Hot Honey Chicken Biscuits: A Delicious Recipe for Spicy Comfort Food

Hot Honey Chicken Biscuits are a delightful fusion of flavors that will tantalize your taste buds and elevate your meal experience. This dish combines the savory crunch of fried chicken with the sweet, spicy kick of hot honey, all nestled within a fluffy biscuit. Originating from Southern cuisine, biscuits have long been a staple in American households, often served alongside fried chicken. The addition of hot honey not only enhances the flavor but also pays homage to the growing trend of sweet and spicy pairings that have captured the hearts of food lovers everywhere.

People adore Hot Honey Chicken Biscuits for their perfect balance of taste and texture. The crispy chicken contrasts beautifully with the soft, buttery biscuit, while the hot honey adds an irresistible glaze that keeps you coming back for more. Whether you’re serving them at a brunch gathering or enjoying them as a comforting weeknight dinner, these biscuits are not just a meal; they are an experience. Join me as we dive into this mouthwatering recipe that promises to become a favorite in your kitchen!

this Recipe

Ingredients:

• For the Chicken:
• 1 pound boneless, skinless chicken thighs
• 1 cup buttermilk
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup all-purpose flour
• 1/2 cup cornstarch
• Vegetable oil, for frying
• For the Hot Honey:
• 1/2 cup honey
• 1-2 teaspoons red pepper flakes (adjust to taste)
• 1 tablespoon apple cider vinegar
• For the Biscuits:
• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 1/2 cup cold unsalted butter, cubed
• 3/4 cup buttermilk
• For Serving:
• Fresh parsley, chopped (optional, for garnish)

Preparing the Chicken

1. Start by marinating the chicken. In a large bowl, combine the buttermilk, garlic powder, onion powder, smoked paprika, salt, and black pepper. Whisk until well combined.
2. Add the chicken thighs to the buttermilk mixture, ensuring they are fully submerged. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or up to overnight for maximum flavor.

Making the Hot Honey

1. While the chicken is marinating, let’s prepare the hot honey. In a small saucepan over low heat, combine the honey, red pepper flakes, and apple cider vinegar.
2. Stir the mixture gently until it’s warmed through and the red pepper flakes are infused into the honey, about 5 minutes. Remove from heat and set aside to cool.

Preparing the Biscuits

1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt until well combined.
3. Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
4. Make a well in the center of the mixture and pour in the buttermilk. Stir gently with a fork until just combined. Be careful not to overmix; it’s okay if there are a few lumps.
5. Turn the dough out onto a lightly floured surface. Gently knead the dough 2-3 times until it comes together. Pat it into a rectangle about 1-inch thick.
6. Using a biscuit cutter or a glass, cut out biscuits and place them on the prepared baking sheet. Gather any scraps, re-pat the dough, and cut out additional biscuits until all the dough is used.
7. Brush the tops of the biscuits with a little melted butter if desired, for extra flavor and a golden finish.
8. Bake in the preheated oven for 12-15 minutes, or until the biscuits are golden brown. Remove from the oven and let them cool slightly on a wire rack.

Cooking the Chicken

1. While the biscuits are baking, it’s time to fry the chicken. In a large, heavy-bottomed skillet or Dutch oven, pour in enough vegetable oil to reach a depth of about 1 inch. Heat the oil over medium-high heat until it reaches 350°F (175°C).
2. While the oil is heating, prepare the chicken for frying. In a shallow dish, combine the flour and cornstarch. Remove each chicken thigh from the buttermilk marinade, allowing any excess to

   Conclusion:

