Hot Honey Chicken Biscuits Recipe Easy Comfort Food

The first time I made hot honey chicken biscuits, I was instantly hooked. Picture this: crispy, golden fried chicken tucked into a warm, buttery biscuit, dripping with sweet and spicy hot honey. It’s the kind of comfort food that feels like a warm hug on a cold day. Whether you’re serving these for breakfast, brunch, or dinner, they’re guaranteed to be a hit. The balance between crunchy, tender chicken and the flaky biscuit, combined with the sticky-sweet heat of the honey, is just irresistible. Trust me, once you try them, you’ll be craving them all the time!

Why You’ll Love This Recipe

• Perfect Comfort Food: There’s just something magical about the combination of crispy fried chicken, fluffy biscuits, and drizzled honey. It’s the ultimate treat for your taste buds!
• Easy Homemade Biscuits: These biscuits are simple to make and turn out flaky and buttery every time. You don’t need to be a pastry chef to nail them!
• Sweet Meets Spicy: The hot honey is the star of the show, with a perfect balance of sweetness and just enough heat to make your mouth tingle.
• Versatile Meal: Serve them as a hearty breakfast, a satisfying lunch, or even as a fun dinner option. They’re great for any time of day!
• Kid-Friendly: While the hot honey packs a punch, you can easily adjust the spice level to make it more kid-friendly.

What sets these hot honey chicken biscuits apart is the homemade touch. From perfectly seasoned chicken to biscuits that melt in your mouth, every bite feels special. Plus, you can make the hot honey as fiery or as mild as you like, tailoring it to your taste buds. And let’s be honest, who doesn’t love a recipe that combines crispy fried chicken with buttery biscuits?

What Ingredients You’ll Need

This recipe uses simple, pantry staples to create a meal that feels indulgent and special. Here’s what you’ll need to get started:

For the Chicken:

• 2 lbs boneless, skinless chicken thighs (trimmed)
• 1 cup buttermilk
• 2 cups all-purpose flour
• 1 tsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp salt
• 1/2 tsp black pepper
• Vegetable oil for frying

For the Biscuits:

• 2 cups all-purpose flour
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, cold and cubed
• 3/4 cup whole milk or buttermilk

For the Hot Honey:

• 1/2 cup honey
• 1 tsp hot sauce (adjust to taste)
• 1/2 tsp crushed red pepper flakes

Pro Tip: Use high-quality honey for the hot honey—it makes a big difference! For the chicken, I recommend small, boneless thighs for the juiciest results. If you’re out of buttermilk, you can make your own by mixing one tablespoon of lemon juice or vinegar with a cup of milk and letting it sit for 5 minutes.

Equipment Needed

• Mixing bowls (medium and large)
• Whisk
• Rolling pin
• Biscuit cutter (or a glass works too!)
• Large skillet or Dutch oven
• Kitchen thermometer (for frying)
• Wire rack
• Basting brush

If you don’t have a biscuit cutter, don’t stress—a drinking glass works just fine. For frying, I recommend a heavy-bottomed skillet or a Dutch oven to maintain consistent heat. A kitchen thermometer is super helpful for getting the oil to the perfect temperature, but you can also test the heat by dropping in a bit of batter—if it sizzles and floats, you’re good to go!

Preparation Method

1. Prepare the Chicken: In a large bowl, combine the buttermilk, paprika, garlic powder, onion powder, salt, and pepper. Add the chicken thighs and turn to coat. Cover the bowl and refrigerate for at least 1 hour, or overnight for best flavor.
2. Make the Biscuits: Preheat your oven to 425°F (220°C). In a medium bowl, mix the flour, baking powder, and salt. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Gradually add the milk, stirring until the dough comes together. Turn the dough onto a floured surface and gently knead it a few times. Roll it out to 1-inch thickness and cut into rounds using a biscuit cutter. Place the biscuits on a baking sheet and bake for 12-15 minutes, or until golden brown.
3. Fry the Chicken: Heat about 2 inches of vegetable oil in a large skillet or Dutch oven to 350°F (175°C). In a separate bowl, add the flour. Remove chicken from the buttermilk marinade and dredge each piece in the flour, shaking off excess. Carefully place the chicken in the hot oil and fry for 4-5 minutes per side, or until golden and cooked through. Use a kitchen thermometer to ensure the chicken reaches an internal temperature of 165°F (74°C).
4. Make the Hot Honey: In a small saucepan, combine honey, hot sauce, and red pepper flakes. Heat over low until warmed through, stirring occasionally.
5. Assemble the Biscuits: Split the warm biscuits in half. Place a piece of fried chicken on the bottom half, drizzle generously with hot honey, and top with the other half of the biscuit. Serve immediately and enjoy!

