I grew up with Sunday mornings filled with biscuits and a jar of honey—this Hot Honey Chicken Biscuit blends that nostalgia with a little heat and a lot of crunch. Think flaky, buttery biscuits hugging juicy, buttermilk-marinated fried chicken, finished with a sticky, chili-kissed honey that wakes up every bite. If you like bold comfort food and want a go-to sandwich for brunch or a weekend dinner, this is it — and if you’re exploring other hearty combos, check this curated list of chicken dishes for more inspiration.
Why you’ll love this dish
This sandwich balances textures and temperatures: warm, tender chicken under a crisp exterior, soft homemade biscuits, and a glossy hot honey that cuts through richness. It’s fast enough for a weekend cook-up, inexpensive (simple pantry staples), and endlessly adaptable for picky eaters or spice lovers.
“Perfectly flaky biscuits, juicy chicken, and a honey drizzle that makes everyone ask for seconds.” — a favorite reaction after I served these at brunch
Reasons to try it now:
- Great for brunches, weeknight dinners, or game-day spreads.
- Kid-friendly when you dial back the chili flakes; grown-up friendly when you don’t.
- Uses pantry basics with one small fancy touch: hot honey.
How this recipe comes together
A quick, clear overview so you can scan and plan:
- Make biscuit dough, cut rounds, and bake until golden.
- Marinate chicken thighs in buttermilk and spices to tenderize and flavor.
- Dredge and pan-fry the chicken until deeply golden and cooked through.
- Stir honey with chili flakes for a simple hot-honey glaze.
- Assemble warm biscuits with fried chicken and a generous drizzle of hot honey.
This sequence helps you time the components so everything is warm and crisp when you serve.
What you’ll need
- 2 cups all-purpose flour (substitute 1:1 whole wheat for up to 25% without ruining texture)
- 1 tablespoon baking powder
- 1/2 teaspoon salt (plus extra for seasoning chicken)
- 1/4 cup cold butter, cubed (use chilled vegetable shortening for a flakier lift)
- 3/4 cup buttermilk (for the biscuit dough; milk + 1 tbsp lemon juice or vinegar stands in)
- 1 pound boneless, skinless chicken thighs (breasts work too; swap for thighs in many other chicken dishes if you prefer white meat)
- 1 cup buttermilk (for marinating the chicken)
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- Oil for frying (neutral oil with high smoke point like canola or peanut)
- 1/2 cup honey
- 1–2 teaspoons chili flakes, to taste (use cayenne for a sharper heat)
Notes: Using thighs gives extra juiciness and forgiving cooking time. If you’re dairy-free, use a dairy-free buttermilk substitute and a vegan butter alternative; see variations below.
Directions to follow
- Preheat and prep. Heat your oven to 425°F (220°C). Lightly flour a baking sheet or line it with parchment.
- Make the biscuit dough. In a large bowl, whisk flour, baking powder, and 1/2 teaspoon salt. Cut in cold butter until the mixture resembles coarse crumbs.
- Add buttermilk. Pour 3/4 cup buttermilk into the dry mix. Stir gently until a shaggy dough forms. Don’t overmix — you want visible butter pieces for flaky layers.
- Shape and cut biscuits. Turn dough onto a floured surface. Knead briefly (5–6 folds). Roll to 1-inch thickness. Use a biscuit cutter or glass to cut rounds. Arrange on the baking sheet.
- Bake biscuits. Bake for 12–15 minutes until golden on top. Remove and keep warm.
- Marinate the chicken. Combine 1 cup buttermilk, paprika, garlic powder, salt, and pepper in a bowl. Submerge chicken thighs and refrigerate at least 30 minutes (up to 4 hours).
- Dredge and fry. Heat 1/2–1 inch oil in a large frying pan over medium heat. Remove thighs from marinade, shake off excess, then dredge in flour (season flour with salt and pepper if desired). Fry until golden and cooked through, about 5–7 minutes per side depending on thickness. Internal temp should reach 165°F (74°C).
- Make the hot honey. In a small bowl, stir 1/2 cup honey with 1–2 teaspoons chili flakes. Let sit 5 minutes so the heat infuses.
- Assemble. Split biscuits, layer a piece of fried chicken, drizzle with hot honey, and top with the biscuit lid. Serve immediately.
Short, direct actions help prevent overworking dough and overcooking chicken.
Best ways to enjoy it
- Serve with crisp pickles and coleslaw for brightness and crunch.
- Add a slice of cheddar or pepper jack for melty richness.
- Pair with a simple green salad or roasted sweet potatoes.
- For brunch, nestle a fried egg on the chicken before the top biscuit.
For drinks, pick a cold lager, iced tea, or a citrusy cocktail to cut the richness.
How to store & freeze
- Refrigerate: Keep leftover assembled sandwiches for up to 24 hours (texture declines because biscuits soften). Store chicken and biscuits separately in airtight containers for 3–4 days.