   In summary, these Hot Honey Chicken Biscuits are an absolute must-try for anyone looking to elevate their meal game. The combination of crispy, juicy chicken paired with the sweet and spicy hot honey creates a flavor explosion that is simply irresistible. Whether you’re serving them for brunch, a casual dinner, or even as a party appetizer, these biscuits are sure to impress your family and friends. For a fun twist, consider adding some pickles for an extra crunch or swapping out the chicken for fried tofu for a vegetarian option. You can also experiment with different types of honey or spices to customize the heat level to your liking. The possibilities are endless! I encourage you to give this recipe a shot and experience the delightful fusion of flavors for yourself. Once you’ve made these Hot Honey Chicken Biscuits, I’d love to hear about your experience! Share your thoughts, variations, and any creative twists you come up with. Happy cooking! Print
   

   Hot Honey Chicken Biscuits: A Delicious Recipe for Spicy Comfort Food

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   • Author: Maria
   • Total Time: 115 minutes
   • Yield: 4 servings 1x

   Print Recipe

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   Description

   Enjoy a mouthwatering dish of crispy fried chicken thighs served on warm, fluffy biscuits, all drizzled with a sweet and spicy hot honey. Perfect for a comforting meal that combines savory and sweet flavors in every bite!

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   Ingredients

   Scale 1x2x3x

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   • 1 pound boneless, skinless chicken thighs
   • 1 cup buttermilk
   • 1 teaspoon garlic powder
   • 1 teaspoon onion powder
   • 1 teaspoon smoked paprika
   • 1 teaspoon salt
   • 1/2 teaspoon black pepper
   • 1 cup all-purpose flour
   • 1/2 cup cornstarch
   • Vegetable oil, for frying
   • 1/2 cup honey
   • 1–2 teaspoons red pepper flakes (adjust to taste)
   • 1 tablespoon apple cider vinegar
   • 2 cups all-purpose flour
   • 1 tablespoon baking powder
   • 1/2 teaspoon baking soda
   • 1 teaspoon salt
   • 1/2 cup cold unsalted butter, cubed
   • 3/4 cup buttermilk
   • Fresh parsley, chopped (optional, for garnish)

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   Instructions

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   1. In a large bowl, combine the buttermilk, garlic powder, onion powder, smoked paprika, salt, and black pepper. Whisk until well combined.
   2. Add the chicken thighs to the buttermilk mixture, ensuring they are fully submerged. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or up to overnight for maximum flavor.
   3. In a small saucepan over low heat, combine the honey, red pepper flakes, and apple cider vinegar. Stir the mixture gently until it’s warmed through and the red pepper flakes are infused into the honey, about 5 minutes. Remove from heat and set aside to cool.
   4. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
   5. In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt until well combined.
   6. Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
   7. Make a well in the center of the mixture and pour in the buttermilk. Stir gently with a fork until just combined. Be careful not to overmix; it’s okay if there are a few lumps.
   8. Turn the dough out onto a lightly floured surface. Gently knead the dough 2-3 times until it comes together. Pat it into a rectangle about 1-inch thick.
   9. Using a biscuit cutter or a glass, cut out biscuits and place them on the prepared baking sheet. Gather any scraps, re-pat the dough, and cut out additional biscuits.
   10. Drain off the chicken, and dredge it in the flour-cornstarch mixture, ensuring it is fully coated. Shake off any excess flour.
   11. Once the oil is hot, carefully add the coated chicken thighs to the skillet in batches, being careful not to overcrowd the pan. Fry for about 5-7 minutes on each side, or until the chicken is golden brown and cooked through (internal temperature should reach 165°F or 74°C).
   12. Using a slotted spoon, transfer the fried chicken to a paper towel-lined plate to drain any excess oil.
   13. To serve, split the warm biscuits in half and place a piece of fried chicken on each biscuit. Drizzle with the hot honey and garnish with chopped parsley if desired.
   14. Enjoy your delicious fried chicken biscuits with hot honey!

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   Notes

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   • For extra flavor, let the chicken marinate overnight.
   • Adjust the amount of red pepper flakes in the hot honey to suit your spice preference.
   • These biscuits are best served fresh but can be stored in an airtight container for a couple of days.

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   • Prep Time: 90 minutes
   • Cook Time: 25 minutes