Hot Honey Chicken Biscuits Recipe

I have to tell you, making these Hot Honey Chicken Biscuits Recipe was one of my best kitchen decisions this year! After spending a Saturday morning perfecting this recipe, I discovered the magic happens when crispy, golden fried chicken meets fluffy buttermilk biscuits and gets drizzled with spicy-sweet hot honey. 

The first bite had me doing a little happy dance in my kitchen – that perfect balance of savory, sweet, and spicy flavors just melts in your mouth. I’ve made these at least five times since then, and each time I’m amazed at how something so simple can taste this incredible. Trust me when I say this recipe will become your new weekend comfort food obsession!

Hot Honey Chicken Biscuits Recipe Ingredients 

Here’s everything you’ll need to create these amazing hot honey chicken biscuits from scratch.

For the Fried Chicken:

• 1½ to 2 pounds chicken tenders (or 2 large boneless chicken breasts cut into strips): Fresh tenders work best as they’re already the perfect size and cook evenly
• 1½ cups all-purpose flour: This creates the crispy coating that makes each bite so satisfying
• 1 teaspoon kosher salt: Use kosher salt for better flavor distribution than table salt
• ¼ teaspoon black pepper: Freshly ground pepper gives the best flavor
• ¼ teaspoon garlic powder: Adds that savory depth without overpowering
• ¼ teaspoon smoked paprika: This gives a subtle smoky flavor that pairs perfectly with the honey
• 1 large egg plus 2 tablespoons water, beaten: Room temperature egg works better for coating
• Vegetable, canola, or peanut oil for frying: Peanut oil gives the crispiest results if you’re not allergic

For the Buttermilk Biscuits:

• 2 cups all-purpose flour: Measure by spooning into the cup and leveling off
• 1 tablespoon baking powder: Make sure it’s fresh for the fluffiest biscuits
• 1 teaspoon kosher salt: Essential for balanced flavor
• ¼ teaspoon baking soda: Works with the buttermilk for extra lift
• ½ cup cold butter: Keep it cold! I even put mine in the freezer for 15 minutes before using
• ¾ cup buttermilk: Don’t have buttermilk? Add 1 tablespoon lemon juice to regular milk
• ¼ cup unsalted butter, melted: For brushing the finished biscuits

For the Hot Honey:

• 1 cup honey: Use good quality honey for the best flavor
• 2 teaspoons crushed red pepper flakes: Adjust to your heat preference
• 1 tablespoon apple cider vinegar: This adds a tangy balance to the sweetness

Note: This recipe serves 10-12 people generously, perfect for a weekend brunch or game day gathering.

Variations

Want to customize this recipe? Here are some delicious alternatives:

• Dairy-Free Options: Replace buttermilk with oat milk mixed with 1 tablespoon lemon juice, and use vegan butter for the biscuits.
• Gluten-Free Version: Substitute the flour with a 1:1 gluten-free flour blend that contains xanthan gum.
• Heat Level Adjustments: For mild heat, use just 1 teaspoon red pepper flakes. For extra spicy, add a pinch of cayenne pepper to the hot honey.
• Flavor Enhancers: Try adding 1 teaspoon of dried thyme to the flour mixture, or brush the biscuits with garlic butter instead of plain butter.
• Different Proteins: This recipe works wonderfully with boneless chicken thighs or even pork tenderloin cut into strips.

Cooking Time

Here’s how long you’ll need to set aside for this delicious project:

• Prep Time: 30 minutes
• Cooking Time: 45 minutes 
• Total Time: 1 hour 15 minutes

Equipment You Need

A few simple tools will make cooking easier and smoother.

• Large heavy-bottomed pot: For safe and even frying of the chicken
• Candy thermometer: Essential for monitoring oil temperature (365-375°F)
• Large mixing bowls: You’ll need several for the different components
• Rubber spatula: Perfect for mixing the biscuit dough without overworking it
• Box grater: Makes quick work of grating cold butter for flaky biscuits
• 2.5-inch biscuit cutter: Creates perfectly sized biscuits (a glass works too)
• Baking sheet with parchment paper: For baking the biscuits evenly
• Small saucepan: For making the hot honey mixture
• Paper towels: Essential for draining the fried chicken properly

How to Make Hot Honey Chicken Biscuits Recipe?

This recipe brings together three amazing components that create pure comfort food magic. Now let’s walk through the process step by step.

Making Perfect Buttermilk Biscuits

Preheat your oven to 450°F and line a baking sheet with parchment paper. In a large bowl, whisk together the flour, baking powder, salt, and baking soda until well combined. Here’s my secret for the flakiest biscuits: grate your cold butter using a box grater instead of cutting it into cubes. This creates thin, even pieces that work into the flour beautifully and create those lovely layers. Work the grated butter into the dry ingredients with your fingertips until the mixture looks like coarse crumbs with some larger butter pieces still visible.