- Reheat: Warm biscuits in a 350°F (175°C) oven for 5–7 minutes. Reheat chicken in a 350°F oven for 8–10 minutes or until internal temp reaches 165°F. Avoid the microwave for crunchy results.
- Freeze: Freeze cooked, unassembled chicken and biscuits separately. Biscuits: flash-freeze on a tray, then bag for up to 3 months. Chicken: cool fully, double-wrap, and freeze up to 2 months. Thaw overnight in the fridge before reheating.
- Food safety: Never leave cooked chicken at room temperature for more than 2 hours. Always reheat to 165°F (74°C).
Pro chef tips
- Keep your butter cold for flakier biscuits. Chill the dough 10–15 minutes if it gets too warm.
- Use a thermometer. Thighs are forgiving, but a quick temp check ensures safety and juiciness.
- Control the spice level. Start with 1 teaspoon chili flakes and add more to taste after you’ve tasted the honey.
- Double-duty the oven: Bake biscuits while chicken marinates to save time.
- For extra-crispy breading, double-dredge: flour, dip quickly in reserved buttermilk, then flour again before frying.
If you want more pairing ideas and inspiration for serving chicken in different styles, try these curated chicken dishes that complement dinner-party menus.
Creative twists
- Nashville-style: Add cayenne and brown sugar to the dredge for sweet-heat Nashville vibes.
- Spicy-sweet mayo: Mix hot honey into mayonnaise for a saucier sandwich spread.
- Oven-baked option: For less oil, bake dredged thighs at 425°F on a wire rack for 20–25 minutes, flipping once.
- Vegetarian swap: Use thick fried cauliflower steaks marinated in buttermilk-style batter and finished with hot honey.
- Add greens: Layer arugula or quick-pickled red onion for brightness.
These swaps let you keep the spirit of the sandwich while changing calories, spice, or diet profile.
FAQ – Your questions answered
Q: How long does this take from start to finish?
A: Active time is about 40–50 minutes. Add 30 minutes for the minimum marinate time; total time ~80 minutes if marinating.
Q: Can I use chicken breasts instead of thighs?
A: Yes. Pound breasts to even thickness so they cook evenly. Thighs stay juicier, but breasts work well when handled carefully.
Q: Can I make the hot honey ahead?
A: Absolutely. Mix honey and chili flakes and store in the fridge for up to 2 weeks. Bring to room temp or warm slightly before using.
Q: How spicy will it be?
A: The recipe uses 1–2 teaspoons chili flakes — mild to moderate heat. Reduce or omit for a sweeter honey flavor, or swap crushed chilies for cayenne to change the kick.
Q: Is it safe to refry leftover chicken?
A: It’s better to reheat in the oven to preserve texture and ensure even reheating to 165°F. Avoid refrying previously fried chicken; it will overcook and dry out.
Q: What if I don’t have buttermilk?
A: Use 1 cup milk + 1 tablespoon lemon juice or vinegar, stir and let sit 5 minutes. This works for both dough and marinade.
Q: Can I make biscuits in advance?
A: Yes. Freeze unbaked cut biscuits on a tray, then bag. Bake from frozen adding 3–5 minutes to baking time.
Final thoughts
This Hot Honey Chicken Biscuit hits the sweet spot between comfort and excitement—simple techniques, big flavor, and plenty of room to personalize. Try it this weekend and leave a note about your favorite tweak.
Hot Honey Chicken Biscuit
Ingredients
Method
- Preheat your oven to 425°F (220°C) and lightly flour a baking sheet or line with parchment.
- In a large bowl, whisk flour, baking powder, and 1/2 teaspoon salt. Cut in cold butter until the mixture resembles coarse crumbs.
- Pour 3/4 cup buttermilk into the dry mix and stir gently until a shaggy dough forms. Don't overmix.
- Turn dough onto a floured surface. Knead briefly, roll to 1-inch thickness, and cut rounds using a biscuit cutter. Arrange on the baking sheet.
- Bake for 12-15 minutes until golden on top and keep warm.
- Combine 1 cup buttermilk, paprika, garlic powder, salt, and pepper in a bowl. Submerge chicken thighs and refrigerate for at least 30 minutes (up to 4 hours).
- Heat 1/2-1 inch oil in a large frying pan over medium heat. Remove thighs from marinade, shake off excess, and dredge in flour before frying.
- Fry the chicken until golden and cooked through, about 5-7 minutes per side. Ensure internal temperature reaches 165°F (74°C).
- In a small bowl, stir honey with 1-2 teaspoons of chili flakes. Let sit for 5 minutes so the heat infuses.
- Split biscuits, layer a piece of fried chicken, drizzle with hot honey, and top with the biscuit lid. Serve immediately.