Hot Honey Chicken Biscuits
Flaky, buttery biscuits topped with crispy chicken and drizzled with spicy-sweet honey, perfect for breakfast or a savory snack.
Ingredients
For the biscuits
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- ½ cup unsalted butter, cold and cubed Keep butter cold for flaky layers.
- ¾ cup milk
For the chicken
- 1 pound chicken thighs, boneless and skinless Can also use chicken breasts.
- 1 cup buttermilk For marinating the chicken.
- 1 tablespoon hot sauce
- 1 cup breadcrumbs For coating the chicken.
For the hot honey
- ½ cup honey
- 1 teaspoon chili flakes Adjust based on heat preference.
- Fresh herbs for garnish (like parsley or thyme)
HOMECOOKIN Slow Cooker, Extra Large 10 Quart Digital Programmable Slow Cookers with Timer
Ninja Air Fryer with Air Crisp | 5 QT Capacity fits up to 4lbs of Fries | 4-in-1 Pro
Instant Pot 6QT VORTEX Plus Air Fryer, 6-in-1
Cuisinart Stand Mixer, 12 Speed, 5.5 Quart Stainless Steel Bowl, Chef’s Whisk, Mixing Paddle, Dough Hook, Splash Guard w/ Pour Spout, White Linen, SM-50NAS, Manual
Instructions
Preparation
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a large bowl, mix together the flour, baking powder, and salt.
- Add the cold, cubed butter to the flour mixture. Use a pastry cutter or your fingers to combine until the mixture resembles coarse crumbs.
- Pour in the milk gradually, stirring until just combined. Do not over-mix; the dough should be slightly sticky.
- Turn the dough out onto a lightly floured surface and gently knead it a few times. Pat it into a 1-inch thick round disc.
- Use a biscuit cutter to cut out biscuits and place them onto the prepared baking sheet.
Cooking the Chicken
- In another bowl, mix together the buttermilk and hot sauce. Soak the chicken thighs in this mixture for at least 30 minutes.
- Once the chicken is marinated, remove it from the buttermilk mixture, coating each piece in breadcrumbs.
- In a large skillet, heat oil over medium-high heat. Fry the chicken pieces until golden brown, about 5-7 minutes per side, ensuring the internal temperature reaches 165°F (75°C).
- Remove the chicken and drain on paper towels.
Making the Hot Honey
- In a small saucepan, heat the honey and chili flakes over low heat until warm and well-combined.
Serving
- Serve the chicken atop the biscuits and drizzle with the hot honey. Garnish with fresh herbs if desired.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!
Notes
To enhance flavors, store leftovers properly. Allow to cool before storing in an airtight container. Can freeze for up to 3 months.