Hot Honey Chicken Biscuits: The Ultimate Comfort Food Recipe
Introduction to Hot Honey Chicken Biscuits
Hot Honey Chicken Biscuits are a delightful combination of crispy fried chicken, flaky buttermilk biscuits, and a drizzle of sweet and spicy hot honey. This dish not only satisfies your hunger but also brings a burst of flavor that will make your taste buds dance. Perfect for brunch or a hearty dinner, this recipe is simple enough for anyone to master, making it a must-try for families and friends alike.
A Personal Story Behind My Hot Honey Chicken Biscuits Journey
Growing up, my family had a tradition of gathering around the dinner table every Sunday. One of our favorite meals was fried chicken, and my grandmother had a special way of making it extra crispy and flavorful. When I discovered the concept of hot honey, I knew I had to incorporate it into my grandmother’s recipe. The combination of sweet and spicy reminds me of those cherished family moments, and I love sharing this dish with my loved ones.
What Makes This Hot Honey Chicken Biscuits Recipe Special?
This Hot Honey Chicken Biscuits recipe stands out for its unique blend of flavors and textures. The crispy fried chicken pairs perfectly with the flaky, buttery biscuits, while the hot honey adds a delightful kick that elevates the dish. It’s a crowd-pleaser that combines comfort food with a gourmet twist, all while being easy to prepare at home. Plus, the combination of ingredients, from the spices in the chicken to the richness of the biscuits, ensures a memorable meal every time.
The Full Hot Honey Chicken Biscuits Recipe
Ingredients
- For the Fried Chicken:
- 1-1/2 to 2 pounds chicken tenders or 2 large boneless skinless chicken breasts, sliced into 1-inch thick strips
- 1-1/2 cups all-purpose flour
- 1 tsp kosher salt
- 1/4 tsp black pepper
- 1/4 tsp garlic powder
- 1/4 tsp smoked paprika
- 1 large egg + 2 tablespoons water, beaten
- Vegetable, canola, or peanut oil for frying
- For the Buttermilk Biscuits:
- 2 cups all-purpose flour
- 1 Tbsp baking powder
- 1 tsp kosher salt
- 1/4 tsp baking soda
- 1/2 cup (1 stick) cold butter
- 3/4 cup buttermilk
- 1/4 cup unsalted butter, melted
- For the Hot Honey:
- 1 cup honey
- 2 tsp crushed red pepper flakes
- 1 Tbsp apple cider vinegar
Instructions
- For the Fried Chicken: Fill a large pot with about 2 inches of oil and set it to medium heat. This is crucial for achieving that crispy texture.
- In a large bowl, mix together the flour, salt, pepper, garlic powder, and paprika for a flavorful coating. In a separate dish, whisk the egg and water together.
- Dredge the chicken in the flour mixture, then dip in the egg wash, and back into the flour. This double coating will make your chicken extra crispy. Set aside.
- Check oil temperature (aim for around 365-375°F) by dropping in a bit of flour. If it sizzles, it’s ready! Carefully add 2-4 pieces of chicken at a time and fry until golden brown, about 8 to 10 minutes. Cook the remaining chicken in batches.
- Once cooked, transfer the fried chicken to a paper towel-lined plate to drain excess oil and set aside.
- For the Buttermilk Biscuits: Preheat your oven to 450°F and line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
- In a large bowl, combine flour, baking powder, salt, and baking soda. Cut the cold butter into small cubes or shred it using a box grater. Work the butter into the dry ingredients until it resembles coarse crumbs.
- Stir in the buttermilk until a soft dough forms. Pat the dough into a rectangle, fold it in thirds, and repeat this process two more times for extra flaky biscuits.
- Cut out biscuits using a floured 2.5-inch biscuit cutter. Bake for 15-17 minutes until lightly golden brown. Don’t forget to brush them with melted butter for added flavor!
- For the Hot Honey: In a small saucepan, combine honey and crushed red pepper flakes. Simmer over medium heat, stirring occasionally. Once heated, remove from the heat and stir in the apple cider vinegar. Allow it to cool to room temperature.
