Hot Honey Chicken Biscuits

Imagine sinking your teeth into a flaky, buttery biscuit, topped with tender, marinated chicken thighs drizzled with a spicy-sweet honey sauce. Spicy-sweet hot honey chicken biscuits are not just a dish; they're a culinary experience that perfectly blends savory and sweet flavors. This recipe encapsulates the essence of comfort food while also offering a tantalizing twist that will awaken your taste buds. The combination of succulent chicken, rich honey, and a kick of heat makes this dish irresistible, whether served for brunch, lunch, or dinner.

Discover the delicious fusion of flavors with spicy-sweet hot honey chicken biscuits! This recipe features flaky, buttery biscuits topped with tender marinated chicken thighs and a mouthwatering hot honey drizzle that balances savory and sweet perfectly. Ideal for brunch, lunch, or dinner, this comfort food classic is a delightful twist on a Southern favorite. Learn how to marinate, fry, and assemble this irresistible dish that will awaken your taste buds and impress your guests!

Print Recipe Pin Recipe

Ingredients

For the Chicken:

1 lb 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

Vegetable oil for frying

For the Hot Honey:

1/2 cup honey

1 tablespoon apple cider vinegar

1 teaspoon crushed red pepper flakes (adjust to taste)

For the Biscuits:

2 cups all-purpose flour

1 tablespoon baking powder

1/2 teaspoon salt

1/4 cup cold unsalted butter, cubed

3/4 cup buttermilk (plus extra for brushing)

To Serve:

Fresh arugula or spinach (optional)

Instructions

Marinate the Chicken:

- In a bowl, combine the buttermilk, garlic powder, onion powder, smoked paprika, salt, and black pepper. Add the chicken thighs, ensuring they are fully coated. Cover and refrigerate for at least 1 hour (or up to overnight for more flavor).

Make the Hot Honey:

- In a small saucepan over low heat, combine honey, apple cider vinegar, and crushed red pepper flakes. Stir until just warmed through and mixed well. Set aside to cool.

Prepare the Biscuits:

- Preheat your oven to 425°F (220°C). In a large bowl, whisk together the flour, baking powder, and salt. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Make a well in the center and pour in the buttermilk. Stir until just combined.

Shape and Bake the Biscuits:

- Turn the dough onto a floured surface and gently knead a few times. Pat into a 1-inch thick round and cut out biscuits using a biscuit cutter or a glass. Place the biscuits on a parchment-lined baking sheet. Brush the tops with a little extra buttermilk. Bake for 12-15 minutes or until golden brown.

Fry the Chicken:

- Heat vegetable oil in a deep skillet to 350°F (175°C). Remove the marinated chicken from the buttermilk, allowing excess to drip off. Fry the chicken in batches for about 6-8 minutes per side, or until golden brown and cooked through. Drain on paper towels.

Assemble the Dish:

- Slice the warm biscuits in half. Place a piece of fried chicken between the biscuit halves, drizzle generously with the hot honey, and top with a handful of fresh arugula or spinach if desired. Serve immediately and enjoy!

Prep Time, Total Time, Servings: 30 minutes | 1 hour 15 minutes | 4 servings