Pro Tip: To keep the fried chicken warm and crispy while you finish frying the rest, place it on a wire rack set over a baking sheet and keep it in a 200°F (95°C) oven.

Cooking Tips & Techniques

Here are some tried-and-true tips to make your hot honey chicken biscuits absolutely perfect:

• Don’t Skip the Marinade: The buttermilk marinade tenderizes the chicken and infuses it with flavor—overnight is best for maximum flavor.
• Keep the Butter Cold: For the biscuits, cold butter equals flaky layers. You can even freeze your butter and grate it directly into the flour.
• Monitor Oil Temperature: Use a kitchen thermometer to keep your oil at 350°F (175°C). Too hot, and the chicken will burn; too cool, and it’ll be greasy.
• Customize Your Hot Honey: If you love heat, add more hot sauce or use a spicier variety. For a milder version, cut back on the red pepper flakes.

And here’s a little secret: if you don’t feel like frying, you can bake the chicken in the oven for a slightly healthier option. Just bread it the same way and bake at 400°F (205°C) for about 25-30 minutes, flipping halfway through.

Variations & Adaptations

• Gluten-Free: Swap the all-purpose flour in both the chicken coating and biscuits for a gluten-free flour blend.
• Spice Levels: Adjust the amount of hot sauce and red pepper flakes in the honey to suit your heat tolerance, or try using sriracha or another spicy condiment.
• Cheesy Biscuits: Mix shredded cheddar cheese into the biscuit dough for a cheesy twist.
• Oven-Baked Chicken: Skip the frying and bake the chicken for a lighter version. Coat with breadcrumbs and bake at 400°F (205°C) until crispy.
• Honey Alternatives: Swap hot honey with maple syrup for a sweet-savory option or use agave nectar for a vegan twist.

I’ve tried these with a sprinkle of fresh herbs like thyme or rosemary in the biscuit dough, and it adds a lovely earthy note. Feel free to experiment with your favorite flavors—this recipe is super forgiving!

Serving & Storage Suggestions

Hot honey chicken biscuits are best served warm, straight out of the oven and fryer. Pair them with a simple green salad for a balanced meal or some fresh fruit for a lighter touch.

If you’re serving these at brunch, try offering them with a side of scrambled eggs or a refreshing mimosa. They’re also a great option for game-day snacks or casual get-togethers.

Leftovers can be stored in the refrigerator for up to 3 days. For the chicken, use an airtight container, and for the biscuits, wrap them tightly in plastic wrap or store in a sealed bag. To reheat, pop the chicken in the oven at 350°F (175°C) for about 10 minutes, and warm the biscuits in the microwave or toaster oven.

Nutritional Information & Benefits

This recipe offers a comforting balance of protein, carbs, and a touch of sweetness. Here’s an approximate nutritional breakdown per serving:

• Calories: 450
• Protein: 22g
• Carbohydrates: 37g
• Fat: 21g
• Fiber: 1g
• Sugar: 12g

Chicken thighs are a great source of protein and healthy fats, while honey brings natural sweetness and antioxidants. You can make this recipe even healthier by using whole wheat flour for the biscuits or baking the chicken instead of frying.

Conclusion

Hot honey chicken biscuits are the kind of recipe that just hits the spot, every time. They’re comforting, flavorful, and so easy to customize. Whether you’re hosting brunch or just want to treat yourself, this recipe never disappoints.

I love making these on weekends when my family gathers around the table. It’s one of those meals that gets everyone talking and reaching for seconds. Plus, the hot honey adds a little extra flair that makes it feel special.

Give this recipe a try, and let me know how you make it your own! Did you go full spice mode or keep things sweet? Share your thoughts in the comments below—and don’t forget to pin this recipe for later!

FAQs

Can I use chicken breasts instead of thighs?