Preparing the Fried Chicken

First, I set up a dredging station: one bowl with flour seasoned with salt, pepper, garlic powder, and smoked paprika; another with the beaten egg and water. I coated each chicken strip first in flour, then egg, then back into flour. Getting a nice double coating ensures a crispy shell. Then, I heated about 2 inches of oil to roughly 365–375°F—or tested by dropping a pinch of flour; if it sizzles, the oil is ready. I fried the chicken pieces in batches until golden brown, about 8–10 minutes, and let them drain on paper towels to stay crisp.

Preparing the Hot Honey

Start by making your hot honey because it needs time to cool and develop its flavors. In a small saucepan, combine the honey and red pepper flakes over medium heat. Let it simmer gently for about 2-3 minutes – you’ll smell the pepper flakes releasing their heat into the honey. Remove from heat and stir in the apple cider vinegar, which adds a bright tang that balances the sweetness perfectly. Set this aside to cool to room temperature while you work on the other components.

Assembling the Biscuits

Next, I split warm, flaky buttermilk biscuits in half. I placed a juicy chicken piece on each half, then generously drizzled with the hot honey. Optional: serve with tangy pickle slices for that classic Southern comfort contrast.

Additional Tips for Making This Recipe Better

After making these hot honey chicken biscuits multiple times, I’ve learned some tricks that make them even better:

• I always double-check my oil temperature with both a thermometer and the flour test – when you drop a pinch of flour in and it sizzles immediately, you know you’re ready to fry
• For extra fluffy biscuits, I make sure my butter and buttermilk are really cold, and I never twist the biscuit cutter when cutting – this seals the edges and prevents proper rising
• I’ve found that letting the chicken rest for 5 minutes after coating and before frying helps the coating stick better and creates a crispier crust
• My hot honey tastes best when I let it sit for at least 15 minutes before using – this gives the flavors time to meld together
• I always make extra hot honey because everyone wants to drizzle more on their biscuits, and it keeps well in the refrigerator for weeks

How to Serve Hot Honey Chicken Biscuits?

These biscuits are perfect for so many occasions and serving styles. For a casual weekend brunch, I like to arrange them on a large wooden board with small bowls of extra hot honey and plenty of pickle spears on the side. The pickles aren’t just garnish – they provide a tangy crunch that cuts through the richness beautifully. For a more elegant presentation, serve them on individual plates with a side of creamy coleslaw and sweet potato fries.

If you’re hosting a crowd, consider setting up a “build your own” biscuit bar with warm biscuits, fried chicken pieces, and various toppings like sliced tomatoes, lettuce, and different flavored honeys. These also make fantastic game day food – just cut them into smaller portions for easier eating. Don’t forget plenty of napkins because these beauties are deliciously messy to eat!

Nutritional Information

Here’s the approximate nutritional breakdown per serving:

• Calories: 520 calories per biscuit sandwich
• Protein: 28 grams from the chicken and small amounts from the flour and egg 
• Carbohydrates: 45 grams primarily from the biscuit and honey
• Fat: 24 grams from the fried chicken, butter, and oil used for frying

Make Ahead and Storage

Don’t worry these biscuits can be stored and enjoyed later too.

Storing

These are best eaten fresh, but if I have leftovers, I store the fried chicken and biscuits separately in airtight containers in the fridge. They stay good for up to 2–3 days.

Freezing

I’ve frozen leftover biscuits and fried chicken (each wrapped in foil or parchment) for up to a month. When ready to eat, I reheat them in a 350°F oven directly from the freezer until warmed through and crispy.

Reheating

To reheat, I pop both components in a preheated oven (350°F) for about 10 minutes. That restores crispiness without drying the chicken. Then I reassemble and add fresh hot honey that’s key for bringing back that gooey, sticky magic.

Why You’ll Love This Recipe?

This hot honey chicken biscuit recipe delivers everything you want in comfort food with some special touches that make it extraordinary.

• Restaurant Quality at Home: You’ll create something that tastes like it came from a high-end brunch spot, but you get to enjoy it in your pajamas with a fraction of the cost.
• Perfect Balance of Flavors: The combination of savory fried chicken, buttery biscuits, and sweet-spicy honey hits every taste bud in the most satisfying way possible.
• Great for Entertaining: This recipe serves a crowd and creates a real “wow” moment when you bring them to the table – your guests will be impressed by your cooking skills.
• Customizable Heat Level: You control exactly how spicy the hot honey is, making it perfect for families with different heat preferences or guests with varying spice tolerances.
• Makes Amazing Leftovers: Even if you have components left over, they transform into other delicious meals – leftover fried chicken makes great salads, and extra biscuits are perfect for breakfast with jam.