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Hot Honey Chicken Biscuits

Deliciously crispy chicken coated in a sweet and spicy hot honey glaze, served between warm, flaky biscuits. A perfect crowd-pleaser for any occasion!
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Brunch, Main Course
Cuisine: American, Southern
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Chicken Marinade
  • 1 lb boneless chicken thighs Marinate for at least 30 minutes for flavor.
  • 1 cup buttermilk Use whole buttermilk for best results.
  • 1 tablespoon garlic powder
  • 1 tablespoon paprika
  • to taste Salt and pepper
For the Breading and Frying
  • 1 cup all-purpose flour For dredging the chicken.
  • Oil for frying Heat oil to medium-hot before frying.
For the Hot Honey Glaze
  • 4 tablespoons honey Use quality honey for best flavor.
  • 1-2 teaspoons chili flakes Adjust according to spice preference.
For the Biscuits
  • 4 large buttermilk biscuits Store-bought or homemade.

Method
 

Preparation
  1. In a bowl, combine the buttermilk, garlic powder, paprika, salt, and pepper. Place the chicken thighs in the marinade and allow them to soak for at least 30 minutes.
  2. In a large skillet, heat about 1 inch of oil over medium heat until hot.
Cooking the Chicken
  1. In a separate bowl, place the flour. Remove the chicken from the marinade and dredge each piece well in the flour. Shake off the excess.
  2. Carefully place the chicken in the hot oil. Fry for about 6-7 minutes per side or until golden brown and cooked through. Remove and drain on paper towels.
Making the Hot Honey
  1. In a small saucepan over low heat, combine honey and chili flakes, stirring until warmed and well mixed.
Assembling the Dish
  1. Slice the biscuits in half, layer a piece of fried chicken on the bottom half, drizzle generously with hot honey, and then cap it with the top half of the biscuit.
Serving
  1. Plate these beauties up, and get ready for compliments all around!

Notes

For storing, keep leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated oven at 350°F (175°C) for about 10-15 minutes.