a warm biscuit open. Place a piece of that crispy chicken on the bottom. Drizzle your special hot honey all over it. Put the top back on. Serve it right away. The mix of warm, crispy, and sweet is just wonderful.
Cook Time: 30 minutes
Total Time: 1 hour (plus marinating)
Yield: 4 servings
Category: Lunch, Comfort Food
3 Fun Twists to Try
This recipe is like a good friend. It is always great, but it is fun to change things up. Here are a few ideas I have tried over the years. I still laugh at the time I made the super spicy one for my sister. She drank a whole glass of milk!
- Breakfast Style: Add a fried egg on top of the chicken. The runny yolk is so good with the honey.
- Extra Spicy: Add a little cayenne pepper to the flour mix. And more in the hot honey!
- Vegetarian Swap: Use a big, thick slice of fried green tomato instead of chicken. So tangy and delicious.
Which one would you try first? Comment below!
What to Serve With Your Biscuits
This dish is a full meal on its own. But a little something on the side is always nice. A simple, crisp coleslaw cuts through the richness perfectly. Some pickles on the plate add a nice tangy crunch. For a cozy night, a bowl of creamy potato soup would be just right.
What to drink? A glass of sweet iced tea is my go-to. It cools your mouth from the spicy honey. For a grown-up treat, a cold lager beer pairs wonderfully. It is refreshing and light. Which would you choose tonight?
Keeping Your Hot Honey Chicken Biscuits Happy
These biscuits are best eaten right away. But you can save them for later. Let everything cool completely first. Store the chicken, biscuits, and honey in separate containers in the fridge. They will keep for about three days.
You can freeze the fried chicken and the biscuit dough. I always make a double batch for freezing. It makes a busy night so much easier. I remember my grandson’s surprise when I had a hot meal ready in minutes.
Reheat chicken in the oven to keep it crispy. Warm biscuits in there too. The honey can be warmed on the stove. This little bit of effort keeps your meal delicious. Have you ever tried storing it this way? Share below!
Fun fact: The buttermilk in the marinade makes the chicken extra tender.
Simple Fixes for Common Kitchen Hiccups
Sometimes your biscuits don’t rise high and fluffy. This happens if you overmix the dough. I remember my first flat biscuits. I learned to mix just until the ingredients come together.
Your chicken coating might not stick well. Make sure the oil is hot enough before frying. A little sizzle when you add the chicken is a good sign. This gives you a perfect, crispy crust every time.
The hot honey could be too spicy. Always start with one teaspoon of pepper flakes. You can add more later. Getting the flavors right builds your cooking confidence. A balanced dish just makes everyone happier. Which of these problems have you run into before?
Your Hot Honey Biscuit Questions Answered
Q: Can I make this gluten-free?
A: Yes! Use your favorite gluten-free flour blend for the chicken and biscuits.
Q: What can I use instead of buttermilk?
A: Mix one cup of milk with one tablespoon of lemon juice or vinegar. Let it sit for five minutes.
Q: Can I make parts of this ahead?
A: The hot honey can be made days ahead. The biscuit dough can be cut and chilled overnight.
Q: What if I don’t have chicken thighs?
A: Chicken breasts work just fine. Just pound them to an even thickness so they cook through.
Q: Is the vinegar in the honey necessary?
A: No, it is optional. It just adds a nice little tangy flavor to balance the sweet honey. Which tip will you try first?
A Little Note From My Kitchen to Yours
I hope you love making this recipe. The mix of sweet and spicy is so comforting. It always reminds me of big family Sunday dinners.
I would love to see your creation. Sharing food is one of life’s great joys. Have you tried this recipe? Tag us on Pinterest! You can find me at Olivia’s Cozy Kitchen. I can’t wait to see what you make.
Happy cooking!
—Olivia Hartwell.
Hot Honey Chicken Biscuits Sweet Spicy Comfort
Description
Experience the perfect blend of sweet and spicy with these Hot Honey Chicken Biscuits, featuring crispy fried chicken and fluffy biscuits drizzled with homemade hot honey.
Ingredients
**For the Chicken:**
**For the Biscuits:**
**For the Hot Honey:**
Instructions
- **For the Chicken:** Begin by marinating the chicken in buttermilk for a minimum of 30 minutes. In a separate bowl, combine the flour with paprika, garlic powder, salt, and pepper. Dredge the marinated chicken pieces in this flour mixture until they are thoroughly coated. Heat vegetable oil in a pan to 350°F (175°C) and fry the chicken for 4 to 5 minutes on each side, until golden brown and cooked through. Transfer the cooked chicken to a plate lined with paper towels to drain.
- **For the Biscuits:** Whisk together the flour, baking powder, baking soda, and salt. Incorporate the cold, cubed butter into the dry ingredients using your fingertips or a pastry cutter until the mixture has a coarse, crumbly texture. Gently stir in the buttermilk until the ingredients are just combined; be careful not to overmix. Roll the dough out to a 1-inch thickness, cut out your biscuits, and bake them at 425°F (220°C) for 12 to 15 minutes, or until they have risen and turned a golden color.
- **For the Hot Honey:** Warm the honey in a small saucepan over low heat. Stir in the red pepper flakes, optional apple cider vinegar, and a pinch of salt. Allow the mixture to simmer gently for 1 to 2 minutes before removing it from the heat to cool slightly.
- **To Assemble:** Slice the freshly baked biscuits in half horizontally. Place a piece of fried chicken on the bottom half of each biscuit. Drizzle a generous amount of the hot honey over the chicken, then cap it with the top half of the biscuit. Serve immediately while warm.
Notes
- For a spicier kick, add more red pepper flakes to the hot honey. You can also use store-bought biscuits to save time, but homemade are recommended for the best flavor.
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