There are some combinations in the food world that just feel meant to be. Salty and sweet, crispy and soft, fiery and soothing. These Hot Honey Chicken Biscuits manage to capture all of these glorious contrasts in one incredible handful. We’re talking about supremely crispy, juicy fried chicken tucked inside a fluffy, buttery buttermilk biscuit, all finished with a generous drizzle of homemade hot honey that clings to every craggy edge. It’s the kind of meal that stops conversation and makes everyone at the table hum with satisfaction.

This isn’t just another recipe; it’s a project of pure joy. Friends always ask me for this recipe after trying it at brunch parties. It’s my go-to when I want to make something truly special for a weekend breakfast or a relaxed dinner. The process is a pleasure in itself – from patting out the soft biscuit dough to watching the chicken turn a beautiful golden-brown in the pan. The final assembly, watching that glistening hot honey cascade over the chicken, is a moment of pure culinary magic.

Whether you’re an experienced cook or someone looking to try their hand at homemade fried chicken and biscuits for the first time, this guide will walk you through every step. We’ll cover how to get the flakiest biscuits, the crispiest chicken coating, and the perfectly balanced sweet-and-spicy honey. This is the ultimate treat, ideal for lazy Sunday mornings, celebratory brunches, or any time you need a little bit of deliciousness in your life.

Recipe Overview

This recipe brings together three stellar components: tender, flaky buttermilk biscuits, a craggy, crunchy fried chicken fillet, and a simple yet profound hot honey sauce. The chicken is brined in buttermilk to ensure it’s incredibly moist, then double-dredged for that essential extra-crispy coating. The biscuits are laminated (a simple folding technique) for lovely layers, and the honey gets a gentle kick from chilli flakes. I used to struggle with dry fried chicken until I discovered the buttermilk brining technique – it completely changed the game for me.

• Prep Time: 30 minutes (plus 1 hour brining)
• Cook Time: 25 minutes
• Total Time: 55 minutes (plus brining)
• Servings: 4 people
• Difficulty: Medium

Why You’ll Love These Hot Honey Chicken Biscuits

• A Symphony of Textures: You get the soft, yielding biscuit, the substantial crunch of the chicken coating, and the tender meat within, all brought together by the sticky, luscious sauce. It’s a truly satisfying eating experience.
• Ready in Under an Hour: Excluding the brining time (which is hands-off), the active cooking process comes together in about 55 minutes, making it achievable for a special weekend meal.
• Wonderfully Adaptable: You can easily adjust the spice level in the honey by adding more or fewer chilli flakes. You could even add a pinch of smoked paprika to the chicken dredge for a different flavour profile.

* Ideal for Gatherings: This works beautifully for a relaxed brunch with friends or as a fun, hands-on dinner. You can set up a little assembly station and let everyone build their own biscuit. For another great chicken dish that everyone seems to love, check out these Bacon Brown Sugar Chicken Tenders.

• Family Tested: My kids absolutely adore these. They prefer their honey on the milder side, so I always make a separate small batch for them with just a pinch of chilli. It always gets rave reviews.

Hot Honey Chicken Biscuits

⏱️ 30 min prep  •  🍳 35 min cook  •  👥 4 servings

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Ingredients You’ll Need

For the best results, try to use good quality ingredients, especially the chicken and flour. I find that a strong bread flour gives the chicken coating extra structure and crunch, but plain flour works well too. For the honey, a clear, runny variety like acacia or orange blossom honey is ideal as it mixes smoothly with the other sauce ingredients.

• For the Buttermilk Biscuits:
• 300g plain flour, plus extra for dusting
• 2 tsp baking powder
• 1/2 tsp bicarbonate of soda
• 1 tsp caster sugar
• 1/2 tsp fine sea salt
• 115g cold unsalted butter, cut into small cubes
• 180ml cold buttermilk
• 1 tbsp melted butter, for brushing
• For the Crispy Chicken:
• 4 small chicken breasts (about 150g each), skinless and boneless
• 250ml buttermilk
• 1 tsp salt
• 1 tsp black pepper
• 200g plain flour
• 50g cornflour
• 2 tsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 litre vegetable or sunflower oil, for frying
• For the Hot Honey:
• 150g runny honey
• 1-2 tsp red chilli flakes (to your taste)
• 1 tbsp apple cider vinegar
• A pinch of salt

Sophia’s Tip: Make sure your butter and buttermilk for the biscuits are fridge-cold. This is the secret to creating steam pockets in the oven, which results in those irresistibly flaky layers.

How to Make Hot Honey Chicken Biscuits

We’ll tackle this in three stages: making the biscuits, frying the chicken, and whipping up the hot honey. It’s a straightforward process if you follow the steps and get your station organised before you begin.

