I grew up on fried chicken sandwiches, but this hot honey chicken biscuit turned that comfort into something I reach for when I want sweet-heat and flaky biscuits in one bite. It’s a Southern-style sandwich that pairs crisp, buttermilk-marinated chicken with buttery home-baked biscuits and a glossy hot-honey drizzle. Make it for weekend brunch, an easy dinner that feels special, or any time you want finger food that’s both cozy and a little kicky. If you enjoy saucy chicken recipes, you might also like this rich, saucy butter chicken recipe for a different take on comfort poultry.

Why you’ll love this dish

This recipe hits three things most of us want: fast-ish prep, big flavor, and crowd-pleasing comfort. The buttermilk soak keeps the chicken juicy and tender while the flour dredge gives a crunchy crust that holds up under the hot-honey drizzle. Biscuits bake quickly, so you can have warm, flaky bread on the table while the chicken finishes frying.

“The first time I tried this I couldn’t stop at one — the honey tames the heat perfectly and the biscuit soaks up the sauce just right.”

It’s ideal for weekend brunches, casual dinner parties, or making ahead for a game-day spread.

Preparing Hot Honey Chicken Biscuits

Here’s the process at a glance so you know what to expect before you start.

• Make biscuit dough and bake until golden.
• Marinate chicken in buttermilk and hot sauce to tenderize and flavor.
• Dredge and fry chicken until crisp and cooked through.
• Warm honey and hot sauce together to make the glaze.
• Assemble sandwiches with warm biscuits, fried chicken, and hot honey.

What you’ll need

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/4 cup cold butter, cubed
• 3/4 cup milk
• 2 cups chicken breasts, boneless and skinless (about 1 pound), flattened or cut into sandwich-sized pieces
• 1 cup buttermilk
• 1 cup hot sauce
• 1 cup honey
• Oil for frying (vegetable, canola, or peanut oil)

Notes: For flakier biscuits, use very cold butter and handle the dough lightly. If you don’t have buttermilk, make a quick substitute with 1 cup milk plus 1 tablespoon lemon juice or vinegar; let sit 5 minutes. Use your favorite hot sauce — Frank’s is classic — or swap for a milder sauce if you prefer less heat.

Step-by-step instructions

1. Preheat the oven to 450°F (230°C). Line a baking sheet and set aside.
2. In a large bowl, whisk together 2 cups flour, 1 tablespoon baking powder, and 1/2 teaspoon salt. Add the 1/4 cup cold cubed butter and cut it in with a pastry cutter or two forks until the mixture looks like coarse crumbs. Pour in 3/4 cup milk and stir just until the dough comes together; do not overmix.
3. Turn the dough onto a floured surface. Gently knead once or twice to bring it together. Roll the dough to about 1 inch thick. Use a biscuit cutter to cut rounds and place them on the prepared baking sheet.
4. Bake the biscuits 12–15 minutes or until the tops are golden brown. Remove and keep warm.
5. While the biscuits bake, combine 1 cup buttermilk and 1 cup hot sauce in a bowl. Submerge the chicken pieces and refrigerate for at least 30 minutes to tenderize and flavor.
6. Heat 1 inch of oil in a heavy skillet over medium-high heat until it reaches 350°F (175°C) or shimmers. Remove chicken from the marinade and dredge in flour (use leftover flour from biscuits if needed). Shake off excess flour and carefully place pieces in the hot oil. Fry until golden brown and cooked through, about 4–6 minutes per side depending on thickness. The safe internal temperature is 165°F (74°C). Transfer to a wire rack to drain.
7. In a small saucepan, combine 1 cup honey and 1 cup hot sauce. Warm gently over low heat, stirring, until the mixture is glossy and heated through. Do not boil aggressively — a gentle simmer is enough to meld flavors.
8. Split warm biscuits and assemble: place a piece of fried chicken between two biscuit halves and drizzle generously with the hot honey sauce. Serve immediately while warm and sticky.

Best ways to enjoy it

Serve these biscuits hot for the best textural contrast. They pair beautifully with crisp, cooling sides like coleslaw, cucumber salad, or a simple green salad with a bright vinaigrette. For brunch, add a runny fried egg on top. If you want another creamy chicken pairing on the menu, try this comforting creamy garlic parmesan chicken breast as a non-fried option alongside the biscuits.

Storage and reheating tips

Store leftovers in the refrigerator for up to 3 days. Keep chicken and biscuits separate if you want to preserve crispness. To reheat:

• Biscuits: Warm in a 350°F (175°C) oven for 6–8 minutes wrapped loosely in foil.
• Fried chicken: Reheat on a wire rack in a 350°F oven for 10–12 minutes to keep the crust crisp.
• To freeze: Wrap biscuits individually and freeze up to 2 months. Freeze cooked chicken in a single layer, then transfer to a freezer bag; thaw overnight in the fridge before reheating. Always reheat chicken to an internal temperature of 165°F (74°C) for safety.

Helpful cooking tips

• Pound chicken pieces to even thickness so they fry uniformly.
• Keep the butter cold and don’t overwork the biscuit dough for flakier layers.
• Use a thermometer to monitor oil temperature; too hot burns the crust, too cool makes it greasy. Aim for 350°F (175°C).
• Drain fried chicken on a wire rack, not paper towels, to keep the crust crisp.
• If you prefer less heat, start with a 2:1 honey-to-hot-sauce ratio and adjust to taste.

Creative twists

• Swap regular biscuits for cheddar-chive biscuits for a savory twist.
• Make it spicy-sweet with sriracha-honey or use maple syrup for a deeper sweetness.
• For a lighter version, oven-roast the buttermilk-marinated chicken at 425°F for 20–25 minutes until internal temp reaches 165°F, then broil briefly for crispness.
• Add pickles, apple slaw, or a smear of ranch to temper the heat.
• Go gluten-free by using a 1:1 gluten-free flour blend for biscuits and dredge.

Common questions

How long does this recipe take from start to finish?

Active hands-on time is about 30–40 minutes. With a 30-minute chicken marinade, expect roughly 1 hour total from start to finish.

Can I make the biscuits ahead of time?

Yes. Bake biscuits, cool, then store at room temperature for a day or refrigerate up to 2 days. Reheat in the oven wrapped in foil or split and toast lightly just before assembling.

What’s the best oil to fry in and what temperature should I use?

Use a neutral oil with a high smoke point like vegetable, canola, or peanut oil. Heat to around 350°F (175°C) for a golden, non-greasy crust. Use a thermometer for consistent results.

How can I reduce the heat without losing flavor?

Reduce the hot sauce in both the marinade and the honey glaze, or mix the hot sauce with more honey. Adding pickles or a cooling slaw on the sandwich also balances the spice.

Is it safe to marinate chicken in buttermilk more than 30 minutes?

Yes. You can marinate up to 8 hours in the refrigerator. Avoid marinating overnight for very thin pieces, as the acid can change the texture if left too long.

If you want a tested, family-friendly fried chicken technique to master before attempting variations, try practicing with a simple fried chicken recipe to get oil temperature and timing dialed in.

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