cinderellasapron 
Golden, crispy fried chicken tucked into warm homemade biscuits and finished with a drizzle of sweet and spicy hot honey… this might be the ultimate comfort food.
These hot honey chicken biscuits are everything you want in one bite — buttery biscuits, crunchy fried chicken, and that perfect sweet heat from the honey. They’re perfect for a cozy weekend brunch, a fun date night in, or whenever you’re craving something a little indulgent.
If you love sweet and spicy comfort food, this one is definitely worth making.
Hot Honey Chicken Biscuit Sandwiches
Ingredients
- 1.5 pounds boneless skinless chicken thighs
- 1 cup buttermilk
- 2 TBSP hot sauce
- 1 TBSP pickle juice
- 1 1/2 cups flour
- salt and pepper
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp smoked paprika
- 1 large egg whisked with 1 TBSP water
- oil for frying
- 1 cup honey
- 2 tsp crushed red pepper
- 1 TBSP apple cider vinegar
- pickles for serving
Giant Fluffy Biscuits
- 2 1/2 cups all purpose flour
- 1 TBSP baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 1 tsp sugar
- 3/4 cup very cold butter
- 1 cup + 2 TBSP buttermilk
Instructions
- In a large bowl, combine the buttermilk, hot sauce, and pickle juice. Add chicken and marinate 4 hours.
- In a dish, combine the flour, salt, pepper, garlic, onion powder, and paprika.
- Dip the chicken in the flour, then egg, and again into the flour. Set on a baking sheet.
- Heat oil to 350 degrees. Fry the chicken for about 4 minutes per side, or until golden brown and internal temperature reaches 165 degrees.
- In a small bowl, combine the honey, crushed red pepper, and apple cider vinegar.
- Brush all over the fried chicken thighs.
- To serve, add pickles to the cut open biscuit followed by the chicken. Drizzle more sauce, if desired.
Biscuits
- Preheat oven to 425 degrees.
- If you don’t have buttermilk, you can use 1 TBSP of vinegar mixed into plain milk. Let set 10 minutes before using.
- In a large bowl, combine the flour, baking powder, baking soda, salt, and sugar.
- Using a cheese grater, grate the very cold butter into the flour. Using your fingers, lightly break up any big clumps, or until the butter is pea sized and fully incorporated.
- Make a well in the center, and pour in 1 cup of the buttermilk (reserve 2 TBSP for later)
- Mix lightly until you have a shaggy dough.
- Optional: Pop the dough into the freezer for 15 minutes to make sure the butter is still nice and cold (that’s what gives us flaky little pockets).
- Dump the dough out onto a floured surface. Pat into a 1 inch thick rectangle. Fold into 1/3’s like you’re folding a letter. Turn 90 degrees and fold again.
- Gently pat the dough back into a 1 inch rectangle.
- Use a 3 inch biscuit cutter to make about 6 giant biscuits.
- Place on a parchment lined sheet pan pretty close together. Brush the tops with buttermilk, and some crushed black pepper.
- Bake for about 10 minutes. Increase the oven heat to 450 degrees, and bake an additional 5-10 minutes, or until they’re golden brown.