1. Prepare and Brine the Chicken: Slice each chicken breast in half horizontally to create two thinner escalopes. In a bowl, mix 250ml of buttermilk with 1 tsp of salt and 1 tsp of black pepper. Add the chicken pieces, ensuring they are fully submerged. Cover and refrigerate for at least 1 hour, or up to 4 hours.
2. Make the Biscuit Dough: While the chicken brines, preheat your oven to 200°C (180°C fan). In a large bowl, whisk together the 300g flour, baking powder, bicarbonate of soda, sugar, and salt. Add the cold, cubed butter. Using your fingertips, rub the butter into the flour until it resembles coarse breadcrumbs with some pea-sized lumps remaining.
3. Form and Bake the Biscuits: Pour in the 180ml of cold buttermilk and mix with a fork until a shaggy dough forms. Tip it onto a lightly floured surface and gently bring it together. Pat it into a rectangle, then fold it into thirds like a letter. Rotate 90 degrees and repeat this pat-and-fold process two more times. Pat the dough out to about 2cm thick. Use a 7-8cm round cutter to cut out 4-6 biscuits. Place them on a baking tray lined with parchment paper, brush the tops with melted butter, and bake for 12-15 minutes until tall and golden brown.
4. Dredge the Chicken: In a shallow dish, combine the 200g plain flour, cornflour, paprika, garlic powder, onion powder, and another teaspoon each of salt and pepper. Take a piece of chicken from the buttermilk, letting the excess drip off, and dredge it thoroughly in the flour mixture. Dip it *back* into the buttermilk, and then dredge it a final time in the flour, pressing firmly to create a thick, shaggy coat. I find this double-dredge is essential for a super crunchy finish. Set the coated chicken on a wire rack.
5. Fry the Chicken: Pour the oil into a large, heavy-bottomed pan or Dutch oven to a depth of about 4-5cm. Heat over a medium-high heat to 175°C. If you don’t have a thermometer, a cube of bread should turn golden in about 30-40 seconds. Carefully place 2-3 pieces of chicken in the hot oil, ensuring not to overcrowd the pan. Fry for 3-4 minutes per side, until deeply golden brown, crispy, and cooked through. Transfer to a wire rack to drain.
6. Make the Hot Honey: While the chicken is frying, combine the honey, chilli flakes, apple cider vinegar, and a pinch of salt in a small saucepan. Warm over a low heat for 2-3 minutes, stirring until everything is well combined and just simmering. Do not let it boil. Remove from the heat and set aside.
7. Assemble the Biscuits: Once all the components are ready, it’s time to build your masterpiece. Split a warm biscuit in half. Place a piece of crispy fried chicken on the bottom half. Drizzle generously with the warm hot honey, then place the biscuit top on. Serve immediately while everything is warm and wonderful.

Tips From My Kitchen

• Oil Temperature is Key: For perfectly fried chicken, maintaining the oil at a steady 175°C is crucial. Too low, and the chicken absorbs oil and becomes greasy; too high, and the coating will burn before the inside is cooked. Use a kitchen thermometer for accuracy.
• The Secret to a Craggy Crust: I learned that after the final dredge, letting the chicken rest on a wire rack for 5-10 minutes helps the coating adhere properly. This little pause ensures the crust stays on the chicken during frying, not at the bottom of your pan. For a deeper dive into frying science, Serious Eats has a fantastic guide.
• Make-Ahead Magic: You can bake the biscuits a day ahead and store them in an airtight container; just warm them in the oven before serving. The hot honey can be made up to a week in advance and stored in a jar at room temperature. The chicken, however, is definitely best fried just before eating.
• Storage: If you have leftovers, store the components separately in the fridge for up to 2 days. Reheat the chicken in an oven or air fryer at 180°C for 10-15 minutes to restore its crispiness. Microwaving is not recommended as it will make the coating soft.

Equipment You’ll Need

• Large, heavy-bottomed frying pan or Dutch oven
• Kitchen thermometer
• Sharp knife and cutting board
• Large mixing bowls
• Wire rack for draining
• Baking tray and parchment paper
• 7-8cm round biscuit cutter

Common Mistakes to Avoid

• Overcrowding the pan: Frying too many pieces of chicken at once will dramatically lower the oil’s temperature. This leads to a longer cooking time and a greasy, pale coating instead of a crispy, golden one. Fry in batches for the best results.
• Guessing the Oil Temperature: As mentioned, this is the most common pitfall. An inexpensive kitchen thermometer is a worthwhile investment for any frying project. It takes the guesswork out and guarantees consistent results.
• Not Resting the Dredged Chicken: It’s tempting to go straight from the flour to the fryer, but that 5-minute rest allows the coating to hydrate and form a solid layer that won’t fall off in the hot oil.

Delicious Variations to Try

Once you’ve mastered the classic, feel free to get creative. This recipe is a brilliant canvas for a few tasty tweaks.

• Extra Spicy Version: Add a pinch of cayenne pepper to the chicken dredge and a finely chopped fresh red chilli or a dash of your favourite hot sauce to the honey as it warms.
• Vegetarian Option: This works surprisingly well with thick slices of halloumi or extra-firm tofu (pressed well). Simply follow the same buttermilk and dredging process, adjusting frying time as needed.
• Different Protein: Chicken thighs are also fantastic here; they are even more flavourful and forgiving. Just be sure to use boneless, skinless thighs and adjust the cooking time as they may take a minute or two longer. For an interesting twist, try my Bang Bang Chicken Thighs recipe for a different flavour profile.