Absolutely! Chicken breasts work well with this recipe. Just make sure to pound them to an even thickness for even cooking.

What’s the best way to make this recipe gluten-free?

Use a gluten-free flour blend in place of all-purpose flour for both the biscuits and the chicken coating.

How can I make the hot honey less spicy?

Simply reduce the amount of hot sauce and red pepper flakes, or use a milder hot sauce. You can also add a splash of lemon juice to balance the heat.

Can I bake the chicken instead of frying it?

Yes! Bread the chicken as directed, place it on a baking sheet, and bake at 400°F (205°C) for 25-30 minutes, flipping halfway through.

How do I store leftover biscuits and chicken?

Store chicken in an airtight container and biscuits in a sealed bag or wrapped tightly in plastic wrap. Refrigerate for up to 3 days. Reheat chicken in the oven and biscuits in the microwave or toaster oven.

Hot Honey Chicken Biscuits Recipe Easy Comfort Food

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• Author: Tessa
• Total Time: 1 hour 30 minutes
• Yield: 6 servings 1x

Print Recipe

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Description

Crispy, golden fried chicken tucked into a warm, buttery biscuit, dripping with sweet and spicy hot honey. Perfect comfort food for breakfast, brunch, or dinner.

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Ingredients

Scale 1x2x3x

• 2 lbs boneless, skinless chicken thighs (trimmed)
• 1 cup buttermilk
• 2 cups all-purpose flour
• 1 tsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp salt
• 1/2 tsp black pepper
• Vegetable oil for frying
• 2 cups all-purpose flour
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, cold and cubed
• 3/4 cup whole milk or buttermilk
• 1/2 cup honey
• 1 tsp hot sauce (adjust to taste)
• 1/2 tsp crushed red pepper flakes

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Instructions

1. Prepare the Chicken: In a large bowl, combine the buttermilk, paprika, garlic powder, onion powder, salt, and pepper. Add the chicken thighs and turn to coat. Cover the bowl and refrigerate for at least 1 hour, or overnight for best flavor.
2. Make the Biscuits: Preheat your oven to 425°F (220°C). In a medium bowl, mix the flour, baking powder, and salt. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Gradually add the milk, stirring until the dough comes together. Turn the dough onto a floured surface and gently knead it a few times. Roll it out to 1-inch thickness and cut into rounds using a biscuit cutter. Place the biscuits on a baking sheet and bake for 12-15 minutes, or unt…
3. Fry the Chicken: Heat about 2 inches of vegetable oil in a large skillet or Dutch oven to 350°F (175°C). In a separate bowl, add the flour. Remove chicken from the buttermilk marinade and dredge each piece in the flour, shaking off excess. Carefully place the chicken in the hot oil and fry for 4-5 minutes per side, or until golden and cooked through. Use a kitchen thermometer to ensure the chicken reaches an internal temperature of 165°F (74°C).
4. Make the Hot Honey: In a small saucepan, combine honey, hot sauce, and red pepper flakes. Heat over low until warmed through, stirring occasionally.
5. Assemble the Biscuits: Split the warm biscuits in half. Place a piece of fried chicken on the bottom half, drizzle generously with hot honey, and top with the other half of the biscuit. Serve immediately and enjoy!

Notes

[‘Use high-quality honey for the hot honey—it makes a big difference.’, ‘For the chicken, use small, boneless thighs for the juiciest results.’, “If you’re out of buttermilk, mix one tablespoon of lemon juice or vinegar with a cup of milk and let it sit for 5 minutes.”, ‘To keep the fried chicken warm and crispy while you finish frying the rest, place it on a wire rack set over a baking sheet and keep it in a 200°F (95°C) oven.’, ‘Cold butter is essential for flaky biscuits. You can freeze your butter and grate it directly into the flour.’, ‘Customize the hot honey by adjusting the amount of hot sauce and red pepper flakes.’]

• Prep Time: 1 hour
• Cook Time: 30 minutes
• Category: Main Course
• Cuisine: American

Nutrition

• Serving Size: 1 biscuit with chick
• Calories: 450
• Sugar: 12
• Fat: 21
• Carbohydrates: 37
• Fiber: 1
• Protein: 22

Keywords: hot honey chicken biscuits, comfort food, fried chicken, homemade biscuits, spicy honey, brunch recipe