- To Assemble: Split the warm biscuits in half and place a piece of fried chicken on each half. Drizzle generously with hot honey and serve with pickle slices on the side for an extra zing!
Serving Suggestions and Variations for Hot Honey Chicken Biscuits
These Hot Honey Chicken Biscuits are delicious on their own, but you can elevate the experience by serving them with a side of coleslaw or a fresh garden salad. For a twist, consider adding cheese to the biscuits or incorporating your favorite herbs into the chicken batter. You can also experiment with different types of hot honey, adding more or less spice to suit your taste. Feel free to serve with different pickles or even jalapeño slices for an extra kick!
Frequently Asked Questions About Hot Honey Chicken Biscuits
Can I use frozen chicken for this recipe? Yes, you can use frozen chicken tenders, but be sure to thaw them completely and pat them dry before frying for best results.
What if I don’t have buttermilk? If you don’t have buttermilk, you can make a quick substitute by adding 1 tablespoon of vinegar or lemon juice to 3/4 cup of milk and letting it sit for 5-10 minutes.
How do I store leftovers? Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for the best texture.
Can I make the biscuits ahead of time? Yes, you can prepare the biscuit dough in advance and refrigerate it. Bake them fresh when you’re ready to serve!
Recipe Stats
- Prep Time: 20 minutes
- Cooking Time: 30 minutes
- Total Time: 50 minutes
- Calories per Serving: 550
- Servings: 6
Hot Honey Chicken Biscuits
Equipment
- Large pot For frying the chicken.
- Baking sheet For baking the biscuits.
- Mixing bowls For combining ingredients.
- Biscuit cutter For cutting the biscuits.
Ingredients
For the Fried Chicken
- 1.5 pounds chicken tenders or boneless skinless chicken breasts sliced into 1-inch thick strips
- 1.5 cups all-purpose flour
- 1 tsp kosher salt
- 0.25 tsp black pepper
- 0.25 tsp garlic powder
- 0.25 tsp smoked paprika
- 1 large egg egg beaten with 2 tablespoons of water
- 1 cups vegetable oil for frying
For the Buttermilk Biscuits
- 2 cups all-purpose flour
- 1 Tbsp baking powder
- 1 tsp kosher salt
- 0.25 tsp baking soda
- 0.5 cups cold butter
- 0.75 cups buttermilk
- 0.25 cups unsalted butter melted
For the Hot Honey
- 1 cup honey
- 2 tsp crushed red pepper flakes
- 1 Tbsp apple cider vinegar
Instructions
- Fill a large pot with about 2 inches of oil and set it to medium heat.
- In a large bowl, mix flour, salt, pepper, garlic powder, and paprika in a bowl. In a separate dish, whisk the egg and water together.
- Dredge the chicken in the flour mixture, dip in the egg wash, and back in the flour. Set aside.
- Check the oil temperature (around 365-375°F) by dropping in a bit of flour. If it sizzles, add chicken (2-4 pieces at a time) and fry until golden brown, about 8 to 10 minutes. Cook remaining chicken in batches.
- Transfer fried chicken to a paper towel-lined plate and set aside.
- Preheat oven to 450°F and line a baking sheet with parchment paper or a silicone baking mat.
- In a large bowl, combine flour, baking powder, salt, and baking soda. Cut butter into small cubes or shred using a box grater. Work butter into dry ingredients until it resembles coarse crumbs.
- Stir in buttermilk until a soft dough forms. Pat the dough into a rectangle, fold it in thirds, and repeat this process two more times.
- Cut out biscuits using a floured 2.5-inch biscuit cutter. Bake for 15-17 minutes until lightly golden brown. Brush with melted butter.
- In a small saucepan, combine honey and pepper flakes. Simmer over medium heat, then remove from heat and stir in apple cider vinegar. Cool to room temperature and drizzle over the fried chicken.
- To assemble, split biscuits in half and place a piece of fried chicken on top of each half. Drizzle with hot honey and serve with pickle slices if desired.