Hot Honey Chicken Biscuits

There are days when you crave something that hits all the right notes – savory, sweet, spicy, and utterly comforting. For me, those cravings often lead straight to the kitchen, and recently, they culminated in the most delightful creation: Hot Honey Chicken Biscuits. From the first bite, my family was hooked. The flaky, buttery biscuits, the crispy, juicy chicken, and that glorious drizzle of sweet and spicy hot honey – it’s a symphony of flavors and textures that’s simply irresistible. Honestly, these aren’t just good; they’re knock-your-socks-off good. Whether it’s a weekend brunch, a cozy weeknight dinner, or even a fun twist on breakfast, these Hot Honey Chicken Biscuits have become a new family favorite, and I’m so excited to share the recipe with you so you can experience the magic too! Get ready to fall in love with your new go-to comfort food.

Ingredients: The Building Blocks of Deliciousness

To create these mouthwatering Hot Honey Chicken Biscuits, you’ll need a few key ingredients, each playing a vital role in the final flavor explosion. Here’s a breakdown of what you’ll need:

• For the Biscuits:
  • All-Purpose Flour: The foundation of our fluffy, tender biscuits. Provides structure and a light, airy texture.
  • Baking Powder: The leavening agent that gives biscuits their signature rise and flakiness. Double-acting baking powder is recommended for best results.
  • Baking Soda: Works in conjunction with baking powder to enhance the rise and create a tender crumb.
  • Salt: Enhances the flavors of all other ingredients and balances the sweetness of the honey.
  • Cold Unsalted Butter: Crucial for creating flaky layers in the biscuits. Must be very cold to prevent melting and ensure proper texture.
  • Buttermilk: Adds tenderness and a slight tang to the biscuits. Also reacts with baking soda to create lift. Cold buttermilk is preferred.
• For the Crispy Chicken:
  • Boneless, Skinless Chicken Thighs: More flavorful and forgiving than chicken breasts, staying juicy even when fried. You can also use chicken breasts if preferred, but thighs are highly recommended.
  • Buttermilk: Used as a marinade to tenderize the chicken and help the breading adhere.
  • Hot Sauce: Adds a touch of heat to the chicken marinade, complementing the hot honey later on. Choose your favorite brand for the desired level of spice.
  • All-Purpose Flour: The base for the crispy breading.
  • Cornstarch: Adds extra crispiness to the breading and helps prevent it from becoming soggy.
  • Paprika: Contributes color and a subtle smoky flavor to the breading.
  • Garlic Powder: Adds savory depth to the chicken breading.
  • Onion Powder: Another layer of savory flavor in the breading.
  • Salt & Black Pepper: Essential seasonings for the chicken breading, enhancing the overall taste.
  • Vegetable Oil or Canola Oil: For frying the chicken. Choose an oil with a high smoke point for best results.
• For the Hot Honey:
  • Honey: The sweet base for our hot honey. Use a good quality honey for the best flavor.
  • Hot Sauce: The key ingredient for the “hot” in hot honey. Use your preferred hot sauce, considering the heat level. Frank’s RedHot, Cholula, or even a chili garlic sauce work wonderfully.
  • Butter: Adds richness and helps emulsify the hot honey, creating a smooth and luscious sauce.
  • Apple Cider Vinegar (Optional): A touch of acidity to balance the sweetness and heat of the hot honey.

Instructions: Crafting Your Hot Honey Chicken Biscuits

Now, let’s get cooking! Follow these step-by-step instructions to create your own batch of irresistible Hot Honey Chicken Biscuits:

Step 1: Prepare the Buttermilk Biscuits

1. Preheat Oven & Prepare Baking Sheet: Preheat your oven to 450°F (230°C). Line a baking sheet with parchment paper. This prevents sticking and makes cleanup easier.
2. Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Ensure these dry ingredients are well combined for even leavening.
3. Cut in Cold Butter: Cut the very cold unsalted butter into small cubes. Add the butter to the dry ingredients. Using a pastry blender, your fingers, or two knives, cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining. The key here is to keep the butter cold. This is what creates those flaky layers in your biscuits.
4. Add Cold Buttermilk: Make a well in the center of the dry ingredients. Pour in the cold buttermilk. Gently stir with a fork or spatula just until the dough comes together. Do not overmix! Overmixing will develop the gluten in the flour, resulting in tough biscuits. The dough will be shaggy and slightly sticky, which is perfectly fine.
5. Turn Dough Out & Knead Gently: Lightly flour a clean work surface. Turn the dough out onto the floured surface. Gently knead the dough 4-5 times, just until it comes together into a smoother ball. Again, be gentle!
6. Pat and Cut Biscuits: Pat the dough into a ¾-inch thick rectangle. Use a 2-3 inch biscuit cutter (or a sharp knife to cut squares) to cut out biscuits. Press straight down when cutting to avoid sealing the edges, which can prevent them from rising properly.
7. Arrange on Baking Sheet & Bake: Place the biscuits onto the prepared baking sheet, about 1 inch apart. Bake for 12-15 minutes, or until golden brown and puffed up. Keep an eye on them, as oven temperatures can vary.
8. Cool Slightly: Let the biscuits cool on the baking sheet for a few minutes before serving.

