Hot Honey Chicken Biscuits
Introduction
The first bite of a hot honey chicken biscuit is a small symphony: the buttery flake of a warm biscuit gives way to a crackling, golden-coated chicken thigh, and then a wash of sticky, spicy-sweet honey that warms your throat and lights up your taste buds. The aroma—hot oil, toasted flour, a whisper of paprika and garlic—pulls you in before you even sit down. Textures contrast in the best way: crisp crust, tender, juicy meat, soft pillowy biscuit, and that glossy honey that threads it all together.
This recipe is comfort food with attitude. It’s perfect for cozy weekend brunches, late-night cravings, neighborhood potlucks, or when you want to elevate a weeknight dinner without fuss. Make a batch for game day or serve mini versions at a party; the crowd-pleasing nature of hot-sweet-heat works across occasions. If you like pairing spicy-sweet flavors with creamy dips, try it alongside a ricotta dip with hot honey for a decadent twist: https://www.ollierecipes.com/ricotta-dip-with-hot-honey/.
Dish Snapshot
- Prep Time: 1 hour (includes minimum marinating time)
- Cook Time: 25–30 minutes (frying + baking biscuits)
- Total Time: ~1 hour 30 minutes
- Servings: 4 sandwiches
- Difficulty Level: Easy–Moderate (basic frying skills required)
Nutrition Highlights
Estimated nutrition per serving (1 sandwich). These are approximate values calculated from USDA FoodData Central ingredient values and standard nutrition calculators; treat them as estimates for planning purposes.
- Calories: ~730 kcal
- Protein: ~34 g
- Carbohydrates: ~78 g
- Sugars: ~34 g (largely from honey)
- Fiber: ~2 g
- Fat: ~33 g
- Saturated fat: ~7–9 g
- Sodium: ~850–1,100 mg
Notes on nutrition:
- Values reflect typical store-bought biscuits and fried chicken with a light breading and modest oil absorption. If you use lighter biscuits, baked chicken, or reduce honey, calories and carbs will fall.
- For nutritional guidance (sodium, recommended daily calories), refer to USDA and guidance resources such as the CDC or Mayo Clinic. These estimates are intended to help with meal planning and are not medical advice.
Why You’ll Love It
This dish wins on multiple levels:
- Flavor & Aroma: The irresistible interplay of sticky honey and chile heat amplifies the savory fried chicken and rich biscuit.
- Comfort + Celebration: It feels indulgent and nostalgic—the sort of sandwich that triggers smiles and requests for seconds.
- Versatility & Ease: With a short marinade and straightforward frying method, you get restaurant-style results at home. It’s also easy to scale up for a crowd.
- Crowd-pleaser: Kids and adults often agree on the crave-worthy combination of sweet and spicy, making this ideal for gatherings or special breakfasts.
Step-by-Step Instructions
Ingredients
- 4 boneless chicken thighs (about 4 medium thighs)
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- Oil for frying (neutral oil: vegetable, canola, or peanut)
- 2 cups homemade or store-bought biscuits (enough to make 4 sandwiches; typically 4 biscuits)
- 1/2 cup honey
- 1–2 tablespoons hot sauce (adjust to taste)
Optional ingredients and substitutions
- Swap chicken thighs for boneless chicken breasts (thin-cut) if you prefer less fat.
- Use panko or cornmeal mixed with flour for extra crunch.
- For gluten-free: use a 1:1 gluten-free flour blend and gluten-free biscuits.
- For a milder sauce, use 1 tsp hot sauce or swap for sriracha for a different flavor profile.
- Add a splash of apple cider vinegar or lemon juice to the hot honey for brightness.
Instructions
- Marinate chicken thighs in buttermilk for at least 1 hour.
- Tip: For best flavor and tenderness, marinate up to 4 hours in the refrigerator. Pat chicken dry before dredging to help the coating adhere.
- In a bowl, mix flour, paprika, garlic powder, onion powder, salt, and pepper.
- Tip: Season the flour boldly; the seasoning is what gives the crust real flavor.
- Heat oil in a large skillet over medium heat.
- Use about 1/2–3/4 inch of oil; when a pinch of flour sizzles on contact, oil is ready. Maintain temperature around 350°F (175°C) if using a thermometer.
- Remove chicken from buttermilk, coat in flour mixture, and fry until golden brown and cooked through, about 5–7 minutes per side.
- Practical tips: Don’t overcrowd the pan; fry in batches if needed. Flip once to keep the crust intact. Cook until internal temperature reaches 165°F (74°C).
- Keep cooked chicken warm in a low oven.
- Maintain at 200°F (95°C) on a baking sheet while you finish frying remaining pieces.
- Bake the biscuits according to package instructions or homemade recipe.
- Tip: Split biscuits and toast cut sides briefly in a dry skillet or under the broiler for extra texture.
- For the hot honey sauce, mix honey and hot sauce in a bowl, adjusting heat to your preference.
- Optional: Warm the honey slightly to loosen it and meld flavors. Add a pinch of flaky salt or a squeeze of lemon to balance sweetness.
- To serve, cut biscuits in half, place fried chicken inside, drizzle with hot honey, and top with biscuit halves.
- Tip: Let the chicken rest a minute after frying to prevent making the biscuit soggy. Serve hot for best textural contrast.
Serving Suggestions
Best Pairings
- Classic: Serve with a side of crisp dill pickles or quick-pickled red onions to cut the richness.
- Breakfast twist: Add a fried egg and a slice of cheddar for a hearty morning sandwich.
- Beverage pairings: Iced coffee or a bright citrusy lager balances the sweet-heat. For nonalcoholic options, a cold, slightly sweet tea or lemonade is refreshing.
