Hot Honey Chicken Biscuit Recipe

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.

In a large bowl, whisk together 2 1/2 cups all-purpose flour, 1 tsp baking powder, 1/2 tsp baking soda and 1 tsp salt until evenly combined.

Cut 1/2 cup cold unsalted butter into the flour mixture using a pastry cutter or two forks until mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.

Make a well in the center and pour in 1 cup cold buttermilk. Stir gently with a fork until a shaggy dough forms; do not overmix.

Turn dough out onto a lightly floured surface, fold it over itself 3–4 times to create layers, then pat to about 1-inch thickness. Use a 2.5–3 inch round cutter to cut 4 biscuits, pressing straight down (don’t twist). Gather scraps, gently pat and cut remaining biscuits as needed.

Place biscuits on prepared baking sheet close together for soft sides. Brush the tops with 2 tbsp extra buttermilk.

Bake 12–15 minutes, or until golden brown and risen. Remove and keep warm while finishing chicken.

While biscuits bake, prepare the chicken. If using breasts, slice into 4 equal pieces to make two slider-sized portions per sandwich. If using thighs, trim and halve to similar sizes. Pat pieces dry with paper towel.

Season the chicken pieces with 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp garlic powder, 1 tsp paprika and 1/4 tsp cayenne pepper. Place in a shallow dish.

Pour 1/2 cup buttermilk over the seasoned chicken, cover, and refrigerate for at least 15 minutes (up to 2 hours). This tenderizes and helps the coating adhere.

Set up a dredge station: in one bowl whisk 2 large eggs; in a second bowl combine 1 cup all-purpose flour and 1/4 cup cornstarch with a pinch of additional salt and 1/4 tsp paprika for extra crispness.

Heat about 1 cup vegetable oil in a deep skillet or Dutch oven over medium-high heat to reach 350°F (175°C). If you don't have a thermometer, oil should shimmer and a small pinch of flour sizzles immediately.

Remove chicken from buttermilk, let excess drip off, dip each piece into the flour-cornstarch mixture, then into the beaten eggs, then again into the flour mixture, pressing to adhere a good coating.

Carefully add coated chicken to the hot oil without overcrowding (work in batches). Fry 3–4 minutes per side, or until coating is deep golden brown and internal temperature reaches 165°F (74°C). Transfer to a wire rack set over a baking sheet to drain and keep warm.

While chicken fries, make the hot honey: in a small saucepan over low heat combine 1/2 cup honey, 1 tbsp hot sauce, 1/2 tsp red pepper flakes, 1 tsp apple cider vinegar, 1 tbsp unsalted butter and 1/4 tsp salt.

Warm gently, stirring until butter melts and sauce is homogeneous. Taste and adjust heat or acidity: add more hot sauce for heat or a splash more vinegar to brighten. Keep warm.

When chicken is done and resting on the rack, toss each piece in a bowl with 2–3 tbsp of the hot honey until evenly coated. Use more or less to preference but reserve some sauce for drizzling.

Split each warm biscuit horizontally. If desired, spread 1 tbsp mayonnaise or ranch on the bottom half of each biscuit.

Place a hot honey-coated chicken piece on the bottom half, top with 2 pickle slices (optional), then crown with the top biscuit.

Serve immediately with your choice of potato side (about 2 cups total fries, tots, or a side salad). Drizzle any reserved hot honey over the sandwich or serve on the side for dipping.

Leftovers: keep components separately in the refrigerator for up to 2 days; reheat chicken in a 350°F (175°C) oven to maintain crispness, and warm biscuits wrapped in foil for 8–10 minutes.