Honey Chicken Biscuit Recipe

Trim and pound

Trim any excess fat from the chicken thighs and, if necessary, slice larger thighs into even 3–4 oz pieces. Lightly pound to even thickness (~1/2 inch) so they cook uniformly.

In a bowl or zip-top bag, combine the buttermilk, hot sauce, kosher salt, and black pepper. Add the chicken, turning to coat. Marinate at least 30 minutes at room temperature or up to 4 hours in the refrigerator. Bring to room temperature for 15–20 minutes before frying if chilled.

Whisk together the flour, cornstarch, garlic powder, onion powder, smoked paprika, baking powder, salt, and pepper in a shallow dish or rimmed plate until evenly combined.

Remove each piece of chicken from the marinade, letting excess drip off, and dredge thoroughly in the flour mixture, pressing the flour onto the surface to form a toothsome coating. Set breaded pieces on a rack for 10 minutes to help the crust adhere.

Pour oil into a heavy skillet or Dutch oven to a depth of about 1/2–3/4 inch (or use a deep fryer set to 350°F / 175°C). Heat oil over medium-high heat until it reaches 350°F (use a thermometer) or a small piece of bread sizzles and browns in ~30–40 seconds.

Working in batches to avoid crowding, gently lower breaded chicken into the hot oil. Fry until golden brown and internal temperature reaches 165°F (74°C), about 3–4 minutes per side depending on thickness. Adjust heat as needed to maintain a steady 325–350°F range. Transfer fried pieces to a wire rack set over a sheet pan to drain; do not stack.

While chicken rests, make the glaze: in a small saucepan over low heat combine the honey, butter, apple cider vinegar, optional hot sauce, and fine sea salt. Warm gently, stirring, until butter melts and the glaze is smooth and slightly loosened, about 2–3 minutes. Do not boil. Taste and adjust salt or vinegar for balance.

Brush or spoon the warm glaze over the hot fried chicken pieces, coating both sides lightly. Allow glaze to set for 1–2 minutes on the rack.

If using store-bought frozen biscuits, bake according to package directions so they are freshly warm and flaky. For canned biscuits, follow package instructions; for homemade biscuits, bake until golden and fully risen. Split biscuits in half horizontally.

Brush the cut sides of each warm biscuit with the melted butter.

Place a lettuce leaf (if using) on the bottom half of each biscuit, then a glazed chicken piece. Top each with two pickle slices if desired, then close with the top biscuit half.

Serve immediately while chicken is hot and glaze is tacky. Offer extra honey glaze or hot sauce at the table.