- Side dishes: Coleslaw, waffle fries, or a simple green salad complement the sandwich.
- Presentation tip: Serve on a wooden board with extra hot honey on the side for drizzling.
For ideas on photographing and styling your sandwiches (great if you’re posting on social media), check these food photography resources: https://www.ollierecipes.com/20-awesome-food-photography-blogs-to-follow-2023/.
Shelf Life & Storage
- Room temperature: Best enjoyed immediately. Do not leave cooked chicken at room temperature longer than 2 hours (1 hour if >90°F) for food safety (USDA guidance).
- Refrigerator: Store components separately in airtight containers. Cooked fried chicken will keep 3–4 days; biscuits 2–3 days. Assembled sandwiches are best within 24–48 hours to avoid sogginess.
- Freezer: Fried chicken (cooled and wrapped tightly) can be frozen for 2–3 months. Biscuits freeze 1–2 months. Reheat from frozen in a 350°F oven until warmed through; crisp the crust in a skillet or under the broiler.
Chef’s Advice
- Temperature control: Keep oil around 325–350°F. Too hot and the crust burns before the interior cooks; too cool and the chicken absorbs excess oil.
- Dry vs. wet dredge: Pat chicken dry after marinating; a thin coating of buttermilk helps flour adhere but too wet makes clumps—shake off excess before dredging.
- Don’t overmix breading: If using a seasoned flour mixed with other bits (panko, cornmeal), handle lightly to keep texture airy.
- Crunch booster: Add a tablespoon of cornstarch to the flour for extra crispness.
- Honey finish: Drizzle hot honey just before serving so it stays glossy. Warm it gently—avoid heating honey above 140°F for long periods to preserve flavor.
Creative Twists
- Nashville Hot Style: Mix cayenne, brown sugar, and smoked paprika into the oil-based finishing sauce instead of plain hot sauce for a fiery, smoky punch.
- Sweet & Smoky Maple: Swap half the honey for maple syrup and add a pinch of smoked salt for a deeper sweetness.
- Gluten-free / Vegan option: Use firm seitan or battered and fried cauliflower steaks instead of chicken; use a gluten-free flour blend and plant-based biscuits.
- Slider version: Make smaller chicken pieces and mini biscuits for party-friendly sliders—add slaw and extra pickles.
- Herb & Citrus: Add chopped fresh herbs (thyme or oregano) to the biscuit dough and a squeeze of lemon to the hot honey to brighten flavors.
All Your Questions Answered
Q: Can I use chicken breast instead of thighs?
A: Yes—use thin-cut boneless breasts or pound breasts to an even thickness and adjust frying time. Thighs are more forgiving and juicier.
Q: How can I reduce calories without losing flavor?
A: Bake the breaded chicken on a wire rack at 425°F for 20–25 minutes instead of frying, use lighter biscuits or whole-wheat versions, and reduce honey to a drizzle.
Q: How do I keep the breading from falling off?
A: Pat chicken dry after marinating, dredge thoroughly, and avoid flipping too often while frying. Let the crust set for a minute before moving.
Q: Can I make the hot honey ahead?
A: Yes—mix honey and hot sauce and store in a jar in the fridge for up to a month. Warm gently before drizzling.
Q: My crust is soggy—what went wrong?
A: Likely the oil temperature was too low or the chicken was overcrowded. Recrisp in a hot oven or skillet briefly before serving.
Conclusion
Make these hot honey chicken biscuits when you want a show-stopping sandwich that’s equal parts comfort and excitement. Try the full recipe, share photos, and invite friends to taste—this is the kind of food that sparks conversation and seconds.
For inspiration and similar flavor ideas, check out this take on fried chicken biscuits with hot honey butter: Fried Chicken Biscuits with Hot Honey Butter – Cooking with Cocktail …, or explore a ready-made quick option from a trusted brand: Spicy Chicken Honey Biscuit Sandwiches | Jimmy Dean® Brand.
If you make this, I’d love to see your photos and hear your tweaks—drop a comment or tag the community so we can swap tips and variations.
Print
Hot Honey Chicken Biscuits
- Total Time: 90 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Deliciously crispy fried chicken thighs nestled in warm, flaky biscuits, drizzled with a spicy-sweet hot honey sauce. Perfect for brunch or a crowd-pleasing dinner.
Ingredients
- 4 boneless chicken thighs (about 4 medium thighs)
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- Oil for frying (neutral oil: vegetable, canola, or peanut)
- 2 cups homemade or store-bought biscuits (enough to make 4 sandwiches; typically 4 biscuits)
- 1/2 cup honey
- 1–2 tablespoons hot sauce (adjust to taste)
Instructions
- Marinate chicken thighs in buttermilk for at least 1 hour.
- In a bowl, mix flour, paprika, garlic powder, onion powder, salt, and pepper.
- Heat oil in a large skillet over medium heat.
- Remove chicken from buttermilk, coat in flour mixture, and fry until golden brown and cooked through, about 5–7 minutes per side.
- Keep cooked chicken warm in a low oven.
- Bake the biscuits according to package instructions or homemade recipe.
- For the hot honey sauce, mix honey and hot sauce in a bowl, adjusting heat to your preference.
- To serve, cut biscuits in half, place fried chicken inside, drizzle with hot honey, and top with biscuit halves.
Notes
Let the chicken rest a minute after frying to prevent making the biscuit soggy. Serve hot for the best textural contrast.
- Prep Time: 60 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 730
- Sugar: 34g
- Sodium: 1000mg
- Fat: 33g
- Saturated Fat: 8g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 78g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 80mg
