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Hot Honey Chicken and Biscuits

A deliciously spicy and sweet dish featuring crispy fried chicken paired with warm, flaky biscuits and drizzled with hot honey, perfect for family gatherings.
Print Recipe
Prep Time 45 minutes
Cook Time 20 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Southern
Calories: 700
Ingredients Method Notes

Ingredients
  

For the Hot Honey
  • 1 cup honey Opt for local honey if possible for the best flavor.
  • 1 tablespoon red pepper flakes Adjust to taste for the desired heat.
  • 1 teaspoon apple cider vinegar This adds a tangy brightness.
For the Chicken
  • 2 pounds chicken thighs Skin-on, boneless thighs work best for tenderness.
  • 1 cup buttermilk For soaking, imparting moisture and flavor. You can substitute with milk and vinegar if needed.
  • 1 cup all-purpose flour For coating the chicken.
  • 1 teaspoon garlic powder A flavorful touch.
  • 1 teaspoon onion powder Adds depth to the flavor.
  • Salt and pepper To taste.
  • Vegetable oil For frying.
For the Biscuits
  • 2 cups all-purpose flour Standard flour for tender biscuits.
  • 1 tablespoon baking powder For leavening.
  • 1/2 teaspoon salt Enhances flavor.
  • 1/2 cup cold unsalted butter Cut into small cubes; cold butter makes flaky biscuits.
  • 3/4 cup milk Use whole milk for richness.

Method
 

Preparation of Hot Honey
  1. In a small saucepan over low heat, combine the honey, red pepper flakes, and apple cider vinegar. Stir gently until warmed through. Once mixed, set aside off the heat.
Marinate the Chicken
  1. Place chicken thighs in a bowl and pour the buttermilk over them. Make sure they are fully submerged and let them marinate for at least 30 minutes, or up to overnight in the fridge, for maximum flavor.
Coat the Chicken
  1. In a shallow dish, mix together flour, garlic powder, onion powder, salt, and pepper. Once the chicken is marinated, coat each thigh in the flour mixture, shaking off excess flour.
Fry the Chicken
  1. Heat about 1 inch of vegetable oil in a deep skillet over medium heat until it reaches 350°F (175°C). Carefully add the chicken thighs in batches, ensuring not to overcrowd the pan. Fry for about 6-8 minutes per side or until golden brown and the internal temperature reaches 165°F (74°C). Remove and drain on paper towels.
Make the Biscuits
  1. Preheat your oven to 450°F (232°C). In a large bowl, combine flour, baking powder, and salt. Using a pastry cutter or your fingers, cut in the cold butter until the mixture resembles coarse crumbs. Stir in the milk until just combined.
Bake the Biscuits
  1. Turn the dough onto a floured surface and knead gently just until it comes together. Roll out to about 1-inch thick and cut into rounds. Place on a baking sheet and bake for 12-15 minutes or until golden brown.
Assemble the Dish
  1. Once everything is cooked, serve a chicken thigh on top of a warm biscuit and drizzle with the hot honey.

Notes

Feel free to adjust the amount of red pepper flakes in the hot honey based on your spice preference. For a quicker option, use store-bought biscuits. Leftover chicken can be refrigerated in an airtight container for up to 3 days. Reheat in the oven for the best texture. Vegetarian Option: Substitute the chicken with cauliflower florets or portobello mushrooms, batter and fry them the same way.