Description
Spicy-sweet Hot Honey Chicken Biscuits blend Southern comfort with bold flavors, creating a mouthwatering harmony of crispy chicken and golden biscuits. Drizzled with homemade hot honey, this dish promises a delightful culinary adventure you’ll crave again and again.
Ingredients
Scale
Chicken Ingredients:
- 4 boneless skinless chicken thighs (or breasts)
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- Vegetable oil for frying
Biscuit Ingredients:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 6 tablespoons cold unsalted butter (cubed)
- 0.75 cup buttermilk
Hot Honey Ingredients:
- 0.5 cup honey
- 1–2 teaspoons red pepper flakes
- 1 teaspoon apple cider vinegar (optional)
- Pinch of salt
Instructions
- Immerse chicken in buttermilk for 30 minutes to 8 hours, allowing the liquid to penetrate and tenderize the meat, developing rich flavor profiles.
- Create a seasoned coating by combining flour with paprika, garlic powder, salt, and pepper in a shallow container for dredging.
- Carefully remove chicken from buttermilk, letting excess liquid drip off, then thoroughly coat each piece in the spiced flour mixture, ensuring complete coverage.
- Heat oil in a heavy skillet to 350°F, maintaining consistent temperature for even cooking and crispy exterior.
- Gently place coated chicken into hot oil, frying until exterior turns deep golden brown and internal temperature reaches 165°F, approximately 4-6 minutes per side.
- Transfer fried chicken to a wire rack lined with paper towels to drain excess oil and maintain crispiness.
- Prepare biscuit dough by combining flour, leavening agents, and salt in a large mixing bowl.
- Incorporate cold butter into dry ingredients using fingertips or pastry cutter until mixture resembles coarse, pebble-like texture.
- Gradually introduce buttermilk, stirring minimally to prevent tough biscuits, creating a soft, shaggy dough.
- Gently knead dough on floured surface, pressing and folding to create delicate layers.
- Roll dough to 1-inch thickness and cut using a round cutter, placing biscuits on parchment-lined baking sheet.
- Bake at 425°F for 12-15 minutes until edges turn golden and tops appear lightly bronzed.
- Craft hot honey by simmering honey with red pepper flakes, vinegar, and salt over low heat for 2 minutes.
- Slice warm biscuits, layer with crispy chicken, and generously drizzle with spicy honey.
- Serve immediately while components remain warm and textures are at peak quality.
Notes
- Tenderize chicken thoroughly by soaking in buttermilk for maximum flavor absorption and tender meat texture.
- Use high-quality buttermilk with active cultures for richer, more complex taste in both chicken marinade and biscuit dough.
- Keep butter extremely cold when making biscuits to ensure flaky, light texture that separates into delicate layers.
- Control oil temperature around 350°F when frying to prevent burning and ensure even, crispy golden chicken coating.
- Customize heat levels by adjusting red pepper flakes in hot honey for mild to spicy preferences.
- Consider gluten-free alternatives by substituting regular flour with almond or rice flour for chicken coating and biscuit base.
- Prep Time: 30 minutes (or overnight)
- Cook Time: 20 minutes
- Category: Breakfast, Snacks, Dinner
- Method: Frying
- Cuisine: Southern American
Nutrition
- Serving Size: 4
- Calories: 482
- Sugar: 15 g
- Sodium: 650 mg
- Fat: 21 g
- Saturated Fat: 10 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 56 g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 70 mg