Description

This Hot Honey Chicken Biscuits recipe combines crispy fried chicken thighs marinated in buttermilk with fluffy homemade biscuits drizzled with a spicy and sweet hot honey sauce. The biscuits are tender and buttery, baked to golden perfection, while the chicken delivers a flavorful, crunchy bite that pairs beautifully with the warm honey infused with red pepper flakes. A perfect balance of heat, sweetness, and comforting textures makes this dish an irresistible meal for any occasion.

Ingredients

Scale

Chicken and Marinade

4 boneless skinless chicken thighs
1 cup buttermilk

Coating and Frying

2 cups all-purpose flour
1 tsp paprika
1 tsp garlic powder
1 tsp salt
1/2 tsp black pepper
Vegetable oil for frying

Biscuit Dough

2 cups all-purpose flour (separate from coating flour)
1 tbsp baking powder
1 tsp baking soda
1 tsp salt
6 tbsp cold unsalted butter, cubed
3/4 cup buttermilk

Hot Honey Sauce

1/2 cup honey
1 – 2 tsp red pepper flakes (adjust heat level to preference)
1 tsp apple cider vinegar (optional)
Pinch of salt

Garnish

2 tablespoons fresh parsley, finely chopped

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Instructions

Marinate the Chicken: Place the boneless skinless chicken thighs in a bowl and pour over the buttermilk. Cover and let marinate for at least 30 minutes to tenderize and flavor the chicken.
Prepare the Flour Coating: In a separate bowl, mix together 2 cups of all-purpose flour, paprika, garlic powder, salt, and black pepper. This seasoned flour will coat the chicken before frying.
Fry the Chicken: Heat vegetable oil in a cast iron skillet over medium-high heat. Remove chicken from buttermilk and dredge each piece in the seasoned flour mixture, pressing to adhere well. Fry the chicken thighs until golden brown and cooked through, about 6-8 minutes per side depending on thickness. Remove and drain on paper towels.
Make the Biscuit Dough: Preheat the oven to 425°F (220°C). In a large bowl, combine 2 cups all-purpose flour, baking powder, baking soda, and salt. Cut in cold, cubed unsalted butter using a pastry cutter or fingers until mixture resembles coarse crumbs. Gradually add 3/4 cup buttermilk and stir just until dough comes together. Avoid overmixing to keep biscuits tender.
Form and Bake Biscuits: Turn dough out onto a floured surface, gently pat or roll to about 1-inch thickness. Cut into rounds using a biscuit cutter or glass. Place on a baking sheet and bake for 15-20 minutes until golden brown on top.
Prepare Hot Honey Sauce: In a small saucepan, gently warm honey and stir in red pepper flakes to infuse spiciness. Add apple cider vinegar and a pinch of salt if using, stirring to combine. Remove from heat once warm.
Assemble and Serve: Place warm biscuits on plates, top with fried chicken thighs, then drizzle generously with hot honey sauce. Sprinkle with finely chopped fresh parsley for freshness and color. Serve immediately.

Notes

Marinate chicken for longer (up to overnight) for extra tenderness and flavor.
Adjust red pepper flakes in honey sauce to control heat level to your preference.
Use a cast iron skillet for the best frying results and even heat distribution.
Do not overwork biscuit dough to keep biscuits light and flaky.
Serve with a side of greens or slaw for a balanced meal.