Step 2: Prepare and Fry the Crispy Chicken

1. Marinate Chicken: In a medium bowl, combine the chicken thighs, buttermilk, and hot sauce. Mix well to ensure the chicken is fully coated. Marinate in the refrigerator for at least 30 minutes, or up to 4 hours. Marinating tenderizes the chicken and infuses it with flavor.
2. Prepare Breading Station: In a separate shallow dish, whisk together the all-purpose flour, cornstarch, paprika, garlic powder, onion powder, salt, and black pepper. This is your breading mixture.
3. Heat Oil: Pour vegetable oil or canola oil into a large, heavy-bottomed skillet to a depth of about ½ inch. Heat the oil over medium-high heat until it reaches 350°F (175°C). Use a thermometer to ensure the oil is at the correct temperature. If it’s too cold, the chicken will be greasy; if it’s too hot, it will burn on the outside before cooking through.
4. Bread Chicken: Remove a piece of chicken from the buttermilk marinade, letting any excess buttermilk drip off. Dredge the chicken in the breading mixture, pressing to ensure it adheres well and is fully coated. Shake off any excess breading.
5. Fry Chicken: Carefully place the breaded chicken pieces into the hot oil, being careful not to overcrowd the skillet. Work in batches if necessary to maintain the oil temperature. Fry for 5-7 minutes per side, or until golden brown and cooked through. The internal temperature of the chicken should reach 165°F (74°C). Frying in batches ensures the oil temperature doesn’t drop too drastically, which can lead to soggy chicken.
6. Drain Chicken: Remove the fried chicken from the skillet and place it on a wire rack set over a baking sheet to drain excess oil. This helps keep the chicken crispy.

Step 3: Make the Hot Honey

1. Combine Ingredients: In a small saucepan over low heat, combine the honey, hot sauce, and butter (and apple cider vinegar, if using).
2. Heat & Simmer: Heat gently, stirring occasionally, until the butter is melted and the mixture is smooth and well combined. Simmer for 1-2 minutes to allow the flavors to meld together. Be careful not to boil the honey, as this can alter its flavor.
3. Keep Warm: Keep the hot honey warm while you assemble the biscuits. You can keep it warm in the saucepan over very low heat or in a heatproof bowl set over a pot of simmering water.

Step 4: Assemble & Serve

1. Assemble Biscuits: Split each warm biscuit in half.
2. Add Chicken & Hot Honey: Place a piece of crispy fried chicken on the bottom half of each biscuit. Drizzle generously with the warm hot honey.
3. Top & Serve: Place the top half of the biscuit on top and serve immediately. Enjoy the explosion of flavors!

Nutrition Facts (Per Serving)

(Please note: Nutritional values are estimates and can vary based on specific ingredients and portion sizes.)

• Serving Size: 1 Hot Honey Chicken Biscuit
• Calories: Approximately 650-750 kcal
• Protein: 30-35g
• Fat: 35-45g
• Saturated Fat: 15-20g
• Cholesterol: 150-200mg
• Sodium: 800-1000mg

Preparation Time: From Prep to Plate

• Prep Time: 45 minutes (includes chicken marinating time)
• Cook Time: 30 minutes
• Total Time: 1 hour 15 minutes

This recipe is achievable within a reasonable timeframe, especially considering the incredible flavor payoff. The marinating time for the chicken is mostly hands-off, allowing you to prepare other components.

How to Serve Hot Honey Chicken Biscuits: Versatile and Delicious

Hot Honey Chicken Biscuits are incredibly versatile and can be enjoyed in a variety of ways. Here are some serving suggestions to elevate your experience:

• Classic Brunch or Breakfast:
  • Serve alongside scrambled eggs or a frittata for a hearty and satisfying brunch.
  • Pair with a side of crispy bacon or sausage for extra protein and savory goodness.
  • Offer a fruit salad or fresh berries to balance the richness of the biscuits.
• Comforting Lunch or Dinner:
  • Serve with creamy coleslaw or potato salad for a classic Southern-inspired meal.
  • Add a side of roasted vegetables like broccoli or green beans for a balanced plate.
  • Offer a simple green salad with a light vinaigrette to cut through the richness.
• Elevated Appetizer or Snack:
  • Make mini versions of the biscuits for a fun and flavorful appetizer at parties.
  • Cut the biscuits into smaller squares and top with shredded chicken and hot honey for bite-sized snacks.
• Beverage Pairings:
  • Coffee or Tea: Perfect for breakfast or brunch.
  • Iced Tea or Lemonade: Refreshing and complements the spicy-sweet flavors.
  • Light Beer or Cider: A great pairing for lunch or dinner.
  • Sparkling Wine or Champagne: Adds a touch of elegance for a special brunch occasion.