What to Serve With Hot Honey Chicken Biscuits

While these are a complete meal in themselves, a few simple sides can round out the experience beautifully.

• Creamy Coleslaw: A crisp, tangy coleslaw provides a wonderful creamy contrast to the richness of the chicken and the sweetness of the honey.
• A Simple Green Salad: A handful of rocket or watercress with a sharp vinaigrette helps to cut through the richness and cleanse the palate.
• Pickles: A few slices of sharp, dill pickles on the side or even inside the biscuit add a fantastic acidic crunch.
• Drink Pairing: A cold, crisp lager or a glass of fresh-squeezed orange juice are both excellent choices.

Frequently Asked Questions

Hot Honey Chicken Biscuits

Crispy fried chicken tucked into a warm, flaky buttermilk biscuit and finished with a sweet and spicy hot honey drizzle for the ultimate comfort food sandwich.

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Prep Time 30 minutes mins

Cook Time 35 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: American

Calories: 1075

Ingredients Method Notes

Ingredients

  

For the Buttermilk Biscuits

• 300 g plain flour plus extra for dusting
• 2 tsp baking powder
• 1/2 tsp bicarbonate of soda
• 1 tsp caster sugar
• 1/2 tsp fine sea salt
• 115 g cold unsalted butter cut into small cubes
• 180 ml cold buttermilk
• 1 tbsp melted butter for brushing

For the Crispy Chicken

• 4 small chicken breasts about 150g each, skinless and boneless
• 250 ml buttermilk
• 1 tsp salt
• 1 tsp black pepper
• 200 g plain flour
• 50 g cornflour
• 2 tsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 litre vegetable or sunflower oil for frying

For the Hot Honey

• 150 g runny honey
• 1-2 tsp red chilli flakes to your taste
• 1 tbsp apple cider vinegar
• A pinch of salt

Method

 

1. Prepare and Brine the Chicken: Slice each chicken breast in half horizontally to create two thinner escalopes. In a bowl, mix 250ml of buttermilk with 1 tsp of salt and 1 tsp of black pepper. Add the chicken pieces, ensuring they are fully submerged. Cover and refrigerate for at least 1 hour, or up to 4 hours.
2. Make the Biscuit Dough: While the chicken brines, preheat your oven to 200°C (180°C fan). In a large bowl, whisk together the 300g flour, baking powder, bicarbonate of soda, sugar, and salt. Add the cold, cubed butter. Using your fingertips, rub the butter into the flour until it resembles coarse breadcrumbs with some pea-sized lumps remaining.
3. Form and Bake the Biscuits: Pour in the 180ml of cold buttermilk and mix with a fork until a shaggy dough forms. Tip it onto a lightly floured surface and gently bring it together. Pat it into a rectangle, then fold it into thirds like a letter. Rotate 90 degrees and repeat this pat-and-fold process two more times. Pat the dough out to about 2cm thick. Use a 7-8cm round cutter to cut out 4-6 biscuits. Place them on a baking tray lined with parchment paper, brush the tops with melted butter, and bake for 12-15 minutes until tall and golden brown.
4. Dredge the Chicken: In a shallow dish, combine the 200g plain flour, cornflour, paprika, garlic powder, onion powder, and another teaspoon each of salt and pepper. Take a piece of chicken from the buttermilk, letting the excess drip off, and dredge it thoroughly in the flour mixture. Dip it *back* into the buttermilk, and then dredge it a final time in the flour, pressing firmly to create a thick, shaggy coat. I find this double-dredge is essential for a super crunchy finish. Set the coated chicken on a wire rack.
5. Fry the Chicken: Pour the oil into a large, heavy-bottomed pan or Dutch oven to a depth of about 4-5cm. Heat over a medium-high heat to 175°C. If you don't have a thermometer, a cube of bread should turn golden in about 30-40 seconds. Carefully place 2-3 pieces of chicken in the hot oil, ensuring not to overcrowd the pan. Fry for 3-4 minutes per side, until deeply golden brown, crispy, and cooked through. Transfer to a wire rack to drain.
6. Make the Hot Honey: While the chicken is frying, combine the honey, chilli flakes, apple cider vinegar, and a pinch of salt in a small saucepan. Warm over a low heat for 2-3 minutes, stirring until everything is well combined and just simmering. Do not let it boil. Remove from the heat and set aside.
7. Assemble the Biscuits: Once all the components are ready, it's time to build your masterpiece. Split a warm biscuit in half. Place a piece of crispy fried chicken on the bottom half. Drizzle generously with the warm hot honey, then place the biscuit top on. Serve immediately while everything is warm and wonderful.

Notes

For the most tender chicken, don't skip the 1-4 hour buttermilk brine. The double-dredge method is key to an extra crispy crust. The total time does not include the inactive chicken brining time.

I truly hope you enjoy making and eating these Hot Honey Chicken Biscuits. They are a labour of love that is worth every single moment. And if you’re looking for a sweet treat to finish the meal, why not try these amazing Biscoff Truffles? Let me know how yours turn out in the comments below – I love hearing from you! Happy cooking!
– Sophia Martinez