Additional Tips for Hot Honey Chicken Biscuit Perfection

To ensure your Hot Honey Chicken Biscuits are a resounding success, here are some additional tips and tricks:

1. Keep Ingredients Cold: For the flakiest biscuits, make sure your butter and buttermilk are very cold. Cold ingredients prevent the butter from melting too quickly, resulting in those desirable layers.
2. Don’t Overmix the Biscuit Dough: Overmixing develops gluten, leading to tough biscuits. Mix just until the dough comes together and is slightly shaggy.
3. Use Cold Fat for Biscuits: Beyond cold butter, you can also use cold shortening or even cold lard for biscuits. These fats can also contribute to flakiness.
4. Don’t Overcrowd the Skillet When Frying Chicken: Overcrowding lowers the oil temperature and can result in greasy, unevenly cooked chicken. Fry in batches to maintain optimal oil temperature.
5. Use a Thermometer for Frying: A kitchen thermometer is your best friend when frying chicken. Maintaining the oil temperature around 350°F (175°C) is crucial for crispy and properly cooked chicken.
6. Adjust the Heat Level of Hot Honey: Control the spice level of your hot honey by adjusting the amount and type of hot sauce you use. Start with a smaller amount and taste as you go, adding more for extra heat. You can also use a milder hot sauce for a less intense spice.
7. Make Ahead Options: You can prepare the biscuit dough ahead of time and store it in the refrigerator, tightly wrapped, for up to 24 hours. You can also bread the chicken ahead of time and store it in the refrigerator for a few hours before frying. However, for the crispiest results, it’s best to fry the chicken and bake the biscuits closer to serving time.
8. Customize Your Hot Honey: Get creative with your hot honey! Experiment with different types of honey (clover, wildflower, buckwheat) and different hot sauces (Sriracha, gochujang, habanero) to find your perfect flavor combination. You can also add a pinch of smoked paprika or a dash of Worcestershire sauce to the hot honey for extra depth.

FAQ: Your Hot Honey Chicken Biscuit Questions Answered

Have questions about making Hot Honey Chicken Biscuits? Here are some frequently asked questions to help you along the way:

Q1: Can I use chicken breasts instead of chicken thighs?
A: Yes, you can use chicken breasts, but chicken thighs are generally more flavorful and forgiving when fried, as they tend to stay juicier. If using breasts, consider pounding them to an even thickness for even cooking and be careful not to overcook them as they can dry out more easily.

Q2: Can I make the biscuits ahead of time?
A: Yes, you can prepare the biscuit dough ahead of time and store it in the refrigerator, tightly wrapped, for up to 24 hours. Bake them fresh just before serving for the best texture. You can also bake the biscuits ahead of time and reheat them gently in a low oven (around 300°F/150°C) for a few minutes before serving.

Q3: What if I don’t have buttermilk?
A: You can make a buttermilk substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk. Let it sit for 5 minutes to curdle slightly before using. While this works in a pinch, real buttermilk will provide a richer flavor and texture.

Q4: Can I bake the chicken instead of frying it?
A: While frying is key to achieving that crispy exterior, you can bake the chicken for a slightly healthier option. Bake breaded chicken at 400°F (200°C) for about 20-25 minutes, or until cooked through. However, the texture will be different; it won’t be as crispy as fried chicken.

Q5: How spicy is the hot honey?
A: The spiciness of the hot honey depends on the type and amount of hot sauce you use. You can control the heat level by adjusting the amount of hot sauce. Start with a smaller amount and taste as you go. For a milder hot honey, use a milder hot sauce or reduce the quantity.

Q6: Can I freeze Hot Honey Chicken Biscuits?
A: It’s not recommended to freeze fully assembled Hot Honey Chicken Biscuits, as the biscuits can become soggy and the chicken may lose its crispiness. However, you can freeze the baked biscuits and fried chicken separately. Reheat them in the oven and assemble with fresh hot honey for the best results.

Q7: What’s the best way to reheat the fried chicken?
A: To reheat fried chicken and maintain some crispiness, bake it in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through. Avoid microwaving, as this will make the chicken soggy.

Q8: Can I make vegetarian Hot Honey Biscuits?
A: Absolutely! For a vegetarian version, you can substitute the chicken with crispy fried halloumi cheese, thick-cut roasted portobello mushrooms, or even crispy tofu. These alternatives will pair beautifully with the hot honey and flaky biscuits.

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